A) Rye B) Barley C) Wheat D) Oats
A) Boiling B) Fermenting C) Mashing D) Lautering
A) Provide carbonation B) Provide sweetness C) Provide bitterness, aroma, and flavor D) Provide alcohol
A) Must B) Grist C) Wort D) Mash
A) To sterilize the wort and isomerize hop acids B) To cool the wort quickly C) To add carbonation D) To add yeast
A) Priming B) Pitching C) Racking D) Sparging
A) To add aroma B) To add bitterness C) To convert sugars into alcohol and CO2 D) To clarify the beer
A) 80-90°F (27-32°C) B) 40-50°F (4-10°C) C) 60-72°F (15-22°C) D) 100-110°F (38-43°C)
A) 80-90°F (27-32°C) B) 60-72°F (15-22°C) C) 48-58°F (9-14°C) D) 100-110°F (38-43°C)
A) Mashing B) Racking C) Pitching D) Priming
A) To boil the wort B) To add yeast C) To mash the grains D) To clarify the beer and allow flavors to mature
A) Priming B) Racking C) Mashing D) Pitching
A) 20-30% B) 3-10% C) 10-20% D) 0-3%
A) Instant Bitterness Units B) International Bitterness Units C) Internal Brewing Units D) Ideal Brewing Units
A) Measuring the temperature of the wort B) Measuring the specific gravity of the wort C) Measuring the color of the wort D) Measuring the pH of the wort
A) To add carbonation to the beer B) To speed up the fermentation process C) To prevent unwanted bacteria and wild yeast from spoiling the beer D) To add flavor to the beer
A) A buttery flavor, prevented by proper sanitation B) A metallic flavor, prevented by using stainless steel equipment C) A banana-like flavor, prevented by higher fermentation temperatures D) A corn-like flavor, prevented by a vigorous boil
A) Standard Recipe Method B) Specific Recipe Method C) Specific Reference Method D) Standard Reference Method
A) Beer color B) Beer gravity C) Beer bitterness D) Beer alcohol content
A) To clarify the wort by aiding in protein coagulation B) To add bitterness C) To add flavor D) To increase alcohol content
A) Leaving it to cool at room temperature B) Adding ice to the wort C) Using a wort chiller D) Putting it in the freezer
A) Must B) Spent grain C) Wort D) Trub
A) Softened water B) Distilled water C) Tap water D) Filtered water
A) Carbon dioxide (CO2) B) Nitrogen (N2) C) Oxygen (O2) D) Hydrogen (H2)
A) Adding hops during the boil B) Adding hops before fermentation C) Adding hops to the mash D) Adding hops to the fermenter after primary fermentation
A) Vorlauf B) Mashing C) Sparging D) Lautering
A) To measure the specific gravity B) To add oxygen to the wort C) To vent excess CO2 and krausen during active fermentation D) To control the temperature of the fermentation
A) Too much water B) Too much sugar C) Insufficient yeast or nutrients D) Too much hops
A) Warm and dark B) Warm and bright C) Cold and bright D) Cool and dark
A) To allow CO2 to escape while preventing air from entering B) To control the temperature C) To add flavor D) To add oxygen to the wort |