Term
| How is beer strength usually measured? |
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Definition
| % ABV (alcohol by volume) |
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Term
| What is the typical strength of most beer worldwide? |
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Definition
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Term
| What is the biggest brewing company in the world? |
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Definition
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Term
| Where is the most beer in the world brewed? |
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Definition
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Term
| Where is the most beer in the world drunk? |
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Definition
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Term
| What is the major component of any beer by weight? |
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Definition
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Term
| What is the least cost contributor to a bottle of beer? |
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Definition
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Term
| What is the highest cost contributor to a bottle of beer? |
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Definition
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Term
| What is the biggest selling style of beer in the US? |
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Definition
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Term
| What is the basic sequence in a malting operation? |
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Definition
| Steeping, germination, kilning |
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Term
| What is the basic sequence in a brewing operation? |
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Definition
| Malt storage, milling, mashing, lautering (wort separation), boiling, clarification, cooling, fermentation, conditioning, filtration and stabilization, packaging |
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Term
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Definition
| high malt modification, high intensity of kilning, dry hopping, top-fermenting yeast, higher temperature |
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Term
| Characteristics of lagers |
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Definition
| low malt modification, low intensity of kilning, late hopping, bottom-fermenting yeast, lower temperatures |
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Term
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Definition
| Kolsch, Alt, Porter, Stout (KAPS) |
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Term
|
Definition
| Bock, Marzen, Helles (BMH) |
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Term
| Light beers have fewer... |
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Definition
|
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Term
| What is draft beer (2 definitions)? |
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Definition
| Beer on tap or non-pasteurized small pack beers |
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Term
| What is the main gas component of beer? |
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Definition
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Term
| What do some brewers deliberately add to improve foam? |
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Definition
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Term
| What gas promotes beer staling? |
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Definition
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Term
| What is the main surface-active component that stabilizes beer foam? |
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Definition
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Term
| Where does protein originate? |
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Definition
|
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Term
| What do proteins cross-link with? |
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Definition
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Term
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Definition
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Term
|
Definition
| The tendency of beer to spontaneously foam |
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Term
| What is the primary cause of gushing? |
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Definition
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Term
| Where does fusarium originate? |
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Definition
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Term
| The color of beer is mostly due to... |
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Definition
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Term
| How are melanoidins formed? |
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Definition
| From sugars and amino acids during kilning |
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Term
| Where else can color come from besides melanoidins? |
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Definition
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Term
| What is the main source of haze in beer? |
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Definition
| Joining together of protein and polyphenols |
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Term
| What causes beer stone in pipes? |
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Definition
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Term
| What is the best way to prevent beer stone? |
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Definition
| Add calcium in the brewhouse |
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Term
| Where is most of the flavor in beer detected? |
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Definition
|
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Term
| What are the four basic tastes? |
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Definition
| sweet, salt, sour, bitter |
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Term
| The four basic tastes are due respectively to... |
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Definition
| residual sugar, sodium, acid, and bitter acids (iso alpha acids) from hops |
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Term
| What is the pH of most beers? |
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Definition
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Term
| Where do fruity flavors in beer come from? |
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Definition
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Term
| Where does canned corn flavor in beer come from? |
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Definition
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Term
| Where does butterscotch flavor in beer come from? |
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Definition
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Term
| What does MBT do to beer? |
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Definition
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Term
| What detects the carbon dioxide in beer? |
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Definition
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Term
| What is the smoothness in Guinness due to? |
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Definition
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Term
| Moderate consumption of beer can reduce the risk of death from... |
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Definition
| atherosclerosis (hardening of the arteries) |
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Term
| What is the active ingredient that helps to reduce risk of death from atherosclerosis? |
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Definition
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Term
| Beer is a good source of... |
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Definition
| Certain B vitamins (folate) |
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Term
| What is the major source of calories in any beer? |
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Definition
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Term
| Beer tends to be relatively resistant to microbial spoilage because... |
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Definition
| it contains iso-alpha acids as an anti-microbial |
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Term
| What is the major source of carbohydrates for making beer? |
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Definition
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Term
| Weizenbiers are made using... |
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Definition
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Term
| Weizenbiers are made using... |
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Definition
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Term
| What are the latin names for barley? |
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Definition
| Hordeum vulgare and hordeum distichon |
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Term
| Two row barleys tend to generate more ___ than 6 row barley. |
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Definition
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Term
| What are the roles of tissues in barley? |
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Definition
| Husk: filter bed in brewhouse, micropyle: water entry, embryo: makes hormones, aleurone: makes enzymes, endosperm: food store (starch) |
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Term
| What is the first stage of malting? |
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Definition
|
|
Term
| What is the aim of steeping? |
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Definition
| Increase moisture content to 42-46% |
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Term
| What is the typical temperature range for steeping? |
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Definition
|
|
Term
| How long does steeping take? |
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Definition
|
|
Term
| What is the 2nd stage of malting? |
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Definition
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Term
| How long does germination typically last? |
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Definition
|
|
Term
| What is the typical temperature for germination? |
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Definition
|
|
Term
| What is the purpose of germination? |
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Definition
| Degrade the cell walls of the endosperm and make enzymes |
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Term
| What is the 3rd stage of malting? |
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Definition
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Term
| The temperature is gradually increased through the process of kilning because... |
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Definition
| enzymes are more sensitive to heat when moisture levels are high |
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Term
| Ale malts develop more _____ & ______ than lagers, due to being treated at a higher temperature. |
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Definition
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Term
| How are specialty malts produced? |
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Definition
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|
Term
| What is the order in increasing color of 4 specialty malts? |
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Definition
| Cara Pils, Crystal, Chocolate, Black |
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Term
| What is the latin name for hops? |
|
Definition
|
|
Term
| What are the active ingredients of hops for brewing? |
|
Definition
|
|
Term
| Where are these components (resins and oils) found? |
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Definition
|
|
Term
| What is the chemical name for the bitterness precursors? |
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Definition
| alpha-acids (converted to iso-alpha acids during boiling) |
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Term
| What are hops classified as and what is the difference? |
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Definition
| Bittering or aroma based on quality of their aroma and level of resin |
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Term
| How are hops most frequently added? |
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Definition
|
|
Term
| How else can hops be added? |
|
Definition
| As extracts made with liquid carbon dioxide |
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Term
| What happens if these extracts of hops are reduced? |
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Definition
| Protect against light damage |
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Term
| What is the liquid obtained in mashing? |
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Definition
|
|
Term
| What is the first stage in starch breakdown? |
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Definition
| Gelatinization (65 degrees C for malt starch) |
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Term
| What are the enzymes that break down starch? |
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Definition
|
|
Term
| In a well-run brewery, water usage is about ___ barrels for every barrel of beer produced. |
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Definition
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|
Term
| Hard water contains high levels of... |
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Definition
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|
Term
| Examples of water with high and low levels of calcium, respectively |
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Definition
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Term
| What are alternative sources of sugar called? |
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Definition
|
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Term
| What are starches that need to be cooked before use? |
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Definition
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|
Term
| Roller mills are used when the brewer is using a.... |
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Definition
|
|
Term
| Hammer mills are used when the brewer is using a.... |
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Definition
|
|
Term
|
Definition
| the rate of wort separation (pressure x bed permeability x filtration area/bed depth x viscosity) |
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Term
|
Definition
| Precipitation, volatilization, concentration, isomerization of hop resins, sterilization |
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Term
| What is the solid material produced in boiling? |
|
Definition
|
|
Term
|
Definition
| Saccharomyces cerivisiae (ale) and saccharomyces pastorianus (lager) |
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Term
| How is yeast age assessed? |
|
Definition
|
|
Term
| Why does yeast need some oxygen in brewing fermenations? |
|
Definition
| To synthesize membrane lipids |
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Term
| Customary pitching rate for yeast |
|
Definition
| 1 million cells/mL/degree plato |
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|
Term
| Yeast count is performed using a... |
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Definition
|
|
Term
| Yeast needs to be ______ & __________ |
|
Definition
| alive (viable) and healthy (vital) |
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|
Term
| What is used to assess if yeast is alive? |
|
Definition
|
|
Term
| How are fermentations often accelerated? |
|
Definition
|
|
Term
| What is high gravity brewing? |
|
Definition
| Producing beer from a higher strength wort than is needed for a given beer strength, with dilution of the product to sales strength as the last stage in the process |
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|
Term
| What does yeast generate during fermentation? |
|
Definition
| Diacetyl (butterscotch flavor) |
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|
Term
| How do you get rid of diacetyl/butterscotch flavor? |
|
Definition
| Let it keep fermenting and keep contact with yeast |
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|
Term
| After fermentation, beer is chilled to ____ to aid _____. |
|
Definition
| -1 degrees C, stabilization |
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|
Term
| How is settling of solids in beer enhanced? |
|
Definition
|
|
Term
| Beer is filtered using.... |
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Definition
|
|
Term
| How can beer be further stabilized? |
|
Definition
| Addition of PVPP to remove polyphenols or tannic acid |
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|
Term
| How can residual microbes be removed? |
|
Definition
| Pasteurization or membrane filtration |
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|
Term
| What is the carbon dioxide level generally increased to? |
|
Definition
|
|
Term
| Typical filling rate for bottles |
|
Definition
| >1,200 bottles per minute |
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|
Term
| Typical filling rates for cans |
|
Definition
|
|
Term
| Why is beer considered to be a sports drink in some countries? |
|
Definition
| The osmotic pressure is the same as bodily fluids |
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