Beer And Brewing

Front 1

Beer strength is usually measured as

Back 1

% alcohol by volume

Front 2

Because 1 mL of ethanol weighs less than 1g, % alcohol by weight is

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less than ABV

Front 3

The typical strength of most beers worldwide is

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4-5.2 ABV

Front 4

The biggest brewing company in the world is

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Anheuser-Busch (Inbev)

Front 5

The most beer in the world is brewed in

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China

Front 6

The most beer in the world is drunk by

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Czech Republic (per capital)

Front 7

The major component of any beer by weight is

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water

Front 8

The least cost contributor to a bottle of beer is

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hops

Front 9

The highest cost contributor to a bottle of beer is

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bottle

Front 10

The biggest selling style of beer in U.S. is

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light

Front 11

The basic sequence in a malting operation is

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3 steps: steeping, germination, kilning

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The basic sequence in a brewing operation is

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1 malt storage 2 milling 3 mashing 4 wort separation 5 boiling 6 clarification
7 cooling 8 fermentation 9 conditioning 10 filtration & stabilization 11packaging

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Light beers have fewer

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calories

Front 14

Draft beers are

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unpasteurized or in tap

Front 15

The main gas component of beer is

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CO2 carbon dioxide

Front 16

Some brewers deliberately add

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nitrogen to improve foam

Front 17

The gas that promotes beer staling is

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O2 oxygen

Front 18

The main surface-active component that stabilizes beer foam is

It originates in

It cross-links with

Foam is destroyed by

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protein barley hop bitter acids lipids & alcohol

Front 19

The tendency of beer to spontaneously foam is called

It is primarily caused by

The latter originates in

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gushing,fusarium infected grain

Front 20

The color of beer is mostly due to

These molecules are formed from

Color can also come from the oxidation of

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melanoidins,,,,
sugars and amino acids, during kilning,,
,polyphenol

Front 21

The main source of haze in beer is by a joining together of

Beer stone in pipes is caused by

The best way to prevent it is to add

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protein & polyphenol,,,
,oxalate,,
,Calcium in dispense pipes in the brew house

Front 22

Most of the flavor in beer is detected by

There are four basic tastes:

They are due respectively to

The pH of most beers is in the range

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nose,,
sweet, salt, sour, bitter
,,,sugar, salt, acids, bitter acids (iso-a-cids),,
,4.0-4.5

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Fruity flavors in beer come from

Canned corn flavor in beer comes from

Butterscotch flavor in beer comes from

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esters,
,DMS (dimethyl sulfide),
,diacetyl

Front 24

MBT in beer gives a

The trigeminal nerve detects

The smoothness in Guinness is due to

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skunk y aroma.,,
,CO2 carbon dioxide in beer,
,nitrogen

Front 25

The moderate consumption of beer can reduce the risk of death from

The active ingredient which does this is

Beer is a good source of certain

The major source of calories in beer is

Beer tends to be relatively resistant to microbial spoilage because it contains

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atherosclerosis (heart disease),,
,alcohol,,
B vitamins, folate,
,alcohol,,
iso-a-acids, anti-microbial,,

Front 26

The major source of carbohydrate for making beer is

Weizenbiers are made using a lot of

The Latin names for barley are

Two row barleys tend to generate
more

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malted barley
,,wheat
,,hordeum vulgare,,
extract than six row barleys