Beer Brewing Final

Front 1

Einstein

Back 1

Invented the whirlpool

Front 2

How do you measure beer

Back 2

By ABV

Front 3

Biggest brewing industry

Back 3

InBev

Front 4

Most Beer brewed

Back 4

China

Front 5

Most beer consumed

Back 5

Czech Republic

Front 6

Major compenent of beer

Back 6

water

Front 7

Biggest selling style of beer

Back 7

Light

Front 8

Sequence in malting operation

Back 8

Steeping, Germination, Kilning

Front 9

Sequence in brewing operation

Back 9

Malt storage
Milling
mashing
wort separation
boiling
wort clarification
cooling
fermentation
conditioning
clarification and stabilization
packaging

Front 10

Extent of malt modification

Back 10

Ale-High
Lager-Low

Front 11

Intensity of Kilning

Back 11

Ale-High
Lager-Low

Front 12

Mode of hoping for flavor

Back 12

Ale-Dry
Lager-Late

Front 13

Yeast Type

Back 13

Ale-Top
Lager-Bottom

Front 14

Fermentation Temp

Back 14

Ale- High 12-20 C
Lager- Low 6-15 c

Front 15

Ale or Lager

Back 15

ALE Lager

Alt Bock
kolsch halles
porter Murzen
stout

Front 16

LIght beer have

Back 16

Fewer Calories

Front 17

Draft Beers Are

Back 17

On tap and unpastuerized (small package)

Front 18

Main gas component of Beer

Back 18

Carbon Dioxide

Front 19

SOme brewers deliberately add this to improve the foam

Back 19

Nitrogen

Front 20

Gas that promotes beer staling

Back 20

Oxygen

Front 21

Main surface active component that stabalizes beer foam

Back 21

Protein

Front 22

This originates in...
and cross links with...

Back 22

Barley
hop bitter acids

Front 23

Foam is destroyed with

Back 23

lipids and alcohol

Front 24

Tendency of beer to spontaneously foam

Back 24

Gushing

Front 25

Gushing is caused by a fusarium and happens from

Back 25

Barley

Front 26

Color of beer is from

Back 26

Melanoidins and oxidation of polyphenols

Front 27

Melanoidins are formed from

Back 27

Sugars and amino acids during kilning

Front 28

Main source of haze in beer is by a joining together of

Back 28

A protein and a polyphenol

Front 29

Beer stone in pipes is caused by

Back 29

Oxalate

Front 30

Best way to prevent oxalate is to add

Back 30

calcium in the brewhouse

Front 31

Flavor in beer is detected through the

Back 31

Nose

Front 32

4 basic tastes

Back 32

Sweet, Sour, Salty, bitter

Front 33

pH of most beer is

Back 33

4-4.5

Front 34

Fruity flavor in beer is from

Back 34

the yeast producing esters

Front 35

canned corn flavor comes from

Back 35

DMS- Dimethyl sulfide

Front 36

Butterscotch flavor comes from

Back 36

Diacetyl

Front 37

MBT in beer gives a

Back 37

Skunky smell

Front 38

Trigeminal Nerve detects

Back 38

....

Front 39

Moderate consumption of beer reduces.... and the active ingredient which does this is..

Back 39

atherosclerosis
alcohol

Front 40

Beer is good for what vitamins

Back 40

B vitamins

Front 41

Main calories from beer come from

Back 41

Alcohol

Front 42

Beer is relatively resistant to

Back 42

microbia...

Front 43

Main source of carbs in beer is

Back 43

Malted Barley

Front 44

Latin name

Back 44

Holdem Vulgare and hordeum distichon

Front 45

Weizenbiers are made using a lot of

Back 45

wheat

Front 46

Husk-Role of tissues

Back 46

Filter bed in brewhouse

Front 47

Micropyle-Role of tissues

Back 47

Water entry

Front 48

Emryo-Role of tissues

Back 48

Makes hormones

Front 49

Aleurone-Role of tissues

Back 49

Makes enzymes

Front 50

Endosperm-Role of tissues

Back 50

Food store (starch)

Front 51

First stage in Malting

Back 51

Steeping

Front 52

While steeping, the aim is to increase the moisture to

Back 52

42-46%

Front 53

Temp range for steeping is

Back 53

14-18 degrees C and takes about 2 days

Front 54

Germination lasts for..
and the temp is..

Back 54

4-6 days

16-20 degrees C

Front 55

Purpose for germination is

Back 55

to degrade cell walls and break down enzymes

Front 56

Kilning temp. is gradually increased through the process b/c

Back 56

enzymes are more sensitive to heat when moisture is high

Front 57

Malts are produced by

Back 57

Roasting in order for color something pils..

Front 58

Latin name for hops

Back 58

Humulus Lupulus

Front 59

Active ingredients for brewing are

Back 59

regins and oil which are located in the lupulin glands

Front 60

Chemical name for bitterness precursers

Back 60

a-acids

Front 61

boiling converted to

Back 61

iso-a-acids

Front 62

hops are what kind of tastes

Back 62

bitter or aroma

Front 63

hops are added as

Back 63

pellets but can be added as extras made with liquid carbon dioxide

Front 64

If extracts are reduced, they can be used to protect against

Back 64

light damage (skunky)

Front 65

Liquid from mashing

Back 65

wort

Front 66

First stage in starch breakdown is.. and key temp is..

Back 66

gelatinization
65 degress C

Front 67

Hard water is

Back 67

High calcium

Front 68

Well run brewery water use is

Back 68

5 to 1

Front 69

Adjuncts

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other source of sugar than malt

Front 70

rice, corn, and sorghum

Back 70

all must be cooked

einhueser busch uses sorghum

Front 71

roller is used for

Back 71

a lauter tun

Front 72

math

Back 72

pressure X permiability X area OVER Bed depth and viscosity

Front 73

Burton has... levels
Pilsner has.. levels

Back 73

High
Low

Front 74

Wort Boiling

Back 74

Precipitation
volatilization
concentration
...
...

Front 75

Solid material in boiling

Back 75

hot break or trup removed by...

Front 76

latin name for ale yeast is

Back 76

saccharomyces cervisea

Front 77

yeast age

Back 77

by bud scars

Front 78

yeast needs

Back 78

oxygen

Front 79

pitching rate

Back 79

1 million cell/ml/degree plato

Front 80

Yeast count by using a

Back 80

hemocytometer

Front 81

High gravity brewing

Back 81

producing beer from high strengh wort

Front 82

after fermentation beer is chilled to

Back 82

-1 degree C to aid stabalization

Front 83

Setting of solids by

Back 83

adding insinglass

Front 84

Beer is filtered using aids either..

Back 84

kieselguhr and perlite

Front 85

beer can be furthur stabalized by adding

Back 85

PVPP and tunic acid

Front 86

Residual microbes can be removed by

Back 86

pasteurization or membrane filtration

Carbon dioxide level is generally increased between 2 and 3 columes

Front 87

beer is packaged into

Back 87

bottle, can, keg

Front 88

filling rates are

Back 88

1,200 bottles per minute

Front 89

Gruit

Back 89

Spices

Front 90

1 degree plato

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1% sugar solution

Front 91

the best wort separator is

Back 91

a mash filter

Front 92

hydrometer

Back 92

measures the strength of wort

Front 93

how do you maximize capacity in a brewery

Back 93

high gravity brewing