Beer Scholar Exam 3

Front 1

Who can retailers sell to in the typical three­‐tier system for alcohol sales?

Back 1

Consumers

Front 2

True or False: In the three tier system, retailers cannot go to breweries or brewpubs for bottle releases, buy bottles, and then sell them in their shops or bars.

Back 2

True. Retailers can only buy from wholesalers and canonly sell to consumers

Front 3

How many drinks does it take to affect a person’s judgment and attention?

Back 3

A person will reach a 0.01­‐0.05 Blood Alcohol Content that results in a slight impairment of attention after even a single drink.

Front 4

Who pays State Excise Taxes?

Back 4

Wholesalers. This is considered a "sin tax" and is supposed to decrease consumption and raise money for state programs to deal with harm from the product.

Front 5

Rotating inventory is key to ensuring customers get fresh beer. What are the two main things a bar should do in rotating its inventory?

Back 5

Two parts of rotating inventory include: 1) selling older beer first; and 2) removing out of date product from the inventory.

Front 6

What are two ways to assess a beer shipment’s physical condition and age when it’s delivered?

Back 6

Two of these three answers: Packaging date or best by date, the physical condition of the packaging, whether the beer is still cool upon delivery.

Front 7

A ___________________________ is attached directly to the gas source, which is typically a cylinder tank. They decrease the C02 cylinder's high pressure to a lower usable pressure.

Back 7

Primary regulator.

Front 8

_________________ is a chemical refrigerant that keeps beer cold as it travels through the beer line in a long draw system, it is cooled and pumped through special tubing by a power pack.

Back 8

Glycol

Front 9

What is the most common draft system problem?

Back 9

Temperature control problems are the most common issues for draft systems and can easily throw them out of balance.

Front 10

_________________________ mix CO2 and N2 to specified ratios. They can have one, two, or three mixes for beers that require different volumes of CO2 and N2.

Back 10

Gas blender.

Front 11

Most modern kegs use ______________ valve types, but older keg designs may have other tapping methods.

Back 11

Sankey

Front 12

When pumping cleaner through the beer lines, sometimes referred to as "dynamic cleaning," do so at up to ________ gallons per minute.

Back 12

2 gallons per minute.

Front 13

What are the two primary goals for cleaning the draft system?

Back 13

To remove organic material (microorganisms that feed on the beer) & mineral deposits that fall out of the beer and quickly build up in the lines (aka beer stone).

Front 14

Name two off flavor processes that will quicken when beer is stored warm?

Back 14

It speeds up the processes that result in oxidation, autolysis, and infection.

Front 15

When cleaning a draft system, run pump cleaner through the lines for at least ____ minutes at the proper mix, temperature, and speed OR let it stand in the lines for no less than _____ minutes at the proper mix and temperature

Back 15

15 minutes & 20 minutes.

Front 16

How often should vinyl lines and jumpers in a direct draw system be replaced?

Back 16

Every year.

Front 17

What do white flakes in a bottled beer indicate? Should you serve the beer?

Back 17

The beer is probably very old and unstable, do not serve it.

Front 18

Bubbles and foam deliver _______________ to the drinker.

Back 18

Aroma

Front 19

What are the two primary issues that drive of the decision about which glassware (type and size) is appropriate to serve a beer in?

Back 19

Beer style & its alcohol content.

Front 20

This is the typical American pint glass. They typically come in 14 or 16 oz sizes. They’re thought to do very little to enhance beer aroma, flavor, or presentation.

Back 20

Shaker pint: common American beers of typical strength, such as pale ale, IPA, brown, porter, etc

Front 21

Recommended for beers such as Guinness.

Back 21

English tulip: Irish stouts

Front 22

This is the common British pint glass with the bubbled out section under the rim. The bubbled out section makes them easy to stack, prevents chipping of the mouth, and provides for a better grip.

Back 22

Nonic imperial pint: British session beers such as milds, bitters, and pale ales.

Front 23

Originally used for liquor, this stemware is recommended for very strong beer. They are ideal for strong ales because they allow full contact with the hand thus warming the glass as they're held.

Back 23

Snifter: appropriate for strong beers such as Barleywines and Imperial Stouts

Front 24

This is a small glass with a short stem and straight tapered sides. It is classic for strong German lagers.

Back 24

Pokal: German bocks

Front 25

This is a large tall dimpled German mug perfect for low alcohol German session beers. They are essentially a glass copy of large ancient stone mugs that were used for centuries.

Back 25

Bavarian Seidel: appropriate for low alcohol German session beers such as Pilsners, Helles, or Oktoberfest

Front 26

This is a short round dimpled mug used for British session beers. The cut lens design plays with the light and color of the beer. The handle keeps you from warming the beer with your hand.

Back 26

English dimpled pint: used for English session beers such as milds and bitters

Front 27

This is a fairly typical goblet glass and is appropriate for strong beers. It concentrates aroma thanks to its inward taper. It is famous in Antwerp, Belgium and often has a small ball on the stem.

Back 27

Bolleke goblet: appropriate for strong beers such as Barleywines and Imperial Stouts

Front 28

This stemmed glass is commonly associated with specialty and Belgian beer. The inward taper holds the beer's aroma, while the outward taper at the top supports the head and makes it easy to drink from.

Back 28

Stemmed tulip: commonly associated with Belgian beer

Front 29

This is the tall curvy glass commonly used for German wheat beers. The large size holds lots of foam.

Back 29

German vase: commonly used for hefeweizen and other wheat beers

Front 30

True or False: When the beer stops flowing because the keg runs out, the Foam On Beer detector fills the beer line with dispense gas, which keeps the line full of pressurized beer while the keg is changed. The jumper line between the keg and FOB is purged, the keg replaced, and then normal service resumes.

Back 30

True

Front 31

True or False: Vinyl tubing is low resistance tubing made for long draw systems. It does an excellent at keeping oxygen from contacting the beer and has a glass smooth lining that inhibits beer stone, microbial growth, and flavor leakage.

Back 31

False. This describes Barrier Tubing.

Front 32

True or False: Polyurethane tubing is used as beer line.

Back 32

False. Polyurethane tubing is used only to carry glycol coolant in trunk lines. It is not used as beer line.

Front 33

True or False: Keg couplers and tapping devices should be scrubbed clean every two weeks.

Back 33

True.

Front 34

True or False: Beer line should be de­‐stoned with an acid line­‐cleaning chemical every three months.

Back 34

True

Front 35

What does “CAMRA” stand for?

Back 35

The "Campaign For Real Ale.”

Front 36

In the north of England and in Scotland, many publicans attach ______________ to the end of their beer engine swan neck faucets to force CO2 out of solution as the beer is being poured. This creates the cascading bubble effect and big dense head that in America we associate with nitrogenated beer

Back 36

Sparklers

Front 37

The stewing method of kilning malt was only developed around 1870, but the resulting malt type, called ___________________ is now a major flavor and aroma component of many US and British styles that we think of as traditional, including bitter, IPAs, ambers.

Back 37

Caramel/crystal malts.

Front 38

IBU stands for ____________________________.

Back 38

International Bittering Units.

Front 39

Which two organizations catalog and create the commonly used beer style guides?

Back 39

The BJCP (Beer Judge Certification Program) and the Brewer's Association (BA).

Front 40

What are the two methods for carbonating a beer?

Back 40

Natural carbonation (aka “bottle conditioning”) or force carbonation.

Front 41

Short answer: Why is using frozen or frosted glassware not recommended?

Back 41

Using frozen or frosted glassware for beer causes over­‐foaming due to the formation of bubbles on icy nucleation sites in the glass and the beer will be too cold, dulling its flavor for the consumer. Domestic lagers can be served in chilled glasses, but the glass should be totally dry of both sanitizer and water before being chilled to avoid the formation of ice in the glass.

Front 42

The body of a beer is largely the result of dissolved solids such as ______________ and ______________ (that weren't attenuated by the yeast) and other compounds in the beer that provide mouthfeel.

Back 42

Proteins and sugars.

Front 43

German and Czech ________________ hops are typically used in German and Czech lagers. These hops are low alpha acid (not very bitter) but are highly aromatic. German Hallertauer is a famous example.

Back 43

Noble

Front 44

Lager yeasts are referred to as "________________ fermenting" yeasts while ale yeast are "______________ fermenting.”

Back 44

Lager yeasts are referred to as "bottom fermenting" yeasts while ale yeast are "top fermenting." Ale yeast tends to concentrate on top of the beer because it flocculates (gathers together), traps buoyant CO2, and gets caught in buoyant protein foam. They were then easily “cropped” as a rich white foam on the top of the fermenting beer. On the other hand, lager yeast is more disperse and less flocculent, they don’t trap CO2 and therefore healthy lager yeast sink to the bottom of the fermenter, thus earning their "bottom fermenting" nickname. Note that primary fermentation takes place throughout the vessel.

Front 45

Short answer: If there’s yeast in the bottom of a bottle of beer you’re pouring for a customer, what should you do when pouring?

Back 45

Leave the yeast in the bottle when you pour, unless the customer requests the yeast be poured or that style of beer is traditionally poured with the yeast, such as for a hefeweizen.

Front 46

Once brewers had a reliable ___________________, with which they could measure wort and beer gravity, they quickly realized it was much more efficient to use pale malt as the base for beer and darker specialty malt for color and flavor.

Back 46

Hydrometer

Front 47

To properly pour a draft beer, hold the glass at a _______­‐degree angle one inch below the faucet. Never let the faucet touch the glass or the beer in the glass as it fills.

Back 47

45­‐degree.

Front 48

The use of compressed air to move the beer to the faucet, such as with a picnic pump or party tap, limits the flavor stability of the beer to _________________.

Back 48

These use compressed air to move the beer to the faucet, that limits the flavor stability of the beer to less than one day because the beer is put in contact with both oxygen and airborne microbes. The beer will rapidly begin to oxidize and stale and will become infected by microorganisms.

Front 49

British cask ales should be served at _____________ temperature with a "lively" but not excessive carbonation.

Back 49

Cellar.

Front 50

Bocks originated in which southern German town?

Back 50

Einbeck

Front 51

This German lager is typically frozen and has ice removed, concentrating the beer up to 33% ABV.

Back 51

Eisbock

Front 52

_________________, or OG, is a measurement of how much sugar and other solids are in your wort prior to fermentation.

Back 52

Original gravity.

Front 53

Munich Helles is considered a showcase for ________________ malt flavor.

Back 53

Pilsner

Front 54

Märzen translates to English as ____________.

Back 54

March

Front 55

German Märzen and Oktoberfest lagers are typically made with what two base malts?

Back 55

German Märzen and Oktoberfest lagers are typically made with Vienna and/or Munich base malt.

Front 56

______________________ is Germany's darkest lager. These are usually not truly black and opaque, but are dark brown with ruby highlights.

Back 56

Schwarzbier.

Front 57

Weiss" means __________ and "weizen" means _________. "Hefe" translates as _____________.

Back 57

Weiss" means white and "weizen" means wheat. "Hefe" translates as yeast and means the beer was not filtered and thus still has yeast in it still.

Front 58

"Doppel" translates to English as _____________.

Back 58

Double

Front 59

Bocks are heavily balanced toward malt flavor and feature rich caramel and toast character. Traditionally, they were made with a _____________ mash and long boil to help develop melanoidins.

Back 59

Decoction

Front 60

There is no true upper limit for the gravity of a Doppelbock, but ____­‐____% ABV is the norm.

Back 60

7­‐10% ABV.

Front 61

Hefeweizens are made with ____­‐____% wheat with the rest being pilsner malt.

Back 61

50­‐70%.

Front 62

These are very similar to a hefeweizen but with some dark malt added, typically Munich or Vienna malt.

Back 62

Dunkelweizen

Front 63

In Germany _____________ is often served with raspberry or woodruff syrup to mix into the beer for flavor and to balance out the tart acidity.

Back 63

Berliner Weisse.

Front 64

The kölsch style originated in _____________, Germany.

Back 64

Cologne (Koln).

Front 65

Is Kölsch fermented with ale or lager yeast?

Back 65

It is fermented with ale yeast. It is then lagered (cold stored), making it a “hybrid” style beer.

Front 66

__________ beers are similar in style to Trappist beers but are brewed by secular breweries.

Back 66

Abbey

Front 67

Name two unique yeast characteristics that German hefeweizen yeast provides to German wheat beers?

Back 67

The unique yeast character of German hefeweizen yeast gives the beer spicy fruity flavors not found in other beers. Yeast esters in a hefeweizen include banana and bubble gum. Yeast phenols include clove­‐like (4­‐vinyl guaiacol) aromas and flavors.

Front 68

Gueuze is a blend of one, two, and three year old ______________.

Back 68

Lambics

Front 69

What style of big dark Belgian beers include several Trappist and Abbey versions including Westvleteren 12, Rochefort 10, St. Bernardus Abt 12, and Chimay Blue? Most of these are unique in character to the specific brewery. The category has been described as a catchall.

Back 69

Belgian Dark Strong.

Front 70

The ____________________ style has a unique mushroom­‐like "cellar character” from indigenous bacteria and mold, which may find their way into the bottles via the cork. These beers are always sold in aged corked bottles.

Back 70

Biere de Garde.

Front 71

Name five of the ten Trappist breweries.

Back 71

Achel, Chimay, Orval, La Trappe/Koningshoeven, Rochefort, Westmalle, Westvleteren, Abdij Maria Toevlucht, St. Joseph's Abbey, Stift Engelszell

Front 72

Raspberry is added to lambic to make a ____________.

Back 72

Framboise

Front 73

Flanders ________ are generally more acetic (vinegary, caused by Acetobacter and to a lesser extent by Brettanomyces) and fruity than Oud _________.

Back 73

Reds, Bruins.

Front 74

_____________ is dominated by its yeast profile. Its yeast strain is unique, it can ferment at very high temperatures and makes lots of peppery spice but low levels of esters.

Back 74

Saison

Front 75

___________ have a bready wheat malt flavor, no hop flavor, and a mix of spice character from spices including coriander, pepper­‐like grains of paradise, and Curaçao orange peel.

Back 75

Wits

Front 76

The Belgian Blond isn’t like the American version of blond ale, the Belgian style is much stronger at ___­‐__% ABV.

Back 76

6­‐7.5% ABV.

Front 77

British yeasts tends to be quite ______________ compared to cleaner American ale strains.

Back 77

Fruity (British ale strains typically produce lots of esters).

Front 78

This beer is the lightest British bitter.

Back 78

Ordinary/Standard Bitter.

Front 79

British __________ are low ABV, malt balanced beers. They are generally copper to brown in color (though “ruby” versions are not uncommon). The malt or yeast flavors in a mild can include caramel, toffee, toast, nuttiness, chocolate, coffee, licorice, molasses, plum, and raisin. They usually only have enough hop bitterness to provide some balance. 2.8­‐4.5% ABV.

Back 79

Mild

Front 80

______________ are more substantial, darker, and more roasty than brown porters. The milder version is often British in character (sweeter, fruitier, less hoppy) while the American version is often quite aggressive (intense roastiness, no fruitiness, very hoppy).

Back 80

Robust porters.

Front 81

The body of Sweet Stouts are often intensified and made richer by the use of _____________, or milk sugar, hence the name Milk Stout. This is not fermentable by regular brewer's yeast, so it serves to provide a rich mouthfeel and to give the impression of a sweeter beer.

Back 81

Lactose/lactic sugar.

Front 82

Wee Heavies are also know by the name ___________________.

Back 82

Scotch Ales.

Front 83

The English ________________ is the richest strongest English Ale and is commonly associated with and released by breweries in winter. They have layered malt flavors that can include biscuity, deep toast, dark caramel, toffee, and molasses.

Back 83

Barleywine

Front 84

____________________ during the boiling process is thought to be important for achieving the color and flavor of Scotch Ales, which often includes a toffee note that can be difficult to distinguish from a low level of buttery diacetyl.

Back 84

Kettle caramelization.

Front 85

True or False: it is traditional for the Scottish to use peat smoked malt in their beers.

Back 85

False. Peat smoked malt adds an earthy phenolic note to beer that is not appropriate as more than a very minor note. The Scots did not traditionally use peat smoked malt to make their beer.

Front 86

What’s a black, roasty, and bitter Irish beer with a tan head and about 4­‐5% ABV?

Back 86

Dry stout.

Front 87

American Cascade variety hops grown in the NW of the USA have aroma and flavor characteristics often described as __________________.

Back 87

Citrusy or grapefruit­‐like.

Front 88

____________________ are mildly fruity, amber, American beers with some toasty, caramel malt flavor, they are not roasty. They are the only style to strongly feature the woody, minty aromas and flavors of the Northern Brewer hop varietal. They are crisp and finish dry with lingering hop bitterness. 4.5­‐5.5 ABV.

Back 88

California common (steam beer).

Front 89

True or False: In recent years the American Amber has shifted to become a style that can be every bit as hoppy as an American Pale. There is even some overlap in the typical color of the styles. The difference is that the Amber tends to be darker and features more caramel malt, while the Pale tends to be a paler gold, typically has a bready malt profile, and less body. It is common for an Amber to be more balanced than a Pale, but there is overlap.

Back 89

True

Front 90

________________ are easily confused with American Barleywines by taste, but they lack the high level of malt body and complex malt character of an American barleywine.

Back 90

American Imperial IPAs.

Front 91

Sugars ___________ the body of beer because they are nearly 100% fermentable and do not add unfermentable proteins or starches to the beer.

Back 91

Lighten or thin.

Front 92

Name three organisms that are used to make “sour” beers.

Back 92

Brettanomyces, Pediococcus, and Lactobacillus (Acetobacter and Enterobacter are sometimes minor contributors).

Front 93

___________________ were invented by American homebrewers and then adopted as a style by pro brewers. It's similar to the American Pale and Amber, but has more of a malt focus.

Back 93

American Brown Ales.

Front 94

Oatmeal is protein rich and adds a silky smooth mouthfeel, a big long lasting head, and a nutty earthy oat flavor to this dark American beer.

Back 94

Oatmeal stout.

Front 95

True or False: You can only taste the five well­‐established flavors with certain parts of the tongue.

Back 95

False

Front 96

Name the five established flavors and one emerging flavor that scientists are currently studying.

Back 96

The well­‐established flavors are sweet, salty, sour (acidic), umami (glutamate), and bitter. Some emerging flavors include fat, carbonation, and metallic.

Front 97

Alcoholic warming, astringency, and body are all aspects of a beer’s ______________.

Back 97

Mouthfeel

Front 98

What are two common malt descriptors for pale or golden beers?

Back 98

Uncooked flour, bready, white bread, dough­‐like, wheat bread, and cracker­‐ like.

Front 99

What are two common malt descriptors for brown beers?

Back 99

Brown beers are often described as having malt flavors that are nutty, toffee, chocolaty, and dark/dried fruit.

Front 100

The substances in hops that add the majority of bitterness to beer are _____________________.

Back 100

Alpha acids.

Front 101

Short answer: When analyzing a beer, why is it important to smell it first?

Back 101

Always smell the beer as soon as you’ve received it. Very volatile aromas, particularly sulfur, dissipate rapidly.

Front 102

True or False: Noble hops may only be considered "noble" if they are grown in the areas for which the variety is named. As with grapes, terroir (the character of the growing area) matters for hops, the same varieties will taste and smell different depending on where they are grown.

Back 102

True

Front 103

True or False: An additional quality of hops, that made them a favorite bittering agent for brewers, is that their acids possess anti­‐bacterial properties.

Back 103

True

Front 104

Hops from the US are grown primarily in the _____________ Valley in WA State

Back 104

Yakima

Front 105

The scientific name for ale yeast is _______________________.

Back 105

Ale yeast is Saccharomyces cerevisiae.

Front 106

Name two common American hop varieties.

Back 106

Common American hops include Cascade, Chinook, and Columbus, etc. Newer US varieties include Amarillo, Simcoe, Citra, and Glacier.

Front 107

Name two flavor and aroma characteristics commonly created by Brettanomyces.

Back 107

Fruity, cherry pie, barnyard, horse blanket, acetic.

Front 108

True or False. Brettanomyces can process longer chain sugars than regular brewer’s yeast, that’s why beer finished with Brettanomyces typically becomes very dry over time.

Back 108

True

Front 109

This off­‐flavor is typically described as similar to movie theater popcorn butter.

Back 109

Diacetyl.

Front 110

This is an off­‐aroma, not a flavor. It is described as green apple, apple skins, and green leaves. It is never appropriate in beer.

Back 110

Acetaldehyde.

Front 111

Name two phenol characteristics that are NOT acceptable in almost any beer style.

Back 111

Phenols that are almost always unacceptable are Band­‐Aid, plastic, smoky, and medicinal.

Front 112

What is the chemical in beer that has the aroma and flavor of clove?

Back 112

4­‐Vinyl Guaiacol.

Front 113

Short answer: When a beer is described as “skunky,” what happened to it?

Back 113

Skunkiness happens to beer that is “light struck” by sunlight or indoor lighting. It is common to beer sold in green bottles (brown bottles protect the beer better). To some people it smells rubbery.

Front 114

The off­‐flavor Isovaleric acid is described as ________________ and typically results from using old or improperly stored hops.

Back 114

Cheesy

Front 115

Female hop plants make ______________.

Back 115

Catkins (cones).

Front 116

_____________ do not isomerize in the beer during the boil. They add some bitterness to the beer, but not as much as Alpha acids.

Back 116

Beta acids.

Front 117

Short answer: How is the “cooked corn” off­‐flavor created in a beer and how can the brewer avoid it?

Back 117

DMS is created when a precursor chemical, SMM (S­‐Methyl Methionine), which comes from malt, is heated. SMM turns into DMS in hot wort, but DMS is extremely volatile and boils out of the wort if there is a good rolling boil and the brewer leaves the lid off the kettle. The brewer should also cool the wort rapidly to ensure very little DMS forms in the beer between the end of the boil and the point at which the wort is cooled and DMS stops forming.

Front 118

Acetic acid is described as _______________.

Back 118

Vinegar

Front 119

Short answer: Name three physical or chemical reasons why malted barley is the preferred grain for making beer (not flavor or aroma related!).

Back 119

Starch: barley has lots of starch that can be easily converted into sugars the yeast can ferment. Enzymes: barley has plenty of enzymes that will convert those starches in the grain merely by the addition of hot water. Enzymes are proteins that assist in the chemical reaction conversion of the starch into sugar. Malting, mashing, and fermentation all depend on these enzymes converting the barley starch into sugars. Husks: barley's husk material makes for a great filter bed during mashing. Without some sort of filtration material the brewer would end up with a gluey mass of sugars and starches. Dextrins and proteins: barley’s other compounds give beer body and the ability to form a good head.

Front 120

What are the two main varieties of barley that are used for brewing?

Back 120

Two row and six row.

Front 121

There are two primary types of malt. __________ malts are the primary malt used in the recipe. These are usually lightly kilned and contain all the necessary enzymes for converting the remaining starches during the mash.

Back 121

Base malts.

Front 122

True or False: Pilsner base malt is the lightest base malt at about 2L.

Back 122

True

Front 123

True or False: Pale malt is stewed.

Back 123

False. It is kilned

Front 124

True or False: Caramel malt is stewed.

Back 124

True.

Front 125

True or False: Munich malt is roasted.

Back 125

False. Munich malt is kilned.

Front 126

True or False: Chocolate malt is roasted.

Back 126

True.

Front 127

True or False: Roasted barley is malted

Back 127

False

Front 128

___________________ is when the brewer adds hops to the beer after primary fermentation has completed, allowing them to soak in the beer and give it their aromatic oils and beta acids.

Back 128

Dry hopping.

Front 129

Name four beer styles in which Brettanomyces produced aromas and flavors are appropriate.

Back 129

Gueuze, Lambic and Fruited Lambics, Saison, Old Ale, Berliner Weisse, Flanders Red and Brown.

Front 130

Name a beer making location famed for its high gypsum (calcium sulfate) water and one of the beer styles that were developed there.

Back 130

Gypsum is found in high concentrations in the water in Burton­‐on­‐Trent in England. It is perfect for brewing what was in the early 1800s, a new dry and hoppy Pale Ale or Bitter. Gypsum can give water an aroma like plaster­‐ drywall.

Front 131

Milling the kernels of malt prior to mashing them is necessary because the ________________ in the grain need to make contact with the hot water in the mash in order to activate and mix with the starch in the kernels.

Back 131

Enzymes.

Front 132

Name five countries in which hops are grown.

Back 132

USA, Germany, Belgium, Japan, Australia, New Zealand, China, Britain, Czech Republic, Slovenia, Poland, France.

Front 133

Mash temperatures are typically between _____­‐_____°F. The mash typically lasts _______ minutes.

Back 133

Mash temperatures are typically between 145­‐155°F. The mash typically lasts 60 minutes.

Front 134

___________________ is the process of recirculating those initial wort runnings back to the top of the mash so it will filter back through the filter bed. After a brief period of recirculation, the wort will come out clear

Back 134

Vorlaufing.

Front 135

Short answer: What is the purpose of whirlpooling the wort after the boil?

Back 135

The purpose of whirlpooling the wort is to rid it of trub (pronounced “troob”) after the boil. Trub is malt, protein, and hop debris that the brewer doesn’t want in the final beer.

Front 136

Short answer: When is the wort aerated and why is it important that it only be done then?

Back 136

It’s important that the wort is aerated after it has been chilled. If the wort is aerated while it is hot this “hot side aeration” will cause faster oxidation in the final beer, resulting in stale papery, cardboard, or sherry­‐like off­‐flavors. The brewer always wants to limit the hot wort’s contact with oxygen.

Front 137

As the yeast metabolize the sugars in the wort they produce lots of ________________ and ______________. They also create small amounts of other compounds such as _____________, ____________, and ___________ that give the beer character.

Back 137

As the yeast metabolize the sugars in the wort they produce lots of ethanol and carbon dioxide (CO2). They also create small amounts of other compounds such as esters, phenols, and higher alcohols that give the beer character.

Front 138

The general rule is that beer should be consumed _______________, it is ready to be consumed when ____________________________.

Back 138

Fresh, released by the brewery.

Front 139

Short answer: discuss the typical effects of aging a beer

Back 139

A decrease in hop bitterness, flavor, and aroma, which leads to a rich malt balanced beer. As the beer oxidizes over time, pleasant sherry­‐like flavors that complement the malt can lead to a more interesting and complex beer. In lighter and lower ABV beer the oxidation rapidly leads to cardboard­‐like, papery flavors, and excessive honey­‐like sweetness. Protein colloid structures in the beer break down over time. In extreme cases the result is white flakes or haze in the beer.

Front 140

Short answer: What is the primary reason that many breweries filter their beer.

Back 140

Filtering removes yeast and other material, adding shelf stability to the beer. It also makes the beer bright and clear, speeding up what would happen naturally.

Front 141

Name two haze­‐producing materials in beer that are affected by finings.

Back 141

Haze producing materials affected by finings include suspended yeast, proteins from malt and, polyphenols that can come from both hops and malt.

Front 142

True or False: Finings can be added at theend of the boil or after fermentation.

Back 142

True

Front 143

True or False: Real ales cannot be pasteurized.

Back 143

True.