Fst 3 Beer Brewing Final

Front 1

Beer alcohol strength is usually measured in

Back 1

Alcohol by volume

Front 2

Compared to percent alcohol by volume, percent alcohol by weight is?

Back 2

Lower

Front 3

Typical alcoholic strength of most beers worldwide is

Back 3

4.0 - 5.2 ABV

Front 4

The biggest brewing company in the world is

Back 4

Anhuser-Busch Inbev

Front 5

The most beer in the world is brewed in

Back 5

China

Front 6

The most beer in the world is drunk by

Back 6

the Czechs

Front 7

The major component of any beer by weight

Back 7

water (close to 90%)

Front 8

The least cost contributor to a bottle of beer is

Back 8

hops

Front 9

The highest cost contributor to a bottle of beer is

Back 9

the bottle

Front 10

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

Back 10

light beer

Front 11

The basic sequence in a malting operation is

Back 11

steeping, germination, kilning, storage

Front 12

The basic sequence in a brewing operation

Back 12

malt storage, milling, mashing, wort separation, boiling, clarification, cooling, fermentation, conditioning (cold storage), clarification& stabilization, packaging

Front 13

Extent of malt modification in ale is (higher or lower) than lager

Back 13

higher

Front 14

Intensity of kilning in ale is (higher or lower) than lager

Back 14

higher

Front 15

mode of hopping for flavor in ale

Back 15

dry hopping

Front 16

mode of hopping for flavor in lager

Back 16

late

Front 17

yeast type for ale

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saccharomyces cerevisiae

top

Front 18

yeast type for lager

Back 18

saccharomyces pastorianus

bottom

Front 19

Fermentation temperature for ale

Back 19

12 - 20 C

Front 20

Fermentation temperature for lager

Back 20

6 - 15 C

Front 21

Bock: Ale or Lager?

Back 21

Lager

Front 22

Alt: Ale or Lager?

Back 22

Ale

Front 23

Kolsch: Ale or Lager?

Back 23

Ale

Front 24

Porter: Ale or Lager?

Back 24

Ale

Front 25

Helles: Ale or Lager?

Back 25

Lager

Front 26

Marzen: Ale or Lager?

Back 26

Lager

Front 27

Stout: Ale or Lager?

Back 27

Ale

Front 28

Light beers have fewer _______

Back 28

calories

Front 29

Draft beers are

Back 29

sold 'on tap'

or an unpasteurized small pack of beer

Front 30

Main gas component of beer is

Back 30

CO2

Front 31

Some brewers deliberately add

Back 31

Nitrogen to improve foam, mouthfeel

Front 32

Adding nitrogen supresses what flavor

Back 32

hop

Front 33

The gas that promotes beer staling is

Back 33

Oxygen

Front 34

Main surface-active component that stabilizes beer foam

Back 34

protein

Front 35

Protein originates in

Back 35

barley

Front 36

Proteins cross-link with

Back 36

hop bitter acids

Front 37

Foam is destroyed by

Back 37

lipid, oils, soaps, alcohol

Front 38

The tendency of beer to spontaneously foam is called

Back 38

gushing

Front 39

Gushing is primarily caused by

Back 39

fusarium

Front 40

Fusarium originates in

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infected grain

Front 41

The color of beer is mostly due to

Back 41

melanoiding

Front 42

Melanoids are formed from ________ during _______

Back 42

sugars and amino acids

kilning

Front 43

Color can also come from the oxidation of

Back 43

polyphenols

Front 44

Most of the flavor in beer is detected by

Back 44

nose

Front 45

There are four basic tastes

Back 45

sweet, salt, sour, bitter

Front 46

Sweet, Salt, Sour, Bitter flavors are respectively due to

Back 46

Sugar, salt, acids, bitter acids

Front 47

The pH of most beers is

Back 47

4 - 4.5

Front 48

Fruity flavors in beer come from

Back 48

esters

Front 49

Canned corn flavor in beer comes from

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dimethyl sulfide (DMS)

Front 50

Butterscotch flavor in beer comes from

Back 50

diacetyl

Front 51

MBT in beer gives a ______ flavor

Back 51

skunky

Front 52

The trigeminal nerve detects

Back 52

pain due to CO2

Front 53

Smoothness in Guinness is due to

Back 53

Nitrogen (widget in can)

Front 54

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

Back 54

atherosclerosis, cholesterol, heart disease

Front 55

The active ingredient that reduces the risk of death from atherosclerosis

Back 55

alcohol

Front 56

Beer is a good source of what vitamins

Back 56

B vitamins (folate)

Front 57

The major source of calories in beer is

Back 57

alcohol

Front 58

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

Back 58

hops

Front 59

Major source of carbohydrates in beer is

Back 59

malted barley

Front 60

Weizenbiers are made using a lot of

Back 60

wheat

Front 61

The Latin names for barley are

Back 61

Hordeum vulgare

Hordeum distichon

Front 62

Two row barley tend to generate

Back 62

more extract than 6 row

Front 63

Role of the husk in barley

Back 63

filter bed in brew house

Front 64

Role of micropyle in barley

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only entry for water

Front 65

Role of the embryo in barley

Back 65

makes hormones

Front 66

Role of the aleurone in barley

Back 66

makes enzymes

Front 67

Role of the endosperm in barley

Back 67

starch, food source

Front 68

First stage of malting

Back 68

steeping

Front 69

The aim of malting is to increase the moisture content to

Back 69

42% - 46%

Front 70

The typical temperature range for malting

Back 70

14 - 18 C

Front 71

Malthing takes

Back 71

2 days

Front 72

The second stage of malting is

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germenation

Front 73

How long does germenation take

Back 73

4 - 6 days

Front 74

Typical temperature for germenation

Back 74

14 - 16 C

Front 75

Purpose of germenation

Back 75

degrade the cell walls of endosperm and make enzymes

Front 76

The third stage of malting

Back 76

kilning

Front 77

Temperature is gradually increased during kilning because

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enzymes are more sensitive to yeast when wet (at the start)

Front 78

Ale malts tend to be treated at a

Back 78

higher temp than lager to develop more color

Front 79

Specialty malts are produced by

Back 79

roasting very dark, almost charred

Front 80

Latin name for hops

Back 80

Humulus Lupulus

Front 81

Active ingredient for brewing in hops are

Back 81

resins and oils

Front 82

The resins and oils of hops are located in the

Back 82

lupulin glans

Front 83

Chemical name for hop bitterness precursors

Back 83

alpha acids

Front 84

During boiling alpha acids are converted to

Back 84

iso - alpha acids

Front 85

Hops are often classified as either

Back 85

bittering or aroma

Front 86

The difference between hops for bittering and aroma is

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more oils for aroma

more resins for bittering

Front 87

Hops are most frequently added as

Back 87

pellets

Front 88

Hops can also be added as extracts made using

Back 88

liquid CO2

Front 89

If hop extracts are reduced they can protect against what kind of damage

Back 89

light damage

Front 90

Liquid obtained in mashing

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wort

Front 91

First stage of starh breakdown is called

Back 91

gelatinization

Front 92

Key temperature for malt starch to break down

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65 C

Front 93

In a well run brewery water usage is about

Back 93

3.5:1

Front 94

Hard water contains high levels of

Back 94

calcium

Front 95

What brewing city has very hard water

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Burton

Front 96

What brewing city has very soft water

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Pilsen

Front 97

Some brewers use sources of sugar other than malts. These material are called

Back 97

adjucnts

Front 98

Some starches need to be cooked before use. Such as

Back 98

rice, corn, sorghum

Front 99

What type of mill is used when the brewer is using a lauter turn

Back 99

Roller mill

to preserve the integrity of the husk

Front 100

What type of mill is used when the brewer is using a mash filter

Back 100

Hammer mill

Front 101

Darcy's Law explains the rate of wort separation. It is rate of wort flow =

Back 101

pressure * permeability * area / (depth * viscosity)

Front 102

Wort is boiled for several reasons such as

Back 102

precipitation, volatilization, concentration, isomerization, sterilization

Front 103

The solid material produced in boiling is called

Back 103

hot break or trub

Front 104

Trub is removed by

Back 104

whirlpool or hop back

Front 105

The method of removing trub (whirlpool or hop back) is chosen based on

Back 105

mode of hopping

Front 106

Solid material produced by cooling

Back 106

cold break

Front 107

Latin name for ale yeast

Back 107

saccharomyces cerevisiae

Front 108

Latin name for lager yeast

Back 108

saccharomyces pastorianus

Front 109

Yeast age can be determined by

Back 109

counting budding scars

Front 110

Yeast needs some oxygen in brewery fermentation because

Back 110

it is needed to synthesize membrane lipids

Front 111

The customary pitching rate is

Back 111

1 million cells per mL per degree Plato

Front 112

Yeast count is performed using what device

Back 112

hemocytometer

Front 113

What dye is used to check if yeast are alive?

Back 113

Methelane blue

blue = dead

Front 114

Fermentations can be accelerated by adding what element

Back 114

Zinc

Front 115

What is high gravity brewing

Back 115

Making beer from higher strength wort than need then diluting to target strength

Front 116

During fermentation yeast generates a noxious flavor substance called

Back 116

diacetyl

Front 117

diacetyl has the flavor of

Back 117

butterscotch or popcorn

Front 118

How is diacetyl removed

Back 118

By prolonged contact with yeast

Front 119

After fermentation beer is chilled to

Back 119

-1 C

Front 120

Settling of solids in beer can be enhanced by adding

Back 120

isenglass filings

Front 121

Beer is filitered using aids either

Back 121

diatomaceous earth (fossil)

perlite (volcanic earth)

Front 122

Residual microbes can be removed by

Back 122

pasteurization or membrane filtration

Front 123

The CO2 levels in beer is generally increased

Back 123

2 to 3 volumes

5 for hefeweizen

Front 124

What can beer be packaged into

Back 124

bottle, can, keg

Front 125

Typically filling rates in bottle are

Back 125

1200/min

Front 126

Typical filling rates in cans are

Back 126

2400/min