Fst

Front 1

strength of beer

Back 1

4.0-5.2%

Front 2

basic sequence in malting operation

Back 2

steeping germination kilning storage

Front 3

2 steps of clarification

Back 3

hot break-up precipitation of gunnk drop out of solution

could break-

Front 4

basic sequence in brewing operation

Back 4

malt storage
milling
mashing
wort separation
boiling
clarification
cooling
fermentation
conditioning
clarification& sterilization
packaging

Front 5

ale extent of malting

Back 5

affects color, high

Front 6

ale intensity of kilning

Back 6

high affects color

Front 7

ale mode of hopping for flavor

Back 7

dry hopping

Front 8

ale yeast type

Back 8

dry

Front 9

ale fermentation temp

Back 9

12-20+C

Front 10

lager extent of malt modification

Back 10

low

Front 11

lager intensity of kilning

Back 11

low

Front 12

lager mode of hopping for flavor

Back 12

late hopping

Front 13

lager yeast type

Back 13

late

Front 14

lager fermentation temperature

Back 14

6-15C

Front 15

bock

Back 15

lager

Front 16

alt

Back 16

ale

Front 17

Kolsch

Back 17

ale

Front 18

porter

Back 18

ale

Front 19

Hellas

Back 19

lager

Front 20

marzen

Back 20

lager

Front 21

Stout

Back 21

ale

Front 22

protein cross links with

Back 22

hop bitter acids

Front 23

foam is destroyed by

Back 23

lipids oils facial hair soaps detergents alcohol

Front 24

the color of beer is mostly due to

Back 24

kilning, melanondins

Front 25

melanondins

Back 25

formed from sugars a and amino acids during kilning

Front 26

color in beer

Back 26

oxidation of polyphenol s

Front 27

4 basic tastes

Back 27

sweet salty sour bitter

Front 28

sweet

Back 28

due to sugar

Front 29

salty

Back 29

salt

Front 30

sour

Back 30

acid low pH

Front 31

pH of most beers

Back 31

4-5.2

Front 32

wort pH

Back 32

higher pH less acid 4.5-5

Front 33

MBT

Back 33

skunky

Front 34

canned corn flavor

Back 34

DMX dimethyl sulfide

Front 35

butterscotch flavor popcorn

Back 35

from diacetyl

Front 36

beer is a good source of certain

Back 36

B vitamins folate

Front 37

hops

Back 37

have bitter acids is alpha acids as an antimicrobial

Front 38

husk in barley

Back 38

filter bed in brew house

Front 39

micro Pyle in barley

Back 39

water entry site

Front 40

embryo in barley

Back 40

makes hormones

Front 41

aleurone

Back 41

makes enzymes

Front 42

endpapers

Back 42

food store starch

Front 43

first stage of malting

Back 43

steeping

Front 44

2nd stage of malting

Back 44

germination degrades the cell wall of endpapers and Makes enzymes