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The RA of water can be used to determine which of the following;
Milling has a big influence on which of the following (multiple correct);
Please match the following;
Water with a relatively high RA is most suitable for Darker beer mashes whereas water with a lower RA is most suitable for lighter beer mashes.
Effective milling should result in which of the following (multiple correct);
Hops are part of the same plant family as cannabis.
All substances that are dissolved during mashing are referred to as ‘extract’.
Chlorine needs to be removed from brewing water because it can cause significant taints in the beer.
List the order of starch degradation during mashing;
Please match the following hop components with their sensory characteristics;
Which ‘rest’ during mashing takes place at typically 45 – 50C.
One word answer
Higher kilned base malts have more diastatic power than lower kilned base malts.
Co-humulone is an iso-alpha acid that imparts a rough bitterness to beer and many hop varieties (ie. Magnum) are bred without it.
Which of the following is true in relation to lautering (multiple correct);
Adjuncts need to be gelatinized before they are mashed during brewing.
Which of the following are good reasons for adding tetrahop to beer (multiple correct)
The objective of ‘raking’ is to constantly keep the spent grains bed floating.
Please match the following;
High Kilned Base Malt
What type of hops have the following characteristics; grown in Germany and Czech, known to be amongst the best in the world, very aromatic but low in bitterness, an example is SAAZ.
Which of the following are reasons for wort boiling (multiple correct);
Steeping is one of the steps during malting. Approx what %moisture is the grain at the end of steeping.
If a beer has an EBU of 20, what is its IBU value (to one decimal place) ?
DMS (DiMethylSulphide) is an undesirable malt derived compound that is produced during wort boiling and also flashed off during wort boiling.
Please match the following parameters and the units they are measured in;
The critical role of yeast in beer flavor development has been known since the early days of brewing in ancient Africa.
How much yeast is typically added to wort;
Which of the following is not part of the barley grain;
Who is credited with discovering that fermentation was the product of yeast.
One word answer – give second name
The best description of ‘final attenuation’ is which of the following;
For an infusion mash, the lager malt %age Soluble Nitrogen to Total nitrogen should typically be which of the following;
Which of the following is true in relation to Active Dried Yeast (multiple correct);
The secondary fermentation is often known as ‘maturation’.
Please match the resultant flavor with the technical process;
Which of the following best describes ‘High attenuating yeasts’;
Beechwood chips in Budweiser maturation have the effect of keeping the yeast in suspension which gives it more surface area to get rid of unwanted flavors.
Which of the following best describes malt modification.
Which of the following are correct in relation to yeast storage (multiple correct);
Enter the following in the correct sequence of the brewing process;
The Diastatic power of malt is a measure of the enzymatic power in the malt.
Please match the following technical terms with their flavor descriptors;
The level of Vicinal Diketones (like Diacetyl) in beer can be a measure for how far the beer has matured.
Both Calcium and Magnesium contribute to the hardness in water but hardness is usually expressed in ppm Calcium (and the figure also incorporates the amount of Magnesium).
People with pace makers should not come within 3m of a grain magnet.
Storage typically takes place at which of the following temperatures.