MIT Foh 2-day Brewery

The correct answer describes the Bennie as having malty, nutty, sweetness, and subtle chocolate flavors. This suggests that the beer has a rich and complex taste profile, with notes of sweetness, nuttiness, and a hint of chocolate. The description implies that the beer is likely to have a smooth and balanced flavor, with a combination of sweet and savory elements.

The correct answer describes the flavor profile of the Broadaxe Stout as having a roasted character with hints of coffee and chocolate, along with a dry bitterness. This suggests that the beer has a rich and complex taste, with the roasted notes complemented by the flavors of coffee and chocolate. The dry bitterness adds a contrasting element to the overall flavor profile.

The most important rules for producing good beer are to practice good sanitation and avoid oxygen contact with the beer following fermentation. Good sanitation is crucial to prevent contamination and ensure the beer's quality. Oxygen contact after fermentation can lead to oxidation, which can negatively affect the taste and aroma of the beer. By following these rules, brewers can maintain the integrity of their beer and produce a high-quality product.

A well-poured Granite City beer should have 1 to 1 1/2 inch of head. This refers to the foam that forms on top of the beer when it is poured into a glass. Having a proper amount of head is important as it enhances the aroma and releases the flavors of the beer. It also helps to retain the carbonation and provides a pleasant mouthfeel. Therefore, a well-poured Granite City beer should have a moderate amount of head, typically around 1 to 1 1/2 inches.

All of the safety items mentioned in the options are required in a brewery. Safety goggles are necessary to protect the eyes from any potential hazards or splashes. Coveralls are important to prevent any contact with chemicals or contaminants. A carbon dioxide monitor in the beer cooler is essential to ensure that the levels of carbon dioxide are within safe limits. Waterproof boots are necessary to protect the feet from any spills or wet surfaces. Therefore, all of these safety items are required to maintain a safe working environment in a brewery.

Beer line cleaning must be done at least every 14 days because beer debris and yeast build up in the line adversely affects flavor. This build-up starts to occur around 9-14 days. If the lines are not cleaned regularly, the yeast will begin to clog the lines, resulting in poor pouring of beer. Therefore, cleaning the lines every 14 days helps maintain the quality and taste of the beer.

Lagers and Ales are the two main categories of beer. Lagers are known for their crisp and clean taste, and they are fermented at lower temperatures. Ales, on the other hand, are fermented at warmer temperatures and have a wider range of flavors and aromas. These two categories encompass a vast majority of beer styles and are differentiated by the type of yeast used and the fermentation process.

Gravities should be taken every day after a delivery until fermentation is complete. This is because gravity measurements are used to monitor the progress of fermentation. By measuring the specific gravity of the liquid, one can determine the amount of sugar present, which decreases as fermentation progresses. Taking gravities daily allows for a close monitoring of the fermentation process and ensures that it is proceeding as expected. Once fermentation is complete, there is no longer a need to take gravities as the process is finished.

The pressure gauge on the sidearm of the TDV is the correct place to connect the serving gas line when switching to a new batch of beer. This is because the pressure gauge on the sidearm of the TDV allows for monitoring and adjusting the pressure of the gas being used to serve the beer. By connecting the serving gas line to the pressure gauge, the brewer can ensure that the appropriate pressure is being applied to the beer to maintain the desired level of carbonation.

The Wags Wheat is best described as crisp and refreshing with bread-like notes and a hint of citrus. This suggests that the beer has a clean and light taste, similar to the texture of bread, with a subtle citrus flavor that adds a refreshing element to it.

In the fermentation vessels in the brewery, yeast and sugar are added to the wort to begin fermentation. During the brewing process, sugars are produced and these sugars are consumed by the yeast. As a result of this process, carbon dioxide and alcohol are produced. This is a crucial step in the brewing process as it helps to develop the desired flavors and alcohol content in the beer.

The busyness of the restaurant should not affect waste because waste is not directly related to the number of customers or the volume of business. Waste is typically caused by factors such as improper pouring techniques, inefficient service, incorrect carbonation, or empty nitrogen cylinders. Therefore, the busyness of the restaurant is unrelated to waste.

The four main ingredients in beer are malted barley, water, hops, and yeast. Malted barley provides the sugars that yeast ferments into alcohol, while water is the base for the beer. Hops add bitterness, flavor, and aroma to the beer, balancing the sweetness of the malt. Yeast is responsible for fermentation, converting the sugars into alcohol and carbon dioxide.

The correct answer is "Mild flavored, crisp, minimal bitterness." This description suggests that the Northern Light beer has a subtle taste, refreshing texture, and lacks a strong bitter aftertaste. It implies that the beer is easy to drink and does not overpower the palate with intense flavors.

The gravity reading is taken from the level at which the hydrometer floats in the beer. The hydrometer is a device used to measure the specific gravity or density of a liquid, in this case, beer. By observing the level at which the hydrometer floats, one can determine the specific gravity of the beer, which is an important measurement in brewing as it indicates the amount of sugar present and the progress of fermentation.

The Duke is described as an American India Pale Ale with a lingering hoppy aftertaste and dry bitterness with hints of grapefruit/citrus. However, it does not use hops from the Czech Republic.

A blend of Nitrogen and Carbon Dioxide is used to maintain the correct carbonation level in the beer. Nitrogen adds a creamy and smooth texture to the beer, while carbon dioxide provides the necessary carbonation. Using a blend of these gases ensures that the beer has the desired level of carbonation, giving it the right taste and mouthfeel.

The goal for beer tap waste each week is to have a percentage below 1% of the total beer poured for the week. This means that the aim is to minimize the amount of beer wasted during the pouring process, ensuring that no more than 1% of the beer poured goes to waste.

For unfinished beer that is not ready to serve, the volume counted for the weekly volume report, liquor inventory, and in process on the waste report would be the estimated net volume. This means that the volume reported would be the approximate amount of beer that is expected to be available once it is fully processed and ready to serve. This helps in accurately tracking inventory and waste, as it takes into account the projected volume rather than the actual volume at that moment.

To ensure a tank is clean, visually inspecting it is necessary. By visually inspecting the tank, one can identify any visible dirt, residue, or contaminants that may be present. This method allows for a quick assessment of the tank's cleanliness and helps in determining if further cleaning is required. It is a basic and essential step in maintaining the cleanliness and hygiene of the tank.

The head of a correctly filled pitcher should come to the midway point between the top and the bottom of the upper handle. This ensures that the pitcher is filled to an appropriate level, allowing for easy pouring without overflowing or spilling. Placing the head at this position also provides a comfortable grip on the handle, making it easier to lift and pour the contents of the pitcher.