MIT Foh 2-day Brewery
- 1.
What are the two main categories of beer?
- A.
Pilsners and Ales
- B.
Lagers and Stouts
- C.
British and German
- D.
Lagers and Ales
Correct Answer
D. Lagers and AlesExplanation
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.Rate this question:
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- 2.
What are the four main ingredients in beer?
- A.
Malted barley, alcohol, hops, yeast
- B.
Malted barley, water, hops, yeast
- C.
Water, alcohol, malted barley, hops
- D.
Water, malted barley, hops, sugar
Correct Answer
B. Malted barley, water, hops, yeastExplanation
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.Rate this question:
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- 3.
The Northern Light is best described as having:
- A.
Mild flavored, crisp, minimal bitterness
- B.
Similar to a Miller Lite
- C.
Fresh cut grass flavors, with a hint of citrus slightly more bitter than average US Light beer
- D.
A continental Pilsner
Correct Answer
A. Mild flavored, crisp, minimal bitternessExplanation
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.Rate this question:
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- 4.
The Wags Wheat is best described as:
- A.
Crisp and refreshing with bread like notes and a hint of citrus
- B.
Crisp with hints of Orange and Corriander
- C.
Crisp with a big hop bitterness
- D.
Crisp with a banana like finish
Correct Answer
A. Crisp and refreshing with bread like notes and a hint of citrusExplanation
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.Rate this question:
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- 5.
The Bennie should be described as:
- A.
Really hoppy ans strong
- B.
Tastes like Michelob Amber Bock
- C.
Dark
- D.
Malty, nutty, sweetness and subtle chocolate flavors
Correct Answer
D. Malty, nutty, sweetness and subtle chocolate flavorsExplanation
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.Rate this question:
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- 6.
Which does not describe the Duke?
- A.
Lingering hoppy aftertaste leaves you wanting one more taste
- B.
An American India Pale Ale
- C.
Dry bitterness with hints of grapefruit/citrus
- D.
Uses hops from the Czech Republic
Correct Answer
D. Uses hops from the Czech RepublicExplanation
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.Rate this question:
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- 7.
Which statement best describes the flavor profile of the Broadaxe Stout?
- A.
It is the most expensive beer to make
- B.
It is very heavy and filling
- C.
It tastes just like Guiness
- D.
Roasted charecter with hints of coffee and chocolate with a dry bitterness
Correct Answer
D. Roasted charecter with hints of coffee and chocolate with a dry bitternessExplanation
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.Rate this question:
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- 8.
What happens in the Fermentation vessels in the brewery?
- A.
We add alcohol to the beer
- B.
Yeast and Sugar are added to the wort to begin fermentation
- C.
The sugars produced during the brewing process are consumed by yeast and converted to carbon dioxide and alcohol
- D.
We carbonate the beer for serving
Correct Answer
C. The sugars produced during the brewing process are consumed by yeast and converted to carbon dioxide and alcoholExplanation
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.Rate this question:
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- 9.
Why do we use a blend of Nitrogen and Carbon Dioxide to serve the Duke and Lagers?
- A.
To give a creamy smooth flavor
- B.
To lower the cost of using carbon dioxide alone to pour the beer
- C.
To keep oxygen out of the beer
- D.
To maintain the correct carbonation level in the beer
Correct Answer
D. To maintain the correct carbonation level in the beerExplanation
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.Rate this question:
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- 10.
What is the goal for beer tap waste each week?
- A.
Below 1% of beer poured for the week
- B.
Below 2% of all beer poured for the week
- C.
Below 10% of all beer poured for the week
- D.
Below 3% of all beer poured for the week
Correct Answer
A. Below 1% of beer poured for the weekExplanation
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.Rate this question:
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- 11.
What are the most important rules for producing good beer?
- A.
Taste everything
- B.
Practice good sanitation and avoid oxygen contact with the beer following fermentation
- C.
Always do everything possible to avoid running out of beer
- D.
Study the SOP's at home so you don't have to use them in the brewery
Correct Answer
B. Practice good sanitation and avoid oxygen contact with the beer following fermentationExplanation
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.Rate this question:
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- 12.
How should a well poured Granite City beer be served?
- A.
Lots of bubbles on the inside of the glass
- B.
Be filled to the top of the glass with beer
- C.
Should be poured into a frosty glass
- D.
Should have 1 to 1 1/2 inch of head
Correct Answer
D. Should have 1 to 1 1/2 inch of headExplanation
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.Rate this question:
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- 13.
Which of these should not affect waste?
- A.
Managers auditing Bartender pours during figure of 8's
- B.
Servers following steps of service and efficiently running drinks
- C.
Bartenders pouring beer with required head
- D.
Beer properly carbonated
- E.
Nitrogen Cylinder is not empty
- F.
Restaurant is really busy
Correct Answer
F. Restaurant is really busyExplanation
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.Rate this question:
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- 14.
Where should the head come to on a correctly filled pitcher?
- A.
The bottom of the pour spout
- B.
The top of the upper handle
- C.
The bottom of the upper handle
- D.
Midway between the top and the bottom of the upper handle
Correct Answer
D. Midway between the top and the bottom of the upper handleExplanation
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.Rate this question:
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- 15.
For unfinished beer, not ready to serve, what volume do you count for the weekly volume report, Liquor inventory, and in process on the Waste Report?
- A.
Dleivered Volume
- B.
Estimated Net Volume
- C.
Actual Volume
- D.
Shipped Volume
Correct Answer
B. Estimated Net VolumeExplanation
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.Rate this question:
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- 16.
Which of these safety items are required in the brewery?
- A.
Safety goggles
- B.
Coveralls
- C.
A carbon dioxide monitor in the beer cooler
- D.
Waterproof boots
- E.
All of the above
Correct Answer
E. All of the aboveExplanation
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.Rate this question:
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- 17.
Beer line cleaning must be done at least every 14 days because?
- A.
Fruit fly eggs take 21 days to hatch after being laid
- B.
Beer debris and yeast build up in the line adversely affects flavor. This begins to occur around 9-14 days.
- C.
After 14 days the yeast begins to clog the lines and the beer will not pour well
- D.
Doing them every 14 days affects min month and end of period inventories equally
Correct Answer
B. Beer debris and yeast build up in the line adversely affects flavor. This begins to occur around 9-14 days.Explanation
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.Rate this question:
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- 18.
Where is a gravity reading taken from?
- A.
The point at which the foam touches the hydrometer
- B.
The high point of the meniscus surrounding the hydrometer
- C.
The level at which the hydrometer floats in the beer
- D.
25 degrees celsius
Correct Answer
C. The level at which the hydrometer floats in the beerExplanation
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.Rate this question:
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- 19.
How often should gravities be taken?
- A.
Every other day after a delivery
- B.
Everyday after a delivery until fermentation is complete
- C.
At the end of fermentation
- D.
Once after fermentation begins
Correct Answer
B. Everyday after a delivery until fermentation is completeExplanation
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.Rate this question:
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- 20.
How do you ensure a tank is clean?
- A.
Visually inspect
- B.
Test the chemical concentration
- C.
Run a CIP for 20 minutes
- D.
Use a test swab to check
Correct Answer
A. Visually inspectExplanation
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.Rate this question:
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- 21.
Where should the serving gas line be connected to the serving vessel when switching to a new batch of beer?
- A.
The carbonation stone next to the mandoor
- B.
Nowhere, the line should be removed when serving to avoid overcarbonation
- C.
A sightglass is attached to the bottom valve of the TDV and the gass line is attached there
- D.
The pressure gauge on the sidearm of the TDV
Correct Answer
D. The pressure gauge on the sidearm of the TDVExplanation
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.Rate this question:
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