MIT Foh 2-day Brewery

21 Questions | Total Attempts: 115

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MIT Foh 2-day Brewery

Questions and Answers
  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

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