Basic Beer Brewing Test

Ales and Lagers are the two basic types of beer. Ales are brewed with top-fermenting yeast at warmer temperatures, resulting in a more robust and fruity flavor profile. Lagers, on the other hand, are brewed with bottom-fermenting yeast at cooler temperatures, which leads to a cleaner and crisper taste. These two types of beer have distinct characteristics and are differentiated by the type of yeast used and the fermentation process.

The US primarily uses ABV for beers.

Some yeasts can survive in 20% abv or higher.

Beer yeasts are generally categorized into two major types based on their fermentation behavior: top fermenting and bottom fermenting yeast. Top fermenting yeast, also known as ale yeast, ferments at warmer temperatures and rises to the top of the fermentation vessel. It is used to produce ales and other top-fermented beers. On the other hand, bottom fermenting yeast, also known as lager yeast, ferments at cooler temperatures and settles at the bottom of the fermentation vessel. It is used to produce lagers and other bottom-fermented beers. Therefore, the correct answer is top fermenting and bottom fermenting yeast.

Adding hops to a mash is done in order to add more bitterness to the finished beer. Hops contain alpha acids that contribute to the bitterness of the beer. When hops are added during the mashing process, these alpha acids are released and dissolved into the wort, resulting in a more bitter taste in the final product.

The laws states only the following to be used: Grains, water, hops and yeast. No additives, no nothing else.

SM = Single Malt, "and" "SH" = Single Hops

It's in the name: BARLEY -- so it's false.

Krausen refers to the foam that forms on top of fermenting beer. It is created as a result of the vigorous fermentation process, where yeast consumes sugars and produces carbon dioxide and alcohol. The foam consists of proteins, yeast, and other fermentation byproducts. This layer of foam acts as a protective barrier, preventing oxygen from entering the beer and allowing the yeast to work efficiently. Therefore, the correct answer is Krausen.

Phenol tastes are medicinal - sometimes called a "band-aid" taste.

Any of these will darken the finished beer. Base grains will have the least effect but eventually will darken it.

Beers which are made out of grains other than barley, oats, rye or wheat are called gluten-free beers. This means that these beers do not contain gluten, which is a protein found in these grains and can cause adverse reactions in individuals with gluten intolerance or celiac disease. Therefore, the correct answer is "Gluten Free".

Beer yeast is capable of fermenting various sugars to produce alcohol and carbon dioxide. Maltose, dextrose, and sucrose are all fermentable sugars commonly found in beer. Therefore, the correct answer is "None of the above," indicating that all of the listed sugars are fermentable by beer yeast.

Only 4 hops are noble: Hallertauer, Saaz, Spalt and Tettnang.

Some sort of foreign "funk" must be added to give those off flavors which are required for soured beers.

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The correct answer is "Deconcoction" because during the mash step, the boiling of grains is a process known as decoction. Decoction involves removing a portion of the mash, boiling it, and then returning it to the main mash to raise the temperature. This technique is used to increase the temperature of the mash and extract more fermentable sugars from the grains.

1 gallon = 128 ounces

Therefore, 31 gallons = 31 * 128 ounces

31 gallons×128 ounces/gallon=3968 ounces 

Next, we divide the total number of ounces by the size of each bottle (12 ounces):

3968 ounces÷12 ounces/bottle=330.67 bottles

Since we can't have a fraction of a bottle, we round to the nearest whole number:

330

Lovibond was created into a standard reference model. Degrees of lovibond are used to identify beer colors.