Basic Beer Brewing Test

19 Questions | Total Attempts: 4815

SettingsSettingsSettings
Please wait...
Basic Beer Brewing Test

20 Question quiz: So you think you know a little something something about beers? From a brewing perspective, these questions are basic. Let's see how you do.


Questions and Answers
  • 1. 
    Beers are broken into two basic types, of which sub-types are created.  What are the two basic types of beer?
    • A. 

      Fermented and non-fermented

    • B. 

      Ales and Lagers

    • C. 

      Saison and Ales

    • D. 

      Fruit and Grain

    • E. 

      Soured and Un-Soured

  • 2. 
    The amount of alcohol in beers sold or created and sold in the United States is measured using what method?
    • A. 

      ABV - Alcohol by volume

    • B. 

      ABP - Alcohol by percentage

    • C. 

      Proof

    • D. 

      ABW - Alcohol by weight

    • E. 

      All of the above

  • 3. 
    The color of a beer is measured using which of the following?
    • A. 

      Style (ie. Honey Brown, Porter, Light)

    • B. 

      SRM - Standard Reference Model

    • C. 

      RCM - Relative Color Matching

    • D. 

      Degrees of Lovibond

    • E. 

      None of the above

  • 4. 
    The  Reinheitsgebot law from 1516 A.D. in Germany identified what:
    • A. 

      The methods of brewing with different types of yeast

    • B. 

      The laws of brewing German style beers

    • C. 

      The ingredients which must be used when brewing

    • D. 

      The general style guide for beers

    • E. 

      None of the above

  • 5. 
    A "SMASH" beer stands for which of the following?
    • A. 

      A partially sour mashed beer

    • B. 

      A salt-mashed and un-hopped style beer

    • C. 

      A beer in which the hops and grains are smashed using a stone

    • D. 

      A single malt and single hop beer

    • E. 

      All of the above

  • 6. 
    "Noble" hops are identified as  hops which are:
    • A. 

      High in alpha and beta acids used for bittering beer

    • B. 

      Low acid hops used only for dry hopping beer

    • C. 

      Any of four hops, low in bitterness and high in aroma

    • D. 

      An aroma only hop which are only grown in England

    • E. 

      Both B, and D

  • 7. 
    One way (there are many) to sour a beer during the mashing step (sometimes called Turbid Mashing), requires what to be introduced into the mash?
    • A. 

      Lactic acid or acidulated malt

    • B. 

      Brettanomyces culture

    • C. 

      Lactobaccillus

    • D. 

      Acetobacter of Clostridium bacteria

    • E. 

      All of the above

  • 8. 
    Beer yeasts are generally set into two  major categories.  These two categories are:
    • A. 

      Active and Un-active yeast

    • B. 

      Hot fermenting and cold fermenting yeast

    • C. 

      Top fermenting and bottom fermenting yeast

    • D. 

      Liquid and dry yeast

    • E. 

      None of the above

  • 9. 
    • A. 

      The country in which the beer was created (ie. Belgium)

    • B. 

      The type of yeast which is used to ferment the beer

    • C. 

      Due to all the ingredients coming from Belgium

    • D. 

      Because the recipe - Belgian beers have a specific recipe structure.

    • E. 

      All of the above

  • 10. 
    In order to darken a beer during brewing, which of the following methods could  be employed?
    • A. 

      Addition of dark beer wort to the lighter beer wort

    • B. 

      Addition of more base grains

    • C. 

      Addition of crystal malts of various roasts

    • D. 

      Addition of dark malt extracts or dark liquid extracts

    • E. 

      All of the above

  • 11. 
    A "phenolic" taste in a finished beer can be identified with what type of taste when drinking the beer?
    • A. 

      Medicinal

    • B. 

      Floury

    • C. 

      Overly malty

    • D. 

      Buttery

    • E. 

      None of the above

  • 12. 
    True or False:  Yeast can survive and continue to ferment in environments as high as 15% alcohol by volume.
    • A. 

      True

    • B. 

      False

  • 13. 
    Beers which are  made out of grains other than barley, oats, rye or wheat are called _______ beers.
    • A. 

      Faux grain

    • B. 

      Protrusion malt

    • C. 

      Gluten Free

    • D. 

      Malt Free

    • E. 

      None of the above

  • 14. 
    The boiling of grains during the mash step is called a __________ step.
    • A. 

      Multi

    • B. 

      Saccrification

    • C. 

      Mashing

    • D. 

      Deconcoction

    • E. 

      None of the above

  • 15. 
    Commercial beer production volumes are measured in barrels.  A full barrel of beer has 31 gallons of beer in it.  How many 12 ounce bottles are in 1 full barrel of beer?  (Round it).
    • A. 

      21

    • B. 

      525

    • C. 

      661

    • D. 

      248

    • E. 

      None of the above

  • 16. 
    True or False:  Beers that are  high in alcohol content which are made from fruit are called "Barley Wines"
    • A. 

      True

    • B. 

      False

  • 17. 
    Dry hopping is the process where hops are added to  the secondary fermentation, in order to add hop aroma to the finished beer.  Adding hops to a mash is done in order to:
    • A. 

      Add hop aroma to the wort

    • B. 

      Add more bitterness to the finished beer

    • C. 

      Make the mashing process more efficient

    • D. 

      Kill any remaining bacteria during the mashing process

    • E. 

      None of the above

  • 18. 
    Which of the following is NOT fermentable by beer yeast?
    • A. 

      Maltose

    • B. 

      Dextrose

    • C. 

      Sucrose

    • D. 

      All of the above

    • E. 

      None of the above

  • 19. 
    The name of the foam on the top of fermenting beer is called:
    • A. 

      Krausen

    • B. 

      Ester

    • C. 

      Must

    • D. 

      Maltose

    • E. 

      None of the above