Basic Beer Brewing Test
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(62).jpg "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.
- 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
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