Basic Beer Brewing Test

19 Questions | Attempts: 6475

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Basic Beer Brewing Test - Quiz

Do you think you know a little something-something about beers? Take this basic beer brewing test and check how you do. From a brewing perspective, these questions are basic. So, if you have deep and vast knowledge about brewing and beer, you can easily secure good marks on this test. Brewing is the production of beer by practicing stepping, boiling, and fermentation. Do you know about the beer brewing process? Let's check it out with the quiz given below.


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 belgian style beer is named "belgian" due to which of the following:
    • 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. 
    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. 
    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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