Basic Beer Brewing Test

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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

    Correct Answer
    B. Ales and Lagers
    Explanation
    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.

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  • 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

    Correct Answer
    A. ABV - Alcohol by volume
    Explanation
    The US primarily uses ABV for beers.

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  • 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

    Correct Answer(s)
    B. SRM - Standard Reference Model
    D. Degrees of Lovibond
    Explanation
    Lovibond was created into a standard reference model. Degrees of lovibond are used to identify beer colors.

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  • 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

    Correct Answer
    C. The ingredients which must be used when brewing
    Explanation
    The laws states only the following to be used: Grains, water, hops and yeast. No additives, no nothing else.

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  • 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

    Correct Answer
    D. A single malt and single hop beer
    Explanation
    SM = Single Malt, "and" "SH" = Single Hops

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  • 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

    Correct Answer
    C. Any of four hops, low in bitterness and high in aroma
    Explanation
    Only 4 hops are noble: Hallertauer, Saaz, Spalt and Tettnang.

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  • 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

    Correct Answer
    E. All of the above
    Explanation
    Some sort of foreign "funk" must be added to give those off flavors which are required for soured beers.

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  • 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

    Correct Answer
    C. Top fermenting and bottom fermenting yeast
    Explanation
    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.

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  • 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

    Correct Answer
    B. The type of yeast which is used to ferment the beer
  • 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

    Correct Answer
    E. All of the above
    Explanation
    Any of these will darken the finished beer. Base grains will have the least effect but eventually will darken it.

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  • 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

    Correct Answer
    A. Medicinal
    Explanation
    Phenol tastes are medicinal - sometimes called a "band-aid" taste.

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  • 12. 

    Yeast can survive and continue to ferment in environments as high as 15% alcohol by volume.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Some yeasts can survive in 20% abv or higher.

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  • 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

    Correct Answer
    C. Gluten Free
    Explanation
    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".

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  • 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

    Correct Answer
    D. Deconcoction
    Explanation
    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.

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  • 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? 

    • A.

      21

    • B.

      525

    • C.

      330

    • D.

      248

    • E.

      None of the above

    Correct Answer
    C. 330
    Explanation
    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

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  • 16. 

    Beers that are high in alcohol content which are made from fruit are called "Barley Wines"

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    It's in the name: BARLEY -- so it's false.

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  • 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

    Correct Answer
    B. Add more bitterness to the finished beer
    Explanation
    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.

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  • 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

    Correct Answer
    E. None of the above
    Explanation
    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.

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  • 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

    Correct Answer
    A. Krausen
    Explanation
    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.

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  • Current Version
  • Jun 07, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Feb 08, 2009
    Quiz Created by
    Trufflepig

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