Beer

Question 1

Serving temp for lighter ales and draught bitter beers

Answer 1

54-57

Question 2

What does boiling the wort accomplish?

Answer 2

Stabilizes and sterilizes, darkens color and causes excess water to evaporate

Question 3

How are lambics fermented?

Answer 3

Spontaneous fermentation
Open top containers
Native Wild Yeast

Question 4

What style of beers only undergo partial fermentation?

Answer 4

Bottle-conditioned, they are also unfiltered

Question 5

What kind of yeast is used for ale production?

Answer 5

Top Fermenting yeast (Saccharomyces Cerevisiae) is added to the Wort.

Question 6

Name two native wild yeasts that can be used for Lambic Production?

Answer 6

Brettanomyces brucellensis

Brettanomyces lambicus

Question 7

Serving temp for- Trappist ales, lambics, stouts and brown ales

Answer 7

Cooler room temp

Question 8

Serving temp for lager

Answer 8

49-52

Question 9

What is a fruit Lambic called?

Answer 9

Kriek (traditionally dry)

Question 10

Lager- Basic Description

Answer 10

Bottom Fermenting yeast (Saccharomyces Pastorianus)
Slow and Low (temp) Fermentation
Delicate and clean beer

Question 11

Why might the wort go through a hop back chamber?

Answer 11

Hops contribute more bitterness the longer they boil, but loose aroma. The wort may pass back through a hopsack chamber to retain more hop aroma

Question 12

Ales- Basic Description

Answer 12

Top Fermenting yeast (Saccaromyces Cerevisiae)
Fast & Warm Fermentation
Richer Fruity Beer

Question 13

Ale fermentation is long or fast?

Answer 13

Fast (less than a week)

Question 14

Bottom fermenting yeasts like high or low temperatures, do they ferment fast or slow?

Answer 14

Low & Slow

Question 15

Fruit lambics are refermented with what?

Answer 15

Fruit- ie. morello cherries or raspberries for Framboise

Question 16

What styles of beer are sold unpasteurized?

Answer 16

Cask Ales

Question 17

What kind of yeast is used for lager production?

Answer 17

Bottom Fermenting yeast (Saccharomyces Pastorianus)

Question 18

Wort for lager production is cooled to a higher or lower temperature after boiling?

Answer 18

Lower temperature for Lager

Question 19

What happens to the grist after it is ground or cracked?

Answer 19

Combined with hot water to create the mash

Question 20

Top fermenting yeasts prefer what temperatures?

Answer 20

Warmer. Result in fruity, richly flavored beer

Question 21

What is “Sparging”

Answer 21

Essentially a second mashing with the spent grains to extract extra flavor (though may be bitter). It is then combined with the original wort and hops are added

Question 22

Name two Lambic Producers

Answer 22

Cantillon and Linemans

Question 23

The length of roasting of the green malt will result in what?

Answer 23

The style of beer desired

i.e.. Heavey roasted black malts for porter
Pale mat dried at low temperatures for pale ales

Question 24

Describe the mashing process?

Answer 24

Lasts 1 to 2 hours
converts and extracts sugar from the malt
final result is flavor, sugar and color rich WORT

Question 25

Geuze is produced by doing what?

Answer 25

Blending one-year old lambics with beer that has been aged fro two or three years. It is then refermented with aged hops in the bottle

Question 26

Lambic Beers are a specialty of what country?

Answer 26

Belgium

Question 27

What is grist

Answer 27

The malted grain that is then ground or cracked in a mill

Question 28

Wort for ale production is cooled to a higher or lower temperature after boiling?

Answer 28

Higher temperature for Ale

Question 29

What styles of beer are generally blended before release?

Answer 29

Lambics

Question 30

What is Amylase

Answer 30

The enzyme that is produced from grain germanation that will convert starchy carbohydrates into the fermentable sugars maltose and dextrin. AKA Green Malt