BEER

Question 1

Process, Jarod’s apartment, turn left

Answer 1

Malting produces Amylase (sweetness) ends with green malt (Amy holding green malt style shake)

Malted is roasted and then pulverized (Grist)
Bowl of grits

Grist is added to water and mashed for 2 hours and it becomes wort.
Boiled grits mashed and pourd out as warts

Strains out grist. Sometimes cold water is repoured over wort this is called sparging. Into kettle and boils with hops, maybe passing boiled wort back over fresh hops. Throw into fermenters.

Question 2

Fermentation of beer, options

Answer 2

Two mason jars
One has sarah on top
The other has pastor in bottom and sits in log cabin
Ale=Top fermenting Saccharomyces Cerivisiae one week fermentation
Lager=Bottom fermenting Saccharomyces Pastorianus, takes longer

Question 3

Trappist Ales

Answer 3

Achel
Chimay
Engelszell (Austria) 
La Trappe (Netherlands) 
Mont. des Cats (france, brewed by Chimay Abbey, so not ATB)
Orval
Rochefort 
Spencer (USA, Massachusets)
Tre Fontane (Italy) 
Westmalle 
Westvleteren 
Zundert (Netherlands)

Question 4

Name 3 brown ales

Answer 4

Newcastle
Samuel Smith
Troegs “Rugged trail”

Question 5

Name 2 Pale ales

Answer 5

Sierra Nevada
Burning River (GLakes)

Question 6

Name 2 Scotch Ale / Wee Heavy

Describe style

Answer 6

Founders Backwoods bastard
Samuel Adams Scotch Ale
Long boil leads to caramelization
Full bodied
Black tea bitterness

Question 7

ale yeast name

Answer 7

Saccharomyces cerevisiae
lest than a week
top fermenting

Question 8

Lager yeast name

Answer 8

Saccharomyces pastorianus
bottom
Just under a month