beer

Question 1

Pilsner - Ale or Lager

Answer 1

Lager

Question 2

Cascade, Simcoe, Saaz, and Hallertau are all examples of:

Answer 2

Hop varieties

Question 3

Munich Helles - Ale or Lager

Answer 3

Lager

Question 4

Weizenbock - Ale or Lager

Answer 4

Ale

Question 5

Abbey Beer - Ale or Lager

Answer 5

Ale

Question 6

Doppelbock - Ale or Lager

Answer 6

Lager

Question 7

German Pilsner - Ale or Lager

Answer 7

Lager

Question 8

What is bottle conditioning?

Answer 8

Beer that undergoes a secondary fermentation in the bottle to achieve natural carbonation.

Question 9

Stout - Ale or Lager

Answer 9

Ale

Question 10

Steam Beer - Ale or Lager

Answer 10

Lager

Question 11

Schwarzbier - Ale or Lager

Answer 11

Lager

Question 12

what is the most widely used grain in beer production?

Answer 12

Barley

Question 13

What is a session beer?

Answer 13

A beer that has a relatively low alcohol content.

Question 14

What is the proper serving temperature range for a lager?

Answer 14

48F - 52F

Question 15

Vienna Style - Ale or Lager

Answer 15

Lager

Question 16

Light - Ale or Lager

Answer 16

Lager

Question 17

Mild Brown - Ale or Lager

Answer 17

Ale

Question 18

Weißbier/hefeweizen - Ale or Lager

Answer 18

Ale

Question 19

Cream Ale - Ale or Lager

Answer 19

Lager

Question 20

What is the name of the dark German lager style whose name literally translates as “Black Beer?”

Answer 20

schwarzbier

Question 21

In beer brewing, what is the wort?

Answer 21

A sugar-rich liquid extracted from the mashing process (Your Answer)

Question 22

What were the 3 original ingredients permitted in the Bavarian Purity Law of 1516 (Reinheitsgebot)?

Answer 22

Hops, Barley, Water

Question 23

Saison

Answer 23

A pale ale that is highly carbonated, fruity, spicy, often bottle conditioned.

Question 24

Kölsch - Ale or Lager

Answer 24

Ale

Question 25

ESB - Ale or Lager

Answer 25

Ale

Question 26

Trappist - Ale or Lager

Answer 26

Ale

Question 27

Marzen- Ale or Lager

Answer 27

Lager

Question 28

Dortmunder - Ale or Lager

Answer 28

Lager

Question 29

Dusseldorf Alt - Ale or Lager

Answer 29

Ale

Question 30

Sweet Stout - Ale or Lager

Answer 30

Ale

Question 31

Bitter - Ale or Lager

Answer 31

Ale

Question 32

German Kolsch beers are traditionally associated with what city?

Answer 32

Cologne

Question 33

Porter - Ale or Lager

Answer 33

Ale

Question 34

What type of ale is typically spontaneously fermented?

Answer 34

Lambic

Question 35

Märzen - Ofest - Ale or Lager

Answer 35

Lager

Question 36

Bock - Ale or Lager

Answer 36

Lager

Question 37

What must happen before fermentation may commence to make beer?

Answer 37

The starch in the grain must be converted into sugar.

Question 38

Describe the twofold brewing process:

Answer 38

1. Derive the wort from the malted grain. 2. Ferment the wort.

Question 39

What role do hops play in the brewing process?

Answer 39

Hops are a flower that add flavour and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth.

Question 40

What is the enzyme produced during germination and what is its role?

Answer 40

Amylase Conversion of starchy carbohydrates into fermentable sugars.

Question 41

Steps for brewing beer

Answer 41

1. Create malted barley, or malt. Barley is steeped in water for up to two days for germenation. 2. Once sprouted, it is transferred to compartments with controlled temperature and moisture to allow amylase production. 3. The "green malt" is roasted. The style of beer desired wil determine the length and degree of roasting. 4. The roasted malt is ground, or cracked, in a mill to roduce grist, which is combined with hot water. 5. Mashing takes place for one to two hours, converting and extracting sugar from the malt to create the wort. 6. Wort is drawn off and filtered into a brew kettle. Additional sugar and flavour may be extracted by sparging. 7. Sparge and wort are combined in the copper and hops are added. The wort is boiled. 8. A hopback chamber may be used to retain the fleeting, volatile hop aromas. 9. Wort is strained and chilled for fermentation. 10. Yeast is added and fermentation begins. Type of yeast determines whether the beer is an ale or lager. 11. After fermentation, the beer is transfered to a conditioning tank.

Question 42

Ale uses top-fermenting yeast or bottom-fermenting yeast?

Answer 42

Top fermenting Saccharomyces cerevisiae

Question 43

Which yeast results in a more delicate, cleaner beer?

Answer 43

Saccharomyces pastorianus - lager

Question 44

Which yeast ferments cooler and slower?

Answer 44

Saccharomyces pastorianus

Question 45

What is a lambic beer?

Answer 45

A Belgian speciality where beer is spontaneously fermented in open-top containers with native wild yeasts.

Question 46

A style produced by mixing one-year-old lambics with beers that have aged for two to three years. The blend, which still contains fermentable sugars due to the young lambic, is then refermented in the bottle, giving the beer its sparkle and the moniker "Brussels Champagne."

Answer 46

Geuze

Question 47

Lambics refermented with sour Morello cherries are called?

Answer 47

Kriek

Question 48

Lambics refermented with raspberries are called?

Answer 48

Framboise.

Question 49

Gose How and where is it made?

Answer 49

Gose is a warm fermented beer that originated in Goslar, Germany in the early 13th Cen and quickly became extremely popular in Liepzig. Top-fermented, dominate flavours include a lemon sourness, an herbal characteristic, and a strong saltiness. Gose does not comply with Reinheitsgebot because of the use of corriander and salt, but is allowed an exemption on grounds that it is a regional specialty. Today, it is widely made throughout North America and Australia in addition to Germany.