Beer Ingredients And Brewing Process

Question 1

What are beer’s 4 ingredients?

Answer 1

Malt (grains), Hops, Yeast, Water

Question 2

What is malt?

Answer 2

Malt is partly germinated, roasted grain.

Question 3

What grains are used for malt?

Answer 3

Barely (most common), wheat, rye, oats, corn, rice

Question 4

What is a “malty” beer?

Answer 4

A beer whose sensory characteristics are directly associated with the malting process

Question 4

What flavors are associated with malt?

Answer 4

toasty (bready)
nutty
roasty (chocolate, coffee, espresso), sweet (honey, toffee, caramel)
dried fruit

Question 4

What characteristics of the beer does malt affect?

Answer 4

Alcohol content, color, aroma, flavor, sweetness, body

Question 5

How does malt affect sweetness?

Answer 5

Malt is sweet due to sugar production and sugar remaining after fermentation determines the sweetness of the beer

Question 6

What are the three steps of malting?

Answer 6

steeping (waking the dormant grain), germination, heating/kilning

Question 7

How does heating/kilning affect the character of the beer?

Answer 7

It determines the final flavor, aroma, and color of the malt

Question 8

What is the purpose of malting?

Answer 8

Malting allows the yeast to ferment the sugar that grain produces during germination

Question 9

How does water affect the character of beer?

Answer 9

Water is 85%-95% of beer, and the minerals in water contribute flavor and accentuate or reduce the impression of ingredients in the beer

Question 10

What flavors are associated with water?

Answer 10

Chalk, flint, and sulfur

Question 11

What are Hops?

Answer 11

Flowering cone of the Humulus Lupus plant which contributes lupulin (aromatic oils and bitter resins) to the beer

Question 12

What are the most important regional terroirs for hops?

Answer 12

Germany, Czech Republic, Britain, Wash state, Idaho, Australia, New Zealand

Question 13

What are the 3 Hop characteristics in beer?

Answer 13

Aroma and flavor, perceived bitterness (balance malt sweetness), preservation (antimicrobial properties)

Question 14

What qualitative parameter do hops contribute to in beer?

Answer 14

IBU (international bitterness units)

Question 15

What aromas and flavors are associated with Hops?

Answer 15

Citrus, fruit, floral, spicy, herbal, resin (pine, cannabis)

Question 16

What are the 3 byproducts of yeast’s chemical reaction with malt sugars?

Answer 16

Alcohol, CO2, aromatic chemical compounds

Question 17

What are the two strains of brewing yeast?

Answer 17

Ale yeast and Lager yeast

Question 18

What are the two fermentation compounds used that fall outside of these strains?

Answer 18

Wild yeast and souring bacteria (found in yogurt and kimchi)

Question 19

Compare the two fermentation processes and temperatures of Ale and Lager yeast

Answer 19

Ale prefers warm conditions and is top fermenting, Lagers prefers cool conditions and is bottom fermenting

Question 20

What are the 4 flavor profiles of these fermenting compounds?

Answer 20

Ale is fruity and spicy, Lager is subtle and clean, Wild yeast is funky, Souring bacteria is sour and acidic

Question 21

What are the 8 phases of the beer production process?

Answer 21

Malting, mashing, boiling, cooling, fermentation, conditioning, filtration, packaging

Question 22

At what point are hops introduced into the production process?

Answer 22

During boiling, hops are introduced to the wort (liquid extracted from malt during mashing)

Question 23

At what point is yeast introduced?

Answer 23

During fermentation, yeast is added to cooled wort/hop mixture

Question 24

When is beer ready to be consumed?

Answer 24

Immediately after release from brewery, unless beer is being aged in proper cellar storage