BJCP- Ingredients & The Brewing Process

Question 1

Chloramines used to inhibit bacterial growth can produce off-flavors is not removed.

True
False

Answer 1

True

Question 2

Because most water contains very low concentrations of bacteria, it is not necessary to sterilize it by boiling.

True
False

Answer 2

False

Question 3

Which of the following is the most important cation in brewing?
a. Calcium
b. Chloride
c. Sulfate
d. Bicarbonate

Answer 3

a. Calcium

Question 4

Which of the following is the most important anion in brewing?
a. Calcium
b. Magnesium
c. Sodium
d. Bicarbonate

Answer 4

Bicarbonate
– Bicarbonate is the primary ion that determines the
alkalinity of water
– Bicarbonate reacts with calcium ions when boiled to form a calcium carbonate precipitate and water

Question 5

Which of the following functions does calcium NOT perform in brewing?
a. Reduces the mash pH to the appropriate range
b. Assists in protein coagulation in the hot and cold breaks
c. Neutralizes acids from dark and roasted malts
d. Keeps oxalate salts in solution

Answer 5

c. Neutralizes acids from dark and roasted malts

Question 6

To improve the buffering capacity of the mash, the volume of the mash should be used in calculations.

True
False

Answer 6

True

Question 7

To change the flavor of the finished beer using salt additions, the volume of the mash should be used in calculations.

True
False

Answer 7

False

Question 8

Which of the following is not one of the most common salt additions used in brewing?
a. Gypsum
b. Pickling lime
c. Epsom salts
d. Calcium carbonate

Answer 8

b. Pickling Lime

Question 9

While sulfate does not play a significant role in the brewing process, it does accentuate hop bitterness.

True
False

Answer 9

True

Question 10

Permanent hardness is:
a. A measure of the capacity of the dissolved anions to neutralize reductions in the pH value of the solution
b. Occurs when calcium and magnesium are paired with anions such as chloride and sulfate
c. A chemical shorthand referring to the concentration of hydrogen ions
d. Occurs when calcium and magnesium are paired with carbonate and bicarbonate

Answer 10

b. Permanent hardness results when calcium and magnesium are paired with anions such as chloride and sulfate that cannot be driven off by boiling water

Question 11

Which of the following is the most common grain used in brewing?
a. Rye
b. Barley
c. Wheat
d. Oats

Answer 11

b. Barley

Question 12

Barley contains which of the following?
a. Sugar
b. Starches
c. Tannins
d. All of the above

Answer 12

d. All of the above

Question 13

Kilning, combined with the degree of modification, determines the type and character of the grain.

True
False

Answer 13

True

Question 14

The goal of the maltster is to accomplish the maximum degree of protein degradation and starch availability.

True
False

Answer 14

False

Question 15

Which of the following is contained in the kernel of barley?
a. Protein
b. Cellulose
c. Polyphenols
d. Tannins

Answer 15

a. Protein

Question 16

Which of the following is not a step in the malting process?
a. Steeping
b. Germination
c. Kilning
d. Roasting

Answer 16

d. Roasting

Question 17

Wheat is the most widely used malted grain besides barley.
True
False

Answer 17

True

Question 18

To achieve a fuller palate, what adjunct may be a good choice for a brewer?
a. Honey
b. Corn
c. Malto-dextrin syrup
d. Rice

Answer 18

c. Malto-dextrin syrup

Question 19

The beer color is primarily determined by the malt.
True
False

Answer 19

True

Question 20

One of the purposes of malting is to convert the large, insoluble protein chains of the endosperm to water-soluble starches.

True
False

Answer 20

True

Question 21

The initial runoff and return of wort to the lauter tun is called what?
a. Sparge
b. Vorlauf
c. Lauter
d. Decoction

Answer 21

b. Vorlauf

Question 22

The primary goal of sparging is to complete the breakdown of proteins and starches that was started during the malting process.

True
False

Answer 22

False

Question 23

The relative concentrations of sugars in wort are determined by the types of malt used and what else?
a. Whether the mash schedule favors alpha-amylase or beta-amylase activity
b. The amount of hops added to the boil
c. How quickly the wort is cooled down after the boil concludes
d. The type of yeast strain used

Answer 23

a. Whether the mash schedule favors alpha-amylase or beta-amylase activity

Question 24

What is one benefit of using an acid rest?
a. To convert starches into dextrins and fermentable sugars
b. To help acidify the mash when the brewing water has a low calcium content
c. To break down high molecular weight proteins into smaller fractions
d. To impart a sour flavor into the finished beer

Answer 24

b. To help acidify the mash when the brewing water has a low calcium content

Question 25

Which of the following is a monosaccharide? a. Maltotriose b. Maltose c. Lactose d. Glucose

Answer 25

d. Glucose

Question 26

Sparging is the addition of rinse water to the lauter tun. True False

Answer 26

True

Question 27

Chilling the wort achieves two main goals - producing an adequate cold break and what else? a. Deactivating the residual enzymes from the mash b. Separating sweet wort from spent grain c. Minimizing the risk of contamination by wild yeast and bacteria d. Sterilizing the wort

Answer 27

c. Minimizing the risk of contamination by wild yeast and bacteria

Question 28

Boiling does not sterilize the wort. True False

Answer 28

False

Question 29

What is the minimum boiling time recommended for making quality beer? a. 30 minutes b. 60 minutes c. 90 minutes d. 120 minutes

Answer 29

b. 60 minutes

Question 30

Lautering too fast will give poor yield, poor extraction rates, and possibly flush starch and protein fractions into the wort. True False

Answer 30

True

Question 31

Hops are the bitter counterpart to the malt backbone of beer. True False

Answer 31

True

Question 32

Hop utilization is reduced by which of the following? a. Increasing contact time between wort and hops b. Decreasing the wort gravity c. Using whole hops instead of pellets d. Increasing wort pH

Answer 32

c. Using whole hops instead of pellets

Question 33

Which of the following is not an alpha acid? a. Adhumulone b. Cohumulone c. Humulone d. Isovaleric acid

Answer 33

d. Isovaleric acid

Question 34

Hops are available in which of the following forms? a. Whole hops b. Pellets c. Extracts d. All of the above

Answer 34

d. All of the above

Question 35

Alpha acid units (AAUs) are a more precise measurement of hop bitterness than International Bitterness Units (IBUs) True False

Answer 35

False

Question 36

Each beer style has different bitterness, flavor, and aroma expectations. True False

Answer 36

True

Question 37

Bittering hops are most efficient at yielding their iso-alpha acids with what amount of vigorous wort boiling? a. 90-120 minutes b. 60-90 minutes c. 30-45 minutes d. 5-10 minutes

Answer 37

b. 60-90 minutes

Question 38

Which of the following is not a popular hop growing region? a. Brazil b. England c. Germany d. United States

Answer 38

a. Brazil

Question 39

Piney, citrusy, resiny, and catty are common flavor descriptors for Noble hops. True False

Answer 39

False

Question 40

Hop utilization rarely goes higher than 30% True False

Answer 40

True

Question 41

Ale yeast and lager yeast differ in their optimum fermentation temperatures but not their ability to ferment different sugars. True False

Answer 41

False

Question 42

Which of the following is a phase in the yeast life cycle? a. Acceleration phase b. Deceleration phase c. Exponential phase d. All of the above

Answer 42

d. All of the above

Question 43

The ability of a yeast strain to decrease the original gravity of wort during fermentation is known as what? a. Apparent attenuation b. Original gravity c. Esterification d. Diacetyl rest

Answer 43

a. Apparent attenuation

Question 44

Phenols impart a fruity aroma to beer. True False

Answer 44

False

Question 45

Lager yeast strains ferment more sugars than ale yeast strains. True False

Answer 45

True

Question 46

During which phase of the yeast life cycle do the number of yeast cells remain approximately constant? a. Lag phase b. Exponential phase c. Deceleration phase d. Stationary phase

Answer 46

d. Stationary phase

Question 47

During which phase of the yeast life cycle does the yeast adapt to the wort and begin to make enzymes? a. Lag phase b. Acceleration phase c. Deceleration phase d. Stationary phase

Answer 47

a. Lag phase

Question 48

Esters may be controlled by the choice of yeast strain and wort gravity but not by fermentation temperaure. True False

Answer 48

False

Question 49

During the exponential growth phase, the maximum growth rate is not determined by which of the following? a. Yeast strain b. Temperature c. Bittering hops d. Wort composition

Answer 49

c. Bittering hops

Question 50

Lager yeast strains ferment at lower temperature than ale yeast strains. True False

Answer 50

True