BJCP- Ingredients & The Brewing Process Flashcards
Chloramines used to inhibit bacterial growth can produce off-flavors is not removed.
True
False
True
Because most water contains very low concentrations of bacteria, it is not necessary to sterilize it by boiling.
True
False
False
Which of the following is the most important cation in brewing?
a. Calcium
b. Chloride
c. Sulfate
d. Bicarbonate
a. Calcium
Which of the following is the most important anion in brewing?
a. Calcium
b. Magnesium
c. Sodium
d. Bicarbonate
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
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
c. Neutralizes acids from dark and roasted malts
To improve the buffering capacity of the mash, the volume of the mash should be used in calculations.
True
False
True
To change the flavor of the finished beer using salt additions, the volume of the mash should be used in calculations.
True
False
False
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
b. Pickling Lime
While sulfate does not play a significant role in the brewing process, it does accentuate hop bitterness.
True
False
True
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
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
Which of the following is the most common grain used in brewing?
a. Rye
b. Barley
c. Wheat
d. Oats
b. Barley
Barley contains which of the following?
a. Sugar
b. Starches
c. Tannins
d. All of the above
d. All of the above
Kilning, combined with the degree of modification, determines the type and character of the grain.
True
False
True
The goal of the maltster is to accomplish the maximum degree of protein degradation and starch availability.
True
False
False
Which of the following is contained in the kernel of barley?
a. Protein
b. Cellulose
c. Polyphenols
d. Tannins
a. Protein
Which of the following is not a step in the malting process?
a. Steeping
b. Germination
c. Kilning
d. Roasting
d. Roasting
Wheat is the most widely used malted grain besides barley.
True
False
True
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
c. Malto-dextrin syrup
The beer color is primarily determined by the malt.
True
False
True
One of the purposes of malting is to convert the large, insoluble protein chains of the endosperm to water-soluble starches.
True
False
True
The initial runoff and return of wort to the lauter tun is called what?
a. Sparge
b. Vorlauf
c. Lauter
d. Decoction
b. Vorlauf
The primary goal of sparging is to complete the breakdown of proteins and starches that was started during the malting process.
True
False
False
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
a. Whether the mash schedule favors alpha-amylase or beta-amylase activity
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
b. To help acidify the mash when the brewing water has a low calcium content
Which of the following is a monosaccharide?
a. Maltotriose
b. Maltose
c. Lactose
d. Glucose
d. Glucose
Sparging is the addition of rinse water to the lauter tun.
True
False
True
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
c. Minimizing the risk of contamination by wild yeast and bacteria
Boiling does not sterilize the wort.
True
False
False
What is the minimum boiling time recommended for making quality beer?
a. 30 minutes
b. 60 minutes
c. 90 minutes
d. 120 minutes
b. 60 minutes
Lautering too fast will give poor yield, poor extraction rates, and possibly flush starch and protein fractions into the wort.
True
False
True
Hops are the bitter counterpart to the malt backbone of beer.
True
False
True
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
c. Using whole hops instead of pellets
Which of the following is not an alpha acid?
a. Adhumulone
b. Cohumulone
c. Humulone
d. Isovaleric acid
d. Isovaleric acid
Hops are available in which of the following forms?
a. Whole hops
b. Pellets
c. Extracts
d. All of the above
d. All of the above
Alpha acid units (AAUs) are a more precise measurement of hop bitterness than International Bitterness Units (IBUs)
True
False
False
Each beer style has different bitterness, flavor, and aroma expectations.
True
False
True
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
b. 60-90 minutes
Which of the following is not a popular hop growing region?
a. Brazil
b. England
c. Germany
d. United States
a. Brazil
Piney, citrusy, resiny, and catty are common flavor descriptors for Noble hops.
True
False
False
Hop utilization rarely goes higher than 30%
True
False
True
Ale yeast and lager yeast differ in their optimum fermentation temperatures but not their ability to ferment different sugars.
True
False
False
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
d. All of the above
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
a. Apparent attenuation
Phenols impart a fruity aroma to beer.
True
False
False
Lager yeast strains ferment more sugars than ale yeast strains.
True
False
True
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
d. Stationary phase
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
a. Lag phase
Esters may be controlled by the choice of yeast strain and wort gravity but not by fermentation temperaure.
True
False
False
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
c. Bittering hops
Lager yeast strains ferment at lower temperature than ale yeast strains.
True
False
True
