Brewing Process

Question 1

What is referred to as the grist?

Answer 1

Once the grain is malted, the malt is ground, or cracked, in a mill to produce grist.

Question 2

How long is barley—the cereal grain of choice for most beers— steeped in water for to promote the germination of the grain?

Answer 2

Approximately 2 days

Question 3

As the grain begins to germinate, or sprout, and that the sprout grows to nearly an inch in length, which enzyme is produced?

Answer 3

The enzyme amylase is produced

Question 4

What is the enzyme amylase responsible for?

Answer 4

Amylase converts the starchy carbohydrates of the grain into the fermentable sugars.

Question 5

Amylase converts the starchy carbohydrates of the grain into 2 fermentable sugars. What are they?

Answer 5

1. maltose
2. dextrin

Question 6

How is the germination process of the grain stopped?

Answer 6

By roasting the “green malt” with hot air in a kiln.

Question 7

Give examples as to how the length and degree of roasting of kilning can have an impact on the final style of beer produced?

Answer 7

Highly roasted black malts, for example, are used for porter-style beers, whereas pale malt, dried at low temperatures and very light in colour, is used for pale ales.

Question 8

What goes into a mash tun? (2)

Answer 8

1. Grist
2. Hot water

Question 9

How long does the mashing process last?

Answer 9

1 to 2 hours

Question 10

What happens during the mashing process and what is the outcome called?

Answer 10

Mashing is about converting and extracting sugar from the malt, and results in the wort, which is rich in flavour, sugar, and colour.

Question 11

What is referred to as sparging?

Answer 11

The extraction of additional sugar and flavour from the spent grains by rinsing them with fresh water after drawing the wort liquid off the grains before the boiling stage.

Question 12

How long does the boil generally lasts?

Answer 12

At least 1 hour of roiling boil

Question 13

What happens during the boil? (5)

Answer 13

1. Stabilizes the brew
2. Sterilizes the brew
3. Darkens the colour
4. Causes excess water to evaporate
5. Hops contribute bitterness (more so the longer they boil, but they also lose aroma in the process)

Question 14

What is a hopback chamber and what is its purpose?

Answer 14

In order to retain fleeting, volatile hop aromas, the wort may pass through a hopback chamber (filled with hops) prior to chilling. Fresh hops encounter the hot wort and contribute fresh aromas as said aromas are sealed/trapped in the chamber.

Question 15

Fermentation of ales:
1. Yeast?
2. Fermentation temperature?
3. Length of fermentation?
4. General style result?

Answer 15

1. Top-fermenting yeast (Saccharomyces cerevisiae)
2. Warmer temperatures
3. Ale fermentation is quick, usually lasting less than a week
4. Result in fruity and richly flavoured beers

Question 16

Fermentation of lagers:
1. Yeast?
2. Fermentation temperature?
3. Length of fermentation?
4. General style result?

Answer 16

1. Bottom-fermenting yeast (Saccharomyces pastorianus)
2. Lower temperatures
3. Fermentation process is slower
4. Results in a more delicate, cleaner beer

Question 17

What was Saccharomyces pastorianus formerly called?

Answer 17

Saccharomyces carlsbergensis

Question 18

Lambic beers are a unique specialty of which country?

Answer 18

Belgium

Question 19

Simply put, what are lambic beers?

Answer 19

They are spontaneously fermented beers in open-top containers with native wild yeasts. Classic lambics are almost vinous in character, distinctively sour, and aged prior to release—often up to three years in cask. Aged hops are used, resulting in a final brew that contains little hop flavour and aroma. Generally, lambics are blended before release.

Question 20

Name 2 strains of native wild yeasts used for making lambic beers?

Answer 20

1. Brettanomyces bruxellensis
2. Brettanomyces lambicus

Question 21

What is a Gueuze?

Answer 21

Gueuze is a style produced by mixing one-year-old lambics with beers that have aged for two to three years.

Question 22

How does a Gueuze gain its bubbles?

Answer 22

The Gueuze, which contains fermentable sugars from the young lambic one-year-old lambics blended with beers that have aged for two to three years, referments in the bottle, giving the beer its sparkle.

Question 23

What is Gueuze’s nickname or moniker?

Answer 23

Brussels Champagne

Question 24

How are fruit lambics made?

Answer 24

Fruit lambics are refermented with added fruits—such as sour morello cherries for kriek styles or raspberries for framboise—before bottling.