Ingredients

Question 1

Hops grow best between ____&____latitude

Answer 1

35-55

Question 2

What is the profile for hops grown in Germany?

Answer 2

Low bitterness, lots of aroma, perfumey, peppery, floral and Minty

Question 3

What is the profile for hops grown in the Czech Republic?

Answer 3

Low bitterness, lots of aroma, floral and spicy

Question 4

What is the profile for hops grown in Belgium ?

Answer 4

Low bitterness, low aroma, used primarily in historical lambics.

Question 5

What is the profile for hops grown in Poland?

Answer 5

Woody, spicy, mid to low bitterness and aroma

Question 6

What is the flavour profile for hops grown in Slovenia?

Answer 6

Similar to the English hop Fuggles, but closer to East Kent Goldings, this is earthier and sweeter.

Question 7

What is the profile for hops grown in France?

Answer 7

Floral, lemony, close to novel Hallertau / hersbrucher

Question 8

What is the profile for hops grown in Britain?

Answer 8

Earthy, herbal, woody

Question 9

What is the flavour profile for hops grown in the USA?

Answer 9

Citrussy, piney, grapefruit, tropical fruits, resinous.

Question 10

What is the flavour profile for hops grown in Australia / New Zealand?

Answer 10

Tropical fruits

Question 11

What is the flavour profile for hops grown in Asia?

Answer 11

Sorachi Ace is described as lemony and bubblegum like

Question 12

What is the Latin name for ale yeast?

Answer 12

Saccharomyces cerevisiae

Question 13

What is the Latin name for lager yeast?

Answer 13

Saccharomyces Pastorianus

Question 14

What is the most common wild yeast called?

Answer 14

Brettanomyces

Question 15

Which words best describe the flavours of Brettanomyces?

Answer 15

Barnyard, horse blanket and goaty.

Question 16

Which historical styles use Brettanomyces yeast?

Answer 16

Lambics, guezes, American sours, some Saisons and Flanders Reds.

Question 17

Name some bacterias used in beer?

Answer 17

Pediococcus
Lactobacillus
Acetobacter

Question 18

What percentage of beer is water?

Answer 18

90-95%

Question 19

Name some ions found in the water used to brew beer?

Answer 19

Calcium
Magnesium
Sodium
Sulfate
Chloride
Bicarbonate

Question 20

Which sulphate would you want in high quantities to replicate Burton Pale Ale?

Answer 20

Calcium sulphate

Question 21

Name some fully fermentable sugars

Answer 21

Dextrose or Glucose
As well as Belgian candi sugar.

Question 22

Name some highly fermentable sugars

Answer 22

Honey, molasses, agave or Mexican Piloncillo (unrefined sugar cane)

Question 23

Name non fermentable sugars

Answer 23

Lactose

Question 24

Fruit was used historically in what styles of beer?

Answer 24

Wheat beers, fruited lambics like krieks framboise.

Question 25

Belgium whitbeer commonly contains which adjuncts?

Answer 25

Coriander and bitter orange peel

Question 26

A grain that is too finely milled creates a gluey mash called what?

Answer 26

Stuck mash

Question 27

What are the primary enzimes that break down fermentable sugars during the mashing process?

Answer 27

Alpha and Beta Amylase.

Question 28

What temperature is typically used when mashing?

Answer 28

63-68°c

Question 29

How long is a typical mash?

Answer 29

60 mins

Question 30

What is the key job of the mashing process?

Answer 30

For the enzymes to break down the starches in the malt kernals to simpler sugars. It’s where the majority of sugar comes from that the yeast will ferment into ethanol and CO2.

Question 31

Which enzyme favours lower temperatures?

Answer 31

Alpha Amylase

Creating a less fermentable wort. The result of mashing at a higher temperature is a fuller bodied beer.

Question 32

Which enzyme favours higher temperatures?

Answer 32

Beta Amylase

Resulting in a more highly fermentable mash and ultimately a drier crisper beer.