L22 BEER DEFINITIONS

Question 1

Dry Hopping

Answer 1

The method of adding dry hops to fermenting or aging beer to increase hop quality or aroma.

Question 2

Fermentation

Answer 2

The activation of yeast, which converts sugar into ethyl alcoholand carbon dioxide.

Question 3

Hops

Answer 3

Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor

Question 4

Malt

Answer 4

primary source of beer color and contribute significantly to flavor and mouthfeel. The most common is malted grains is barley malt. Others include wheat, rye, and oats.

Question 5

Diacetyl

Answer 5

A compound produced by yeast as a normal product of fermentation. Some levels of diacetyl are acceptable in some beer styles, while in others it should not be detected at all. Diacetly can be detected as a buttery or butterscotch flavor.

Question 6

IBU

Answer 6

International Bitterness units. A system of indicating the hop bitterness in finished beer. Runs all the way 100 IBUs, which is where you will usually find your Imperial IPAs

Question 7

Hoppiness

Answer 7

Hops provide an “herbal, crisp, bitter, palate cleansing” effect to beer. Aromatic hops provide the herbal “grassy” nose, while bittering hops provide the gentle bitterness or “bite” in beer

Question 8

Maltiness

Answer 8

Malt provides the yeast the food to make much of the beer flavor. This can be described as a sweetish or dryish “earthy” flavor. A heavier roasted malt will also contribute a degree of “roasted” taste to the beer.MALT IS TO BEER WHAT GRAPES ARE TO WINE