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Cicerone > Quiz Questions > Flashcards

Quiz Questions Flashcards

0
Q

The process of controlled germination and drying performed on barley to prepare it for brewing is known as?

A

Malting

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1
Q

What part of barley kernel make it attractive for use in brewing?

A

Husk

Antibacterial, protects from mold

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2
Q

Name for two exames of specialty malts:

A

Carmel
Crystal
Chocolate

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3
Q

How is corn or rice treated before being mixed w the majority of the malt in the brew house?

A

Gelatinized, boiled and cooked

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4
Q

Name 3 European hop producing countries

A

Uk
Czech Republic
Germany

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5
Q

Name a Southern Hemisphere country that produces hops commercially.

A

Australia

New Zealand

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6
Q

What temp range is beer likely to be in when it’s dry hopped?

A

Room temp-70F

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7
Q

During fermentation sugar is converted into what two major chemical products?

A

CO2 & ethanol

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8
Q

Name a beer style whose flavors might be influenced by Brettanomyces Bruxellenis.

A

Flanders red

Farmhouse

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9
Q

What stage of the brewing process occurs when a bottom fermented beer is held at 3-5 deg C (35-41 deg F) for several weeks in the presence of yeast?

A

Lagering

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10
Q

Where does the term “pilsner” come from?

A

From Pilzen a place in the Czech Republic

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11
Q

What is a pale lager created and consumed in Munich?

A

Helles

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12
Q

Dark German lager style whose name translates to black?

A

Schwarzbier

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13
Q

What’s an often pale & hop pier variation of a 16P lager associated with spring?

A

Maibock

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14
Q

What’s the style dubbed “liquid bread” created to sustain fasting monks?

A

Doppelbock

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15
Q

What’s a specialty lager made from malt dried directly over a wood fire?

A

Rauchbier

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16
Q

Brewed on the banks of the Rhine River, Zumba Uriege is a classic example of this style…

A

Dusseldorf Altbier

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17
Q

Of the two sub categories of European all malt pilsner, which is often paler and drier?

A

German or Bavarian

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18
Q

A 3.5% ABV draught ale consumed in British pubs

A

Standard or ordinary bitters

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19
Q

English Midlands ale often dark and nearly always less than 3.5%

A

Mild

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20
Q

Dark ale consumed daily by London working class circa 1750

A

Porter

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21
Q

Best know Irish beer style made with roast barley

A

Irish stout

22
Q

Sub style of stout made in England using lactose

A

Milk stout or sweet stout

23
Q

Nickname for a strong scotch ale

A

Wee heavy

24
Q

In modern times style name for stout made for routine export

A

Foreign extra stout

25
Q

Modern Irish style that’s not a stout

A

Irish red

26
Q

Well hopped and pale British ale style created for export but became popular domestically in the mid 1800’s

A

IPA

27
Q

A draught pale ale with more flavor than ordinary but still generally less than 4% ABV

A

Special bitter

28
Q

English ale if more than 5% ABV some or all of which is held in wooden vessels for six months or longer before blending & packaging

A

Old ale

29
Q

A beer that contains no roast or black malts and is often the strongest of English ales

A

Barley wine

30
Q

A vey pale 20th century American style that may be either a mixture of ale and lager or fermented using an ale yeast at cooler temps

A

Cream ale

31
Q

Similar to American pale ale but with a slightly more malt character

A

American Amber or English pale ale

32
Q

Often malt balanced ale with a color between that of Amber or stout

A

Brown ale

33
Q

Real ale is a natural product brewed using traditional ingredients and left to mature in_____ from which it is ___ in the pub through a process called secondary ___.

A

Casks
Hand drawn or pulled
Fermentation

34
Q

What ingredient is most likely to be responsible for a chees flavor in beer?

A

Old hops

35
Q

Compared to ales, lager fermentations are conducted at ___ temperatures

A

Cooler

36
Q

Name a mineral found in water that may have desirable effects on beer flavor.

A

Gypsum
Calcium carbonate
Zinc

37
Q

To initiate mashing what gets muxed w malt?

A

Hot liquor

38
Q

Name a Washington state valley best known for hop cultivation

A

Yakima valley

39
Q

Once the wort has passed through the mash tun it goes into a

A

Lauder tun

40
Q

Name the tax brewers pay the Fed

A

Excise Tax

41
Q

What aspect of beer labeling is most useful in assessing freshness of beer?

A

Best by date

42
Q

Describe traits of a fresh beer that might make it interesting to save for consumption one or more yrs after paging

A

High alcohol content
Bottle conditioning
Bolder styles

43
Q

Name 2 things retailers can do to insure freshness of beer they sell

A

Rotate product

Keep it cool

44
Q

What’s the device attached to a keg to allow input of gas and output of beer

A

Coupler

45
Q

Device attached to server side of a draft tower for pouring

A

Faucey

46
Q

Device used in some draft systems to halt the flow of beer when keg it’s attached to becomes empty

A

Fob

47
Q

Box you might see outside beer cooler that is supplied w both carbon dioxide and nitrogen gas has an output labeled 25% Co2

A

Blender box

48
Q

Device found in the cooler that shows gas pressure applied to one keg of beer

A

Regulator

49
Q

Hose that delivers gas to keg

A

Gas line

50
Q

Hose that carries beer from keg to nearby wall mounted bracket

A

Beer line

51
Q

At a specific temperature proper draft beer system operation depends upon balancing what two elements

A

Pressure and resistance

52
Q

When troubleshooting a direct draw system if you open the tap and nothing comes out what two things should you check?

A

Coupler and gas

Cicerone (9 decks)

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