session 17-19

Question 1

hops 3 factors important to brewing

Answer 1

Total Resins, Essential Oils, Tannins

Question 2

Wort boiling converts the insoluble alpha acids to

Answer 2

a soluble form

Question 3

Iso-alpha acids are the main

Answer 3

bittering compounds

Question 4

Essential oils are responsible for

Answer 4

hop aroma

Question 5

Hydrocarbons are very volatile and

Answer 5

Hydrocarbons are very volatile and do not survive boiling (dry hopping)

Question 6

Oxygenated fractions are less volatile and

Answer 6

more aromatic (late hop aroma)

Question 7

Hop deterioration happens trough oxidation and polymerisation of

Answer 7

of α- and β-acids (cheese and rancid

Question 8

α-acids are not very soluble and bitter.

Answer 8

true

Question 9

Iso-alpha acids provide more bitterness than

Answer 9

Iso-alpha acids provide more bitterness than Alpha acids

Question 10

UK typical hop flavour

Answer 10

sylvan

Question 11

North American typical hop flavour

Answer 11

citrus and estery

Question 12

european typical hop flavour

Answer 12

floral and spicy

Question 13

4 and 8 liters of water are required to make one liter of beer

Answer 13

true

Question 14

Ca2+, Mg2+are minerals that create

Answer 14

hardness

Question 15

Total hardness is expressed as mg/l of calcium carbonate (CaCO3)

Answer 15

true

Question 16

Temporary water hardness is caused by the presence of

Answer 16

by the presence of calcium and magnesium hydrogen carbonates

Question 17

Permanent hardness is due to the presence of sulfate, chloride, and nitrate salts of calcium and magnesium

Answer 17

true

Question 18

Excessive carbonate hardness (alkalinity) is

Answer 18

undesirable

Question 19

Noncarbonate hardness is

Answer 19

desirable

Question 20

HGB produces

Answer 20

increase levels of esters

Question 21

two anions responsible for water alkalinity are

Answer 21

carbonate(CO3)
and
bicarbonate(HCO3)

Question 22

The most important fermentation parameters include t

Answer 22

fermentation parameters include wort composition, temperature, oxygenation and yeast management

Question 23

Higher Alcohols may be produced by

Answer 23

Higher Alcohols may be produced by amino acid catabolism or via carbohydrate metabolism

Question 24

The important higher alcohols in beers are:

Answer 24

The important higher alcohols in beers are: isobutanol, n-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol

Question 25

Excessive concentrations of carbonyl compounds cause

Answer 25

stale flavour in beer

Question 26

Acetaldehyde - accumulates during the period of

Answer 26

of active yeast growth

Question 27

Diacetyl and 2,3-pentanediones are by-products of the pathways leading to the formation of

Answer 27

the formation of valine and isoleucine

Question 28

increase in - and - will result in higher levels of alcohol during fermentation

Answer 28

yeast growth and wort aeration

Question 29

Saccharomyces pastorianus is

Answer 29

lager yeast

Question 30

yeast cells reproduce through a process called

Answer 30

budding