Vocab

Question 0

Proteins that coagulate and fall out of a solution during the wort boil.

Answer 0

Hot Break

Question 1

Any beverage made by fermenting a wort made from malted barley and seasoned with hops.

Answer 1

Beer

Question 2

A beer brewed from a top-fermenting yeast with a relatively short, warm fermentation.

Answer 2

Ale

Question 3

The total conversion of malt sugars to beer.

Answer 3

Fermentation

Question 4

A home brewing measurement of hops. Equal to the weight in ounces multiplied by the percent of alpha acids.

Answer 4

Alpha Acid Units (AAU)

Question 5

Describes the concentration of malt sugar in the wort.

Answer 5

Gravity

Question 6

A more precise method of measuring hops. Equal to the AAU multiplied by factors for percent utilization, wort volume, and wort gravity. 1 milligram of isomerized alpha acid per liter of beer.

Answer 6

International Bittering Units (IBU)

Question 7

Cone like flowers grown on vines in cool climates. Available as pellets, plugs, or whole.

Answer 7

Hops

Question 8

The degree of conversion of sugar alcohol and CO2.

Answer 8

Attenuation

Question 9

Refers to the foamy head that builds on top of the beer during fermentation. Also an advanced method of priming.

Answer 9

Kraeusen

Question 10

To mix air into solution to provide oxygen for the yeast.

Answer 10

Aerate

Question 11

Wort before boiling.

Answer 11

Sweet Wort

Question 12

Proteins that coagulate and fall out of solution when the wort is rapidly cooled prior to pitching the yeast.

Answer 12

Cold Break

Question 13

A term for secondary fermentation in which the yeast refine the favors of the beer. Continues in the bottle as long as there is yeast present. Also refers to the level of carbonation and the quality of mouthfeel of a beer during judging.

Answer 13

Conditioning

Question 14

The vigorous fermentation phase marked by the evolution of carbon dioxide and kraeusen. Most of the total attenuation occurs during this phase.

Answer 14

Primary Phase

Question 15

A type of airlock arrangement consisting of a tube exiting from the fermenter, submerging into a bucket of water, that allows the release of carbon dioxide and removal of excess fermentation material.

Answer 15

Blow-off

Question 16

The period of adaptation and rapid aerobic growth of yeast upon pitching to the wort. Typically lasts from 2 to 12 hours.

Answer 16

Lag Time

Question 17

Term for adding yeast to the fermenter.

Answer 17

Pitching

Question 18

A ber brewed from a bottom fermenting yeast and given a long cool fermentation. Characterized by a lack of esters, maltier flavor, and high clarity.

Answer 18

Lager

Question 19

The careful siphoning of the beer away from the trub to another fermenter or bottles.

Answer 19

Racking

Question 20

To reduce microbial contaminants to insignificant levels.

Answer 20

Sanitize

Question 21

The malt-sugar solution that is boiled prior to fermentation.

Answer 21

Wort

Question 22

A period of settling and conditioning of the beer after primary fermentation and before bottling.

Answer 22

Secondary Fermentation

Question 23

To eliminate all forms of life, especially microorganisms, either by chemical or physical means.

Answer 23

Sterilize

Question 24

The sediment at the bottom of the fermenter consisting of hot and cold break material, hop bits, and dead yeast.

Answer 24

Trub

Question 25

The method of adding a small amount of fermentable sugar prior to bottling to give the beer carbonation.

Answer 25

Priming

Question 26

The science of brewing and fermentation.

Answer 26

Zymurgy

Question 27

Wort after boiling with hops.

Answer 27

Bitter Wort