Water, Hops and Other Flavourings

Question 1

What are bines?

Answer 1

The stems of the hop plant

Question 2

Why are harvested hop cones dried with warm air in a hop kiln?

Answer 2

To reduce the moisture and lower the risk of rotting.

Question 3

What is a Strig?

Answer 3

The hop plant attaches to to the bine via the stalk called a Strig

Question 4

What are Bracts?

Answer 4

The lupulin glands are surrounded by green petal like structures called Bracts

Question 5

What are lupulin glands?

Answer 5

In the centre of the hop are yellow lupulin glands, they contain bittering acids called alpha acids. They also contain essential oils that contribute aromas to the final beer.

Question 6

What happens to the alpha acid when boiled in the wort

Answer 6

they are transformed into iso- alpha acids (which is a bittering compound)

Question 7

How many hours a day do hops need sunlight to grow?

Answer 7

13 hours

Question 8

What degrees are hop plants grown in latitude wise

Answer 8

35-55 degrees

Question 9

What are the 4 example German and Czech Hops varieties

Answer 9

Hallatauer Mitellfruh, Tettnanger, Spalt, Saaz

Question 10

What aromas are German and Czech Hops known for?

Answer 10

Subtle spicy, floral or herbal (peppercorn, blossom or mint)

Question 11

What are the 3 examples of British Hops

Answer 11

Fuggle, East Kent Golding, Challenger

Question 12

What aromas are British Hops known for?

Answer 12

Herbal, Earthy, Fruity (Green or black Tea, Earth, Cedar or Blackcurrant)

Question 13

What are the 6 examples of American Hops

Answer 13

Cascade, Chinook, Simcoe, Citra, Amarillo, Mosaic

Question 14

What aromas are American Hops known for?

Answer 14

Pronounced Citrus and Stone Fruit or Tropical (grapefruit, orange, peach, pineapple, or lychee) and notes of resin and pine

Question 15

What are the 3 examples of Australian and New Zealand Hops

Answer 15

Motueka, Nelson Sauvin, Galaxy

Question 16

What aromas are Australian and New Zealand Hops known for?

Answer 16

Tropical, Stone fruit and Citrus (passionfruit, peach, gooseberry, grape, lime)

Question 17

Why are harvested hop cones dried with warm air in a hop kiln?

Answer 17

To reduce the moisture and lower the risk of rotting.

Question 18

Which hop product is typically used for their bittering potential but can also contribute aromas and reduce the amount of hop material in the brewing process?

Answer 18

Hop extracts

Question 19

What is isomerisation?

Answer 19

The process of converting alpha-acids into more soluble and bitter iso-alpha acids.

Question 20

What can the mineral composition of water impact in the final beer?

Answer 20

Mouthfeel, Taste and Aroma

Question 21

True or False
Today, water used in brewing is often treated and can be adjusted to create the right mineral composition in the water for the desired style.

Answer 21

True

Question 22

What negative effect can Sulphates have on the brewing equipment or final beer.

Answer 22

Very high levels of these ions can lead to off-flavours.

Question 23

What negative effect can Carbonates and bicarbonates have on the brewing equipment or final beer.

Answer 23

The salts of these ions can negatively affect brewing equipment by causing scale on heating surfaces.

Question 24

Adding hops during or after fermentation is known as…..

Answer 24

Dry hopping

Question 25

Which flavourings that can be added to beer can also be adjuncts?

Answer 25

Fruits and honey