Question 1

The sugar used in the fermentation process comes from the:&#10;A) water&#10;B) malt&#10;C) bittering hops&#10;D) finishing hops

Accepted Answer

The sugar used in the fermentation process primarily comes from malt. Malt is made from grains, usually barley, that have been germinated and then dried. During the malting and mashing process, the starches in the grains are converted into fermentable sugars, which yeast then ferments into alcohol and carbon dioxide.

Question 2

Malt is made from barley (or other grains) through the process of:&#10;A) Fermentation&#10;B) Distillation&#10;C) Germination&#10;D) All of the above

Accepted Answer

Malt is made from barley or other grains through the process of germination, which involves soaking the grains in water to start the sprouting process, then drying them to stop the process. This develops the enzymes required for modifying the grain's starches into sugars.

Question 3

In the production of beer, the level of kilning or roasting the dried grains can determine a beer's&#10;A) color&#10;B) aromas and flavors&#10;C) body&#10;D) answers a and b

Accepted Answer

The level of kilning or roasting the dried grains primarily affects a beer's color and its aromas and flavors. Darker kilning results in darker beers with richer, more complex flavors and aromas.

Question 4

Ale is fermented using bottom-fermenting yeast at cooler fermentation temperatures.

Accepted Answer

Ale is fermented using top-fermenting yeast at warmer fermentation temperatures, typically between 60-75°F (15-24°C).

Question 5

Hops add dryness and bitterness to beer that works to counterbalance the sweetness from the malt.

Accepted Answer

Hops contribute both bitterness and aromatic qualities to beer, which help to balance the sweetness derived from the malted grains used in brewing.

Question 6

Bottle condition beer means that a secondary fermentation has been conducted in its bottle.

Accepted Answer

Bottle conditioning refers to the process where beer undergoes a secondary fermentation in the bottle, allowing it to carbonate naturally.

Question 7

When pouring a beer according to quality standards, a 1-inch head is desired.

Accepted Answer

A 1-inch head is typically desired when pouring a beer according to quality standards because it helps release the beer's aromatics and contributes to the overall taste and presentation.

Question 8

Explain malt and how it is produced.

Accepted Answer

The answer of Explain malt and how it is produced....

Question 9

Explain how to get a properly poured beer.

Accepted Answer

The answer of Explain how to get a properly poured...

Question 10

If beer is supposed to incorporate the three-step process of properly pouring beer, and it is desired to build a 1-inch head on top of a beer, then why is it so common that beer is poured in a half hazard manner without head?

Accepted Answer

The answer of If beer is supposed to incorporate the...

Deck 8: The Brewery: Beer Production and Service