Froggy Jumps
This course is not meant to promote or enhance the consumption of beer. It is meant to promote and enhance an
understanding of how beer is produced and marketed, as well as the scientific, societal and artistic basis for beer
production.
1
What is ethanol produced by?
a
fermentation or the metabolism of carbohydrates by
certain species of yeasts
b
The conversion of a liquid into vapour that is subsequently condensed back to liquid form
c
the converting grains, primarily barley, into malt through controlled germination and drying.
a
the converting grains, primarily barley, into malt through controlled germination and drying.
b
the building block of starch and as such is the primary source of fermentable material in wort.
c
single-celled microorganisms classified as members of the fungus kingdom.
3
whats the purpose main purpose of Fermentation?
a
to give beer its alcohol content and carbonation
b
To ensure microbes do not enter the beer
c
To enhance the distillation.
4
What is a eukaryotic, single-celled microorganisms
classified as members of the Fungal Kingdom?
5
What are alcoholic beverages are defined as?
a
Alcoholic beverages containing at least 5% alcohol
b
beverages that went through a fermentation process
c
beverages that contain ethanol (C2H5OH)
6
Top-cropping yeasts are so called because...
a
They form a foam at the top of the wort during fermentation
b
They contain essential minerals such as B12
c
They are are the most durable yeast used during the brewing process
7
Bottom-cropping yeasts are typically used to produce what type of beers?
8
Brewer's yeast does NOT provide theses essential minerals
a
zinc, iron, and magnesium
b
B1, B2, B3, B6, B9
c
B12, Chromium
9
Which is the correct equation for the fermentation process?
a
Sugar + Yeast - Oxygen = Dioxide + Alcohol
b
Sugar + Yeast - Oxygen = Carbon Dioxide + Alcohol
c
Sugar + Yeast + Oxygen = Carbon Dioxide - Alcohol
10
Dekkera/Brettanomyces is a genus of yeast known for its important role in the production of which beers?
a
'Lambic', specialty sour ales, along with the secondary conditioning of Belgian Trappist beer
b
'Lambic', secondary conditioning of Belgian Trappist beer, Nitro stouts
c
Specialty sour ales, Nitro stouts
a
large yeast cells clump together, making wort clearer in the beer
b
the converting grains, primarily barley, into malt through controlled germination and drying.
c
the building block of starch and as such is the primary source of fermentable material in wort.
12
What does the water need to contain to be fit for brewing?
a
free of contaminants, pH neutral, moderate hardness, contain trace elements for enzyme function
b
free of contaminants, distilled, pH neutral, contain trace elements for enzyme function
c
Distilled, pH neutral, moderate hardness
13
What DOESN'T Barley contribute to brewing?
a
nutrients the yeast needs to grow and multiply
b
Humulones, a-acids and some of their isomers are responsible for most of
the bitterness in beer
c
carbohydrates (starch & cellulose) that will become the source of ethanol
14
Starch is NOT responsible for...
a
non-fermentable sugars
b
amylose
c
amylopectin
15
What is starch in brewing?
a
The primary material from which fermentable sugars used in brewing are derived
b
The reaction that is responsible for many colours and flavours in beer
c
large yeast cells clump together, making wort clearer in the beer
17
What is the malting process?
a
Steeping, Germination, Kilning
b
Soaking, Drying, Kilning
c
Sparging, Germination, Kilning
a
A process in which the mash is separated into clear liquid worts
b
Barley is soaked in water which is the first step in the malting process
c
Where the sugar and water are imported into yeast cells
19
What is the point of germination?
a
Creates a liquid solution of extracted grains, ultimately feeds the yeast to the beer
b
It removes any impurities from the soaked barley
c
It triggers the development of enzymes, primarily amylase. Break down starches into simple sugars
20
What is the purpose of kilning?
a
The dryness makes the malt stable, prevents further germination or spoilage during storage.
b
It triggers the development of enzymes, primarily amylase. Break down starches into simple sugars
c
Creates a burnt shell in husk, which produces the malt flavour in beer
21
Which one is the malting process?
22
The enzymes that are responsible for converting the starch to sugar in your mash work best in what pH leavel?
23
What are the main ingredients in beer?
a
Barley malt, Enzymes, Water, Yeast
b
Barley malt, Hops, Water, Yeast
c
Barley malt, Glucose, Water, Yeast
24
Which hops have a higher alpha acids (bitter hops)
a
humulones
b
iso-humulones
c
amylopctin
25
Which hops have lower alpha acids (aroma hops)
a
humulones
b
iso-humulones
c
amylopctin
26
When are iso-humulones hops added to the boil?
a
Lower alpha acids are added after the boil after cooling of the wort
b
lower alpha acids are added during the boil to increase bitterness
c
higher alpha acids are added after the boil after cooling of the wort
27
When are humulones hops added to the boil
a
lower alpha acids are added during the boil to increase bitterness
b
Higher alpha acids are added during the boil to increase bitterness
c
higher alpha acids are added after the boil after cooling of the wort
28
Why is the wort so important?
a
providing fermentable sugars for the yeast to produce alcohol and other beer characteristics.
b
It triggers the development of enzymes, primarily amylase. Break down starches into simple sugars
c
It removes any impurities from the soaked grains
29
What do hops contribute to beer?
a
Bitterness, aroma
b
Bitterness, aroma, higher enzyme potential
c
Bitterness, aroma, preservation, head retention
30
What is NOT a reason that barley is used in beer?
a
easiest grain to brew
b
source of fermentable carbohydrates
c
high enzymatic potential
31
which barley creates less protein, more sugar, and is good for ales?
a
Six-row barley
b
Two-row barley
c
Malting barley
32
Which barley is higher in protein, good for animal feed, and used for lagers?
a
Six-row barley
b
Two-row barley
c
Malting barley
33
Sulphates and Chloride are important minerals in your water profile. What does having more chloride mean?
a
More malty, and more dry
b
More hop bitterness, and more dry
c
More malty, sweet, and full of flavour
34
Sulphates and Chloride are important minerals in your water profile. What does having more sulphate mean?
a
More malty, and more dry
b
More hop bitterness, and more dry
c
More malty, sweet, and full of flavour
35
In the malting process, which step's absorbed water activates natural existing enzymes and stimulates the grain to develop new enzymes?
a
Steeping
b
Germination
c
Kilning
36
In the malting process, which step's rootlets get larger which in turn makes the starch break down the inside seed into sugars (green malt)
a
Steeping
b
Germination
c
Kilning
37
What does the brewer WANT that the barley malt has to offer?
a
Enzymes, proteins, carbohydrates, filter aid, and specialty malt
b
Enzymes, proteins, folic acids, filter aid, and specialty malt
c
Enzymes, proteins, carbohydrates, and specialty malt
38
Which beers are specialty malts mostly used in?
a
Ales, and sours
b
Ales, and stouts
c
Sours, and stouts
39
What does brewers yeast do?
a
Enhance the distillation (enzymes)
b
Creates a complex wort
c
Produces alcohol from sugar (maltose, glucose)
40
What is the function of a whirlpool separation?
a
To separate remaining solids in liquid wort (hop fragments, barley kernel or husk fragments)
b
To transfer the heated water into cooler temperatures, which is warmed by the hot wort
c
to break down the cells walls of barley, make starch more available
41
what is proteolytic enzymes (proteases)?
a
Transferases catalyze the transfer of a chemical group from one molecule to another
b
Breaks chemical bonds by the addition of water, produces free available nitrogen for yeast growth
c
Enzymes that break down protein, and produces free available nitrogen for yeast growth
42
What is the purpose of B-glycanase (1 of the 5 enzymes)?
a
Breaks down cell wall of barley, makes starch more available
b
break down large proteins into smaller ones
c
acts on starch molecules, releasing maltose from the non-reducing ends of the chains
43
What is the purpose of protease (1 of the 5 enzymes)?
a
breaks cell wall, makes starch more available
b
breaks down starch, gives beer more body fullness and sweetness
c
reduces haze in beer
44
What is the purpose of B-amylase (1 of the 5 enzymes)?
a
Breaks down starch, gives beer more body, fullness and sweetness
b
higher sugar = higher alcohol
c
breaks cell wall, makes starch more available
45
What is the purpose of A-amylase (1 of the 5 enzymes)?
a
Breaks down starch, gives beer more body, fullness and sweetness
b
Reduces haze in beer
c
higher sugar = higher alcohol
46
What is the purpose of mash-off (1 of the 5 enzymes)?
a
breaks cell wall, makes starch more available
b
Breaks down starch, gives beer more body, fullness and sweetness
c
Enzyme inactivity, responsible for converting starches to sugars
47
which enzyme works best in room temp (126-144 degrees f), cuts small branches off the Amylose chains, and helps extract all available sugars?
a
A-amylase
b
amyloptine
c
B-amylose
48
Which enzyme works best in (155-157 degrees f), takes the larger amylopectin chains off branches (leaving 1 molecule).
a
A-amylase
b
protease
c
B-amylase
49
what are the advantages of using Amylose vs amylopectin glucose molecule?
a
The starch breaks down faster in the lautering process
b
Being a spiral occupies less space inside cell, saves space in cell
c
there are many branches of the glucose to be eaten, more energy in cell, less space
50
what are the advantages of using amylopctin vs amylose glucose molecule?
a
The starch breaks down faster in the lautering process
b
Being a spiral occupies less space inside cell, saves space in cell
c
there are many branches of the glucose to be eaten, more energy in cell, less space
51
What brewing step consist of barley malt being crushed or rolled to increase the surface area for extraction of sugar by enzymes?
a
Milling/rolling
b
Malting
c
Mashing
52
What is the objective of malt milling?
a
It triggers the development of enzymes, primarily amylase. Break down starches into simple sugars
b
Producing crushed malt "grist", allowing the enzymes to convert the starch into fermentable sugars
c
It removes any impurities from the soaked barley
53
which brewing process introduces grist to water forming a porridge like product?
a
Milling
b
lautering
c
Mashing
a
The repeated process of raising temp slowly to allow enzyme activity, extract sugars
b
the development of enzymes, primarily amylase. Break down starches into simple sugars
c
A process in which the mash is separated into clear liquid worts
55
Which brewing process consist of the mash being separated into a clear liquid wort and the residual grain?
a
Mashing
b
Milling
c
Lautering
56
What are the three steps of lautering?
a
recirculation, sparging, mash-out
b
sturing, sparging, milling
c
recirculation, amylose break down, mash-out
57
what is recirculation in the lautering process?
a
trickling water through grains to extract sugars
b
drawing off wort from the bottom of the mash
c
raising temp, stop enzymes from converting starches to fermentable sugars (more liquid)
58
Which one is NOT a main purpose of wort boiling?
a
Halt enzyme activity and "fix" the wort
b
to sterilize the wort
c
to make fermentable sugars
59
Which one is NOT a main purpose of wort boiling?
a
to enhance volatile flavour compounds
b
to develop colour and flavour
c
to remove unwanted volatile flavour compounds
60
Which one is NOT a main purpose of wort boiling?
a
to enhance volatile flavour compounds
b
to achieve the required colloidal stability
c
to extract bitterness from the hops
61
Which brewing step consist of the collected wort being heated in a wort kettle, hops being added (boiling hops), hops also possibly bing added after for added flavour
a
The boil
b
Fermentation
c
Lautering
62
If the collection of barley is step 1 in the brewing process, what is step 2?
a
Malting (steeping, germination, kilning)
b
Mashing (steeping, germination, kilning)
c
Malting (Soaking, Drying, Kilning
63
If the collection of barley is step 1 in the brewing process, what is step 3?
a
Mashing
b
Milling
c
malting
64
If the collection of barley is step 1 in the brewing process, what is step 4?
a
milling
b
brewing
c
Mashing
65
If the collection of barley is step 1 in the brewing process, what is step 5?
a
brewing
b
whirlpool separator
c
cooling
66
What are the 2 steps in mashing?
a
Mash mixer (extract grist with hot water), Lautering (mash is separated into clear liquid)
b
removes any impurities from the soaked barley, Lautering (mash is separated into clear liquid)
c
Mash mixer (extract grist with hot water), Whirlpool separator (a method for separating wort)
67
If the collection of barley is step 1 in the brewing process, what is step 6?
a
cooling (to prevent bacterial growth and to prepare it for the fermentation process)
b
Whirlpool separator (a method for separating trub from wort)
c
Fermentation (yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas)
68
What is whirlpool separator used for?
a
extract grist with hot water
b
A method for separating trub from wort
c
yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas
69
what is the cooling process used for in brewing?
a
to prevent bacterial growth and to prepare it for the fermentation process
b
extract grist with cold water
c
To freeze wort particles
70
When can the yeast be added to the wort in the cooling process?
a
The wort must be heated to 100 C before yeast can be added
b
The wort must be cooled to 10 C before yeast can be added
c
The wort must be cooled to 20 C before yeast can be added
71
When is the only stage in the brewing cycle where O2 is desirable?
a
during the cooling period, pre-fermentation
b
during fermentation
c
After fermentation, pre-maturation
72
Why is Oxygen desirable during pre-fermentation?
a
b
to produce proper enzymes, oxygenated yeast can omit proper compounds to increase enzyme activity
c
Wort is deficient in sterols and FAs, yeast can produce them if given dissolved oxygen in the wort
73
What is the fermentation process?
a
The process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas
b
The removal of unwanted volatile flavour compounds and ensure sterilized beer.
c
Conducted to remove any remaining solid materials. This prevents “haze”.
74
What are the fermentation steps?
a
yeast converts the mash in the wort to O2 alcohol and carbon dioxide gas
b
enzymes converts the glucose in the wort to ethyl alcohol and dioxide gas
c
yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas
75
If the collection of barley is step 1 in the brewing process, what is step 7?
a
Fermentation
b
Maturation
c
Filtration
76
If the collection of barley is step 1 in the brewing process, what is step 8?
a
filtration
b
Maturation
c
flash pasteurization
77
If the collection of barley is step 1 in the brewing process, what is step 9?
a
filtration
b
packaging
c
flash pasteurization
78
If the collection of barley is step 1 in the brewing process, what is step 10?
a
flash pasteurization
b
packaging
c
crowing
79
What is the settling / Maturation phase in brewing
a
Allows for the transformation of green beer flavours, into more desirable, mature tastes
b
helps stabilize beer and give it a polished, clear appearance
c
passing the beer through a heat exchanger to achieve reduction in viable microbes
80
What is the filtration phase in brewing
a
Allows for the transformation of green beer flavours, into more desirable, mature tastes
b
passing the beer through a heat exchanger to achieve reduction in viable microbes
c
helps stabilize beer and give it a polished, clear appearance
81
what is the flash pasteurization phase in brewing?
a
passing the beer through a heat exchanger to achieve reduction in viable microbes
b
Allows for the transformation of green beer flavours, into more desirable, mature tastes
c
helps stabilize beer and give it a polished, clear appearance
Functions and Structures of the skin