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beer brewing
| Question | Answer |
|---|---|
| beer strength is usually measured as | ABV |
| alcohol by weight is | less than alcohol by volume |
| the typical strength of most beers worldwide is | 4-5 ABV |
| the biggest brewing company in the world is | Inbev |
| the most beer in the world is brewed in | china |
| the most beer in the world is drunk by | czechs |
| the major component of any beer by weight is | water |
| the least cost contributor to a bottle of beer is | hops |
| the highest cost contributor to a bottle of beer is | the actual bottle |
| biggest selling style of beer in the US | lager (light) |
| the basic sequence in a malting operation is | 1. steeping 2. germination 3. kilning |
| the basic sequence in a brewing operation is | 1) malt storage 2) milling 3) mashing 4) wort separation 5) boiling 6) clarification 7) cooling 8) fermentation 9) conditioning 10) filtration and stabilization 11) packaging |
| intensity of kilning | high in ale, low in lager |
| extent of malt modification | high in ale, low in lager |
| mode of hopping for flavor | dry in ale, late in lager |
| yeast type | top in ale, bottom in lager |
| fermentation temp | 12-20 C in ale, 6-15 C in lager |
| bock alt kolsch porter helles marzen stout | lager ale ale ale lager lager ale |
| light beers have fewer | calories |
| draft beers are | on tap and unpasteurized |
| main gas component of beer | CO2 |
| some brewers deliberately add _____ to improve foam | Nitrogen |
| ________ gas promotes beer staling | Oxygen |
| the main surface active component that stabilizes beer foam is | protein |
| protein originates in | barley |
| protein cross-links with | iso-aldehyde alcohols |
| foam is destroyed by | oils, lipids and alcohol |
| what is the tendency of beer to spontaneously foam? | gushing |
| gushing is primarily caused by | fusarium |
| fusarium originates in | infected grain |
| the color of beer is mostly due to | melanoidins |
| malanoidins are formed from sugars and amino acids during | kilning |
| color can also come from the oxidation of | polyphenols |
| the main source of haze in beer is by the joining of | polyphenols and proteins |
| beer stone in pipes is caused by | oxalate |
| the best way to prevent beer stone is to add | calcium carbonate |
| most of the beer flavor is detected by | the nose |
| what are the four basic tastes and what are responsible for the tastes? | sweet (sugar) salt (NaCl) acids (low pH) bitter (iso-acids) |
| what is the pH range of most beers? | 4-4.5 |
| fruity flavors in beer come from | esters |
| canned corn flavor in beer comes from | dimethyl sulfide |
| butterscosh flavor in beer comes from | diacetyl |
| MBT in beer gives a ________ aroma | skunky |
| the trigeminal nerve detects | CO2 in beer |
| the smoothness in Guiness is due to | nitrogen |
| the moderation consumption of beer can reduce the risk of death from | atherosclerosis |
| the active ingredient that reduces these risks is | alcohol |
| beer is a good source of certain | B vitamins |
| the major source of calories in beer is | alcohol |
| beer seems to be relatively resistant to microbial spoilage because it contains | iso-alpha-acids |
| the major source of carbohydrates for making beer is | malt |
| weizenbiers are made using a lot of | wheat |
| latin names for barley | vulagre and distichon |
| two row barley generate _____ extract that 6 row barley | more |
| husk micropyle embryo aleurone endosperm | filterbed in brewhouse water entry hormones enzymes food storage |
| the first stage of malting is | steeping |
| the aim of steeping is to increase the moisture content to | 40% |
| typical temp range for steeping | 14-18 C |
| steeping takes approx | 2 days |
| the second stage of the malting process is | germination |
| germination lasts for | 4-6 days |
| the typical temperature range for germination is | 16-20 C |
| the purpose of the germination stage is to | breakdown cell walls and make enzymes |
| the third stage of malting is | kilning |
| the temperature is gradually increased through this process because | enzymes are more sensitive to heat as moisture levels increase |
| ale malts tend to be treated at a ___ temperature than lager malts and so they develop more ____ and ____ | higher; color and flavor |
| a range of speciality malts are produced by | roasting |
| in order of increasing color, 4 of them are: | carapils, crystal, chocolate, black |
| latin name for hops | humulus lupulus |
| active ingredients for brewing | resins and oils |
| resins and oils are located in | lupulin glands |
| chemical name for bitterness precursor | alpha acids |
| during boiling these precursors are converted to | iso-alpha-acids |
| hopes are often classified as either bittering or aroma types. the difference is the quality of their ____ and the level of their _____ | aroma; resin |
| hops are most frequently added as _____ but can be asses as extracts made with _____ | pellets; liquid CO2 |
| if these extracts are reduced they can be used to protect against | light damage |
| the liquid obtained when mashing is | wort |
| the first stage in starch breakdown is ______ and the key temp is ____ for malt starch | gelatinization; 65 C |
| the enzymes that breakdown starch are | amylases |
| in a well run brewery, water usage us about _____ barrels for every barrel of beer produced | 3-5 |
| hard water contains high levels of | calcium |
| an ex of water with high levels of calcium is | davis, burton |
| an ex of water with low levels of calcium is | pilsen |
| some brewers use sources of sugar other than malt. These materials are called | adjuncts |
| some starches need to cooked before use. what are some examples? | corn, rice, sorgham |
| ______ mills are used when the brewer is using a lauter ton | roller |
| ________ mills are used when the brewer is using a mash filter because of darcy's law | hammer |
| what is darcy's law | it explains the rate of wort separation. (P x Bed Perm x Filt. Area)/(Bed Depth x Viscosity) |
| wort is boiled because | sterilization, volatilization, concentration, isomerization, precipitation, inactivation |
| the solid material produced in boiling is called | trub |
| trub is removed in either a _____ or _____ depending on _____ | whirlpool or hopback; mode of hopping |
| solid material produced during cooling | cold break |
| latin name for ale yeast | s. cerevesiae |
| latin name for lager yeast | s. pastorianus |
| yeast age can be assessed by | counting the number of bud scars |
| yeast need some oxygen in brewery fermentation | for healthy membranes |
| customary pitching rate | 10^6/mL/degree Plato |
| yeast count in performed by | hemocytometer |
| yeast need to be alive (viable) and this is assessed using the stain _____ | methylene blue |
| fermentations are often accelerated by the addition of | zinc |
| high gravity brewing is | producing beer from higher strength, wort that is needed for a given beer strength with dilution of the product to ensure the strength at the last stage of the process |
| during fermentation, yeast generate a noxious flavor called | diacetyl with a butterscosh flavor |
| this flavor can be removed by | prolonged contact with yeast |
| after fermentation, beer is chilled to _____ to aid stabilization | -1 C |
| settling of the solids in beer can be enhances by adding | insinglass |
| beer is filtered using either | kieselghur or perlite |
| beer can be further stabilized by the addition of ____ to remove polyphenols or _____ to remove proteins | PVPP or papain; silica hydrogel or tannic acid |
| residual microbes can be removed by | sterile filtration or pasteurization |
| the CO2 level is generally increased to | 2-3 volumes |
| typically, filling rates in bottles are | 1200/min |
| typically, filling rate in cans are | >2000/min |
Created by:
diadoramid9
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