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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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