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