Deck 8: The Brewery: Beer Production and Service

Question 1

The sugar used in the fermentation process comes from the:

A) water
B) malt
C) bittering hops
D) finishing hops

Answer 1

malt

Question 2

Malt is made from barley (or other grains) through the process of:

A) Fermentation
B) Distillation
C) Germination
D) All of the above

Answer 2

Germination

Question 3

In the production of beer, the level of kilning or roasting the dried grains can determine a beer's

A) color
B) aromas and flavors
C) body
D) answers a and b

Answer 3

answers a and b

Question 4

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

Question 5

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

Question 6

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

Question 7

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

Question 8

Explain malt and how it is produced.

Question 9

Explain how to get a properly poured beer.

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?