Term
| What kind of a hazard does malt dust represent? |
|
Definition
| explosive, respiratory, contamination |
|
|
Term
| What kinds of gases may be used in a brewery? |
|
Definition
| CO2, O2, N, lab and industrial |
|
|
Term
| What measures can be taken to reduce pressure hazards in brewing tanks? |
|
Definition
| prv's, gauges, training, alarms |
|
|
Term
| What information is on a msds |
|
Definition
| chemical name, ppe, handling instructions |
|
|
Term
| why is water such an effective solvent? |
|
Definition
| universal solvent bc it is polar both positive and negative |
|
|
Term
| why is calcium important in brewing water? |
|
Definition
Protects enzymes,
improves trub,
encourages precipitation of calcium oxylate,
decreases pH,
80-120ppm needed |
|
|
Term
| what is temporary hardness |
|
Definition
| (CO3)2 calcium carbonate and HCO3 bicarbonate |
|
|
Term
| what is permanent hardness |
|
Definition
| Ca & Mg Sulfate, Cloride, Nitrate |
|
|
Term
|
Definition
1. inhibits enzymes,
2. lower extract yield,
3. harsh bitter hop flavor,
4. more beer haze |
|
|
Term
| what are the 2 most commonly used brewing salts? |
|
Definition
|
|
Term
| List factors that contribute to a successful brewery startup |
|
Definition
a) market research
b) planning
c) business plan
d) funding
e) timing
f) luck |
|
|
Term
| what kinds of analyses must be done when planning a new brewery? |
|
Definition
a) market area
b) site/area
c) competition
d) demand |
|
|
Term
|
Definition
a) is demand growing?
b) does the market need development?
c) media coverage? |
|
|
Term
| how do you decide what level of risk is acceptable in business planning? |
|
Definition
| know that the start up will most likely cost more and take longer than estimates |
|
|
Term
|
Definition
| contains leaf, spindle, and lupulin glands |
|
|
Term
| where are the hop resins located? |
|
Definition
|
|
Term
| list 4 countries trading hops |
|
Definition
| germany, us, new zealand, england |
|
|
Term
| list american and german aroma and bitter varieties |
|
Definition
us aroma: liberty and mount hood
us bittering: wilamette and cascade
german aroma: tettnang and hallertau
German bittering: hersbruck and perle |
|
|
Term
| explain the term isomerization of alpha acids |
|
Definition
| alpha-acids are converted during boiling. much more bitter and soluble than parent compounds |
|
|
Term
| what is the reason for sun-struck flavor |
|
Definition
| UV reacting with iso-alpha-acids |
|
|
Term
| describe alpha acid utilization during the beer production process |
|
Definition
100% in kettle
50% left in hot break
20% left in cold break
30% remaining |
|
|
Term
| what is the advantage of using pre-isomerized hop products |
|
Definition
|
|
Term
| explain the difference between type 45 and 90 pellets |
|
Definition
45% of hop cone in pellet, higher amount of alpha acids
90% of hop cone in pellet, less utilization (very common) |
|
|
Term
| if using "reduced" hop extract, to make lightproof beer, a brewer must be careful not to contaminate the hop extract or the resultant beer with any iso-alpha-acids. True or False? |
|
Definition
|
|
Term
| which 3 solvents are used to create hop extract from raw hops |
|
Definition
|
|
Term
|
Definition
| a substance that starts a reaction |
|
|
Term
| what large biochemical family do enzymes belong to? |
|
Definition
|
|
Term
| What is the common ending for all enzyme names? |
|
Definition
|
|
Term
| What does malt modification mean? |
|
Definition
| cell walls made permeable by enzyme activity so starch granules become accessible |
|
|
Term
| What practical way can a brewer determine the optimum enzymatic activity of his mash with respect to various temperatures? |
|
Definition
|
|
Term
| What 2 main brewing enzymes are known as starch degrading enzymes? |
|
Definition
|
|
Term
| Name 2 enzymes that attack cell walls surrounding starch granules in malting barley |
|
Definition
b glucanase
hemicellulases |
|
|
Term
| Proteins break down into what? |
|
Definition
peptides via proteases;
then FAN via peptidases |
|
|
Term
| What are the 2 most common starch degrading enzymes? |
|
Definition
|
|
Term
| Where is alpha amylase formed? |
|
Definition
| formed during malting, cell wall |
|
|
Term
| What do endo and exo prefixes mean re:enzymes? |
|
Definition
endo enzymes breaks down chains from center (a amylase)
exo enzymes breaks down chains from the ends (b amylase) |
|
|
Term
| List 4 reasons why barley malt is suitable for brewing |
|
Definition
| protein, starch and enzymes plus husk. |
|
|
Term
| List the characteristics of 2-row malting barley that make it suitable for brewing |
|
Definition
lower enzymes
lower protein
higher extract |
|
|
Term
| List 3 analytical targets for the AMBA |
|
Definition
extract potential
moisture content
lovibond |
|
|
Term
| Why is the barley husk important to brewers? |
|
Definition
|
|
Term
| What is the function of the aleurone layer? |
|
Definition
| reacts with the gibberellic acid to initiate modification |
|
|
Term
| The endosperm is living tissue. True or False? |
|
Definition
|
|
Term
| What does the acrospire become as the barley grows? |
|
Definition
|
|
Term
| How is germination potential measured? |
|
Definition
|
|
Term
| Why is thin barley unsuitable for brewers? |
|
Definition
| High protein and enzyme, but low extract |
|
|
Term
| What causes pre-gemination? |
|
Definition
| rain or excessive humidity |
|
|
Term
| What are the effects of plant diseases? |
|
Definition
| smaller, same as thin barley, gushing |
|
|
Term
| What is the purpose of micromalting? |
|
Definition
| determines modification potential, mod vigor under optimum conditions |
|
|
Term
| List some reasons why sensory analysts vary from one test to the next? |
|
Definition
|
|
Term
| What are the 4 traditional basic tastes |
|
Definition
| sweet, sour, salty, and bitter |
|
|
Term
| List 4 reasons for using sensory evaluation as a quality control tool |
|
Definition
1) beer flavor profile
2) monitor off tastes
3) maintain consistency
4) validation |
|
|
Term
| Describe the correct procedure for tasting a beer sample. |
|
Definition
| 3 short sniffs, then a small sip. allow sample to rest on tongue then swallow |
|
|
Term
| List 5 objectives of steeping |
|
Definition
1. clean
2. remove floating material
3. hydrate to 44%
4. add O2
5. remove CO2 |
|
|
Term
| What are the 2 main control parameters during steeping? |
|
Definition
| aeration (DO ~5ppm) and CO2 (<.5%) |
|
|
Term
| List 5 objectives of germination |
|
Definition
1. ctrl breakdown of cell wall
2. production of hydrolytic enzymes
3. hydrolyze barley reserves
4. modify w/o much extract loss
5. green malt |
|
|
Term
| What are the 3 main control parameters during germination? |
|
Definition
temp (16C)
humidity (46%)
Oxygen |
|
|
Term
| What 3 enzymes break down starch during germination? |
|
Definition
a amylase
b amylase
limitdextrin |
|
|
Term
| List 4 objectives of kilning. |
|
Definition
1. stop enzymatic activity
2. stabilizer product and enzyme package for storage
3. friable/millable
4. rootlets brittle state |
|
|
Term
| What analytical changes take place in malt during kilning? |
|
Definition
Decrease in:
*enzyme activity
*pH
*nitrogen
*extract
Increase:
color
*pholyphenols |
|
|
Term
| What effects do higher temperatures have on DMS formation? |
|
Definition
| increase DMS bc of degeneration of SMM. boiling volitalizes it. |
|
|
Term
| What is the most energy intensive part of the malting process? |
|
Definition
|
|
Term
|
Definition
| 21 days to equilibrate moisture |
|
|
Term
| What drives high extract potential and alcohol yield? |
|
Definition
|
|
Term
| What determines DMS potential? |
|
Definition
| lower if kilning airflow and higher temp |
|
|
Term
| Which analysis is best at predicting brewhouse yield? |
|
Definition
|
|
Term
| How is protein breakdown specified? |
|
Definition
|
|
Term
| Which 3 tests combine to give an indication of cell wall breakdown? |
|
Definition
|
|
Term
| What is FAN and what impact does it have on the brewing process? |
|
Definition
Free amino nitrogen. protein>amino acids>yeast regeneration
Amino acids>synthesis>a acetolactate>diacetyl |
|
|
Term
| How does variety selection affect malt quality? |
|
Definition
| blended together to be more consistent |
|
|
Term
| Why is it difficult to achieve high DP and low malt protein? |
|
Definition
| protein is essential to DP |
|
|
Term
| What about high color and high DP? |
|
Definition
| the kilning process decreases DP while increasing color |
|
|
Term
| When should specs be reevaluated? |
|
Definition
|
|
Term
| List 4 reasons for using specialty malts |
|
Definition
1. Color
2. Flavor
3. Body
4. Stability (colloidal)
5. Head retention |
|
|
Term
| List the 3 basic classes of specialty malts |
|
Definition
1. Kilned (Hi-Dried)
2. Roasted
3. Dry Roasted |
|
|
Term
| List the 4 steps in the production of dry roasted malts |
|
Definition
1. Steep
2. Germinate
3. Kiln
4. Roast |
|
|
Term
| Do kilned (hi dried) malts still have enzymatic activity? |
|
Definition
| well modified, some enzymes contribute to mash |
|
|
Term
| What kind of beer is roasted barley usually used in? |
|
Definition
|
|
Term
| What is the purpose of malt milling? |
|
Definition
1. crack husk
2. crush endosperm uniformly |
|
|
Term
| Why does the brewer want to keep the husk intact? |
|
Definition
1. to create a lauter bed
2. so husk material stays out of kettle |
|
|
Term
|
Definition
1. hammer
2. roller
3. hydromill |
|
|
Term
| What are the principle fractions of grist? |
|
Definition
1. husk
2. grits
3. flour
4. powder |
|
|
Term
| How do grist fractions differ when milling for a mash filter versus a lauter tun? |
|
Definition
| pulverize for a mash filter, but a filter bed is needed in a lauter tun |
|
|
Term
| What is malt conditioning? |
|
Definition
| to add moisture to soften husk and reduce dust |
|
|
Term
| Define the term 'beer style' |
|
Definition
| a type of beer made using a certain criteria based on how the beer was made popular |
|
|
Term
| List some factors that affected the creation of most 'classic' beer styles |
|
Definition
| local materials, equipment, and environment |
|
|
Term
| What is the most common beer style in the world? |
|
Definition
|
|
Term
| Have 'traditional styles' changed over time? Give some reasons for your answer. |
|
Definition
| Yes, smaller, lighter, clear, stable |
|
|
Term
| List the pH and temperature optima of protein degrading enzymes. |
|
Definition
|
|
Term
| Which enzymes will degrade starch in the brewing process? |
|
Definition
maltase
saccharase
limitdextrinase
b amylase
a amylase |
|
|
Term
Define the difference between a decoction and an infusion
method of mashing. |
|
Definition
| infusion is when mash stays in the mash tun. decoction is when thick mash is pulled out and boiled and returned to mash |
|
|
Term
| How can you check saccharification in the brewhouse? |
|
Definition
|
|
Term
| List 5 advantages of mash acidification. |
|
Definition
1) + enzyme activity
2) lower viscosity
3) + protein breakdown
4) lighter wort color
5) fewer diacetyl problems |
|
|
Term
| List 5 disadvantages of mash oxygenation. |
|
Definition
1) unclean bitterness
2) less protein precipitation
3) poor flavor stability
4) less shelflife
5) worse lautering |
|
|
Term
| Define ‘brewing adjunct’. |
|
Definition
| another starch/sugar source to supplement malt |
|
|
Term
List 3 major types of adjuncts and where they are used in the
brewing process. |
|
Definition
|
|
Term
| List 3 quality tests for dry adjuncts. |
|
Definition
% moisture
extract
color
aroma |
|
|
Term
| List 2 advantages of adjunct use. |
|
Definition
hi grav brewing
lighter bodied beer can be brewed |
|
|
Term
| List 2 disadvantages of adjunct use. |
|
Definition
equipment buy in
difficult to match existing all malt beer styles |
|
|
Term
| Why does a brewer need a cereal cooker for unmalted cereals? |
|
Definition
| liquification and gelatinization of starch in grain |
|
|
Term
| What enzyme sources may be used in a cereal cooker? |
|
Definition
|
|
Term
| List typical steps in a (mashing) schedule for a cereal cooker. |
|
Definition
add adjunct and enzyme and mix
raise 1C/min until 74C and hold for 10m
raise to a boil
combine with mash |
|
|
Term
|
Definition
| lautering is the process of building a bed using husk material and filtering mash through it for clarity |
|
|
Term
| List 3 factors that may affect lauter tun performance. |
|
Definition
grind assortment
mash mixer performance
mash pump over performance |
|
|
Term
| What is the purpose of Vorlaufing? |
|
Definition
| setting the bed by recycling the fine particulate and underdough to the top of the bed |
|
|
Term
| Why is the temperature of the sparge water critical? |
|
Definition
too low: viscosity and time increase
too high: leach polyphenols, lipids, starch |
|
|
Term
| What are the negative effects of cloudy wort runoffs. |
|
Definition
harder to filter
darker
inferior taste |
|
|
Term
| What are the objectives of mash filtration systems? |
|
Definition
|
|
Term
List 3 advantages of the lauter tun in comparison to the
mash filter. |
|
Definition
more flexible
standard
no screen to replace |
|
|
Term
List 3 advantages of the mash filter in comparison to the
lauter tun. |
|
Definition
less space
faster run off
greater yield |
|
|
Term
| List the operational steps of a mash filter. |
|
Definition
| load with mash, compress, load, compress, etc |
|
|
Term
| List the main components of wort. |
|
Definition
| carbohydrates, nitrogenous constituents, polyphenols, minerals/salts, hops, |
|
|
Term
| List 4 changes in wort that occur during boiling |
|
Definition
1) color
2) degree P
3) sterility
4) bitterness |
|
|
Term
| What is ‘break formation’? |
|
Definition
| protein/polyphenol/carbohydrate complex |
|
|
Term
| What are some disadvantages of direct kettle heating? |
|
Definition
over-boiling
excess color formation
scorching of metal |
|
|
Term
What parameters of wort should be checked during or after the
boil? |
|
Definition
| clarity, amount of casting wort (BHeff), starch residue |
|
|
Term
NOTE: Students should be able to calculate Total and Specific
Kettle evaporation rates. |
|
Definition
Total evaprate% = C = ((a-b)/a)100
specific evaprate% = C = (a*60)/b |
|
|
Term
| Define “trub” or “Break”. |
|
Definition
| protein/polyphenol/carb complex |
|
|
Term
| Why do brewers want to remove trub? |
|
Definition
|
|
Term
| What are some differences between hot and cold break? |
|
Definition
| temp dependent solubility |
|
|
Term
| What methods can be used to remove hot break? |
|
Definition
|
|
Term
| What are some causes of poorly sedimenting trub? |
|
Definition
| pump shear, ladder in kettle |
|
|
Term
| List 3 cold break removal methods. |
|
Definition
| pull from conical fermenter |
|
|
Term
| Define “trub” or “Break”. |
|
Definition
| protein/polyphenol/carb complex |
|
|
Term
| Why do brewers want to remove trub? |
|
Definition
|
|
Term
| What are some differences between hot and cold break? |
|
Definition
| temp dependent solubility |
|
|
Term
| What methods can be used to remove hot break? |
|
Definition
|
|
Term
| What are some causes of poorly sedimenting trub? |
|
Definition
| pump shear, small particles, interference |
|
|
Term
| List 3 cold break removal methods. |
|
Definition
| pull from conical fermenter |
|
|
