Term
| What are the names of the strains of ale and lager yeast? |
|
Definition
saccharomyces cerevisiae
s. cerevisiae var carlsbergensis |
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Term
| List the principal functions of yeast in the production of beer |
|
Definition
| reproduce, convert extract to alc |
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Term
| How do brewers' yeasts reproduce? |
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Definition
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|
Term
| What are the yeast nutrients in wort? |
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Definition
| carbohydrates, inorganics (calcium, zinc, Mg), oxygen, fan |
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Term
|
Definition
| the use of nutrients to increase biomass and cell division |
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Term
| List the 3 phases of yest growth |
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Definition
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Term
|
Definition
| when yeast die or go dormant and sediment |
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Term
| What two substances have an effect on whether yeast adopts a respiratory or fermentative mode of metabolism? |
|
Definition
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|
Term
| What are the 2 primary fermentation metabolites? |
|
Definition
| ethanol and co2 + acetaldehyde |
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|
Term
| Define the term beer spoilage |
|
Definition
| a change which results in uncharacteristic properties (appearance, pH, flavor, aroma) |
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Term
| What characteristics make beer resistant to spoilage bacteria? |
|
Definition
| pH, hop extract, alcohol, low O2 |
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Term
| Name 3 gram positive spoilage bacteria |
|
Definition
| bacillus, lactobacillus, pediococcus |
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Term
| Define wild yeast in a brewery |
|
Definition
| any organism not purposefully added to a beer |
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Term
| List 4 general detection methods for beer spoilage organisms |
|
Definition
| microscopy, selective media, membrane filtration, rapid methods |
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Term
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Definition
| standard of excellence, fitness for use, characteristics of a product/service |
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Term
| What is the difference between Quality Control and Quality Assurance? |
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Definition
| QA is the system, QC are the checks on incoming materials, in-process and final product |
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Term
| List 3 formalized systems for quality management? |
|
Definition
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|
Term
| Define 'World Class Manufacturing' |
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Definition
| holistic approach that focuses on waste materials and wasted process/time |
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Term
| What exactly is meant by the term pure culture? |
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Definition
| starting a culture from a single cell |
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Term
| Name and describe a method for a) isolating a pure brewing yeast culture and b) preserving it |
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Definition
| streak plating which isolates by streaking on media. -80C storage using a slant |
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Term
| List 3 reasons why brewing yeast is propagated |
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Definition
1) prevent problems
2) keeps mutant yeast out
3) pitching amount |
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Term
| List 3 aspects to be considered when propagating brewing yeast in the plant |
|
Definition
1) aseptic technique
2) 1:10 vol increments
3) temp |
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Term
| Name 3 stresses which can affect brewing yeast |
|
Definition
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|
Term
| List 2 yeast viability tests and 2 yeast vitality tests |
|
Definition
viabilty: plate and dye
vitality: OUR and ACP |
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Term
| Explain why yeast glycogen levels need to be maintained high during storage |
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Definition
| yeast needs glycogen to pick up oxygen to convert glucose during glycosis |
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Term
| What are the main aims of yeast pitching? |
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Definition
| minimize lag and consistent viable levels |
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Term
| Describe a method for acid-washing of yeast and name 3 disadvantages of this procedure |
|
Definition
2hr phosphoric acid at 2C, pH of 2
yeast stress, must use yeast immediately, lots or rules |
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Term
| What must be done before beginning to sterilize equipment? |
|
Definition
| alkali for soil, rinse, acid for salt/mineral, rinse |
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Term
| Fats and protein are attacked best by alkalis. True or False? |
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Definition
| true because fat and protein are soluble in alkali solution |
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Term
| What 5 factors impact on the efficacy of detergent performance? |
|
Definition
1) concentration
2) temp (10C:100% chemical reaction on soil)
3) time
4) mechanical action
5) amount of soil
6) remove CO2 |
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Term
| Name the key attributes we want in an ideal sanitizer |
|
Definition
1) effective against micro at low levels
2) stable in storage
3) non corrosive
4) easily applied |
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Term
| Heat is effective in sanitizing and sterilizing. What is a strong negative aspect of using heat? |
|
Definition
| costly and destroys gaskets |
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Term
| Oxidizing sanitizers are grouped in four ways. What are they? |
|
Definition
1) peroxide based
2) gluteraldehydes
3) chlorine based
4) iodophors |
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Term
| What is the main way a surface active sanitizer works? |
|
Definition
| stays on surface for a long time |
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Term
|
Definition
| Quaternary Ammonium Compounds |
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Term
| Why must we be concerned about the environment when cleaning and sanitizing? |
|
Definition
| purge co2 so that you dont suck in a tank |
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Term
| List 5 characteristics of ale yeast |
|
Definition
1) + temp
2) faster ferm
3) + ferm byproducts
4) + esters
5) + fusels |
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|
Term
| List 5 fermentation control points |
|
Definition
1) wort composition
2) strength
3) pH
4) temp
5) time |
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Term
| Why are cylindo-conical fermenters now the brewery standard? |
|
Definition
a) better space utilization (2height:1wide)
b) ability to easily remove yeast
c) accelerated maturation with inert gas
d) temperature control using a jacket
e) thermal current convection |
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|
Term
| Name 2 advantages of continuous fermentation |
|
Definition
1) large volume output (beer done in 1-2 days)
2) $ savings |
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|
Term
| List 4 possible disadvantages of high gravity brewing |
|
Definition
1) -efficiency
2) +yeast stress
3) +fermentation time
4) -flavor match |
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Term
| What is Cleaning in Place? |
|
Definition
| automated cleaning of a tank using a sprayball and pump |
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Term
List the advantages and disadvantages of sprayballs in vessel
cleaning. |
|
Definition
internal cleaning
no scrubbing
easy
can clog
cant see the spray pattern |
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|
Term
| List 3 tank cleaning problems. |
|
Definition
clogged sprayball
reduced flowrate
shadow areas |
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Term
| What are 3 requirements in pipeline cleaning? |
|
Definition
turbulent flow
5ft/sec
reverse when possible |
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Term
| List the steps in a normal CIP cycle. |
|
Definition
| caustic>rinse>acid>rinse>sanitizer |
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Term
| What are the major components in ‘blended caustic’? |
|
Definition
| caustic, gluconates, phophonates, surfactant |
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|
Term
What care should be taken when storing iodine-based
sanitizers? |
|
Definition
| keep away from alkali, acid and heat |
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Term
| Name 5 fermentation flavor compounds. |
|
Definition
1) acetaldehydes (mg/l) from high temp ferm producing bruised apple
2) fusels (mg/l) from fast ferm producing
3) esters (mg/l)from yeast strain and yeast growth
3a) ethyl acetate producing nail polish remover
3b) iso-amyl-acetate from low pitching rate producing fruity/banana
4) carbonyls
4a) diacetyl - butter
4b) acetaldehyde - bruised apple
5) organic acid lower pH increasing sourness
5a) acetic (vinegar)
6) phenolic producing spicy, cloves
7) yeast autolysis produces meat/savory |
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|
Term
| How many flavor compounds have been identified in beer? |
|
Definition
|
|
Term
| How can higher alcohols be reduced in fermentation? |
|
Definition
increase:
pressure, pitch rate |
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|
Term
| What is the flavor of iso-amyl-acetate? |
|
Definition
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|
Term
| List 4 factors effecting ester production. |
|
Definition
1) OG
2) ferm temp
3) low oxygen
4) high pitch rate |
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|
Term
If beer has high diacetyl after fermentation what can be done
to reduce it? |
|
Definition
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|
Term
| What common taste attribute do organic acids have? |
|
Definition
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|
Term
| Are fatty acid flavors desirable in beer? |
|
Definition
|
|
Term
|
Definition
| meat like flavor/aroma from yeast expelling insides as it dies |
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|
Term
If pressure is increased in fermentation which of the following
beer attributes are raised (R) or lowered (L)?
a) Dissolved CO2 ____
b) Acetaldehyde ____
c) Diacetyl ____
d) Esters ____
e) Higher Alcohols ____ |
|
Definition
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|
Term
| Define colloidal stability. |
|
Definition
|
|
Term
| What are the components of beer haze? |
|
Definition
|
|
Term
| What are 3 negative factors that may promote haze formation in beer? |
|
Definition
1) Cu and Fe
2) agitation
3) oxygen |
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Term
| List 3 common modern ‘chillproofing’ methods. |
|
Definition
1) precipitants
2) insoluble adsorbents
3) PVPP |
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|
Term
| What do chillproofing treatments attempt to change in beer? |
|
Definition
| removal of proteins and tannins to stop or retard chill haze (PT complexes) |
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|
Term
| What happens to sweetness and bitterness as beer ages? |
|
Definition
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|
Term
| What is responsible for the formation of aldehydes in beer? |
|
Definition
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|
Term
What measures can be taken in fermentation and maturation
to retard flavor instability? |
|
Definition
adequate active yeast during maturation
avoid stressing yeast |
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|
Term
| List 3 types of anti-oxidants. |
|
Definition
1) sulfites
2) ascorbic acid
3) enzymes |
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|
Term
| List 4 questions to ask (before asking to a recheck) if analytical data looks ‘suspicious’. |
|
Definition
1) is it within limits?
2) how critical?
3) how far from previous batches
4) is it a trend or spike? |
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|
Term
| Before reprocessing beer what must be considered? |
|
Definition
| will it do more damage to reprocess? |
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|
Term
| If diacetyl level is analyzed and found to be high what other parameter must be considered to guide corrective action? |
|
Definition
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|
Term
| List the 3 basic types of wastewater discharged from packaging breweries. |
|
Definition
1) storm water
2) sanitary
3) process |
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|
Term
| List 3 parameters that should be measured in brewery waste water. |
|
Definition
1) pH
2) flow
3) total suspended solids |
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|
Term
| Name the 2 basic types of wastewater treatment systems. |
|
Definition
1) primary is screen and settle 50%
2) secondary is anaerobic/aerobic 95% |
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|
Term
| List 3 advantages of anaerobic wastewater treatment systems in breweries. |
|
Definition
1) lower investment cost
2) small land area
3) lower energy costs |
|
|
Term
| List the important characteristics of draught beer. |
|
Definition
|
|
Term
| What is the most common draught keg? |
|
Definition
|
|
Term
| What are the objectives of a draught dispensing system? |
|
Definition
delivered at:
correct temp
controlled CO2
w/o foam
brewery fresh |
|
|
Term
| What is equilibrium pressure? |
|
Definition
| equal spacing of a specific gas' molecules in a pressurized vessel |
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|
Term
| What are ‘beer clean’ glasses? |
|
Definition
1) no residue
2) not in smoky area |
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|
Term
| What are the 2 most common reasons for draught system problems? |
|
Definition
|
|
Term
|
Definition
A name for draught (or bottled) beer brewed
from traditional ingredients, matured by secondary
fermentation in the container from which it is
dispensed, and served without the use of extraneous
carbon dioxide. |
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|
Term
| Name 2 types of Spiles and their use. |
|
Definition
The hard plastic or hardwood Spile is inserted in the Shive during ‘conditioning’ when carbonation level is rising and after the cask has been tapped but is not in use.
The Porous (Soft) Spile is used to release some CO2 after ‘conditioning’ to control carbonation before cask is tapped. |
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|
Term
| What happens when a cask is being ‘conditioned’? |
|
Definition
| fermentation within the cask |
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|
Term
| What does it mean when a beer is in good ‘condition’? |
|
Definition
|
|
Term
| How does a Beer Engine work? |
|
Definition
|
|
Term
| What is the purpose of a ‘Sparkler’? |
|
Definition
|
|
Term
| What are the temperature inversion effects in ‘cold room’ tanks. |
|
Definition
|
|
Term
| List 3 methods to aid sedimentation. |
|
Definition
1) finings
2) centrifuge
3) crash and wait |
|
|
Term
| List 3 undesirable volatile compounds in beer. |
|
Definition
1) diacetyl
2) hydrogen sulfide
3) acetaldehyde |
|
|
Term
| List 5 factors effecting haze development. |
|
Definition
1) tannin concentration
2) protein concentration
3) O2
4) Heat
5) metal ions |
|
|
Term
| List 5 process measures that reduce the development of beer hazes. |
|
Definition
1) raw materials
2) vigorous rolling boil
3) cold conditioning
4) finings/filtration
5) limitation of o2 ingress |
|
|
Term
|
Definition
Any contrivance or porous substance such as felt, paper, charcoal, sand, etc., through which liquid or gas is passed to remove ‘impurities’ or other matter
Any device containing a filtering substance |
|
|
Term
| List 4 mechanisms of filtration. |
|
Definition
1) Direct Interception (mechanical)
2) inertial impaction (absorption)
3) adsorption (electro-chemical)
4) bridging (DE body feed) |
|
|
Term
| What are the advantages of surface filters? |
|
Definition
absolute
single use
easy
low solids capacity |
|
|
Term
| What are the advantages of depth filters? |
|
Definition
High void volume, high throughput
Often can be regenerated
Can handle high solids loading
Can filter to relatively specific particle sizes
Most need to use filteraids |
|
|
Term
| Why is Diatomaceous Earth used as a filteraid? |
|
Definition
|
|
Term
| What is the purpose of pre-coating in a D.E. filter? |
|
Definition
Prevent filter screen from becoming clogged by particles to
be removed
Provide immediate clarity
Facilitate cleaning of the filter screen at the end of the filter
cycle
*set using 1.5x rate of filter
*100mesh
1/8” - 1/4” (3.2 - 6.4 mm) thickness
10 - 30 lb. D.E. = 5 - 15 kg D.E.
100 ft2 filter area 10 m2 filter area
Precoat D.E. concentration at filter screen of
0.5 - 1 wt% (1 wt% = 2.5 lb/bbl = 1.3 kg/hl)
Velocity of 4.5 ft/sec (1.5 m/min)
Precoat flow rate of 1 gpm/ft2
25 - 50% faster than filtering
Should give DP of 2 psi |
|
|
Term
| What brewing process measures may be used to aid beer filtration? |
|
Definition
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