CBP Ingredients & Raw Materials 3

Question 1

What is 'backset' (also called setback or stillage) in bourbon production?

Accepted Answer

The spent liquid from the bottom of the still added to new mash to regulate pH

Answer

The first distillate collected at the beginning of a distillation run

Answer

Ground grain that falls to the bottom of the mash cooker

Answer

The portion of distillate removed as 'tails' at the end of a run

Question 2

What makes a yeast strain 'proprietary' in the context of bourbon distilling?

Accepted Answer

It is a unique culture maintained and used exclusively by a specific distillery for a signature flavor

Answer

It is a genetically modified organism approved by the FDA for use in spirits

Answer

It is a commercially sold culture available to any distillery

Answer

It is a wild yeast captured from a local cave or natural environment

Question 3

What is the process that makes barley 'malted' before it is used in a bourbon mash bill?

Accepted Answer

Soaking, germinating, and then kiln-drying the barley to activate enzymes

Answer

Roasting the barley at high temperature to develop color and flavor

Answer

Fermenting the barley with wild yeast before adding it to the mash

Answer

Treating the barley with sulfur dioxide to preserve enzymatic activity

Question 4

What is the maximum proof at which bourbon may be distilled under federal regulations?

Accepted Answer

160 proof (80% ABV)

Answer

140 proof (70% ABV)

Answer

180 proof (90% ABV)

Answer

190 proof (95% ABV)

Question 5

Why is water-to-grain ratio an important variable in bourbon mash preparation?

Accepted Answer

It affects enzyme efficiency, fermentation yield, and flavor profile of the bourbon

Answer

It determines the final bottling proof of the finished bourbon

Answer

It only affects production cost and has no impact on quality

Answer

It controls color extraction from the grain during cooking

Question 6

Which statement best describes the role of calcium in bourbon production water?

Accepted Answer

Calcium supports yeast health, aids enzyme activity, and promotes cleaner fermentation

Answer

Calcium has no meaningful effect on fermentation or yeast health

Answer

Calcium hardens the water and must be removed before use in mashing

Answer

Calcium adds a distinctive mineral flavor directly to the finished bourbon

Question 7

What is the typical fermentation temperature range used in bourbon production?

Accepted Answer

20-25°C (68-77°F)

Answer

10-15°C (50-59°F)

Answer

35-40°C (95-104°F)

Answer

50-55°C (122-131°F)