CFPS Brewing Ingredients 2

Question 1

What is 'gelatinization' in the context of using unmalted adjunct grains like corn or rice in brewing?

Accepted Answer

Breaking down starch granule structure with heat/water to make starches accessible to enzymes

Answer

Unmalted adjunct starches have intact granule walls that resist enzyme attack; gelatinization with heat swells and ruptures these granules, making the starch accessible.

Question 2

Which enzyme group is primarily responsible for converting starch into fermentable maltose and dextrins during mashing?

Accepted Answer

Amylases (alpha and beta)

Answer

Alpha-amylase randomly cleaves starch chains while beta-amylase works from the ends to produce maltose; together they convert starches to fermentable and unfermentable sugars.

Question 3

What does a higher chloride-to-sulfate ratio in brewing water accomplish in the finished beer?

Accepted Answer

Accentuates malt fullness, sweetness, and body

Answer

Chloride ions enhance malt roundness and perceived sweetness/fullness; brewers adjust this ratio to emphasize either malt (high chloride) or hops (high sulfate).

Question 4

Which barley type is most commonly used by American craft brewers and produces high extract efficiency with lower protein?

Accepted Answer

Two-row barley

Answer

Two-row barley has a thinner husk, lower protein, and higher starch content than six-row, making it preferred for all-malt craft beers.

Question 5

What is the Maillard reaction and why is it important in malting and brewing?

Accepted Answer

It produces complex flavor compounds and brown color through amino acid/sugar reactions under heat

Answer

The Maillard reaction between amino acids and reducing sugars at elevated temperatures creates hundreds of flavor compounds and brown pigments (melanoidins) during kilning and boiling.

CFPS - Certified Cicerone Practice Test

CFPS - Certified Cicerone Practice Test

CFPS Brewing Ingredients 2