CFPS Brewing Ingredients and Process 2

Question 1

What is the purpose of 'dry hopping'?

Accepted Answer

Adding hops to beer after fermentation to extract aroma compounds without isomerizing alpha acids

Answer

Adding hops before the boil to maximize bitterness

Answer

Dehydrating hops to concentrate their oils

Answer

A technique for reducing hop bitterness in over-bittered beer

Question 2

Crystal (caramel) malts contribute which characteristic to beer?

Accepted Answer

Residual sweetness, caramel flavor, and body due to pre-gelatinized non-fermentable dextrins

Answer

Intense roasted coffee and bitter chocolate flavors

Answer

Pale gold color with neutral flavor

Answer

Smoky, phenolic character

Question 3

What is flocculation in yeast behavior?

Accepted Answer

The tendency of yeast cells to clump together and settle out of suspension at the end of fermentation

Answer

The rapid reproduction of yeast during active fermentation

Answer

The production of esters by yeast during fermentation

Answer

The death phase when yeast run out of nutrients

Question 4

The 'trub' collected at the bottom of a kettle after boiling is composed of:

Accepted Answer

Coagulated proteins, hop matter, and lipids that precipitate during the boil (hot break) and cooling (cold break)

Answer

Spent grain husks from the mash

Answer

Yeast sediment from primary fermentation

Answer

Calcium sulfate added for water chemistry adjustment

Question 5

What is the function of beta-glucanase activity during mashing?

Accepted Answer

Breaking down beta-glucan gums from barley cell walls to improve lautering and filtration

Answer

Converting proteins into amino acids for yeast nutrition

Answer

Isomerizing alpha acids for bitterness

Answer

Producing CO2 during fermentation

Question 6

Diacetyl in finished beer is considered an off-flavor except in which style?

Accepted Answer

English Ales / Czech Pilsners where low levels are acceptable

Answer

American Lagers

Answer

West Coast IPAs

Answer

Belgian Witbiers