CFPS Brewing Ingredients and Process 1

Question 1

What is the primary purpose of the mash in brewing?

Accepted Answer

To convert starches in malted grain into fermentable sugars using amylase enzymes

Answer

During mashing, crushed malt is mixed with hot water, activating alpha- and beta-amylase enzymes that break down starch chains into fermentable maltose and dextrins.

Question 2

What is the role of humulone (alpha acids) in hops?

Accepted Answer

Alpha acids are isomerized during the boil to produce bitterness in beer

Answer

Humulone and other alpha acids are converted to iso-alpha acids during wort boiling, and these iso-alpha acids are the primary source of hop bitterness in beer.

Question 3

What does 'attenuation' measure in fermentation?

Accepted Answer

The percentage of fermentable sugars converted to alcohol and CO2 by yeast

Answer

Attenuation (specifically apparent attenuation) measures how much of the original extract (sugars) has been consumed by yeast, calculated as the drop from original to final gravity as a percentage.

Question 4

Which water mineral most directly influences hop bitterness perception, making it seem sharper and drier?

Accepted Answer

Sulfate (SO4)

Answer

Sulfate ions accentuate and sharpen hop bitterness, making it seem drier and more crisp, which is why Burton-on-Trent water (high sulfate) is famous for producing assertively bitter pale ales.

Question 5

What is the Maillard reaction in brewing?

Accepted Answer

A non-enzymatic browning reaction between amino acids and reducing sugars that creates color and complex flavors in malt

Answer

The Maillard reaction occurs during malting kilning and wort boiling, producing melanoidins that contribute amber-brown color and complex bready, toasty, and caramel flavors.

CFPS - Certified Cicerone Practice Test

CFPS - Certified Cicerone Practice Test

CFPS Brewing Ingredients and Process 1