CSW Spirits, Beer & Other Beverages 2

Question 1

What yeast species is responsible for fermenting lager beers?

Accepted Answer

Saccharomyces pastorianus

Answer

Saccharomyces cerevisiae

Answer

Brettanomyces bruxellensis

Answer

Saccharomyces bayanus

Question 2

What did the German Reinheitsgebot (purity law) of 1516 specify about beer ingredients?

Accepted Answer

Beer may only contain water, malt, hops, and yeast

Answer

Beer must achieve a minimum ABV of 4%

Answer

Beer must be aged at least 6 months before sale

Answer

Beer may only be brewed in Bavaria

Question 3

In which country are spontaneously fermented lambic beers traditionally produced?

Accepted Answer

Belgium

Answer

Germany

Answer

Czech Republic

Answer

United Kingdom

Question 4

What does IBU measure in the context of beer evaluation?

Accepted Answer

International Bitterness Units from hop compounds

Answer

International Beer Units of alcohol content

Answer

Ideal Balance Units for malt-to-hop ratio

Answer

Isomerized Barley Unit concentration

Question 5

What is dry hopping in the beer production process?

Accepted Answer

Adding hops to fermenting or finished beer without boiling

Answer

Adding hops to the boil kettle at the very start

Answer

Using dehydrated hop pellets instead of whole cones

Answer

Hopping the mash tun before sparging

Question 6

Which beer style is Guinness Draught classified as?

Accepted Answer

Dry stout

Answer

Porter

Answer

Brown ale

Answer

Baltic porter

Question 7

What is the primary fermentable sugar source in traditional beer production?

Accepted Answer

Malted barley

Answer

Corn syrup

Answer

Wheat starch

Answer

Hops resin