CSW Spirits, Beer & Other Beverages 2

Question 1

What yeast species is responsible for fermenting lager beers?

Accepted Answer

Saccharomyces pastorianus

Answer

Lagers are produced using Saccharomyces pastorianus, a bottom-fermenting yeast that works optimally at cold temperatures (35–50°F/2–10°C).

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

The Reinheitsgebot of 1516 originally restricted beer to water, barley malt, and hops; yeast's role was added to the understanding later as microbiological science developed.

Question 3

In which country are spontaneously fermented lambic beers traditionally produced?

Accepted Answer

Belgium

Answer

Lambic beers are produced in the Pajottenland region of Belgium, where the wort is exposed to wild yeasts and bacteria in open coolships for spontaneous fermentation.

Question 4

What does IBU measure in the context of beer evaluation?

Accepted Answer

International Bitterness Units from hop compounds

Answer

IBU (International Bitterness Units) quantifies the concentration of iso-alpha acids in beer, with higher numbers indicating greater perceived bitterness from hops.

Question 5

What is dry hopping in the beer production process?

Accepted Answer

Adding hops to fermenting or finished beer without boiling

Answer

Dry hopping adds hops directly to the fermenter or conditioning tank, extracting aromatic oils without heat so no additional bitterness is created—only aroma.

(CSW) Certified Wine Specialist Practice Test

(CSW) Certified Wine Specialist Practice Test

CSW Spirits, Beer & Other Beverages 2