Master Brewer Certification Advanced Cooking Techniques & Methods 2

Question 1

When producing a wort with a high adjunct ratio (>40% corn grits), which mashing technique is most critical to ensure full starch conversion?

Accepted Answer

Cereal mash with subsequent blending into the main mash

Answer

Corn grits require a cereal mash step to gelatinize starches before blending with the main mash for enzymatic conversion.

Question 2

A brewer notices persistent haze in a filtered lager despite extended cold conditioning. Which advanced technique best addresses protein-polyphenol chill haze?

Accepted Answer

Add silica gel or bentonite during conditioning

Answer

Silica gel adsorbs haze-active proteins while bentonite removes polyphenols, both directly targeting the protein-polyphenol complexes causing chill haze.

Question 3

During the Maillard reaction in wort kettle caramelization, which precursor pair is primarily responsible for melanoidin formation?

Accepted Answer

Amino acids and reducing sugars

Answer

Melanoidins form when amino acids react with reducing sugars (like glucose and maltose) via the Maillard reaction during wort boiling.

Question 4

Which mash temperature range maximizes the activity of beta-amylase for a highly fermentable, dry wort profile?

Accepted Answer

148–154°F (64–68°C)

Answer

Beta-amylase is most active between 148–154°F, producing the maltose-rich, highly fermentable wort desired for dry beer styles.

Question 5

A master brewer wants to increase wort viscosity for a full-bodied oatmeal stout. Which mashing approach achieves this?

Accepted Answer

Increase alpha-amylase rest temperature to 162°F to favor dextrins

Answer

Mashing at higher temperatures (around 158–162°F) favors alpha-amylase and produces more unfermentable dextrins, contributing body and viscosity.

Master Brewer Certification Practice Test

Master Brewer Certification Practice Test

Master Brewer Certification Advanced Cooking Techniques & Methods 2