Master Brewer Certification Brewer Raw Materials & Ingredients 2

Question 1

Which barley variety is classified as a two-row type and widely preferred for American lager production?

Accepted Answer

Harrington

Answer

Harrington is a two-row barley cultivar developed in North America and long favored by American craft and commercial lager brewers for its clean fermentable profile.

Question 2

What is the primary role of beta-glucanase enzyme activity during mashing?

Accepted Answer

Breaking down beta-glucan gums that cause lautering problems

Answer

Beta-glucanase degrades beta-glucan cell wall polysaccharides found in undermodified or high-adjunct malt, preventing viscous wort and stuck lautering.

Question 3

A brewer notices persistent haze in finished beer traced to high-molecular-weight proteins binding with polyphenols. Which malt parameter most directly predicts this risk?

Accepted Answer

Kolbach index (S/T ratio)

Answer

The Kolbach index measures the degree of protein modification; a low S/T ratio indicates poorly modified malt with excess high-MW protein prone to chill haze formation.

Question 4

Myrcene, linalool, and geraniol are important hop oil compounds. Which one is most associated with a floral, citrusy aroma surviving dry hopping?

Accepted Answer

Linalool

Answer

Linalool is a stable, water-soluble terpene alcohol that persists through fermentation and dry hopping, contributing floral and citrus notes to beer.

Question 5

Crystal/caramel malts develop their characteristic sweetness and color through which process during production?

Accepted Answer

Stewing wet green malt then kilning to fix sugars

Answer

Crystal malt is made by stewing green (undried) malt at 65–75°C to convert starches inside the kernel, then kilning to caramelize those sugars in place.

Master Brewer Certification Practice Test

Master Brewer Certification Practice Test

Master Brewer Certification Brewer Raw Materials & Ingredients 2