Master Brewer Certification Brewer Raw Materials & Ingredients 3

Question 1

Which hop variety was the first American-bred cultivar released by USDA and became foundational to the Pacific Northwest hop industry?

Accepted Answer

Cluster

Answer

Cluster is one of the oldest American hop varieties, a USDA-developed cultivar that dominated US hop production for decades before the craft beer movement popularized varieties like Cascade.

Question 2

What does the term 'modification' refer to when describing malting barley quality?

Accepted Answer

The degree to which the starchy endosperm cell walls have been broken down by enzymes during malting

Answer

Modification describes the enzymatic breakdown of beta-glucan cell walls and protein matrix in the endosperm during germination, making starch accessible for mashing.

Question 3

A brewer wants to brew a Hefeweizen with authentic banana ester (isoamyl acetate) character. Which raw material consideration most directly supports this goal?

Accepted Answer

Using wheat malt with high FAN to provide sufficient amino acids for ester synthesis

Answer

Isoamyl acetate is synthesized from isoamyl alcohol and acetyl-CoA during fermentation; adequate FAN from wheat malt ensures yeast have the amino acid precursors for ester production at low fermentation temperatures.

Question 4

Which mineral addition would a brewer use to replicate soft, round Dublin-style water suitable for dry Irish stout?

Accepted Answer

Sodium bicarbonate (NaHCO₃)

Answer

Dublin water is naturally high in bicarbonate, which buffers mash pH upward, suits dark roasted malts, and imparts the soft, round palate associated with dry stouts.

Question 5

Diastatic power (DP) measures a malt's ability to convert starches. What is the minimum DP (in degrees Lintner) generally recommended for a mash that contains 30% unmalted adjuncts?

Accepted Answer

100°L

Answer

A DP of at least 100°L is generally considered the minimum threshold for mashes with significant adjunct loads to ensure complete starch conversion within a normal mash time.

Master Brewer Certification Practice Test

Master Brewer Certification Practice Test

Master Brewer Certification Brewer Raw Materials & Ingredients 3