TRAINING & EVENTS
Check your expert knowledge! How good is your expert knowledge when it comes to beer brewing? Whether craftsmanship or extensive expertise in the field of microbiology and food chemistry: A brewer needs the knowledge and overview of the manufacturing process. Therefore, the questions cover a broad range of facts which a professional brewer should be familiar with. 1. One result of the following water analysis disqualifies this water for brewing pale beers: a) Nitrate: 22 mg/l b) pH-value: 7.0 c) p-value: 0.3 d) Residual alkalinity: < 2 odH 2. Besides ethanol, a lot of so-called by-products are formed during fermentation. Which of the following substances are no fermentation by-product formed by yeast? a) Ketone b) Ester c) Acetic acid d) Higher alcohols 3. Which factors have a significant influence on the CO2 binding capacity of beer? a) Bunging pressure b) Beer colour c) Storage temperature d) Yeast strain 4. The Thiobarbituric Acid Index (TBI) indicates a) the thermal load of the wort b) the shear stress intake during mash stirring c) how much dimethyl sulphide (DMS) has been released during wort boiling d) the yield of bitter substances 5. The latin term for the top-fermenting brewery yeast is a) Saccharomyces cerevisiae b) Saccharomyces carlsbergensis c) Saccharomycodes ludwigii d) Saccharomyces diastaticus 6. What is the correct chemical formula for carbonic acid? a) H2CO b) H2CO2 c) H2CO3 d) H2CO4 7. Which ingredients are mainly removed from the beer by stabilisation with PVPP? a) Yeast cells only b) Proteins c) Tannins d) Ethanol 8. What is the meaning of „gushing“? a) Gushing is a special type of high gravity brewing
22
Brauerei Forum International – May 2020
Photo: ew
b) Gushing is a quality problem which is described by spontaneous overfoaming of bottled beer immediately after opening c) Gushing is a disinfection procedure by foam which is used with bottling lines d) Gushing is a special brewing process with accelerated fermentation 9. Which raw materials/additives are not allowed for brewing according to the German Purity Law (Reinheitsgebot)? a) Pre-isomerised hop products b) Hop extract c) Kieselguhr (diatomaceous earth) d) Saccharomyces cerevisiae 10. Which of the following measures is appropriate to lower the oxygen content in the final beer? a) Stop the aereation of wort before pitching b) Mixing the kieselguhr dosage with beer c) Using sterile air as counterpressure gas d) Pumping the mash into the lauter tun from the bottom 11. The oxygen content of the wort before pitching should be a) 7 to 10 g O2/l b) 7 to 10 µg O2/l c) 7 to 10 g O2/hl d) 7 to 10 mg O2/l 12. Which option is inappropriate to increase the CO2 content of a beer? a) To extend the storage time for 4 weeks b) To carbonise the beer in the storage tank c) To blend it with beers with a higher CO2 content d) To carbonise the beer after filtration
