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 raw materials: 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. In order to convert the α-acids from the hops into the bitter tasting iso-α-acids, you need a) high temperatures b) low temperatures c) a pH below 4.5 d) a surplus of zinc in the wort
Photo: VLB Berlin/FIBW
2. When do we talk about dry hopping? When adding hops a) into the first wort b) during wort boiling c) into the whirlpool d) in the storage tank 3. Which hop component is not relevant for brewing purposes? a) Bitter acids b) Hop oils c) Lupulin d) Cellulose 4. Which important enzyme is not available in the raw barley kernel and is formed during the malting process? a) α-amylase b) Peptidases c) Exo-beta-glucanase d) β-amylase 5. Which is the optimal pH of the mash with regards to the enzyme activity? a) 4.2 – 4.5 b) 4.6 – 4.8 c) 5.4 – 5.6 d) 7.0 – 8.0 6. How do yeast cells multiply? a) By mating b) By cell division c) By cell budding d) By sporulation 7. During fermentation a couple of by-products are produced by the yeast. Which of the following substances are no fermentation by-products? a) Aldehyde b) Leucin c) Ester d) Vicinale diketones
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Brauerei Forum International – May 2021
8. What is the definition of a Pasteurization Unit? a) Keeping a temperature of 100 °C for 100 seconds b) Keeping a temperature of 1 °C for 60 seconds c) Keeping a temperature of 100 °C for 1 hour d) Keeping a temperature of 60 °C for 60 seconds 9. Diacetyl is formed a) during wort boiling b) during fermentation c) at the end of the mashing process d) by contamination by acetic acid bacteria 10. What is the major effect of beer stabilization by means of Polyvinylpolypyrrolidon (PVPP)? a) The yeast cells are removed b) The proteins are removed c) The tannins are removed by adsortion d) The tannins are removed by chemical degradation 11. Dimethyl sulphide (DMS) is undesirable in wort because a) it reduces the hop yield b) it causes an off-flavour (boiled vegetables) c) it reduces the fermenting power of the yeast d) it has a negative impact on the coagulable nitrogen 12. Which component contributes to the typical flavour of a Bavarian style wheat beer? a) Diacetyl b) Buntandiol c) 4-vinyl guaiacol f) Ethanol
