Brewing Microbiology - Unit 1.2

mashing the malted barley

activates enzymes that release sugars from starch

which of the following is not a step in malting

baking

attenuation means

complete conversion of sugar to ethanol

during lagering, yeast will

consume chemicals that cause off flavors

several things happen during brewing , including

cutting down on contamination precipitating proteins and resins (hot-break) dissolving alpha acids isomerization of alpha-acids to iso-alpha-acids

wort is susceptible to contamination on the hot side

false

the purpose of the endosperm in barley grain is to

feed the acrospire

use of a heat exchanger in the brewery lowers the cost of

heating and cooling

which of the following is not a component of Mouer`s ancient beer recipe?

hops

yeast that have stopped growing but continue to make ethanol are

like a bag of enzymes

Ninkasi beer contains nutrients that were not consumed during fermentation and does not contain hops, which might...

make it susceptible to spoilage give it a short shelf-life cause it to taste different from most beers brewed today

which of the following brewing terms refers to a step in malting that activates enzymes to convert starch to sugars and protein to amino acids

modification

what is accomplished during the boil in brewing

sanitation isomerization of alpha-acids hot-break

the ancient sumerians germinated their barley by

soaking it in jars

kilning of germinated grain causes which of the following to happen

stops acrospires growth stops modification reduces moisture produces flavor and color

lautering is the process by which

suagrs are separated from the mash

why do crushed dates ferment naturally

the dates have yeast on their surface

Anchor Brewing Company may never commercialize their Ninkasi beer because it was so difficult to make

true

oxygen is added to wort as it is transferred from the brew kettle to the fermenter to help make the yeast healthy and encourage fermentation

true

several modern day brewers have attempted to recreated the ancient Sumerian recipe for beer made from cakes of malted grain

true

the 'flowing water" in the hymn to Ninkasi refers to water from the Tigris and Euphrates rivers located in the Fertile Crescent of ancient Mesopotamia

true

wort is cooled as it is transferred from the brew kettle to the fermenter to avoid killing yeast in the fermenter

true