The Art of Brewing Beer 1 Trivia Quiz

Answer: Mashing

Mashing is what creates the wort, which is later boiled, has hops added, and later, yeast for converting the sugars into alcohol.

Answer: Diacetyl

While acceptable in a few styles of beer (namely, the Scotch Ale), diacetyl often indicates a beer that isn't ready. It is produced as a byproduct of fermentation by the yeast in primary fermentation and is later gobbled up (ideally) by the same yeast during the conditioning phase.

In lager fermentation, the temperature is often raised for a couple days during what is termed a "diacetyl rest" in order to allow the yeast to clean up the remaining diacetyl.

Answer: Brettanomyces

There are a few strains of Brettanomyces (or Brett, for short) used in brewing, often said to impart a "farmhouse" or "barnyard" flavor to the beer. Saccharomyces is the "normal" type of yeast used in brewing. Pediococcus and Lactobacillus are bacteria often used in conjunction with Brett to add tart and sour flavors.

Answer: Black Lager

Schwarzbier is German for "black beer" and is a very approachable starting point for people venturing into craft beer. It is a lager with some slight roasted notes. Steam Beer was made popular by Anchor Steam Brewing in San Francisco. Doppelbock is a traditional, strong German lager.

Answer: Witbier (White Ale)

While not every Witbier uses just these spices, they are staples of a typical Belgian White. Some other creative additions to this beer style are chamomile and lavender.

Answer: True

Both ales and lagers can take more or less time depending on a variety of factors, but for a typical-strength ale and lager with a typical fermentation, you will encounter 2-4 weeks for ales and anywhere from 6 weeks to half a year for a lager.

Answer: Bittering - Flavor - Aroma

In a typical 60 minute boil, the bittering addition is added at 60 minutes left, the flavor addition at 30, and aroma anywhere from 10 minutes to flame-out. Dry-hopping is merely a way to add more aroma during the secondary fermentation.

Answer: False

While it is possible to do this, wild yeast strains and bacteria are very good at finding homes inside the equipment and it is difficult to be sure you are free of the wild yeast even when cleaning. A brewer who wishes to venture into the world of Sour Ale and Saisons would do well to get separate fermentation, transferring and bottling equipment to ensure that cross-contamination doesn't occur.

Answer: The appearance of the beer only.

Chill haze is solely an aesthetic problem (deadly in competitions!) and is caused by not cooling down the wort after the boil quickly enough. Besides chilling the wort as soon as possible, there are products that help prevent chill haze, including Whirlfloc tablets and Irish Moss added during the boil.

Answer: To the cooled, aerated wort, after the boil.

Yeast can survive in a lot of conditions, but high heat is not one of those conditions. You pitch your yeast into the cooled, aerated wort and then the yeast go to work.