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The Art of Brewing Beer 1 Trivia Quiz

Here are some questions to challenge your knowledge of brewing the oldest alcoholic beverage in history: beer!

A multiple-choice quiz by beermepodcast. Estimated time: 5 mins.

Author
beermepodcast

Time
5 mins

Type
Multiple Choice

Quiz #
331,944

Updated
Dec 03 21

# Qns
10

Difficulty
Tough

Avg Score
6 / 10

Plays
578

One at a Time - Single Page - Timed Game

Question 1 of 10

1. What is the term for the process of steeping malted grains to start the conversion of their starches into sugars? Hint

Mashing

Fermenting

Lautering

Malting

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Question 2 of 10

2. Name the off-flavor in beer often characterized as "butter," "butterscotch" and/or "buttered popcorn." Hint

Diacetyl

Acetaldehyde

Dimethyl Sulfide (DMS)

Oxidization

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Question 3 of 10

3. Name the yeast type often used in Lambics, Wild Ales, and Geuezes? Hint

Lactobacillus

Saccharomyces

Brettanomyces

Pediococcus

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Question 4 of 10

4. What kind of beer is a Schwarzbier considered to be? Hint

Black Ale

Doppelbock

Steam Beer

Black Lager

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Question 5 of 10

5. What Belgian ale style typically uses spices like coriander and orange peel? Hint

Dark Strong Ale

Lambic

Tripel (Triple)

Witbier (White Ale)

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Question 6 of 10

6. From the start of the brewing process to the finished product, lagers take longer to produce than ales.

True

False

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Question 7 of 10

7. Choose the correct order for hop additions and their purpose. Hint

Bittering - Flavor - Dry-hopping

Flavor - Bittering - Aroma

Bittering - Flavor - Aroma

Bittering - Aroma - Flavor

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Question 8 of 10

8. It is perfectly fine to brew and ferment "normal" beer and "wild ale" using the same equipment for both.

True

False

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Question 9 of 10

9. "Chill haze" affects the following in the finished beer: Hint

The mouth feel of the beer only.

The taste of the beer only.

The appearance of the beer only.

Both taste and appearance.

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Question 10 of 10

10. At what part of the brewing process is the yeast pitched for initial fermentation? Hint

At the end of the boil.

Mid-boil.

While the wort is cooling down.

To the cooled, aerated wort, after the boil.

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Quiz Answer Key and Fun Facts

1. What is the term for the process of steeping malted grains to start the conversion of their starches into sugars?

Answer: Mashing

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

2. Name the off-flavor in beer often characterized as "butter," "butterscotch" and/or "buttered popcorn."

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.

3. Name the yeast type often used in Lambics, Wild Ales, and Geuezes?

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.

4. What kind of beer is a Schwarzbier considered to be?

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.

5. What Belgian ale style typically uses spices like coriander and orange peel?

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.

6. From the start of the brewing process to the finished product, lagers take longer to produce than ales.

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.

7. Choose the correct order for hop additions and their purpose.

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.

8. It is perfectly fine to brew and ferment "normal" beer and "wild ale" using the same equipment for both.

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.

9. "Chill haze" affects the following in the finished beer:

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.

10. At what part of the brewing process is the yeast pitched for initial fermentation?

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.

Source: Author beermepodcast

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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