Zymurgy: An Alcoholic Science Trivia Quiz

Answer: The chemistry branch dealing with the fermentation processes in brewing.

The word comes from Greek words zymo- (a leaven) and -ourgia (a working). It appeared in dictionaries about 1865-1870.

Answer: ethanol and carbon dioxide

Nitrous oxide is commonly known as laughing gas, what a fun place a bar would be with that gas in our drinks. Menthol is made synthetically or obtained mainly from mint oils. Carbon dioxide in the beer is what gives the beer its head (or foam). Ethanol is the alcohol we like in our drinks.

The chemical formula for this process: C6H12O6 (sugar) = two CO2 (carbon dioxide) + two C2H5OH (ethanol).

Answer: Louis Pasteur

Louis Pasteur is probably most famous for the discovery of pasteurization whihc was named for him. Did you know, however, that pasteurization was used for wine and beer before milk? He discovered yeast was needed for fermentation; he defined it as respiration without air. Gail Borden Jr was the founder of Borden Diary. Adolphus Busch was one of the founders of Anheuser-Busch Company. Sir Isaac Newton was a physicist, who wrote the law of universal gravitation.

The theory goes that an apple dropped on his head leading him to this law. Speaking of apples, did you know apples have a special type of wine made from them? It is called cider.

Answer: The American Homebrewers Association

The magazine is published bimonthly, first in 1978, by The American Homebrewers Association. Mother Earth News is an actual magazine that promotes organic gardening and lifestyle. The other two magazines don't exist. I made them up for this quiz, but both areas have a tie to brewing and zymurgy.

The home brewing craze is generally acknowledged to have begun in Oregon. New England is home to small pubs serving limited edition craft beers.

Answer: Living yeast

Eduard Buchner proved living yeast cells were not needed for fermentation, winning a Nobel Prize in 1907. He combined dry (dormant) yeast, quartz and kieselguhr; pulverizing the mixture until the yeast broke down into a moist state; then pressed it to extract a 'juice' of yeast.

When sugar was added to the yeast juice, carbon dioxide bubbled out; proving fermentation was taking place without live yeast.

Answer: perspiration

Respiration is the first stage when yeast is reproducing. There is very little, if any, alcohol produced during this cycle but carbon dioxide is. The next stage is fermentation, yeast is still reproducing but most importantly is producing alcohol and carbon dioxide.

The final stage is sedimentation; most of the yeast falls out of solution with very little fermentation happening. You can save the sediment of yeast produced during the first week, as it makes a viable form of yeast for your next batch.

Answer: Top-fermenting and bottom-fermenting

Top-fermenting yeast (sometimes called ale yeast) is mainly used to brew these styles of beer: ales, porters, stouts, Altbier, Kölsch, and wheat. Bottom-fermenting yeast (lager yeast) is mainly used to brew the following styles of beer: Pilsners, Dortmunders, Märzen, Bocks, and American malt liquors.

In 2009, bottom-fermenting yeast (Saccharomyces carlsbergensis) was biologically reclassified to be the same species as top-fermenting yeast (Saccharomyces cerevisiae). There are many different strains of both beer yeast subtypes.

Answer: Buchner

Montrachet is mainly used for Chardonnay, Merlot, Syrah, Zinfandel and other dry, full bodied wines. Pasture Red is used for red wines such as Zinfandel and Cabernet families as well as Berry and Cherry Wine, Gamay, Merlot, Pinot, and Syrah. Cotes Des Blanc is for Chardonnay, Riesling, mead and cider, as well as fruit wines, including apple.

This strain is noted for its fruity sweeter taste. There is also a fourth strain (Pasture Champagne) that is used for dry wines styles that include Cabernet, Cider, Dry Whites, Fruits, Meads, and Port. You might have noticed some overlap in types of wine, this is due to different base sugar (fruit) used and what the wine maker wanted in flavor tastes that the yeast produces.

Answer: Pasture Champagne

The only difference in soda making compared to the wine and/or beer making process is that after about a day we refrigerate the liquid to stop the carbonation process (a negligible amount of alcohol may be present). You can use other types of wine and beer yeast but Pasture Champagne is the preferred because it imparts the least amount of yeast taste to the soda. You wouldn't want to use bottom-fermenting beer yeast as it will continue to convert the sugars into alcohol.

Answer: Honey

Honey (from bees) is used as the sugar in mead. Mead is probably the most challenging type of alcoholic drink to make for the home brewer. Barley is the main grain that most beers use, also used is wheat, rice and corn. Apples are used to brew ciders. Grapes and other fruits and used for wines.