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Beer Q1

Question about beer

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21 views5 pages

Beer Q1

Question about beer

Uploaded by

lemidereje5
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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BEER Q

Basic Concepts

1. What is a beverage?
o a) A type of food
o b) A liquid for human consumption
o c) A solid food item
o d) A type of medicine
o Answer: b) A liquid for human consumption
2. Which of the following is considered the original beverage?
o a) Coffee
o b) Beer
o c) Water
o d) Juice
o Answer: c) Water
3. Which of the following is a non-alcoholic beverage?
o a) Wine
o b) Beer
o c) Coffee
o d) Whisky
o Answer: c) Coffee
4. Alcoholic beverages contain which type of alcohol?
o a) Methanol
o b) Isopropanol
o c) Ethanol
o d) Butanol
o Answer: c) Ethanol
5. Alcoholic beverages are broadly divided into:
o a) Beers, wines, and spirits
o b) Teas, coffees, and juices
o c) Soft drinks, milk, and water
o d) Cocktails, mocktails, and juices
o Answer: a) Beers, wines, and spirits

Fermentation

6. What is fermentation?
o a) A process of heating food
o b) A process of cooling liquids
o c) A process of altering products with microorganisms
o d) A process of drying grains
o Answer: c) A process of altering products with microorganisms
7. Which of the following is an example of a fermented food product?
o a) Milk
o b) Yogurt
o c) Water
o d) Apple juice
o Answer: b) Yogurt
8. Fermentation in brewing is primarily used to:
o a) Sterilize the beer
o b) Convert sugars into alcohol and carbon dioxide
o c) Add color to the beer
o d) Remove bitterness from the beer
o Answer: b) Convert sugars into alcohol and carbon dioxide
9. What type of fermentation occurs in beer production?
o a) Lactic fermentation
o b) Alcoholic fermentation
o c) Acetic fermentation
o d) Malolactic fermentation
o Answer: b) Alcoholic fermentation
10. Which microorganism is mainly responsible for fermentation in beer?
o a) Bacteria
o b) Yeast
o c) Mold
o d) Algae
o Answer: b) Yeast

Beer Production Basics

11. Beer is typically made from which main ingredients?


o a) Grapes, yeast, water, hops
o b) Apples, yeast, water, malt
o c) Malt, hops, yeast, water
o d) Corn, hops, yeast, water
o Answer: c) Malt, hops, yeast, water
12. What is the typical alcohol content of beer?
o a) 1% to 3%
o b) 3% to 8%
o c) 8% to 15%
o d) 15% to 20%
o Answer: b) 3% to 8%
13. Which of the following best describes malt?
o a) Crushed grapes used in wine production
o b) Germinated barley used in beer production
o c) Dried hops used in brewing
o d) Yeast strain used for fermentation
o Answer: b) Germinated barley used in beer production
14. The primary function of hops in beer production is to:
o a) Sweeten the beer
o b) Add bitterness and aroma
o c) Increase alcohol content
o d) Enhance color
o Answer: b) Add bitterness and aroma
15. Which process in beer production involves the mixing of malt with water to convert
starches to sugars?
o a) Boiling
o b) Mashing
o c) Fermentation
o d) Clarification
o Answer: b) Mashing

Brewing Process

16. What is the liquid extracted from the mashing process called?
o a) Wort
o b) Must
o c) Lees
o d) Maltose
o Answer: a) Wort
17. The purpose of boiling the wort in beer production is to:
o a) Cool down the liquid
o b) Extract flavor from the malt
o c) Sterilize and extract flavors from hops
o d) Ferment the sugars
o Answer: c) Sterilize and extract flavors from hops
18. Which of the following is the final stage before packaging beer?
o a) Mashing
o b) Fermentation
o c) Aging
o d) Carbonation
o Answer: d) Carbonation
19. During fermentation, yeast converts sugars into:
o a) Water and proteins
o b) Alcohol and carbon dioxide
o c) Fatty acids and water
o d) Amino acids and alcohol
o Answer: b) Alcohol and carbon dioxide
20. What is the purpose of aging beer?
o a) To increase carbonation
o b) To develop flavors and improve clarity
o c) To add color to the beer
o d) To reduce alcohol content
o Answer: b) To develop flavors and improve clarity
Types of Beer

21. Which type of beer is fermented at warmer temperatures using top-fermenting


yeast?
o a) Lager
o b) Ale
o c) Pilsner
o d) Stout
o Answer: b) Ale
22. Which of the following is a characteristic of lager beer?
o a) Fermented at warmer temperatures
o b) Has a strong flavor profile
o c) Fermented at cooler temperatures
o d) Brewed with top-fermenting yeast
o Answer: c) Fermented at cooler temperatures
23. A dark beer made with roasted malt or barley is known as:
o a) Pilsner
o b) Ale
o c) Stout
o d) Wheat beer
o Answer: c) Stout
24. Which of the following is a pale lager known for its crisp taste?
o a) IPA
o b) Porter
o c) Pilsner
o d) Barleywine
o Answer: c) Pilsner
25. What type of beer is brewed with a large proportion of wheat?
o a) Stout
o b) Wheat beer
o c) Barleywine
o d) Porter
o Answer: b) Wheat beer

Ingredients and Their Roles

26. What role does water play in beer production?


o a) Adds bitterness
o b) Provides carbonation
o c) Acts as the main ingredient, affecting taste and quality
o d) Enhances the aroma
o Answer: c) Acts as the main ingredient, affecting taste and quality
27. Which of the following is not a main ingredient in beer production?
o a) Malted barley
o b) Hops
o c) Yeast
o d) Sugar
o Answer: d) Sugar
28. What are adjuncts in beer production?
o a) Secondary fermentation agents
o b) Additional ingredients like rice or corn
o c) Cleaning agents for brewing equipment
o d) Preservatives used in beer
o Answer: b) Additional ingredients like rice or corn
29. The type of yeast used in ales is typically:
o a) Saccharomyces pastoranus
o b) Saccharomyces cerevisiae
o c) Lactobacillus
o d) Brettanomyces
o Answer: b) Saccharomyces cerevisiae
30. Which ingredient is responsible for the bitterness in beer?
o a) Malt
o b) Yeast
o c) Water
o d) Hops
o Answer: d) Hops

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