• 1. If you wanted to brew a beer with a dense, long lasting head, you would choose a base malt with high ___________?
    1. Diastatic power
    2. Potential yield
    3. Protein levels
    4. Lovibond rating
    2. If you wanted to brew a beer with a darker color you would choose a malt with a higher ___________.
    1. Diastatic power
    2. Potential yield
    3. Protein levels
    4. Lovibond rating
    3. If you wanted a beer with a higher original gravity using the same weight of malt, which malt would you choose?
    1. 2-row
    2. 6-row
    3. Malted Wheat
    4. Roast Barley
    4. Which is the darker crystal malt?
    1. 2-row
    2. Crystal 40
    3. Special B
    4. Black Malt
    5. Continental malt refers to malt grown in _____?
    1. America
    2. Canada
    3. England
    4. Europe (main land)
    6. What beer style(s) would you traditionally expect to find Munich malt in?
    1. Oktoberfest
    2. Dortmunder
    3. DoppelBock
    4. IPA
    7. What beer style(s) would you expect to find 6-Row base malt in?
    1. American Lager
    2. Sweet Stout
    3. DoppelBock
    4. Lambic
    8. In which beer style(s) would you expect to find Pilsner malt as the major base malt?
    1. Belgian Tripel
    2. American Pale Ale
    3. Dry Stout
    4. Mead
    5. Vienna lager
    9. In which beer style(s) would you expect to find adjuncts?
    1. Wheat Beer
    2. DoppelBock
    3. Lambic
    4. American Lager
    10. As a style, Porter is historically derived from
    1. Stout
    2. Brown Ale
    3. Dunkels
    4. Strong Ale
    5. None of the above
    11. Which of these ingredients is not appropriate to modern Porter?
    1. Black Malt
    2. Roast Malt
    3. Kent Golding Hops
    4. Saccharomyces Cerevisiae
    5. Brettanomyces
    12. The major flavor difference between Brown Porter and Dry Stout is derived from:
    1. Alcohol and Color
    2. Esters and Aftertaste
    3. Hop and Malt profile
    4. Yeast type
    5. Water type
    13. Robust porter differs from Brown Porter because it:
    1. Has lower alcohol, is hoppier and roastier
    2. Is never made with lager yeast
    3. Is made with English ingredients when it is truly to style.
    4. Utilizes high carbonate water and yeast with moderate ester production.
    5. Has more caramel in flavor, lower alcohol, and is sometimes a lager.
    14. Baltic Porter differs from the other members of the Porter family because it:
    1. is more closely related to Barleywine.
    2. can be made with lager yeast.
    3. has more esters
    4. utilizes less traditional ingredients such as coffee, molasses and brewers licorice.

     

    Key: 1-C, 2-D, 3-C, 4-C, 5-D, 6-C, 7-A, 8-A, 9-D, 10-B, 11-E, 12-C, 13-B, 14-B