Brewing & Fermentation Science - Exam 1 Questions &answers
1. What are the three most common post-harvest threats to cereal crops?: The
main issue is storage.
1. Pests, rodents, birds
2. Filamentous fungi - mycotoxins
3. Moisture - rot from bacteria
2. What do microbes do during fermentations that stabilize food products?: 1.
Drawing down sugar concentrations.
2. Dropping pH.
3. Producing compounds like alcohol.
4. Sometimes producing benefits to us like vitamins.
3. 4 main ingredients of beer?: 1. Water
2. Barley
3. Hops
4. Yeast
4. Variation in what ingredient contributes to beer color?: The malted barley.
5. What chemical family in hops contributes to bitterness in beer?: Alpha acids.
6. What types of flavors and aromas do yeast contribute to beer?: Ale yeasts
• Fruity notes - banana, pear, apple
• Phenolic notes - clove, pepper, spice
• Rich notes - buttery, round
Lager yeasts
• Lagers tend to be described as "crisp" and "clean"
7. What does water contribute to the final product?: Important ions
8. What does barely contribute to the final product?: sugars & flavors
9. What does hops contribute to the final product?: bitterness & flavors
10. What does yeast contribute to the final product?: ethanol & flavors
11. What is the key concept of malting?: Malting produces enzymes that we will
use during the mash. This is called modification.
12. How to make malty flavors during kilning:: 1. While malt is wet, stew at about
120, break down proteins and produce amino acids
2. 150 produces sugars
3. Add amino acids and sugars to get Maillard = malty
13. How to make caramelization flavors during kilning:: 150 produces sugars.
Break down sugars and heat it.
14. How to make pyrolytic flavors during kilning:: Drying and heating at 400-450
to make burnt/break down sugars with heat.
15. How do Calcium ions in brewing water and barley combine to acidify the
mash?: Does the precipitation reaction. It's important for acidifying the mash. Can't
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1. What are the three most common post-harvest threats to cereal crops?: The
main issue is storage.
1. Pests, rodents, birds
2. Filamentous fungi - mycotoxins
3. Moisture - rot from bacteria
2. What do microbes do during fermentations that stabilize food products?: 1.
Drawing down sugar concentrations.
2. Dropping pH.
3. Producing compounds like alcohol.
4. Sometimes producing benefits to us like vitamins.
3. 4 main ingredients of beer?: 1. Water
2. Barley
3. Hops
4. Yeast
4. Variation in what ingredient contributes to beer color?: The malted barley.
5. What chemical family in hops contributes to bitterness in beer?: Alpha acids.
6. What types of flavors and aromas do yeast contribute to beer?: Ale yeasts
• Fruity notes - banana, pear, apple
• Phenolic notes - clove, pepper, spice
• Rich notes - buttery, round
Lager yeasts
• Lagers tend to be described as "crisp" and "clean"
7. What does water contribute to the final product?: Important ions
8. What does barely contribute to the final product?: sugars & flavors
9. What does hops contribute to the final product?: bitterness & flavors
10. What does yeast contribute to the final product?: ethanol & flavors
11. What is the key concept of malting?: Malting produces enzymes that we will
use during the mash. This is called modification.
12. How to make malty flavors during kilning:: 1. While malt is wet, stew at about
120, break down proteins and produce amino acids
2. 150 produces sugars
3. Add amino acids and sugars to get Maillard = malty
13. How to make caramelization flavors during kilning:: 150 produces sugars.
Break down sugars and heat it.
14. How to make pyrolytic flavors during kilning:: Drying and heating at 400-450
to make burnt/break down sugars with heat.
15. How do Calcium ions in brewing water and barley combine to acidify the
mash?: Does the precipitation reaction. It's important for acidifying the mash. Can't
1/3
