RRM 330 CSU Exam | Questions and Answers with Verified Solutions | Latest 2026
Update
Q: Beer
Answer:
generic term for alc bevs that are fermented & brewed from: malted barley, corn, rice,
wheat,
hops, water , yeast
Q: Rheinheitsgebot
Answer:
Law established in Bavaria (today a part of Germany) in the 14th Century to define the
rules of beer production.
- Beer may only be made w malted barley, hops , water
Q: Lagers & Ale
Answer:
2 major types of brewed bevs
Q: Lager
Answer:
bottom-fermented style of beer, colder tank 35 - 50 degrees
Q: Ale
Answer:
top fermented style of beer, warmer tank 50 -70 degrees
,Q: Basic 4 ingredients in fermentation
Answer:
1. filtered water: 80-90%
2. Malt: germinated barley, color, flavor, "soul" of beer
3. Hops: dried blossoms, pungent, aroma, "cannibis" bitterness
4. Yeast: microogranism
Q: Krausening
Answer:
The addition of a small proportion of partly fermented wort to a brew during lagering.
Stimulates secondary fermentation and imparts a crisp, spritzy character. (2-4 weeks)
Q: Lager style
Answer:
usually pale gold in color
- low alc 4-6%
- #1 selling in world
Q: European Lager
Answer:
like American but more flavorful, aromatic, hoppier
Q: Pilsners
Answer:
Standard American beer style
- Gold, light, crsip from saaz hopps
- dry, spicier
, Q: Dry Beers
Answer:
longer fermentation, higher alc over pilsner
- more hops
- least flavorful
Q: Light Beers
Answer:
standard lager/pilsner profile
- lower in calories
Q: Ice Beers
Answer:
Partially frozen, strained
- higher alc content
- think Natty Ice 5.9%
Q: Dark Lager
Answer:
range from very dark amber to dark brown
- frequently enhanced w a caramel color
- most American darks will NOT be overly malty
Q: Malt Liquors
Answer:
6-8% alcohol by volume
- syrup sweetened (corn/fruit)
Update
Q: Beer
Answer:
generic term for alc bevs that are fermented & brewed from: malted barley, corn, rice,
wheat,
hops, water , yeast
Q: Rheinheitsgebot
Answer:
Law established in Bavaria (today a part of Germany) in the 14th Century to define the
rules of beer production.
- Beer may only be made w malted barley, hops , water
Q: Lagers & Ale
Answer:
2 major types of brewed bevs
Q: Lager
Answer:
bottom-fermented style of beer, colder tank 35 - 50 degrees
Q: Ale
Answer:
top fermented style of beer, warmer tank 50 -70 degrees
,Q: Basic 4 ingredients in fermentation
Answer:
1. filtered water: 80-90%
2. Malt: germinated barley, color, flavor, "soul" of beer
3. Hops: dried blossoms, pungent, aroma, "cannibis" bitterness
4. Yeast: microogranism
Q: Krausening
Answer:
The addition of a small proportion of partly fermented wort to a brew during lagering.
Stimulates secondary fermentation and imparts a crisp, spritzy character. (2-4 weeks)
Q: Lager style
Answer:
usually pale gold in color
- low alc 4-6%
- #1 selling in world
Q: European Lager
Answer:
like American but more flavorful, aromatic, hoppier
Q: Pilsners
Answer:
Standard American beer style
- Gold, light, crsip from saaz hopps
- dry, spicier
, Q: Dry Beers
Answer:
longer fermentation, higher alc over pilsner
- more hops
- least flavorful
Q: Light Beers
Answer:
standard lager/pilsner profile
- lower in calories
Q: Ice Beers
Answer:
Partially frozen, strained
- higher alc content
- think Natty Ice 5.9%
Q: Dark Lager
Answer:
range from very dark amber to dark brown
- frequently enhanced w a caramel color
- most American darks will NOT be overly malty
Q: Malt Liquors
Answer:
6-8% alcohol by volume
- syrup sweetened (corn/fruit)
