WSET Level 2 Beer (Beer ingredients and production) - Q & A

WSET Level 2 Beer (Beer ingredients and production) - Q & A What does the use of acetic acid bacteria add toa beer? Vinegar-like acidity and aroma What happens during milling? Malt and other grains are crushed. The milled malt is known as 'grist'. What happens during mashing? Starch is broken down into fermentable sugars and dextrins What is name of the sugar liquid created by mashing? Wort What is sparging? Rinsing the grain bed with water to extract more sugar What undesirable aromas can be removed during the boil? DMS What is the trub? Coagulated proteins and other material What vessel is commonly used to separate the trub from the wort? Whirlpool What are the two undesirable flavours that can be produced by fermentation? Diacetyl and acetaldehyde What term is used for a beer after fermentation and before maturation? Green beer What is chill haze? A cloudiness that can form in beers at very low temperatures What are the two sources of carbon dioxide that can be used for carbonation? Retaining/recovering natural carbon dioxide created during fermentation, or purchasing carbon dioxide What is the purpose of filtration? To produce a clear beer What is the purpose of pasteurisation? To prevent spoilage