FDSCTE 1120 Unit 2: Beer Questions And Answers Graded A+
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Course
FDSCTE 1120 Unit 2: Beer
Institution
FDSCTE 1120 Unit 2: Beer
Which of the following beers is concentrated by freezing? - Coors Ice
Which of the following causes cereal flavors in beer? - malt
Which of the following is not a reason why beer became popular first instead of wine? - Grapes
were not found in the areas where brewing became popular
Which civili...
Which of the following beers is concentrated by freezing? - Coors Ice
Which of the following causes cereal flavors in beer? - malt
Which of the following is not a reason why beer became popular first instead of wine? - Grapes
were not found in the areas where brewing became popular
Which civilization made the 1st detailed records of brewing? - Sumerian
Which civilization was the first to brew beer? - Sumerian
What early literary work linked beer with civilization? - The Epic of Gilgamesh
The earliest origins of brewing can be traced to - 10000 BCE
The purpose of steeping is to - trigger germination
What is green malt? - germinated but unkilned malt
Which of the following grains can be used to make a gluten-free beer? - oats
Bottom fermenting yeast is known as - Saccharomyces carlsbergensis
How long does fermentation usually take for ale yeast? - 5-6 days
Which of the ABVs below would be appropriate for a pilsner? - 5%
, "Wee Heavy" refers to - Scotch ales
Which of the following is more popularly known as Oktoberfest beer - Marzen
The best examples of Vienna lagers are found in Mexico - True
Trappist ales are brewed mainly in - Belgium
Which of the following beer aromas/flavors is due to malt? - roast
Which of the following aromas/flavors are due to hops? - citrus
In the lab, how is beer color rated? - Spectrophotometric measurements form the basis of SRM
ratings
Which of the following beers would have the greatest humic aromas and flavors? - barleywine
ales
The largest contributor to aroma in beer is - malt
Which of the following is true about DMS? - all of the above
(DMS aromas stick around until after fermentation, insufficient heat to will fail to remove DMS, causing a
"creamed corn" flavor in beer, DMS is most found in lagers)
Astringency can be caused by excessive use of - hops
Excess diacetyl can impart ___ flavors/aromas in beer - buttery
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