Cicerone Exam Chapter 4 Question Preview (ID: 38192)
Cicerone.
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Which of the following are true about the Hops in the United States
a) Exists in the Yakima Valley
b) Imparts an Earthy Floral Character
c) Accounts for 31% of the world Acerage of hops
d) A and C only
What do Austrailian/New Zealand hops take like?
a) Earthy, Herbal
b) Bright citrus, Grapefruit
c) Citrusy, Piney, Floral
d) Bitterness and Spicyness
Where is the best place to grow hops?
a) 30 degrees
b) 55 degrees
c) 35 degrees
d) 48 degrees
How many Hop varities are there?
a) 50
b) 100
c) 75
d) 125
How many varities of Hop are in the United States
a) 2/3
b) 1/3
c) 3/4
d) 3/5
Soft Resins
a) Provide citrus, herbal, and flowery flavors
b) are located in the Bracteole
c) Are located in the Strig
d) A and B
Hard Resins are?
a) Provide bitterness in beer
b) Contain Alpha and Beta Acids
c) Located in Hop Lupulin Glands
d) All of the above
How fast do hops grow?
a) 2 feet per day
b) 1 feet per day
c) 3 feet per day
d) 4 feet per day
What is a chemistry teaction where flavor in browned/roasted malts comes from. Its the same as browning in cooking
a) Malting
b) Roasting
c) Kilning
d) Mailliard Reaction
X malt is a very light klined malt (basically just dried out) and forms the backbone of nearly all beers. Imparts flavors of bread, biscuit, and toast.
a) Crystal Malts
b) Based Malts
c) Roasted Malts
d) Speciality Malts
X malts create a malty-sweet background while adding body and aiding in head retention
a) Speciality Malts
b) Roasted Malts
c) Crystal Malts (Caramel Malts)
d) Base Malts
What is the ideal grain for making beer due to its higher ratio of starch?
a) Corn
b) Wheat
c) Rye
d) Barley
Yeast consume?
a) Starch
b) Sugar
c) Calcium
d) Hydrogen
What beer making process is used in smaller quantities, denatures the enzymes in malt, and ratched up the color and flavor?
a) Roasting
b) Klining
c) Malting
d) Malliard Reaction
What characterizes lagers?
a) Its a top fermenting beer with the yeast gathering at the top
b) Its bottom fermenting beer with the yeast gathering on the bottom
c) It uses a yeast that ferments at 55-68 degrees Farenheit
d) Has a spicy, fruity, ester character
Water makes up how much of beer?
a) 90% +
b) 55% +
c) 75% +
d) 95% +
What minerals in water have a desirable impact on beer?
a) Bicarbonate, Sulfate, Chloride, Calcium, Magnesium, Helium
b) Calcium, Magnesium, Sodium, Bicarbonate, Sulfate, Hydrogen
c) Calcium, Magnesium, Sodium, Bicarbonate, Sulfate, Chloride
d) Bicarbonate, Sulfate, Chloride, Oxygen, Argon,
What are the fermentation conditions that yeast reacts to?
a) Vessel Configuration, Pressure, Temperature, Oxygen Levels,
b) Temperature, Aeration, Vessel Composition. Pressure
c) Temperature, Aeration, Wort Composition, Vessel Configuration, Pressure
d) Aeration, Vessel Composiiton, Pressure
All of the following are true of Ales except?
a) Name of Saccharomyces Pastorianus
b) Name of Saccharomyces Cerevisiae
c) Temperatures range from 55 to above and most are 65-68
d) Produces fruty esters like Banana, Ripe Apple, Bready, Doughy, and Phenolics like clove, and plastic Band Aid
All of the following are true of lagers except?
a) Generally ferments at ranges of 40 to 50 F
b) Temperature ranges of 55 and above. Most around 65-68
c) Lacks fruity character of ales
d) When stressed at higher temperatures lagers will produce funky off flavors
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