Hops Beer History Beer Food Pairing Fermentation Stouts

Hops Beer History Beer & Food Pairing Fermentation Stouts $200 $200 $400 $400 $600 $600 $800 $800 $1000 $1000

What is the genus and species of hops? 1 CATEGORY $200 CLUE A. C. Humulus scandens Humulus lupulus B. Humulus yunnanensis D. Humulus nimbus Answer

Humulus lupulus, Humulus scandens, and Humulus yunnanensis all belong What is the genus and species to the family Cannabaceae, but of hops? 1 only Humulus lupulus produces the CATEGORY resinous cones that are useful to $200 brewing. CLUE A. C. Humulus scandens Humulus lupulus B. Humulus yunnanensis D. Humulus nimbus

The chemical process during the boil in which insoluble humulones are converted into CATEGORY 1 bitter-tasting, soluble $200 isohumulones is known as… CLUE A. Catlysis Ionization B. D. Answer Isomerization Osmosis

Humulones are part of the sticky resin that The chemical process during resides in the lupulin glands of female hop cones. the boil in which insoluble Isomerization involves the structural rearranging of the humulone molecules, which dramatically humulones are converted into increases their solubility in aqueous solutions, CATEGORY 1 such as beer and wort. Isomerization, therefore, is bitter-tasting, soluble the main chemical reaction responsible for the $200 isohumulones is known as… bitter flavor of beer brewed with hops. CLUE A. Catlysis Ionization B. D. Isomerization Osmosis

Which of the following is not traditionally considered a "Noble" hop? CATEGORY 1 $200 CLUE A. Cluster B. C. Tettnanger D. Answer Spalt Saaz

“Noble” is a historical and commercial term which has been assigned to four distinct hop varieties, though there is some debate as to what is and isn’t a Noble hop. Traditionally, Spalt, Saaz, Tettnanger and CATEGORY 1 Hallertauer Mittelfruh are considered the $200 Noble hop varieties. CLUE A. Cluster B. C. Tettnanger D. Spalt Saaz

The main source of bitterness from hops is. . . CATEGORY 1 $200 CLUE A. Oleic Acids B. C. Beta Acids D. Answer Alpha Acids Owsley Acids

When boiled, alpha acids in hops are isomerized to create iso-alpha acids, which are the main source of bitterness in beer. The main source of bitterness from Beta acids are completely insoluble in cold hops is. . . water and beer, and unlike alpha acids, do CATEGORY 1 not isomerize to more water-soluble $200 compounds when boiled. CLUE A. Oleic Acids B. C. Beta Acids D. Alpha Acids Owsley Acids

Hop researchers have identified roughly ____ compounds that likely contribute to hop aroma profiles. CATEGORY 1 $200 CLUE A. 30 B. 300 C. 3, 000 D. 30, 000 Answer

Roughly 300 compounds that likely contribute to hop aroma profiles have been identified by Hop researchers have identified roughly hop researchers. Some of these aromas are ____ compounds that likely pleasant to humans, instilling fruity, floral and spicy notes, but others contribute off-aromas contribute to hop aroma profiles. CATEGORY 1 that can negatively impact the aromatics of $200 beer when present at high levels. CLUE A. 30 B. 300 C. 3, 000 D. 30, 000

Which of these ingredients was NOT originally permitted by the Reinheitsgebot Beer Purity Act in Germany, otherwise CATEGORY 1 known as the original "beer purity law"? $200 CLUE A. Malt B. C. Water D. Answer Hops Yeast

The German law now permits the use of yeast, which was not an official part of beer until Louis Pasteur, a French chemist, discovered its role Which of these ingredients was NOT in fermentation in the 1800 s. Wheat was eventually originally permitted by the Reinheitsgebot allowed as well, but only in top-fermenting or yeast. Beer Purity Act in Germany, otherwise centric ales. The original text of the law: “we known as the original "beer purity law"? wish…forthwith that…in all our towns and markets in the countryside no other items be used for beer than barley, hops, and water. ” CATEGORY 1 $200 CLUE A. Malt B. C. Water D. Hops Yeast

In 1873, it's estimated that the United States of America had ______ breweries, the most in its 1 history. CATEGORY $200 CLUE A. 2, 785 B. C. 4, 131 D. Answer 3, 849 5, 464

This number is somewhat up for debate because tax records show fewer breweries In 1873, it's estimated that the United than this number. However, while States of America had ______ refrigeration and refined marketing breweries, the most in its 1 history. strategies bred the first national breweries, CATEGORY many smaller breweries continued to be $200 successful in local markets. CLUE A. 2, 785 B. C. 4, 131 D. 3, 849 5, 464

In what year did homebrewing become legal on the federal level? CATEGORY 1 $200 CLUE A. 1933 B. C. 1995 D. Answer 1979 2001

President Jimmy Carter signed H. R. 1337 on October 14, 1978, which was primarily an amendment on the Internal Revenue Code of 1954 with respect to excise tax on certain trucks, buses, tractors, etc. , and the production of beer and In what year did homebrewing become wine. The bill ended up containing an exemption from taxation of beer brewed at home for personal or family use. legal on the federal level? However, the exemption didn’t go into effect until February 1, 1979. The two senators who sponsored the homebrewing amendment in the bill were Senator William Steiger, Wis. , and Senator Alan Cranston, Calif. CATEGORY 1 $200 CLUE A. 1933 B. C. 1995 D. 1979 2001

What year did George Washington enter his first beer recipe in his notebook? CATEGORY 1 $200 CLUE A. 1757 B. C. 1776 D. Answer 1770 1789

George Washington loved beer. He always demanded an ample supply of porter be kept at his What year did George Washington enter Mount Vernon, Va. , estate. There is even record of his infamous “small beer” homebrew recipe written his first beer recipe in his notebook? down in his personal notebook in 1757, which is now preserved in the New York Public Library. CATEGORY 1 $200 CLUE A. 1757 B. C. 1776 D. 1770 1789

What were the last two states to legalize homebrewing in the United States? CATEGORY 1 $200 CLUE A. Hawaii & Alaska B. C. Alabama & Mississippi D. Answer Texas & Iowa Utah & Mississippi

Mississippi and Alabama were the last two states to legalize What were the last two states to legalize homebrewing. Alabama law went homebrewing in the United States? into effect on May 9, 2013, and the CATEGORY 1 Mississippi law went into effect on $200 July 1, 2013. CLUE A. Hawaii & Alaska B. C. Alabama & Mississippi D. Texas & Iowa Utah & Mississippi

Beer is thought to have over how many aromatic compounds? CATEGORY 1 $200 CLUE A. 220 B. 560 C. 870 D. 1000 Answer

A recent study from the Journal of Food Engineering found that beer is thought to have over 560 aromatic compounds, thus Beer is thought to have over how many making it a very complex and versatile aromatic compounds? beverage. It also helps explain why CATEGORY 1 perception of a beer can change from $200 person to person. CLUE A. 220 B. 560 C. 870 D. 1000

What is the taste that is associated with being savory? CATEGORY 1 $200 CLUE A. Sweetness B. Saltiness C. Bitterness D. Umami Answer

There are five main tastes for humans: bitter, sweet, sour, What is the taste that is associated with salty and umami. Umami is being savory? CATEGORY 1 associated as being savory and $200 mouth-watering. CLUE A. Sweetness B. Saltiness C. Bitterness D. Umami

Which of the following is an effect of carbonation bubbles that help diffuse the richness of food? CATEGORY 1 $200 CLUE A. Puckering B. Scrubbing C. Pulling D. Lifting Answer

Carbonation has a scrubbing effect that helps wipe the pallet of rich flavors and prepare the CATEGORY 1 mouth for the next bite of food. $200 CLUE A. Puckering B. Scrubbing C. Pulling D. Lifting

Mouthfeel sensations that are not from an actual temperature change are referred to as. . . 1 CATEGORY $200 CLUE A. Flawed Sensations B. Distorted responses C. False reactions D. Fake stimuli Answer

It was recently discovered that ion channels, a type of protein that regulates the movement of ions across the membrane cells, can be activated by specific compounds and can send messages to the brain that indicate temperature sensations have occurred. Trigeminal mouthfeel sensations that are not from an actual temperature change are referred to as false cold or false heat reactions. For example, when you eat something minty, your brain is tricked by the methanol chemical that bind to therm-TRP channel (TRP-M 8) to give the impression of cold. Drink something cold like ice water, and because the sensory neurons are still activated and are thinking cold, when you introduce an actual cold item, it will seem even colder. Mouthfeel sensations that are not from an actual temperature change are referred to as. . . 1 CATEGORY $200 CLUE A. Flawed Sensations B. Distorted responses C. False reactions D. Fake stimuli

When it comes to dark beers and mouthfeel, some people will incorrectly expect them to be. . . CATEGORY 1 $200 CLUE A. Heavy & thick B. Light & drinkable C. Hoppy & earthy D. Fruity & sweet Answer

The dark beer bias is people believing the dark color of beer indicates it’s a heavier and thicker beer. However, that’s discriminatory against dark beers and one that’s not When it comes to dark beers and necessarily true. For example, milk can be heavy and thick, or much thinner and light, but they both look pretty mouthfeel, some people will incorrectly much the same in the glass. This is also true with beer. A expect them to be. . . black lager will not only be lighter on the palate than an American stout, but it can also be lighter than amber or brown ales, too. CATEGORY 1 $200 CLUE A. Heavy & thick B. Light & drinkable C. Hoppy & earthy D. Fruity & sweet

Fermentation is the process whereby sugars are converted by yeast to all of the following except: CATEGORY 1 $200 CLUE A. Alcohol B. Carbon Dioxide C. Nitrogen D. Heat Answer

Fermentation is the process whereby sugars are converted by yeast into alcohol, carbon dioxide and Fermentation is the process whereby heat. During fermentation, a mixture of alcohol, sugars are converted by yeast to all of water and CO 2 has less internal energy than the following except: mixture of sugar and water from which it is derived. Much of that energy is released as heat. CATEGORY 1 $200 CLUE A. Alcohol B. Carbon Dioxide C. Nitrogen D. Heat

Nitrogen requirement for wort are usually measured in terms of _____. CATEGORY 1 $200 CLUE A. Available Nitrogen Level (ANL) B. Nitrogenous Material Composition (NMC) C. Free Amino Nitrogen (FAN) D. Nitrogen Amino Fermentation (NAF) Answer

Nitrogen requirements for wort are usually measured in terms of free amino nitrogen (FAN); for a wort of specific gravity 1. 040 (10° Plato) a typical FAN level would be about 150 mg/l. The relative level of sugars and nitrogenous materials is profoundly influenced by the conditions of Nitrogen requirement for wort are mashing and, to a lesser extent, wort boiling. Lower usually measured in terms of _____. temperatures during mashing favor protein breakdown and, therefore, increases in FAN levels. On the other hand, higher mash temperatures reduce proteolysis but increase the activity of amylase enzymes, leading to an increase in fermentable sugars. CATEGORY 1 $200 CLUE A. Available Nitrogen Level (ANL) B. Nitrogenous Material Composition (NMC) C. Free Amino Nitrogen (FAN) D. Nitrogen Amino Fermentation (NAF)

Management of the fermentation process is dependent on a number of factors, including all of the following CATEGORY 1 except: $200 CLUE A. Oxygen content of the wort C. Temperature control in the fermenter B. Quality and quantity of the yeast D. The amount of hops used in the boil Answer

Management of the fermentation process is dependent on a number of factors, Management of the fermentation including the composition and oxygen process is dependent on a number of content of the wort, the quality and quantity factors, including all of the following of the yeast used for pitching, temperature CATEGORY 1 except: control in the fermenter, time, and the $200 fermenter design. CLUE A. Oxygen content of the wort C. Temperature control in the fermenter B. Quality and quantity of the yeast D. The amount of hops used in the boil

Ales are generally fermented using topfermenting strains in the temperature range of _______. 1 CATEGORY $200 CLUE A. 61 -72°F (16 -22°C) B. 65 -68°F (18 -20°C) C. 59 -66°F (15 -19°C) D. 64 -75°F (18 -23°C) Answer

The fermentation temperature is critical in controlling the outcome of fermentation and has a significant impact on the development of flavor. Ales are generally fermented using topin the temperature range of 61 -72°F (16 -22°C) using topfermenting strains, whereas lagers are fermented much fermenting strains in the temperature cooler, 48 -57°F (9 -14°C), using bottom-fermenting strains. range of _______. Some beers, particularly Belgian styles, may be fermented very warm, with temperatures reaching almost 90°F (32°C). CATEGORY 1 $200 CLUE A. 61 -72°F (16 -22°C) B. 65 -68°F (18 -20°C) C. 59 -66°F (15 -19°C) D. 64 -75°F (18 -23°C)

For the average wort and yeast pitching rates, the proper amount of dissolved oxygen is _____ parts per million CATEGORY 1 (ppm). $200 CLUE A. 2 -5 B. 8 -10 C. 12 -15 D. 18 -20 Answer

Yeast are not strictly anaerobic; they need oxygen for reproduction. Although many brewers and homebrewers are terrified of oxidizing their beer, they all know yeast requires oxygen to have a healthy and consistent fermentation. There a few ways to introduce oxygen into the wort before adding yeast (aerating, direct oxygen, etc. ). Introducing proper levels of dissolved oxygen is just as important as using proper pitching rates. Lack of dissolved oxygen causes many fermentation problems (stuck fermentation, long fermentation times, under-attenuated beers, yeast stress). For the average wort and yeast pitching rates, the proper amount of dissolved oxygen is 8 to 10 parts per million. High-gravity wort requires more yeast and therefore, more oxygen. For the average wort and yeast pitching rates, the proper amount of dissolved oxygen is _____ parts per million CATEGORY 1 (ppm). $200 CLUE A. 2 -5 B. 8 -10 C. 12 -15 D. 18 -20

Before the term “stout” was used to describe the style as we know it today, it was used in England in to describe CATEGORY beers that were… 1 $200 CLUE A. Served in large quantities B. Thick and vicious C. High in alcohol and flavor D. Brewed without hops Answer

“Although the term stout first emerged in Before the term “stout” was used to England in the 1700 s to describe the highdescribe the style as we know it today, alcohol, bold-flavored version of any beer it was used in England in to describe style, over time it became closely CATEGORY beers that were… 1 associated with the porter style. ” (The Oxford Companion to Beer, page 770) $200 CLUE A. Served in large quantities B. Thick and vicious C. High in alcohol and flavor D. Brewed without hops

According to the 2015 BJCP Style Guidelines, ________ can have the highest level of bitterness compared CATEGORY to all other stouts. 1 $200 CLUE A. American Stout B. Foreign Stout C. Irish Extra Stout D. Imperial Stout Answer

Imperial stout has an acceptable level of According to the 2015 BJCP Style bitterness up to 90 IBUs. American stout, Guidelines, ________ can have Foreign stout, and Irish Extra stout have the highest level of bitterness compared acceptable bitterness levels up to 75 IBUs, CATEGORY to all other stouts. 1 70 IBUs and 70 IBUs respectively. (2015 BJPC Style Guidelines) $200 CLUE A. American Stout B. Foreign Stout C. Irish Extra Stout D. Imperial Stout

True or False: The hallmark of Russian Imperial Stout is being fermented with lager yeast. 1 CATEGORY $200 CLUE True False Answer

True or False: The hallmark of Russian Despite being closely associated with the Imperial Stout is being fermented with frigid Baltic region, Imperial stout is still lager yeast. 1 typically fermented with ale yeast. CATEGORY $200 CLUE True False

Tropical Stouts get their name because… CATEGORY 1 $200 CLUE A. They are brewed using various tropical fruits C. They are fermented using yeast from fruit B. They were originally brewed specifically for tropical markets D. They are fermented 90+°F Answer

Tropical stouts were originally brewed with the intent of being sent to markets in tropical Tropical Stouts get their name regions of the world. Eventually local breweries in these markets began brewing the style, often because… CATEGORY 1 times incorporating local ingredients. (2015 BJCP Style Guidelines) $200 CLUE A. They are brewed using various tropical fruits C. They are fermented using yeast from fruit B. They were originally brewed specifically for tropical markets D. They are fermented 90+°F

The "sweet" in sweet stout is typically imparted by. . . CATEGORY 1 $200 CLUE A. Including additions of un-fermentable lactose B. Forcing fermentation to cease before it’s complete C. Using high percentages of crystal malts D. Adding large quantities of chocolate after fermentation Answer

Sweet stouts typically include an addition of lactose to add the style’s signature The "sweet" in sweet stout is typically sweetness. Lactose is a type of milk sugar imparted by. . . that is unfermentable by brewer’s yeast. CATEGORY 1 This is why sweet stouts are often called “milk stouts. ” $200 CLUE A. Including additions of un-fermentable lactose B. Forcing fermentation to cease before it’s complete C. Using high percentages of crystal malts D. Adding large quantities of chocolate after fermentation