Beer and Wine Exam 2 Practice

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• ___ are responsible for bitterness in hops.
• Which is the correct sequence of steps in brewing, from beginning to end?
• EisBock is typically associated with a high ABV compared to other lagers.
• Which beverage is primarily honey-based?
• Which of the following best describes oxidation vs reduction aromas?
• English Barleywines are often hoppier than American versions.
• What is a hallmark of Riesling across dryness levels?
• Which hop variety has the highest alpha acid percentage by dry weight?
• Beer may become 'skunked' when:
• Which term describes a mead that includes fruit?
• Which lager style is American in origin?
• During Prohibition in the United States, which approximate years were in effect?
• Trappist ales can only be brewed in select monasteries.
• What are ideal cellar/storage conditions for beer in terms of light, temperature, and vibration?
• Hops used for ___ are typically added first during a 60 minute kettle boil.
• ___ is responsible for buttery off-flavors in beer.
• What are the four classic ingredients in beer and their primary roles in flavor and aroma?
• What is the standard serving temperature for white wines?
• Typically, yeast grows under aerobic conditions in the first hour or two of fermentation.
• What is Malbec known for in Argentina?
• The citizens of ancient Greece did not consume beer.
• A mead made with a portion of malted barley is known as?
• A pint glass is a good glass to use for most beers.
• Which beer style is typically served at the warmest temperatures?
• Most mead has an ABV around ___%.
• Which year saw the greatest number of breweries in the US?
• What distinguishes a Pilsner among pale lagers?
• Which hop variety has citrus aroma characteristics?
• Which gas creates a creamy mouthfeel in stout such as Guinness?
• What is light-struck damage (skunking) and how can it be prevented?
• A lambic without fruit syrup added is known as gueuze.
• Which factor most directly reduces the risk of DMS formation in beer?
• What Fahrenheit range corresponds to the ideal 7–13°C storage temperature?
• What serving temperature range is typical for most ales?
• Which statement about volatile acidity is accurate?
• Dry stouts are named for their low sugar concentrations.
• In the US, the term 'hard cider' is referred to as just 'cider'.
• Which of the following best describes oxidation vs reduction aromas?
• Name a New World region famous for Pinot Noir.
• Which statement best describes Berliner Weisse and Gose characteristics?
• Steam beers had their origins in San Diego.
• Which description best captures Kölsch?
• What is diacetyl and how does it present in beer?
• Which category uses bottom-fermenting yeast at cooler temperatures?
• 6 row barley has lower diastatic power than 2 row barley.
• Green apple flavor in beer is likely caused by bacterial contamination.
• The ___ of a grain contains most of the grain's carbohydrates.
• Which aroma is associated with reduction?
• Which flavor is malt primarily responsible for in beer?
• Hefeweizen color and mouthfeel: which combination describes its appearance and carbonation?
• All beers should be served chilled.
• Which practice helps ensure beer shelf life is maintained during packaging?
• ___ lowers the pH during mashing.
• Bottle conditioning is typical for many ___ beers.
• What is oxidation in beer and what sensory impact does it have?
• A statement about Vienna amber lagers is supported by the material: which is true?
• A beverage made by fermenting honey with water is called?
• The largest producer of beer in the world is which company?
• What is the difference between still and sparkling wine production?
• Mild brown ales are difficult to find in the United States.
• In ancient civilizations, which group was commonly responsible for brewing beer?
• Which of the following is NOT typically associated with a hop-forward aroma?
• The US imports most of its beer from which country?
• Which statement about decanting is correct?
• Mild brown ales are difficult to find in the United States.
• According to Hammurabi's Code, if a sister of a god opens a tavern or drinks in a tavern, she shall be burned to death.
• Eisbocks are made by freeze concentration.
• What sanitation steps are essential before kegging or bottle conditioning?
• Which year is associated with the greatest number of breweries?
• Which time period showed the most rapid increase in new breweries in the US?
• Brewing was halted during the Middle Ages in Europe due to influence from the Catholic Church.
• What are the main contributions of hops in beer flavor and aroma?
• Lagers generally require longer fermentation times and cooler temperatures than ales.
• Porters are dark-colored beers that were made popular by working class laborers in 18th century London.
• ___ is an alcoholic beverage made with pears.
• Which packaging choice helps prevent skunking in beer?
• Cork taint is caused by TCA. What aroma does it produce?
• Which factors define color intensity, tannin structure, and typical aromas in wine?
• What causes DMS and in which beer styles is it typically noticeable?
• Describe the difference between mashing and lautering in the brewing process.
• Beer was more popular than wine in many ancient cultures partly because of grain storability.
• Which of the following is known as bottom fermenting yeast?
• Which statement about decanting is most accurate?
• Which beer aroma/flavor is due to malt?
• Eisbocks are made from which process?
• T/F: Corn is used to provide clarity in some beers.
• The beverage most commonly described as honey wine?
• Which statement about the Reinheitsgebot is supported by the material?
• What is attenuation in beer fermentation, and how does it affect dryness and body?
• How does heat exposure affect wine quality?
• What is the impact of high carbonation on perception of body?
• In which work does Enkidu's civilization by beer and bread appear?
• Which process converts starches to sugars in brewing?
• What flavor descriptors characterize Sauvignon Blanc from cool climates?
• What is a sensory consequence of oxidation in beer?
• Which aging process contributes to vanilla, spice, and toast flavors in wine?
• Which statement about red Bordeaux varieties is accurate?
• Which statement explains the naming of Dry Stouts?
• How does one define an ale vs a lager in terms of yeast and fermentation temperature?
• Which time period showed the most rapid increase in new breweries in the US?
• What characterizes a Belgian saison in terms of yeast and flavor?
• Which statement about lager fermentation is true?
• Why is it important to use clean, sanitized bottles and caps for packaging?
• The Reinheitsgebot has not changed in 500 years.
• What role does oak aging play in wine profile?
• The largest brewing company in the world is MillerCoors.
• What is 'IBU' and what does it measure?
• Which aroma is produced by oxidation?
• Which grape is the main variety in white Burgundy?
• Volatile acidity is defined by acetic acid–related aromas; what additional aroma can appear at higher concentrations?
• A hefeweizen must contain at least 50% wheat.
• Vienna amber lagers are illustrated by some of the greatest examples found in Mexico.
• How does an American IPA typically differ from a British IPA in hop usage and malt profile?
• Mead is sometimes called "honey wine".
• Which process is used to create eisbocks?
• Which step occurs directly after Fermentation in the traditional brewing sequence?
• Are Oktoberfest beers also known as Maibocks?
• What is a wheat beer (Hefeweizen) typically like in aroma and mouthfeel?
• The most important difference between 2-row and 6-row barley is that 6-row barley contains greater which property?
• Which step comes immediately before Bottling?
• Explain the difference between primary fermentation and conditioning (secondary) fermentation.
• How should a carbonated beer be poured to minimize excessive foam?
• SRM is a unit of beer color.
• Around 750 AD, hops began to be used as a beer flavoring agent.
• T/F: The typical growler volume is 16 fl. oz.
• Which statement differentiates Berliner Weisse from Gose?
• Which IBU value would be typical for an IPA?
• Which country produces and consumes the most cider in Europe?
• Which year saw the greatest number of breweries in the US?
• Diacetyl is associated with which flavor?
• What are the defining characteristics of a stout?
• Porters are dark-colored beers historically associated with which city?
• Which statement about malt and aroma/flavor is true?
• In many ancient civilizations, beer was brewed by women.
• A beer with the term ice in its name or description is typically more flavorful than a normal version.
• Which of the following IBU values would be typical for an IPA?
• Which hop variety has citrus aroma characteristics?
• Maibock refers to Oktoberfest beers.
• Bottle conditioning is done in every beer.
• Bottle conditioning is done in every beer.
• Which company is the largest producer of beer in the world?
• Protein causes beer to have creamy/fluffy heads.
• Enkidu was civilized by beer and bread according to which ancient text?
• Oktoberfest beers are also known as Maibocks.
• ___ brings out the bitterness of hops.
• Malt is associated with which flavor in beer?
• Which aroma descriptors indicate hop-forward aroma?
• One of the most famous dry stouts (Guinness) has nitrogen gas dissolved in it instead of carbon dioxide.
• Which statement correctly compares fermentation times of ales and lagers?
• IBUs measure the amount of ___ in beer
• Which of the following lager styles has the lightest color?
• The leading source country for US beer imports is which?
• Which time period falls during Prohibition in the US?
• Which is the final step typically included in the vinification process?
• Michigan is one of the most highly-rated producers of mead in the US.
• Which aroma is produced by oxidation versus reduction in wine aroma?
• Kellerbiers are difficult to find in the United States.
• What common off-flavor can result from contamination, and how can it be prevented?
• What fault can result from sulfur compounds and a rotten egg smell?
• What grain predominates in a traditional hefeweizen?
• In the winemaking sequence, what step commonly follows fermentation?
• Butterscotch and rancid butter flavors in beer are caused by:
• Russian Imperial Stouts were originally made in Russia.
• In a formal wine tasting, which order is correct?
• The country credited with developing Russian Imperial Stouts is England.
• Which statement describes malolactic fermentation?
• What is decanting and when should it be used?
• Which beer style is typically pale, dry, and highly carbonated with rustic farmhouse character?
• What is the purpose of swirling a beer during tasting?
• A mead flavored with fruit is known as:
• Mead is never aged.
• Which measure is used to express the bitterness of beer?
• Protein contributes to which aspect of beer head formation?
• Enkidu's civilization by beer and bread is described in which text?
• Most cider has an ABV around ___%.
• Which description best fits a famous dry stout such as Guinness?
• SRM describes which property of beer?
• Which characteristic is typical of Saison yeast behavior?
• Kellerbiers are difficult to find in the United States.
• Which grape varieties dominate red Bordeaux blends?
• The typical ABV for mead around 12%?
• Which statement describes primary fermentation?
• DMS is typically noticeable in which beer styles if not boiled or cooled properly?
• The highest ABV lager is often a(n) EisBock.
• What is vinification and what are its main steps?
• Which glassware is appropriate for serving Belgian ales?
• Which step comes immediately after Malting in the brewing process?
• How do you get a darker-colored malt?
• Which step in the vinification process involves removing solids and clarifying the wine?
• Eisbocks are produced by freeze concentration.
• Which of the following beer aromas/flavors is due to hops?
• How does storage temperature affect shelf life of hops?
• What are primary fermentation and malolactic fermentation differences?
• What is an infection in beer and how can it alter flavor and aroma?
• Which step comes after Lautering?