Brewing Ingredients and Process Flashcards
6 cards from real CFPS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Brewing Ingredients and Process flashcards as text
What is the primary purpose of the mash in brewing?
Answer: To convert starches in malted grain into fermentable sugars using amylase enzymes
During mashing, crushed malt is mixed with hot water, activating alpha- and beta-amylase enzymes that break down starch chains into fermentable maltose and dextrins.
What is the role of humulone (alpha acids) in hops?
Answer: Alpha acids are isomerized during the boil to produce bitterness in beer
Humulone and other alpha acids are converted to iso-alpha acids during wort boiling, and these iso-alpha acids are the primary source of hop bitterness in beer.
What does 'attenuation' measure in fermentation?
Answer: The percentage of fermentable sugars converted to alcohol and CO2 by yeast
Attenuation (specifically apparent attenuation) measures how much of the original extract (sugars) has been consumed by yeast, calculated as the drop from original to final gravity as a percentage.
Which water mineral most directly influences hop bitterness perception, making it seem sharper and drier?
Answer: Sulfate (SO4)
Sulfate ions accentuate and sharpen hop bitterness, making it seem drier and more crisp, which is why Burton-on-Trent water (high sulfate) is famous for producing assertively bitter pale ales.
What is the Maillard reaction in brewing?
Answer: A non-enzymatic browning reaction between amino acids and reducing sugars that creates color and complex flavors in malt
The Maillard reaction occurs during malting kilning and wort boiling, producing melanoidins that contribute amber-brown color and complex bready, toasty, and caramel flavors.
What is the primary difference between 'top-fermenting' and 'bottom-fermenting' yeast?
Answer: Top-fermenting ale yeasts work best at warmer temperatures (60–75°F) while bottom-fermenting lager yeasts prefer cold (35–55°F)
Saccharomyces cerevisiae (ale yeast) ferments at warmer temperatures and rises to the top, while Saccharomyces pastorianus (lager yeast) works at cold temperatures and settles to the bottom.