Brewing and Fermentation in the Beer-Making Process Quiz

Hops contribute bitterness to beer.

Yeast primarily ferments maltose during beer fermentation.

Carbon dioxide is a byproduct of yeast fermentation.

Typical lager beer has an alcohol content of 2-4% ABV.

The process of boiling the wort and adding hops is simply called boiling.

The process where yeast converts sugars into alcohol and carbon dioxide is called fermentation.

Porter is known for roasted malt flavors with notes of chocolate or coffee.

Saccharomyces cerevisiae is a common yeast in ale fermentation.

Mashing extracts fermentable sugars from malt in brewing.

Water acts as a solvent, extracting sugars and flavors from malt in brewing.

Saison is a traditional Belgian beer with complex fruity and spicy flavors.

A fermentation chamber is a common method for controlling fermentation temperature.

A well-made lager beer is characterized by a clean and crisp taste.

Ale yeast ferments at higher temperatures compared to lager yeast.

Pilsner beer is typically fermented at cooler temperatures.

Dry hopping is done to add aroma and flavor to beer.

Finings are added to beer during brewing to clarify it.

Wheat is not a traditional ingredient in the Reinheitsgebot, German Beer Purity Law.