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Brewing Terms Quiz

Select the correct term for each procedure, or item, as arising during the overall process of brewing ale. (challenging if you’re not a brewer!) 15 Questions.

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Question 1 Photo

What term is used to describe water prepared for use, often by boiling and/or chemical treatment, in brewing?

  • Ullage
  • Liquor
  • Stillage
  • Dregs

Question 2 Photo

What is the term for the combination of dry, milled grains to be used in a particular brew?

  • Millings
  • Swarf
  • Chaff
  • Grist

Question 3 Photo

Barley that has been steeped in water, germinated, then kilned to convert insoluble starch to soluble substances and sugar is known as what?

  • Malt
  • Grind
  • Whist
  • Hops

Question 4 Photo

What term is used to identify any large vessel used in brewing?

  • Bath
  • Churn
  • Tun
  • Soaker

Question 5 Photo

The procedure of steeping malted barley in hot liquor to extract and convert starches to sugars is known by what term?

  • Washing
  • Bashing
  • Lashing
  • Mashing

Question 6 Photo

The process of running the wort from the mash tun to a clean tun, separating it from the spent barley is called what?

  • Splicing
  • Lautering
  • Running
  • Changing

Question 7 Photo

The sweet liquid derived from mashing is known as what?

  • Treacle
  • Syrup
  • Wort
  • Molasses

Question 8 Photo

Rinsing the mashed grains with hot water (liquor), to rinse as much residual sugars from the mash to the wort as possible, is described by what term?

  • Sparging
  • Rinsing
  • Spinning
  • Flushing

Question 9 Photo

Special flower cones added to boiling wort to impart a bitter aroma, enhance flavour and act as a preservative are better known as what?

  • Leaps
  • Hops
  • Skips
  • Jumps

Question 10 Photo

By what term is the procedure of adding yeast to the wort known?

  • Sugaring
  • Icing
  • Lobbing
  • Pitching

Question 11 Photo

What term is used to describe the process of producing alcohol and carbon dioxide through the actions of yeast on grain-based sugars?

  • Carbonisation
  • Fermentation
  • Fusion
  • Extraction

Question 12 Photo

A process of clearing the fermented beer of unwanted yeast, or other solids, by adding ingredients such as isinglass or gelatin, is described as what?

  • Filgtering
  • Skimming
  • Fining
  • Pasturising

Question 13 Photo

Separating the fermented beer from yeast cells and other sediment, by syphoning or decanting to kegs is termed as what?

  • Racking
  • Shelving
  • Skimming
  • Caulking

Question 14 Photo

Secondary fermentation and maturation creating complex aromas and flavours, and carbonising the beer is known by what term?

  • Readying
  • Conditioning
  • Dressing
  • Working

Question 15 Photo

Beer that has been fermented with top-fermenting yeast, is low in carbonation and generally served “warm” is known as what?

  • Mild
  • Stout
  • Porter
  • Ale