Brewing Terms Quiz
Select the correct term for each procedure, or item, as arising during the overall process of brewing ale. (challenging if youâ€™re not a brewer!) 15 Questions.
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What term is used to describe water prepared for use, often by boiling and/or chemical treatment, in brewing?
What is the term for the combination of dry, milled grains to be used in a particular brew?
Barley that has been steeped in water, germinated, then kilned to convert insoluble starch to soluble substances and sugar is known as what?
What term is used to identify any large vessel used in brewing?
The procedure of steeping malted barley in hot liquor to extract and convert starches to sugars is known by what term?
The process of running the wort from the mash tun to a clean tun, separating it from the spent barley is called what?
The sweet liquid derived from mashing is known as what?
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?
Special flower cones added to boiling wort to impart a bitter aroma, enhance flavour and act as a preservative are better known as what?
By what term is the procedure of adding yeast to the wort known?
What term is used to describe the process of producing alcohol and carbon dioxide through the actions of yeast on grain-based sugars?
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?
Separating the fermented beer from yeast cells and other sediment, by syphoning or decanting to kegs is termed as what?
Secondary fermentation and maturation creating complex aromas and flavours, and carbonising the beer is known by what term?
Beer that has been fermented with top-fermenting yeast, is low in carbonation and generally served â€œwarmâ€ is known as what?
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