Study

Beer Production

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  • Yeast used for top fermentation:
    Saccharomyces cerevisiae
  • Why are hops used in beer production?
    Anti-microbial, bitter taste, precipitates proteins, foam head.
  • Why is wort boiled?
    concentrate, sterilize, inactivate enzs. To develop color, precipitate protein, extract soluble materials from the hops, precipitate protein.
  • Temperature for beer fermentation: 10C, 37C, 45C
    10C
  • The sweet liquid obtained after mashing is called ________.
    Wort
  • What are adjuncts?
    Starchy materials
  • Name any two ingredients in Beer Production.
    Water, Hops, Barley, Adjunct, Yeast
  • Yeast used for bottom fermentation:
    Saccharomyces carlsbergeneces
  • Three steps in malting:
    Steeping, germination, kilning
  • Aerobic/Anaerobic condition for alcohol production.
    Anaerobic
  • Products of alpha and beta amylase:
    Dextrins and maltose
  • What happens during "Lagering"?
    Precipitation, CO2 production, flavour development
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