Siebel Study Questions

Siebel Study Questions

Contents

Siebel Study Questions 1

Brewery Hazards 2

Brewing Water 2

Enzymes in Brewing 3

Introduction to Sensory 4

Barley and Cultivation 5

Business of Brewing 6

Hops 7

Malting 8

Malt Analysis 9

Specialty Malts 10

Milling 10

Beer Styles 11

Mashing 12

Adjuncts and Cereal Cooker 13

Lautering 14

Mash Filters 14

Taste Panels 15

Recipe Formulation 15

Wort Boiling Systems 16

Wort Clarification 16

Wort Cooling and Aeration 17

Nature of Yeast 18

Yeast Growth and Fermentation 18

Biological Control 19

Brewery Effluent 19

Yeast Maintanance and Propagation 20

Cask Conditioning 20

Yeast Management 21

Cleaning and Sanitizing 22

Fermentation Control 23

Control of Fermentation Flavors 23

Brewery Hazards

What kind of a hazard does malt dust represent?

A= Lung disease and the danger of explosion on the brewery

What kinds of gases may be used in a brewery?

A= Oxigen, CO2, Nitrogen, laboratory gases, etc

What measure can be taken to reduce pressure hazards in brewing tanks?

A= Pressure sensing warning devices, inter-locks, cleaning vessels apropietly

What information is on the MSDS information sheet?

A= Informs you the properties of a substance and how to handle it

Brewing Water

Why is water such and effective solvent?

A= Because of the characteristics of the water makes nearly a universal solvent.

Why is calcium important in brewing water?

A= Protects enzymes from thermal degradation, extends activity,  Improves trub formation during wort boil, decreases pH during mashing and wort boil, precipitate calcium oxalate(beer stone)

What is temporary hardness?

A= Temporary hardness is due to the presence of calcium hydrogencarbonate Ca(HCO3)2(aq) and magnesium hydrogencarbonate Mg(HCO3)2. It can be removed by boiling, addition of lime (calcium hydroxide) precipitates calcium and magnesium carbonates. Its known as alkalinity

What is permanent hardness?

A= Hardness of water that cannot be removed by boiling as it results mainly from the presence of calcium and magnesium chlorides and sulphates, it can be removed chemically. It can be removed with reverse osmosis

Dicuss 4 effects on brewing of high alkalinity.

A= Increases color of beer, lower extract yield of the malt, Produces harsh bitter hop flavor, less yeast growth, beer haze.

What are the 2 most commonly used 'brewing salts'?

A= Calcium and Magnesium

Define residual alkalinity?

A= Residual Alkalinity is the difference between the non-carbonate hardness and carbonate hardness. It can help predict mash pH

Outline the 3 general steps in brewing water adjustment.

A= First: Add calcium salts. Second: Add salts as needed to match beer style. Third: Adjust ph (5.5)to accommodate alkalinity by adding food grade acid.

Enzymes in Brewing

What is a catalyst?

A= A catalyst is a chemical substance which speeds up and slow down the rate of reaction without change its chemical properties.

What large biochemical family do enzymes belong to?

A=  Proteins

What is the common ending for all enzyme names?

A= Ases

What does malt modification mean?

A= Breakdown of proteins through enzymatic activity

What practical way can a brewer determine the optinum enzymatic activity of his mash with repect to various temperature?

A= By controlling pH and temperatures in the mash

What 2 main brewing enzymes are known as starch degrading enzymes?

A= Alpha and Beta Amylase

What two main brewing enzymes that attack cell walls surrounding starch granules in malting barley.

A= B-glucans and Hemicellulases (cytases)

Proteins break down into what?

A= Peptides and Amino acids

What are the 2 most common starch degrading enzymes?

B- Amylase and A-amylase

Where is alpha amylase formed?

A= Formed During Malting

What do Endo and Exo prefixes mean?

A= Endo: From inside. Exo: From outside. (Alpha breaks from the inside, Beta breaks it from the outside)

Introduction to Sensory

List some reasons why sensory analysts vary from one test to the next?

A= Fatigue and adaptation.

What are the 4 "traditional" basic tastes?

A= Sweet, Salty, Sour, Bitter and Umami

List 4 reasons for using sensory evalutaion as a quality control tool.

A= Define beer flavor Profile, Monitor off-tastes, Maintain Product consistency, New Product development.

Describe the correct procedure for tasting a beer sample.

A= Aroma Impresions then Small sips, allow sample to sit on tongue for a moment then swallow.

Barley and Cultivation

List 4 reasons why barley malt is suitable for brewing.

A= Relationship between protein and starch is advantageous, Unique enzynes systems beneficial to brewing, Husk: protects malted grain a filter bed during lautering, Ability to develop flavor combinations(mostly creating in kilning)

List the characteristics of 2-row malting barley that makes is suitable for brewing.

A= More sugars, Higher extract, Lower enzymes, Lower Protein

List 3 Anyltical targets for the AMBA.

A= Cross breeding, Mutations, Genetic Engeneering#

Why is the barley husk important to brewers?

A= It acts a natural filter during lautering.

What is the function of the aleurone layer?

A=  Reacts with gibberelic acids to initiate modification.

The endosperm is a living tissue? True or False

A= False

What does the acrospire become as the barley grows?

A= Becomes the leaf sheath ( the grass)

Hows is germination potential measured?

A= Visual Inspection

Why is thin barley unsuitable for brewers?

A= High protein, high enzymes, low starch content  

What causes pre-germination?

A= Rain or excessive humidity.

What are the effects of plant

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