Q.1
It is often recommended to conduct an extended boil when using _______________ in order to reduce the possibility of instilling dimethyl sulfide (DMS), which comes across as a creamed corn flavor in a finished beer.
Pilsner malt
Rye malt
Maris Otter malt
Wheat malt
Q.2
Malts ________________________ can help enhance body and head retention of beer.
low in proteins and dextrins
high in proteins and dextrins
high in proteins and low in dextrins
low in proteins and high in dextrins
Q.3
Debittered malts are made by using grains that have __________________, which helps reduce the levels of astringent tannins that can cause unwanted flavors.
not been roasted
been harvested earlier
not been germinated
had the husks removed
Q.4
This malt is commonly used as animal feed around the world, but has been used as a base malt for much of America’s brewing history.
2-row malt
6-row malt
Maris Otter malt
Munich malt
Q.5
Which of the following is not a scale used to quantify the color of (or contributed by) malt?
Lovibond (*L)
Standard Reference Method (SRM)
Plato (*P)
European Brewery Convention (EBC)