3/7/2019 – Beer Brewing


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Before we start, want to help to a good cause today? Send some money to the Pancreatic Cancer Action Network. In times like these, I’m sure they’d greatly appreciate a donation.

Back to today’s questions and answers. Still taking care of last season’s recap questions, so let’s go to the tape.

LearnedLeague precedent (LL79, MD19) – In beer brewing, what is the term for the sweet, amber liquid—a combination of malt extracted from barley during the mashing process and water—to which hops are added while boiling, and that the yeast will later ferment to produce alcohol?

I put “mix” for this, as “mash” was already in the question, but didn’t get it right. Turns out, this is what “wort” is, but who knows for sure. I’m not very literate on beer, from name brands to the process, and today was no exception.

So, for today, let’s go digging into the beer maker’s dictionary and see what there is to know. Good luck!

The four basic ingredients of beer are malt, hops, yeast, and water. What professorial name is given to unmalted grains or sugars that are added to a beer to create different flavors or colors in the beer? Examples would include corn, rice, rye, oats, barley, or wheat.

Question 1

2. In the US, how many gallons are in a keg? A keg is half a barrel.

3. What British brewer, born in 1833, is the namesake of a namesake “Degrees” scale that measures the color of alcohol? On this scale, a 2 is equal to a pale lager or a Pilsener, and a 40+ is equal to an imperial stout. This scale has been largely replaced with the Standard Reference Method (SRM).

Question 3

4. What are the two main types of hops used in beer making? The alphabetically first of these two is added to the wort later to prevent the evaporation of essential oils and imparting the “hop taste”, while the alphabetically second of these two have higher concentrations of alpha acids, are generally boiled longer, and provide its namesake taste.

Question 4

5. Popular before the rise of hops, what herb mixture was used for flavoring beer? The name of the mixture is used for an area near Netherlands, Belgium, and Germany, and there was a rise of this type of beer’s popularity during the 90s. While researching, I found at least one brewery that has a beer called “I Am” this beer name.

Question 5

6. What is the traditional material for the boiling vessel in the brewing process?

7. What name refers to the concentration of sugar in wort? This value is found in the names of several measures, include “Final”, “Original”, or “Specific”.

8. What late-in-the-alphabet refers to both the branch of chemistry that deals with the fermentation process, as well as the magazine that has been published by the American Homebrewers Association since 1978?


1. Adjuncts
2. 15.5 gallons
3. Joseph Williams Lovibond (the scale is Degrees Lovibond)
4. Aroma and bittering
5. Gruit
6. Copper
7. Gravity
8. Zymurgy

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