Entrance Exam Mock Quiz Welcome to your Entrance Exam Mock Quiz NameConversion of sugars to ethanol and carbon dioxide also called fermentation is an aerobic activity performed by the yeast. False TrueWhich attribute listed below is not a benefit of boiling wort. Sanitizes the wort Aerates the wort Coagualtes proteins Drives off unwanted volitile compounds like DMSWhat pH range is ideal in the mash? 5.2-5.6 4.8-5.2 5.6-6.2 5.0-6.0From the list below, which temperature range would be considered the Protein Rest? 86-128° F (30-50 °C) 122-138°F (50-59°C) 130-150°F (54-66°C) 113-128° F (45-53°C) In American Ales, like American IPA and American Pale Ale, what flavors and aromas can the American hop varieties impart? Grass Citrus Tropical Fruits (mango, Pineapple, etc) Pine All of the listed attributes are acceptable Melon Dank/CattyYour Main purpose as a BJCP Judge is to _________________. Drink some beer and maybe get some free food. Point out to other homebrewers that you are BJCP certified. Provide honest and accuate feedback to another homebrewer through a blind evalution against a set of standards. Point out all the flaws you can find in a beer.From the choices, what is the most correct difference between an American Pale Ale and American Amber Ale? American Pale Ale tends to have a more biscuit and toasty malt profile, while American Amber is more caramel-like American Pale ale has a high hop flavor profile, while American Amber has a low hop flavor profile. American Pale Ale reflects the use of American Hop Varities, while American amber can reflect any region of hops American Pale ale has an ABV range of 4.5-6.2, while American Amber has an ABV range of 5.2-7The acceptable OG range for an Oktoberfest/Marzen beer is 1.050-1.057 True FalseBeta-amylase works best at a temperature between 150-160° F (66-71°C) and has an optimal temperature of 158°F (70°C) False TrueIn the 2008 style guidelines, which category would a beer described as a "Belgian Dubbel aged on oak with raspberries" best fit into? 23 (Specialty Beer) 22C (Wood Aged Beer) 18B (Belgian Dubbel 20A (Fruit Beer) 16E (Belgian Specialty) In which style listed below are low levels of Diacetyl allowed? Weizen/Weissbier English IPA American Amber Cream AleIn regards to water, ________ will enhance the perception of malt and _______ will enhance the perception of bitterness. Magnesium, Phosphate Alkalinity, pH Chlorine, Sodium Chloride, SulfateWhich overall impression matches a California Common? A clean, well-attenuated, flavorul American lawnmower beer A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. A fruity, moderatley malty, somewhat spicy easy-drinking, copper colored ale. Like an American Pale Ale with more body, more caramel richness, and a balance more towards malt than hops.Choose All that Apply: German Pilsner and American Premium Lager share what three characteristics? Use of Pils Malt is typical. IBU range. Pale Gold is an acceptable color. Medium-light body is acceptable.What is the correct IBU range for a Dry Stout? 30-45 40-50 20-35 15-25Assuming you have scored a 70 or higher on the tasting exam, how many total points do you need to achieve the rank of Certified? 5 2 10 8Generally speaking, if your water tastes good and is free from chlorine, heavy metals, and otherwise smells fine; it should be adequate for brewing. True FalseDuring the _____ phase of fermentation, the yeast have already acclimated to their environment and have started using oxygen for reproduction. Deceleration/Late Krausen Acceleration/Low Krausen Lag Stationary Exponential/High KrausenDiacetyl tastes and smells like __________. Butter, artificial butter, butterscotch, and is slick. Medicinal, plastic, medicine chest, or band-aid Corn, cabbage, cooked cabbage, ranced vegetables Green applesYou are judging a beer that you perceive to have a cooked corn aroma. What is the most likely cause? Acetaldehyde Esters Melanoidins Phenols Dimethyl Sulfide (DMS)Mashing is the process of converting sugar to alcohol. False TrueSaccharomyces Cerevisiae is commonly referred to as ______ ______. Lager Yeast Bacteria Strain Wile Yeast Ale YeastWhen comparing a Baltic Porter to a Robust Porter, the Baltic porter typically will be _________. Considerably more dry, use ale yeast, and tend to be stronger in alcohol. More full bodied, fermented with lager yeast at ale temperatures, and be sweeter. More full bodied, uses lager yeast, and be slightly sweeter. Very similar to the robust porter, but just uses lager yeast instead of ale yeast. Choose all that apply. What Ingredients listed below are typically found in a Witbier? Pilsner Malt Coriander Orange Peel Unmalted Wheat Malted Wheat Clove CornYou are judging a beer and when you pop the cap the beer gushes out of the bottle and you do not have enough in the bottle for 2 judges to sample. Which 2 answers could be the correct course of action? Request the second bottle from your steward and open that one in the hope that one is not a gusher. Disqualify the beer. Make things up on the scoresheet. Inform the competition organizer or the head judge of the situation. hrow the bottle against the wall and go on a 10 minute rant of how bad of a homebrewer this person is. Fill out the scoresheet by stating that the beer was severly infected and could not be evaluated.Be sure to click Submit Quiz to see your results!