Barleypopmaker's Beer Blog

~I know you drank the beer, but did you experience it?

Barleypopmaker's Beer Blog - ~I know you drank the beer, but did you experience it?

Entrance Exam Mock Quiz


Welcome to your Entrance Exam Mock Quiz


Name


Conversion of sugars to ethanol and carbon dioxide also called fermentation is an aerobic activity performed by the yeast.

Which attribute listed below is not a benefit of boiling wort.

What pH range is ideal in the mash?

From the list below, which temperature range would be considered the Protein Rest?

In American Ales, like American IPA and American Pale Ale, what flavors and aromas can the American hop varieties impart?

Your Main purpose as a BJCP Judge is to _________________.

From the choices, what is the most correct difference between an American Pale Ale and American Amber Ale?

The acceptable OG range for an Oktoberfest/Marzen beer is 1.050-1.057

Beta-amylase works best at a temperature between 150-160° F (66-71°C) and has an optimal temperature of 158°F (70°C)

In the 2008 style guidelines, which category would a beer described as a "Belgian Dubbel aged on oak with raspberries" best fit into?

In which style listed below are low levels of Diacetyl allowed?

In regards to water, ________ will enhance the perception of malt and _______ will enhance the perception of bitterness.

Which overall impression matches a California Common?

Choose All that Apply: German Pilsner and American Premium Lager share what three characteristics?





What is the correct IBU range for a Dry Stout?

Assuming you have scored a 70 or higher on the tasting exam, how many total points do you need to achieve the rank of Certified?

Generally speaking, if your water tastes good and is free from chlorine, heavy metals, and otherwise smells fine; it should be adequate for brewing.

During the _____ phase of fermentation, the yeast have already acclimated to their environment and have started using oxygen for reproduction.

Diacetyl tastes and smells like __________.

You are judging a beer that you perceive to have a cooked corn aroma. What is the most likely cause?

Mashing is the process of converting sugar to alcohol.

Saccharomyces Cerevisiae is commonly referred to as ______ ______.

When comparing a Baltic Porter to a Robust Porter, the Baltic porter typically will be _________.

Choose all that apply. What Ingredients listed below are typically found in a Witbier?








You 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?








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