Entrance Exam Mock Quiz Welcome to your Entrance Exam Mock Quiz NameFrom 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) 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? Fill out the scoresheet by stating that the beer was severly infected and could not be evaluated. Make things up on the scoresheet. Request the second bottle from your steward and open that one in the hope that one is not a gusher. Disqualify the beer. hrow the bottle against the wall and go on a 10 minute rant of how bad of a homebrewer this person is. Inform the competition organizer or the head judge of the situation. Your Main purpose as a BJCP Judge is to _________________. Drink some beer and maybe get some free food. Provide honest and accuate feedback to another homebrewer through a blind evalution against a set of standards. Point out to other homebrewers that you are BJCP certified. Point out all the flaws you can find in a beer.Which attribute listed below is not a benefit of boiling wort. Drives off unwanted volitile compounds like DMS Aerates the wort Coagualtes proteins Sanitizes the wortWhat pH range is ideal in the mash? 4.8-5.2 5.2-5.6 5.6-6.2 5.0-6.0In which style listed below are low levels of Diacetyl allowed? Cream Ale Weizen/Weissbier American Amber English IPADiacetyl tastes and smells like __________. Butter, artificial butter, butterscotch, and is slick. Medicinal, plastic, medicine chest, or band-aid Green apples Corn, cabbage, cooked cabbage, ranced vegetablesMashing is the process of converting sugar to alcohol. False TrueFrom the choices, what is the most correct difference between an American Pale Ale and American Amber Ale? 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 5.2-7 American Pale Ale tends to have a more biscuit and toasty malt profile, while American Amber is more caramel-likeIn American Ales, like American IPA and American Pale Ale, what flavors and aromas can the American hop varieties impart? All of the listed attributes are acceptable Dank/Catty Melon Citrus Pine Grass Tropical Fruits (mango, Pineapple, etc)The acceptable OG range for an Oktoberfest/Marzen beer is 1.050-1.057 True FalseConversion of sugars to ethanol and carbon dioxide also called fermentation is an aerobic activity performed by the yeast. 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) True FalseAssuming you have scored a 70 or higher on the tasting exam, how many total points do you need to achieve the rank of Certified? 8 10 5 2Which overall impression matches a California Common? Like an American Pale Ale with more body, more caramel richness, and a balance more towards malt than hops. A fruity, moderatley malty, somewhat spicy easy-drinking, copper colored ale. 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. When comparing a Baltic Porter to a Robust Porter, the Baltic porter typically will be _________. 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. 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.During 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 Stationary Exponential/High Krausen LagChoose all that apply. What Ingredients listed below are typically found in a Witbier? Malted Wheat Pilsner Malt Coriander Corn Unmalted Wheat Orange Peel CloveGenerally speaking, if your water tastes good and is free from chlorine, heavy metals, and otherwise smells fine; it should be adequate for brewing. True FalseChoose All that Apply: German Pilsner and American Premium Lager share what three characteristics? Medium-light body is acceptable. IBU range. Use of Pils Malt is typical. Pale Gold is an acceptable color.In regards to water, ________ will enhance the perception of malt and _______ will enhance the perception of bitterness. Alkalinity, pH Magnesium, Phosphate Chloride, Sulfate Chlorine, SodiumWhat is the correct IBU range for a Dry Stout? 20-35 15-25 40-50 30-45In the 2008 style guidelines, which category would a beer described as a "Belgian Dubbel aged on oak with raspberries" best fit into? 20A (Fruit Beer) 23 (Specialty Beer) 18B (Belgian Dubbel 22C (Wood Aged Beer) 16E (Belgian Specialty) Saccharomyces Cerevisiae is commonly referred to as ______ ______. Ale Yeast Wile Yeast Lager Yeast Bacteria StrainYou are judging a beer that you perceive to have a cooked corn aroma. What is the most likely cause? Esters Acetaldehyde Melanoidins Dimethyl Sulfide (DMS) PhenolsBe sure to click Submit Quiz to see your results!