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