Entrance Exam Mock Quiz Welcome to your Entrance Exam Mock Quiz NameChoose All that Apply: German Pilsner and American Premium Lager share what three characteristics? Medium-light body is acceptable. Use of Pils Malt is typical. Pale Gold is an acceptable color. IBU range.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. Inform the competition organizer or the head judge of the situation. Make things up on the scoresheet. Fill out the scoresheet by stating that the beer was severly infected and could not be evaluated. Request the second bottle from your steward and open that one in the hope that one is not a gusher. hrow the bottle against the wall and go on a 10 minute rant of how bad of a homebrewer this person is. Saccharomyces Cerevisiae is commonly referred to as ______ ______. Bacteria Strain Ale Yeast Wile Yeast Lager YeastChoose all that apply. What Ingredients listed below are typically found in a Witbier? Unmalted Wheat Clove Pilsner Malt Orange Peel Corn Malted Wheat CorianderIn regards to water, ________ will enhance the perception of malt and _______ will enhance the perception of bitterness. Chlorine, Sodium Chloride, Sulfate Magnesium, Phosphate Alkalinity, pHThe acceptable OG range for an Oktoberfest/Marzen beer is 1.050-1.057 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) 16E (Belgian Specialty) 20A (Fruit Beer) 18B (Belgian DubbelIn which style listed below are low levels of Diacetyl allowed? Weizen/Weissbier Cream Ale English IPA American AmberMashing is the process of converting sugar to alcohol. False TrueYou are judging a beer that you perceive to have a cooked corn aroma. What is the most likely cause? Acetaldehyde Phenols Dimethyl Sulfide (DMS) Esters MelanoidinsConversion of sugars to ethanol and carbon dioxide also called fermentation is an aerobic activity performed by the yeast. False TrueIn American Ales, like American IPA and American Pale Ale, what flavors and aromas can the American hop varieties impart? Melon Pine Citrus Dank/Catty Tropical Fruits (mango, Pineapple, etc) Grass All of the listed attributes are acceptableWhen comparing a Baltic Porter to a Robust Porter, the Baltic porter typically will be _________. 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. More full bodied, uses lager yeast, and be slightly sweeter.From the list below, which temperature range would be considered the Protein Rest? 130-150°F (54-66°C) 122-138°F (50-59°C) 113-128° F (45-53°C) 86-128° F (30-50 °C) During the _____ phase of fermentation, the yeast have already acclimated to their environment and have started using oxygen for reproduction. Deceleration/Late Krausen Stationary Acceleration/Low Krausen Lag Exponential/High KrausenAssuming 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 attribute listed below is not a benefit of boiling wort. Drives off unwanted volitile compounds like DMS Coagualtes proteins Sanitizes the wort Aerates the wortFrom 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 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. What is the correct IBU range for a Dry Stout? 20-35 30-45 40-50 15-25Beta-amylase works best at a temperature between 150-160° F (66-71°C) and has an optimal temperature of 158°F (70°C) True FalseYour Main purpose as a BJCP Judge is to _________________. Point out to other homebrewers that you are BJCP certified. Point out all the flaws you can find in a beer. Provide honest and accuate feedback to another homebrewer through a blind evalution against a set of standards. Drink some beer and maybe get some free food.Diacetyl tastes and smells like __________. Corn, cabbage, cooked cabbage, ranced vegetables Green apples Medicinal, plastic, medicine chest, or band-aid Butter, artificial butter, butterscotch, and is slick.Which overall impression matches a California Common? A clean, well-attenuated, flavorul American lawnmower beer 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. A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. Generally speaking, if your water tastes good and is free from chlorine, heavy metals, and otherwise smells fine; it should be adequate for brewing. False TrueWhat pH range is ideal in the mash? 4.8-5.2 5.0-6.0 5.6-6.2 5.2-5.6Be sure to click Submit Quiz to see your results!