Entrance Exam Mock Quiz Welcome to your Entrance Exam Mock Quiz NameIn which style listed below are low levels of Diacetyl allowed? Cream Ale Weizen/Weissbier American Amber English IPAIn American Ales, like American IPA and American Pale Ale, what flavors and aromas can the American hop varieties impart? Grass Dank/Catty All of the listed attributes are acceptable Tropical Fruits (mango, Pineapple, etc) Citrus Melon PineWhat pH range is ideal in the mash? 5.2-5.6 5.0-6.0 5.6-6.2 4.8-5.2Your Main purpose as a BJCP Judge is to _________________. Point out to other homebrewers that you are BJCP certified. Drink some beer and maybe get some free food. 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. 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) 22C (Wood Aged Beer) 20A (Fruit Beer) 18B (Belgian Dubbel 23 (Specialty Beer)Diacetyl tastes and smells like __________. Medicinal, plastic, medicine chest, or band-aid Corn, cabbage, cooked cabbage, ranced vegetables Green apples Butter, artificial butter, butterscotch, and is slick.The acceptable OG range for an Oktoberfest/Marzen beer is 1.050-1.057 False TrueWhen 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. Considerably more dry, use ale yeast, and tend to be stronger in alcohol. 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. 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 TrueDuring 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 Lag StationaryWhich attribute listed below is not a benefit of boiling wort. Aerates the wort Sanitizes the wort Drives off unwanted volitile compounds like DMS Coagualtes proteinsWhich 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 clean, well-attenuated, flavorul American lawnmower beer A fruity, moderatley malty, somewhat spicy easy-drinking, copper colored ale. A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. 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.Beta-amylase works best at a temperature between 150-160° F (66-71°C) and has an optimal temperature of 158°F (70°C) True FalseWhat is the correct IBU range for a Dry Stout? 15-25 40-50 20-35 30-45You are judging a beer that you perceive to have a cooked corn aroma. What is the most likely cause? Esters Melanoidins Dimethyl Sulfide (DMS) Acetaldehyde PhenolsAssuming 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 8 10From 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 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. Choose all that apply. What Ingredients listed below are typically found in a Witbier? Corn Orange Peel Coriander Pilsner Malt Unmalted Wheat Malted Wheat CloveIn regards to water, ________ will enhance the perception of malt and _______ will enhance the perception of bitterness. Alkalinity, pH Magnesium, Phosphate Chloride, Sulfate Chlorine, SodiumSaccharomyces Cerevisiae is commonly referred to as ______ ______. Ale Yeast Wile Yeast Lager Yeast Bacteria StrainYou 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. Inform the competition organizer or the head judge of the situation. Fill out the scoresheet by stating that the beer was severly infected and could not be evaluated. hrow the bottle against the wall and go on a 10 minute rant of how bad of a homebrewer this person is. Disqualify the beer. Make things up on the scoresheet. From the list below, which temperature range would be considered the Protein Rest? 86-128° F (30-50 °C) 130-150°F (54-66°C) 113-128° F (45-53°C) 122-138°F (50-59°C) Mashing is the process of converting sugar to alcohol. False TrueConversion of sugars to ethanol and carbon dioxide also called fermentation is an aerobic activity performed by the yeast. False TrueBe sure to click Submit Quiz to see your results!