1. You open a can of beer and it smells skunky, what do you think happened?

1. The beer has been exposed to sunlight during storage.
2. The wort was exposed to bacteria during processing.
   
   
3. The yeast was pitched at the incorrect time.
   
   
   
4. The wrong yeast was used for the type of beer chosen.

1. Correct
   
   
2. Bacterias can cause their own smells ranging from stinky feet, to rotten eggs, but they do not smell skunky.
3. If the yeast is not pitched at the correct time or temperature, it will not ferment the beer, but the beer smells like bread or has a yeasty smell, not skunky.
4. Yeast types change the flavors of beer, but they do not make them smell skunky. They can add a floral, fruity or spicy scent.

1. After you clean your carboy and soak with sanitizer, you should rinse it with warm water.

True

False

Never rinse with after sanitizing as this will contaminate your carboy. Instead drain out the sanitizer and cover the top immediately with plastic wrap to prevent bacteria from entering.

Correct

1. Iodine Sanitizer is also used by the dairy industry

True

False

Correct

The dairy industry also uses iodine sanitizer because it is considered safe to be used without rinsing.

1. India Pale Ale was originally developed for the English during their stay in India. Why where hops important to this brew?

1. The English prefer a bitter brew to go with their food.
   
   
   
2. The hops make you sleepy and are good to partake before an afternoon nap.
   
   
3. Hops allow for longer shelf life or shipping time.
   
   
   
4. The bitter taste keeps the partaker from imbibing in too many beers.

1. Although the bitter flavor provided by the hops is a nice contrast to the often bland English food, this is not the reason.
2. Hops do make you sleepy, but they were added to extend the life of the beer.
   
3. Beer could not be brewed in India, so it was brewed in England with extra hops to last the long journey to India. The troops had to have their beer.
   
4. Some people prefer their beer very bitter, hops can add this flavoring, but they were initially used in IPAs to extend shelf life.

1. Actively analyzing a craft brew to gain more appreciation of the flavor, the consumer should:

1. Sip several types at once and compare flavors.
2. Take a small sip and feel how the beer reacts in their mouth.
3. Drink a full 12 ounce glass before deciding on flavors.
   
   
   
4. Realize that everyone has different tastes.

1. You will confuse your pallate if you try too many beers at one time.
2. Correct
   
   
3. If you drink the beer too fast you will saturate your palate and lose your ability to distinguish the subtle nuances (and become intoxicated)
4. Although this is true, we can all learn to appreciate the subtle difference in craft beers.

1. Yeast is added when the wort is at what temperature?

1. Add to the wort as soon as it goes in the carboy.
2. Add to the wort as soon as it cools to 100 degrees
3. Add to the wort as soon as it cools to 70 degrees
4. Add to the wort as soon as it cools to 50 degrees

1. If the wort is too hot it kills the yeast.
   
   
2. If the wort is too hot it kills the yeast.
   
   
3. Correct
4. If the temperature is too cool, the yeast will not activate.

1. Adjuncts are added to beer to change the flavor.

True

False

Correct

Although you can create many variances in the flavor with just the four basic ingredients, water, hops, malt and yeast; by adding additional ingredients you can create a new depth to the flavor. Chocolate nibs, chilis, and spices are sometimes added.

1. When tasting beer it is best to drink the most flavorful samples first.

True

False

If you drink the most flavorful beers first, your palate will be compromised. Start with the lighter flovered beers and work to the strong flavors.

Correct

1. The flavor of the beer is cheesy or smells like sweat socks. This means:

1. The wort was boiled too long.
   
   
2. Too many hops were used in dry hopping.
   
   
3. The flavor formed in old hops.
4. The malt was burnt.

1. When the wort is boiled too long, the flavor can become bready.
2. Extra hops make for a more bitter flavor.
3. Correct
4. Burnt, roasted malts will give beer a burnt, bitter or coffee flavor. But never cheesy or like sweaty socks.

1. To keep the light, crisp taste, this beer it is meant to be served cold. Which one is it?

1. Lager
2. IPA
   
   
   
3. Red Ale
   
   
   
4. Bock

1. Correct
2. The IPA or India Pale Ale does have a light color, but it has a strong bitter taste.
3. The Red Ale is characteristized by a toasted malt and slightly fruity flavoring.
4. The boch beer is generally considered to have a thick, sweet, malty taste. The flavor is strong. The color is dark.

1. Which beer is best served at room or cellar temperature?

1. Lager
2. Red Ale
   
   
3. IPA
   
   
4. Bock

1. The lager is best serve cold.
2. Correct. The Red Ale is best served at cellar temperature (55 to 65 degrees).
3. The IPA is best chilled to keep its sharp bite.
4. The Bock beer is best served chilled. 

1. Which type of beer is know for its bitter flavoring?

1. Lager
   
   
   
2. Red Ale
   
   
   
3. IPA
4. Bock

1. The lager has a light crisp flavor. It can be served with a variety of food without competing with the flavor.
2. The Red Ale has a denser, more smooth flavor. Goes well with food with less competitive flavoring. Fish, or chicken.
3. Correct.
4. The bock beer has a strong flavor and dense feel on the tongue.