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    BEER 101 Course Follow-Along Worksheet

    Uploaded by

    gvramon
    The document is a worksheet for a CraftBeer.com beer 101 course. It contains 31 multiple choice and fill-in-the-blank questions about the brewing process, beer styles, serving temperatures, and pairing beer with food. The questions cover topics like the ingredients in beer, prohibition dates, craft brewing definitions, steps in the brewing process, common packaging methods, beer color scales, and strategies for choosing beers to complement different foods.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    BEER 101 Course Follow-Along Worksheet

    Uploaded by

    gvramon
    321 views2 pages
    The document is a worksheet for a CraftBeer.com beer 101 course. It contains 31 multiple choice and fill-in-the-blank questions about the brewing process, beer styles, serving temperatures, and pairing beer with food. The questions cover topics like the ingredients in beer, prohibition dates, craft brewing definitions, steps in the brewing process, common packaging methods, beer color scales, and strategies for choosing beers to complement different foods.

    Original Description:

    Course on Brew Beer

    Original Title

    CraftBeer.com+BEER+101+Course+Follow-Along+Worksheet

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    The document is a worksheet for a CraftBeer.com beer 101 course. It contains 31 multiple choice and fill-in-the-blank questions about the brewing process, beer styles, serving temperatures, and pairing beer with food. The questions cover topics like the ingredients in beer, prohibition dates, craft brewing definitions, steps in the brewing process, common packaging methods, beer color scales, and strategies for choosing beers to complement different foods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    321 views2 pages

    BEER 101 Course Follow-Along Worksheet

    Uploaded by

    gvramon
    The document is a worksheet for a CraftBeer.com beer 101 course. It contains 31 multiple choice and fill-in-the-blank questions about the brewing process, beer styles, serving temperatures, and pairing beer with food. The questions cover topics like the ingredients in beer, prohibition dates, craft brewing definitions, steps in the brewing process, common packaging methods, beer color scales, and strategies for choosing beers to complement different foods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    CraftBeer.

    com Beer 101 Course


    Follow-Along Worksheet
    1. Beer is typically made from water, malted barley, hops and __________.
    2. Session beers usually are less than __________ % ABV.
    3. Besides barley, other grains commonly used in beer are:
    a. ________________________________
    b. ________________________________
    c. ________________________________
    4. Prohibition was between the years __________ and __________.
    5. In 2014, craft brewers volume of the U.S. beer market reached ________% volume.
    6. Craft beer is not defined, but the Brewers Association defines a craft brewer as:
    a. ________________________________
    b. ________________________________
    c. ________________________________
    7. Malted barley or other grains will contribute to flavor, aroma, ______________________ and

    ___________________ of the beer.
    8. Hops are the pungent _________________ of the hop vine that adds aroma, flavor and

    ______________________________.
    9. Yeast feasts on __________ from the malted barley during the fermentation process.
    10. The mineral content of water can have an effect on a finished beers ____________________ and
    ________________________.
    11. Malting turns raw __________ into malt by germinating the grains, then kiln-drying them to produce
    starches that will be converted to __________ during brewing.
    12. During the mashing process, a sugar-rich liquid called __________ is run off into the brew kettle.
    13. Boiling extracts the hop alpha acids that make the beer bitter and contribute to its _______________
    and _______________.
    14. During fermentation, yeast eats the sugars and starts making __________ and __________ gas.
    15. The step in the brewing process called __________ is when the fermented beer is cooled to reduce yeast
    activity and undergoes aging.
    16. The finished beer may be packaged in:

    a. ________________________________ c. ________________________________

    b. ________________________________ d._______________________________

    CraftBeer.com Beer 101 Course Follow-Along Worksheet Continued


    17. SRM refers to a beers __________.
    18. IBU stands for ______________________________.
    19. ABV stands for ______________________________.
    20. Gravity refers to the amount of residual _______________ in the beer.
    21. Lagers are best enjoyed at __________ F
    22. Ales are best enjoyed at __________ F
    23. When looking at the appearance of a beer, some things to note are:

    a. ________________________________

    b. ________________________________

    c. ________________________________

    24. The proper glass will be beer clean, rinsed and have enough _____________________ to allow for the
    aroma to collect.
    25. To get the most out of your beer drinking experience, you should take note of:

    a. ________________________________

    b. ________________________________

    c. ________________________________

    d. ________________________________

    e. ________________________________

    26. The rule of thumb when choosing beer glassware is: the stronger the beer, the ___________________
    the glass.
    27. The rule of thumb for the temperature that a beer should be served is: The more __________ within the
    beer, the __________ it should be served.
    28. When pairing beer with food, two common strategies are to __________ or __________ with the food.
    29. Malt is great for soothing spice and will harmonize with many flavors like grilled, _______________ and
    __________________foods.
    30. Hops add a nice complement to foods with __________________ and _________________ notes. Hops will
    also cut through __________________ in rich foods and bring out the spicy characters in spicy foods.
    31. Things to consider when ordering a beer at a restaurant are:

    a. ________________________________

    b. ________________________________

    c. ________________________________

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