Q.1
True or False: Water chemistry in lagers is incredibly important for the final product. We recommend using calcium chloride for drier, bitter, more hop-focused beers.
True
False
Q.2
It is recommended that you ferment your lager beer in the lower ______ °F (_____°C).
60s (15°C)
40s (4°C)
70s (21°C)
50s (10°C)
Q.3
A _____________ was traditionally used by German lager brewers out of necessity to get the most extraction out of their under-modified malts.
Single Infusion Mash
Brew in a bag mash
Decoction mash
Multi-step mash
Q.4
In selecting a yeast for lagering, considering _______ is particularly important so that the strains don’t fall out of suspension before fermentation is complete.
Decoction
Flocculation
Attenuation
Lag time
Q.5
Some people refer to the process of _________________ as the diacetyl rest in which you start the fermentation cool for a few days and let it warm up naturally.
Fermentation acceleration
Yeast Attenuation
Accelerated Maturation
Yeast flocculation