Q.1
When deciding how much yeast is needed for a batch of beer, the rule of thumb for ales is _______ viable yeast cells for every millimeter of wort per degree Plato, while lagers require _______ viable yeast cells per millimeter per degree Plato.
0.75 million; 1.25 million
1.5 million; 1 million
0.5 billion; 0.75 billion
1 billion; 1.5 billion
Q.2
In ________, Anton van Leeuwenhoek was the first person to observe yeast under a microscope, though misidentifying the living organism as a non-living byproduct of the little-understood fermentation process.
1516
1680
1789
1840
Q.3
The degree of conversion of sugar to alcohol and carbon dioxide is described as…
Fermentation
Flocculation
Attenuation
Vitalization
Q.4
The two main species of brewer's yeasts are ________________ (ale yeast) and ________________ (lager yeast).
Sacchormyces pastorianus; Saccharomyces cerevisiae
Sacchormyces pastorianus; Saccharomyces boulardii
Saccharomyces cerevisiae; Sacchormyces pastorianus
Saccharomyces boulardii; Saccharomyces cerevisiae
Q.5
If petite mutants accumulate to more than ____ percent of the yeast population, the result can be a poor fermentation performance and flavor problems such as phenolic and diacetyl.
1%
5%
10%
18%