Q.1
“Light-struck” beer is marked by a _________ off-flavor, which occurs when isohumulone bittering compounds in hops come into contact and react with specific wavelengths of light.
Cidery
Skunky
Buttery
Metallic
Q.2
The first known hopped beers appeared in the year 1000 in northern _____________.
Germany
Poland
Austria
Belgium
Q.3
Generally speaking, it takes ____________ times more wet hops than dried hops when brewing a fresh hop beer.
3-4
5-6
7-8
9-10
Q.4
_________ glands contain soft resins, which include the alpha and beta acids that contribute to the hop bitterness of beer.
Lupulin
Strobile
Bracteole
Strig
Q.5
True or False: As the gravity of the boiled wort increases, the level of hop utilization decreases.
True
False