Q.1
Around _____ years ago during the regency of Duke Maximilian I in Bavaria, wheat beer or “weissbier” was only allowed to be brewed by aristocrats.
200
600
400
100
Q.2
German brewers are forced by law to use at least ____ percent wheat malt for the beer to be labeled as wheat beer.
50%
30%
80%
10%
Q.3
The ideal malt ratio for a German/Bavarian wheat beer would be ___% wheat malt, ___% pilsner malt, and ___% dark caramel malt.
50/45/5
70/27/3
45/42/13
30/47/23
Q.4
At the beginning of the mashing process, temperature should be kept low at ____°F (____°C) to increase activity of the maltase enzyme in a decoction system and increase glucose concentration.
110°F (43°C)
95°F (35°C)
55°F (13°C)
86°F (30°C)
Q.5
True or False: The lower the yeast pitching temperature, the more esters will produced.
True
False