Winter Quiz Answers

Here are the answers to the Brewmaster's winter quiz

1. a) a wedding. Princess Therese was married to Crown Prince Ludwig in 1810. To this day the Oktoberfest grounds are called the Theresienwiese or simply die Wies’n.

2. It is generally believed that wine came first, as grapes require fewer processing steps than malting cereal grains. The earliest documentation of beer is from around 4000 BC in northern Africa.

3. a) Burnt. Roast barley is highly kilned and looks a bit like small coffee beans. Other roast barley flavors include coffee, bitter chocolate, and dusty charcoal.

4. d) Kent Goldings. These hops are grown in Kent, England. Hallertauer hops originated in Germany, but are grown successfully in both New Zealand and the Pacific Northwest of the US.

5. False. Most American lagers use corn and/or rice sugars for a portion of the grain bill.

6. c) nutmeg. Another very potent spice is cloves. More than about ¼ teaspoon of either will overwhelm the other flavors in your beer. Long aging (many months) will allow an overly spiced beer to reach a balanced flavor.

7. b) India Pale Ale. This beer has an increased strength and tons of Cascade hops.

8. d) All of these. The sprouting begins to transform the hard seed into starches and releases available enzymes, the kilning stops this process at the right point (at which point the barley is called “malt”), the cooking (called “mashing”) converts the starches in the malt into sugars that the yeast can in turn turn into alcohol and CO2 gas.

9. Scotland. Traditional Scottish beers are malty sweet, amber to brown in color, with low amounts of bittering hops. The Wee Heavy is the strongest of these, perhaps 7-10% abv.

10. A traditional ale from medieval times which used a secret mixture of herbs and spices in place of hops. Heather, sweet gale, elderberry, wormwood were typical. Some of these herbs may have had psychoactive properties, particularly Artemesia (wormwood).

11. The Pittsburgh Brewing Company released it in 1962.

12. c) England. As early at the 18th century, this strong and rich stout was brewed by the English for export to the Russian aristocracy and bourgeois classes. Imperial stouts were later brewed in Russia and, most recently, the US.

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