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1. The pH value of the Mash is an essential parameter for enzymic reaction. The PH value should be:

 

2.6 – 3.6

 

4.1 – 4.15

 

5.4 – 5.6

 

7.4 – 7.6

 

2. The part of the Malt which is replaced by unmalted cereal is called:

 

Yeast Metabolism

 

Germinative Capacity

 

Adjuncts

 

Malt Conditioning

 

3. One Hectoliter is equal to:

 

1000 L

 

10 L

 

100 L

 

10000 L

 

4. Sugars are fermented in accordance with:

 

Maltose Degradation

 

Gay – Lussac Equation

 

Dialysis

 

RO
 

5. During scarification starch is converted to:

 

Sugar

 

Sugar + CO2 + Energy

 

Sugar + Energy

 

None Of The Above

 

6. During fermentation sugar is converted to:

 

Alcohol + CO2

 

Alcohol + Energy

 

Alcohol + CO2 + Energy

 

CO2 + Aldehyde + Energy

 

7. The yeast is the living organism which can:

 

Live With Oxygen Only

 

Live Without Oxygen Only

 

Change From Respiration To Fermentation

 

Live With Nitrogen Only

 

8. The most important trace element in wort is:

 

Iron

 

Zinc

 

Copper

 

Magnesium
 

9. The best beer to drink is:

 

One Week Old

 

One Month Old

 

One Year Old

 

More Than One Year

 

10. Beer production takes:

 

3 Days

 

21 Days At Least

 

6 Month

 

22 – 25 Hours

 

11. The best temperature of beer to drink is:

 

-2°C

 

(5-6) °C

 

21°C

 

30°C And Above

 

12. The first beer in Jordan is:

 

Heninnger Beer

 

Amstel Beer

 

Philadelphia Beer

 

Heineken Beer

 

13. The percentage of alcohol in beer is:

 

Less Than 1%

 

4%

 

12%

 

22.50%

 

14. The most widespread type of beer on earth is:

 

Stout

 

Ale

 

Lager

 

Export

 

15. The essential raw materials for the production of beer are:

 

Barley

 

Rice

 

Sugar

 

wheat
 

16. In the early stage of brewing barely is converted to:

 

Maize

 

Malt

 

Adjuncts

 

Flour
 

17. During can pasteurization the temperature must not be raised above:

 

95 °C

 

62 °C

 

43 °C

 

80 °C

 

18. The ratio of the malt to the brewing liquor used before sparging is:

 

01:03

 

04:09

 

01:01

 

02:18

 

19. The coagulation of polyphenols in beer is with:

 

Sugar

 

Starch

 

Proteins

 

Fats

 

20. The beer is filled in bottles or cans from:

 

Bright Beer Tank

 

Fermenting Tank

 

Lager Tank

 

Filtration Tank

 
 
 

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