Lesson 5 - Adjunct Composition and Application SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 (Adjunct Composition and Application) and determine the level to which you have attained the expected outcomes.
Self-Assessment Questions
1. *Indicate whether the following statements are true or false. If false, provide a reason why you think this.
a. An adjunct is a supplementary source of fermentable carbohydrate derived only from barley.
b. Adjuncts can be divided at a high level into solid and liquid adjuncts.
c. Adjuncts that did not undergo the malting process cannot be used for brewing.
2. * Why do you think it is important to inform all brewhouse employees about the dangers originating from dust?
3. **Discuss the role of adjuncts in the brewing process.
4. **You get a phone call from a brewhouse operator saying that there is something wrong with the cereal cooker; the cereal looks like very thick porridge. The previous brew, using the same raw materials, had no issues. When you investigate and look at the brewing documentation, you notice that an ingredient/s was/were left out. What is missing?
5. **A new employee in your brewhouse indicates that although they understand how to use liquid adjuncts to increase throughput, they do not understand the difference between the various syrups. How would you explain it to them?