Lesson 7 - Processing Aids and Additions SAQ
This lesson allows you to test yourself on the material covered in the Processing Aids and Additions lesson, and determine the level to which you have met the learning outcomes.
Self-Assessment Questions
1. *Answer BOTH parts of this question:
a) Describe how a non-biological haze forms within beer.
b) Name two process aids used to remove haze sensitive proteins.
2. **You want to improve the haze stability of your beer and remove polyphenols either in maturation or post filter. What treatments are available to the brewer?
3. ** Your most recent batch of malt has a low colour, causing the colour of your beer to be out of specification. You have 80hl of beer with a colour of 14.5 EBC that you need to blend to achieve a colour target of 17 EBC. You still hold a tank of beer from the previous malt batch that has a colour of 19 EBC. Calculate the beer blend required to bring the colour into specification.
4. **A brewer wants to launch a Pilsner in green glass. They want the beer to have a dry-hopped character but do not want to incur elevated beer losses by loading hops into the maturation vessel. What options should the brewer consider?
5. **You want to start brewing your best-selling lager at higher gravity to meet increasing customer demand whilst improving production efficiency. You have been asked to compile a business case to invest in cellar operations to meet demand. What plant should you consider installing to achieve final pack specifications from high gravity beer?