Lesson 8 - Beer Properties End of Unit SAQ
This lesson enables you to test yourself on the material covered in the lesson on Beer Properties and to determine the level to which you have met the learning outcomes.
Self-Assessment Questions
1. *** Critically discuss the influence of metals and oxygen in beer production on the following aspects of beer:
a. Beer foam
b. Beer haze
c. Beer flavour
d. Beer gushing
2. ** Your brewery has been asked by group head office to move to 50% high gravity brewing (wort gravity 50% higher than sales
gravity).
a. What effects could this have on beer foam?
b. How can you counter these effects?
3. ** Explain how you would approach developing an accelerated method to predict normal (ambient) beer haze stability for
your brewery packaged beer.
What pitfalls could you foresee in accelerated shelf-life prediction?
4. ** Discuss the role of gases produced and used in brewing on both beer foam and flavour.
5. *** “Beer leaving the brewery gate seldom, if ever, has an aged taste”.
Considering this statement:
a. Discuss the possibilities to extend beer flavour stability in the value chain from malt receipt to the point
of consumption.
b. Debate which interventions would give the biggest impact.