Lesson 5 - Wort and Beer Analysis SAQ
This lesson enables you to test yourself on the material covered in the Beer and Wort Analysis lesson, and determine the level to which you have met the learning outcomes.
Self-Assessment Questions
1. *The MEBAK method for calculating the calorific content of beer uses the amount of protein, carbohydrate, and alcohol in beer.
a) Other than Kjeldahl for protein and distillation for alcohol, what analyses could you use to measure each of these components?*
b) What is the calorific content (kJ) of a beer with 0.48 g/L TN, 3.7 g/100 mL carbohydrate, and 4.2 g/100 mL alcohol?
2. *What type of column do we use in each of the following types of chromatography?
a) Gas chromatography for ABV analysis
b) Ion chromatography
c) Gas liquid chromatography
d) HPLC for wort sugars
Explain why there is a diversity of materials.
3. **The table below contains a sample of results from analysis of bitterness carried out on a brand of beer. Showing your workings, calculate the standard deviation for the sample data s and z-score for result number 6 from the data below.
|
Result |
IBU |
|
1 |
23 |
|
2 |
18 |
|
3 |
20 |
|
4 |
21 |
|
5 |
20 |
|
6 |
19 |
|
Sample mean |
20.17 |
|
Total |
121 |
4. **Select your SG measurement method of choice for the following list of situations, giving reasons for your choice.
a) Microbrewery that can afford only one method
b) Satellite lab in packaging department of a large brewery
c) National standards laboratory
d) Main brewery lab in large regional brewery
5. **Your company is considering the prospect of acquiring another brewery and you are being asked to audit their lab for proficiency. Outline the key questions you will ask and the evidence you will need to see.