What was the estimated brewing capital in England in the early 19th century?
- £5 million
- £10 million
- £15 million
- £20 million
Correct Answer: £15 million
Correct Answer Explanation: The book mentions that the brewing capital in England was estimated to be more than fifteen million sterling in the early 19th century. This highlights the significant economic impact of the brewing industry at that time.
What is the best way to control weevils in malt according to Joseph Coppinger?
- Freeze the malt for several days.
- Place the malt in a sealed container with a small amount of carbon dioxide.
- Place lobsters in the malt heap.
- Spray the malt with a strong pesticide.
Correct Answer: Place lobsters in the malt heap.
Correct Answer Explanation: Coppinger suggests using lobsters to deter weevils as the smell of lobsters will drive the weevils away. This is a fascinating and perhaps unusual approach to pest control, showcasing the practical and sometimes quirky remedies of the era.
What was the average quantity of water needed to steep sixty bushels of American spring barley?
- 10 gallons
- 30 gallons
- 54 gallons
- 80 gallons
Correct Answer: 54 gallons
Correct Answer Explanation: The book mentions that the average quantity of water needed to steep sixty bushels of American spring barley is 54 gallons. This detail illustrates the practical knowledge and careful calculations involved in the malting process, ensuring optimal conditions for germination.
What is the most approved covering for malt kilns in England?
- A covering made from sheep wool
- A covering made from hair cloth
- A covering made from brick bats
- A covering made from coarse gravel
Correct Answer: A covering made from hair cloth
Correct Answer Explanation: The book mentions that the most approved covering for malt kilns in England was hair cloth. This choice reflects the material preferences and building practices of the era, and highlights the importance of selecting materials that allow for proper ventilation and heat control.
How much spirit is lost during fermentation from 80 quarters of malt?
- 10 gallons
- 20 gallons
- 41 gallons
- 80 gallons
Correct Answer: 41 gallons
Correct Answer Explanation: The book estimates that approximately 41 gallons of spirit are lost during fermentation from 80 quarters of malt. This loss of alcohol is a natural part of the fermentation process and highlights the importance of controlling fermentation parameters to minimize losses.
How is Claret wine fortified for export?
- With brandy
- With sugar
- With Alicant wine
- With water
Correct Answer: With Alicant wine
Correct Answer Explanation: The book mentions that Claret wine is fortified with Alicant wine (or Benicarlo wine for inferior growths) and stum to strengthen it for export. This practice was common at the time to enhance the wine’s longevity and make it suitable for long journeys.
What is the estimated amount of carbon lost during fermentation from 80 quarters of malt?
- 168 pounds
- 336 pounds
- 672 pounds
- 1344 pounds
Correct Answer: 1680 pounds
Correct Answer Explanation: The book estimates that 1680 pounds of carbon are lost during fermentation from 80 quarters of malt. This loss of carbon, which is a byproduct of the conversion of sugar to alcohol, is a crucial factor in understanding the efficiency of the fermentation process.
What is the ideal size of a malt house annexed to a brewery?
- 20 feet long by 10 feet wide
- 30 feet long by 15 feet wide
- 40 feet long by 20 feet wide
- 60 feet long by 25 feet wide
Correct Answer: 60 feet long by 25 feet wide
Correct Answer Explanation: Coppinger suggests that a malt house should be at least 60 feet long by 25 feet wide. This recommendation reflects the scale of brewing operations in the early 19th century and the need for adequate space to handle the malting process.
What is the estimated net profit per acre of hops?
- $20
- $40
- $60
- $80
Correct Answer: $80
Correct Answer Explanation: The book states that a farmer could reasonably expect to clear $100 per acre from hop cultivation, but factoring in expenses, the estimated net profit per acre is around $80. This highlights the profitability of hop cultivation and its importance as a component of the brewing industry.
What is Essentia Bina used for in brewing?
- To clarify the beer
- To add a distinctive aroma
- To color the beer
- To increase the alcohol content
Correct Answer: To color the beer
Correct Answer Explanation: Essentia Bina is a brown sugar coloring used in porter, providing a dark, rich hue to the beer. This practice was common in the 19th century as brewers experimented with different methods to achieve desired color and flavor profiles.
What is the estimated amount of spirit lost per 80 quarters of malt due to mismanagement of fermentation?
- 1 barrel
- 5 barrels
- 11 barrels
- 20 barrels
Correct Answer: 11 barrels
Correct Answer Explanation: The book estimates that 11 barrels of spirit are lost per 80 quarters of malt due to mismanagement of fermentation. This underscores the importance of careful temperature control and other practices to ensure optimal fermentation and minimize losses.
What is the estimated amount of dry alcohol produced from 100 pounds of raw sugar?
- 10 pounds
- 25 pounds
- 57 pounds
- 100 pounds
Correct Answer: 57 pounds
Correct Answer Explanation: The book mentions that the estimated amount of dry alcohol produced from 100 pounds of raw sugar is 57 pounds. This information is important for brewers to understand the potential yield of alcohol from different sources of fermentable sugars.
What is the estimated amount of lees and yest produced per barrel of wort?
- 1 pound
- 3 pounds
- 5 pounds 8 ounces
- 10 pounds
Correct Answer: 5 pounds 8 ounces
Correct Answer Explanation: The book states that an estimated 5 pounds 8 ounces of lees and yest are produced per barrel of wort. This byproduct of fermentation is a valuable ingredient for making other products and serves as a reminder of the complex chemical transformations that occur during the brewing process.
What is the estimated amount of fermentable matter in a quarter of malt?
- 25 pounds
- 50 pounds
- 75 pounds
- 100 pounds
Correct Answer: 75 pounds
Correct Answer Explanation: The book estimates that a quarter of malt contains approximately 75 pounds of fermentable matter. This information helps brewers determine the potential yield of alcohol from a given amount of malt and plan their brewing processes accordingly.
What is the estimated quantity of hops used to cleanse 121 barrels of porter?
- 50 pounds
- 100 pounds
- 200 pounds
- 300 pounds
Correct Answer: 300 pounds
Correct Answer Explanation: The book notes that 300 pounds of hops are needed to cleanse 121 barrels of porter. This emphasizes the significant role hops play in the flavor, aroma, and preservation of beer and the practical considerations involved in hop usage.
What is the estimated quantity of beef added per barrel of strong beer?
- 1 pound
- 2 pounds
- 5 pounds
- 10 pounds
Correct Answer: 2 pounds
Correct Answer Explanation: The book suggests adding 2 pounds of beef per barrel of strong beer. This practice, known as “beefing,” was used to enhance the richness and body of the beer, although it is not a common practice today.
What is the estimated amount of wort used to mix with one gallon of solid yest for pitching?
- 1 gallon
- 5 gallons
- 10 gallons
- 15 gallons
Correct Answer: 15 gallons
Correct Answer Explanation: The book recommends using 15 gallons of wort to mix with one gallon of solid yest for pitching. This ratio ensures proper aeration and distribution of yeast for optimal fermentation.
What is the estimated amount of beer produced from 8 bushels of malt?
- 5 gallons
- 10 gallons
- 15 gallons
- 20 gallons
Correct Answer: 10 gallons
Correct Answer Explanation: The book states that an estimated 10 gallons of beer can be produced from 8 bushels of malt. This information is useful for brewers to calculate the yield of beer from different amounts of malt and optimize their brewing processes.
What is the estimated quantity of lime water produced from 30 pounds of lime?
- 50 gallons
- 100 gallons
- 120 gallons
- 150 gallons
Correct Answer: 120 gallons
Correct Answer Explanation: The book mentions that 120 gallons of lime water can be produced from 30 pounds of lime. Lime water is used in brewing to adjust the pH of the mash and is an important tool for controlling the brewing process.
What is the estimated amount of Alicant wine added per hogshead of claret wine for fortification?
- 5 gallons
- 10 gallons
- 15 gallons
- 20 gallons
Correct Answer: 15 gallons
Correct Answer Explanation: The book states that 15 gallons of Alicant wine are added per hogshead of claret wine for fortification. This practice highlights the importance of fortification in the production of wine and its role in ensuring quality and longevity.
What is the capacity of a large brewing copper?
- 500 gallons
- 1000 gallons
- 1500 gallons
- 2000 gallons
Correct Answer: 2000 gallons
Correct Answer Explanation: The book mentions that the capacity of a large brewing copper can be up to 2000 gallons. This illustrates the scale of brewing operations in the early 19th century and the need for large vessels to handle the brewing process.
What was the estimated gross annual revenue from brewing in England?
- £1 million
- £2.5 million
- £5 million
- £7.5 million
Correct Answer: £7.5 million
Correct Answer Explanation: The book estimates that the gross annual revenue from brewing in England was £7.5 million. This highlights the significant financial contributions of the brewing industry to the English economy at that time.
What is the name of the vessel where wort is fermented with yeast?
- Mash Tun
- Fermenting Tun
- Steep
- Kiln
Correct Answer: Fermenting Tun
Correct Answer Explanation: The Fermenting Tun is where the wort, the sugary liquid produced by mashing malt, is combined with yeast and allowed to ferment. This process is essential for converting sugars into alcohol and carbon dioxide, resulting in the characteristic taste and properties of beer.
What type of beer is often described as a wholesome and pleasant liquor, particularly when bottled?
- Pale Ale
- Stout
- Porter
- Lager
Correct Answer: Porter
Correct Answer Explanation: The book describes Porter as a wholesome and pleasant liquor, especially when bottled. It was a popular style of beer in England and the West Indies, known for its dark color and full-bodied flavor.
What type of fuel should be used to dry Porter malt on a kiln?
- Coal
- Oak
- Beech wood or ash
- Pine
Correct Answer: Beech wood or ash
Correct Answer Explanation: The book recommends using beech wood or ash to dry Porter malt on a kiln. These fuels produce a higher heat and create a snapping sound that indicates the malt has reached the desired level of dryness.
What is the estimated real attenuation per barrel of wort?
- 5 pounds
- 10 pounds
- 13 pounds 8 ounces
- 20 pounds
Correct Answer: 13 pounds 8 ounces
Correct Answer Explanation: The book estimates that the real attenuation per barrel of wort is 13 pounds 8 ounces. Attenuation refers to the reduction in the gravity and density of wort during fermentation, as sugars are converted into alcohol.
What is the estimated quantity of strong beer cleansed from 80 bushels of malt?
- 10 barrels
- 15 barrels
- 20 barrels
- 27 barrels
Correct Answer: 27 barrels
Correct Answer Explanation: The book mentions that 27 barrels of strong beer can be cleansed from 80 bushels of malt. This highlights the yield of beer from different types of malt and the variations in brewing processes for different styles.
What is the estimated price received for one acre of hops in Massachusetts?
- $100
- $200
- $300
- $400
Correct Answer: $300
Correct Answer Explanation: The book mentions that farmers in Massachusetts received $300 for one acre of hops. This information provides insight into the market value of hops and the economic importance of hop cultivation in the United States.
What is the name of the process involved in preparing hides with a solution of tannin to transform them into leather?
- Bleaching
- Tanning
- Dyeing
- Treating
Correct Answer: Tanning
Correct Answer Explanation: The tanning process, which utilizes tannin solutions to harden and brace the fibers of animal hides, is a crucial step in transforming them into leather. This process is highlighted in the book as it was a significant part of the American economy in the early 19th century.
What is the estimated quantity of porter cleansed from 88 bushels of pale malt?
- 10 barrels
- 15 barrels
- 20 barrels
- 27.5 barrels
Correct Answer: 27.5 barrels
Correct Answer Explanation: The book mentions that 27.5 barrels of porter can be cleansed from 88 bushels of pale malt. This demonstrates the relationship between the type of malt used and the yield of beer, highlighting the variations in brewing practices.
What is the name of the vessel used for mixing malt with hot water to extract sugar?
- Mash Tun
- Fermenting Tun
- Steep
- Kiln
Correct Answer: Mash Tun
Correct Answer Explanation: The Mash Tun is a crucial part of the brewing process where malt is mixed with hot water to extract sugar. This process, known as mashing, is essential for creating the fermentable sugars that will be converted into alcohol during fermentation.
What is the estimated quantity of hops used to cleanse 27 barrels of strong beer?
- 50 pounds
- 100 pounds
- 150 pounds
- 170 pounds
Correct Answer: 170 pounds
Correct Answer Explanation: The book mentions that 170 pounds of hops are used to cleanse 27 barrels of strong beer. This demonstrates the amount of hops needed for different types of beer and highlights the importance of hops in the brewing process.
What is the estimated number of poles needed per acre of hops?
- 500
- 1000
- 1500
- 3000
Correct Answer: 3000
Correct Answer Explanation: The book states that 3000 poles are needed per acre of hops. This provides insight into the scale of hop cultivation and the amount of labor and materials required.
What is the estimated amount of fermentable matter attenuated in a barrel of wort with 25 pounds gravity?
- 10 pounds
- 19 pounds
- 25 pounds
- 35 pounds
Correct Answer: 19 pounds
Correct Answer Explanation: The book estimates that 19 pounds of fermentable matter are attenuated in a barrel of wort with 25 pounds gravity. Attenuation is a crucial part of the fermentation process, as it refers to the reduction in the gravity and density of wort during fermentation.
What is the name of the fungus that converts sugar into alcohol during fermentation?
- Bacteria
- Yeast
- Mold
- Algae
Correct Answer: Yeast
Correct Answer Explanation: Yeast is a single-celled fungus that plays a vital role in fermentation, converting sugars into alcohol and carbon dioxide. This process is essential for creating the characteristic flavors and aromas of beer, wine, and other fermented beverages.
What is the estimated amount of carbon extricated from 100 pounds of fermentable matter during fermentation?
- 10 pounds
- 25 pounds
- 35 pounds
- 50 pounds
Correct Answer: 35 pounds
Correct Answer Explanation: The book estimates that 35 pounds of carbon are extricated from 100 pounds of fermentable matter during fermentation. This carbon, a byproduct of the conversion of sugars to alcohol, is a crucial factor in understanding the efficiency of the fermentation process.
What is the estimated amount of spirit lost per 80 quarters of malt due to mismanagement of fermentation?
- 1 barrel
- 5 barrels
- 11 barrels
- 20 barrels
Correct Answer: 11 barrels
Correct Answer Explanation: The book estimates that 11 barrels of spirit are lost per 80 quarters of malt due to mismanagement of fermentation. This underscores the importance of careful temperature control and other practices to ensure optimal fermentation and minimize losses.
What is the name of the heap of germinating barley on the malt house floor?
- Steep
- Couch
- Kiln
- Mash Tun
Correct Answer: Couch
Correct Answer Explanation: The Couch is a heap of germinating barley on the malt house floor, where the barley is allowed to sprout and develop enzymes. This step is essential in the malting process, as it converts starches into fermentable sugars.
What is the name of the process of removing excess yeast and sediment from fermenting beer?
- Fining
- Heading
- Cleansing
- Attenuation
Correct Answer: Cleansing
Correct Answer Explanation: Cleansing is the process of removing excess yeast and sediment from fermenting beer. This practice is essential for producing clear and stable beer, as it helps to remove any unwanted particles that can affect the final product.
What is the estimated amount of spirit per barrel?
- 1 gallon
- 2 gallons
- 3 gallons
- 4 gallons
Correct Answer: 3 gallons
Correct Answer Explanation: The book estimates that there are 3 gallons of spirit per barrel of beer. This information is useful for brewers to understand the alcohol content of their beers and for calculating the potential yield of alcohol from different amounts of malt.
What is the name of the process of clarifying beer using isinglass or other clarifying agents?
- Fining
- Heading
- Cleansing
- Attenuation
Correct Answer: Fining
Correct Answer Explanation: Fining is a process of clarifying beer using isinglass or other clarifying agents. This practice helps to remove any haze or cloudiness from the beer, resulting in a clear and visually appealing product.
What is the estimated capacity of a typical steep in a malt house?
- 10 bushels
- 20 bushels
- 40 bushels
- 60 bushels
Correct Answer: 60 bushels
Correct Answer Explanation: The book mentions that a typical steep in a malt house can hold 60 bushels of barley. This information highlights the scale of malting operations and the amount of barley needed to produce beer.
What is the name of the mixture of substances added to beer to create a foam or head?
- Fining
- Heading
- Cleansing
- Attenuation
Correct Answer: Heading
Correct Answer Explanation: Heading is a mixture of substances added to beer to create a foam or head. This practice is important for enhancing the visual appeal of beer and contributing to its overall sensory experience.
What is the name of the process of reducing the gravity and density of wort during fermentation?
- Fining
- Heading
- Cleansing
- Attenuation
Correct Answer: Attenuation
Correct Answer Explanation: Attenuation refers to the reduction in the gravity and density of wort during fermentation. This process is essential for converting sugars into alcohol and carbon dioxide, resulting in the characteristic taste and properties of beer.
What is the name of the container used to soak barley in water during the malting process?
- Mash Tun
- Fermenting Tun
- Steep
- Kiln
Correct Answer: Steep
Correct Answer Explanation: The Steep is a container used to soak barley in water during the malting process. This step, known as steeping, is essential for rehydrating the barley grains and preparing them for germination.