According to “The London and Country Brewer,” what type of grain is considered the best for making malt?
- Oats
- Rye
- Barley
- Wheat
Correct Answer: Barley
Correct Answer Explanation: Barley is praised in the book for its ability to produce “fine British liquors” like beer and ale.
What type of fuel is preferred for drying malt, as it produces a clean, smokeless fire that doesn’t impart unpleasant flavors?
- Wood
- Coal
- Coak
- Charcoal
Correct Answer: Coak
Correct Answer Explanation: Coak, a type of smokeless fuel made from charred pit coal, was the preferred choice for drying malt in the 18th century.
What is the name of the smelly weed that can taint barley and malt, as mentioned in “The London and Country Brewer”?
- Dandelion
- Thistle
- Mellilet
- Clover
Correct Answer: Mellilet
Correct Answer Explanation: Mellilet, a pungent weed, could contaminate barley and malt, impacting the final beer’s flavor.
In the 18th century, what was the typical price of a barrel of stout beer?
- 10s
- 20s
- 30s
- 40s
Correct Answer: 40s
Correct Answer Explanation: A barrel of stout beer cost 40 shillings in the 1730s, reflecting its higher quality and strength compared to other ales.
Which of these practices is condemned in “The London and Country Brewer” as harmful and potentially detrimental to the quality of beer?
- Using fresh, pure water
- Allowing the yeast to ferment naturally
- “Beating in” the yeast
- Storing beer in clean casks
Correct Answer: “Beating in” the yeast
Correct Answer Explanation: “Beating in” yeast was a common practice at the time, but the author argues it increases acidity and produces an unpleasant, stronger beer.
What is the name of the spoilage condition in malt drinks that results in a musty, unpleasant flavor, as described in the book?
- Souring
- Skunking
- Foxing
- Pasteurization
Correct Answer: Foxing
Correct Answer Explanation: Foxing is a spoilage condition caused by factors like poor hygiene, improper cooling, and bad malts, resulting in an off-flavor.
What is the name of the living organism used to ferment beer and ale, according to “The London and Country Brewer”?
- Bacteria
- Mold
- Yeast
- Virus
Correct Answer: Yeast
Correct Answer Explanation: Yeast is the essential ingredient responsible for converting sugars into alcohol and carbon dioxide during fermentation.
What is the term used to describe a brewing process that uses all fresh malt to create a single batch of beer or ale?
- Entire Guile
- All-grain
- Single-batch
- Full-mash
Correct Answer: Entire Guile
Correct Answer Explanation: Entire guile refers to a brewing method that utilizes only fresh malt for a single batch, producing a high-quality, full-bodied beer.
According to the book, what is the recommended amount of hops for one hogshead of pale October beer?
- 1 pound
- 2 pounds
- 3 pounds
- 6 pounds
Correct Answer: 6 pounds
Correct Answer Explanation: Pale October beers required more hops than darker ales, with the book recommending six pounds for a single hogshead.
What is the name of the square hutch or container used to hold barley during the malting process, as described in “The London and Country Brewer”?
- Vat
- Kiln
- Couch
- Mash tun
Correct Answer: Couch
Correct Answer Explanation: The couch is a specialized container used for holding barley during the malting process, allowing for proper sprouting and development.
What was the typical price of a gallon of common brown ale in the 1730s?
- 2s
- 4s
- 8d
- 16s
Correct Answer: 8d
Correct Answer Explanation: A gallon of common brown ale cost 8 pence in the 1730s, illustrating its relatively affordable price compared to stronger brews.
What is the name of the developing root of the barley during the malting process, according to the book?
- Spire
- Sprout
- Germ
- Aken
Correct Answer: Spire
Correct Answer Explanation: The spire refers to the developing root of the barley during malting, a crucial stage in transforming grain into malt.
What is the name of the blade that grows out at the opposite end of the root during the malting process?
- Aken
- Spire
- Sprout
- Shoot
Correct Answer: Aken
Correct Answer Explanation: The aken is the blade that grows from the barley during malting, indicating its transformation into malt.
What is the name of the process of barley sprouting during the malting process?
- Chip
- Steep
- Germinate
- Malt
Correct Answer: Chip
Correct Answer Explanation: Chip refers to the process of barley sprouting during malting, where the grain develops a root and a blade.
According to “The London and Country Brewer,” what is the recommended amount of hops for one hogshead of brown October beer?
- 1 pound
- 2 pounds
- 3.5 pounds
- 5 pounds
Correct Answer: 3.5 pounds
Correct Answer Explanation: The author recommends using 3.5 pounds of hops for a hogshead of brown October beer, contributing to its rich flavor and preservation.
What is the name of the smelly weed that grows in barley and is known for its intoxicating properties, as described in the book?
- Darnel
- Mellilet
- Foxtail
- Thistle
Correct Answer: Darnel
Correct Answer Explanation: Darnel is a poisonous weed that can grow in barley fields, producing toxic alkaloids that can have hallucinogenic effects.
According to the author, what is the potential savings in shillings and pence when brewing six bushels of malt at home instead of buying the same amount of beer and ale commercially?
- 5s and 4d
- 10s and 6d
- 11s and 8d
- 15s and 2d
Correct Answer: 11s and 8d
Correct Answer Explanation: The author calculated a potential savings of 11 shillings and 8 pence when brewing six bushels of malt at home, highlighting the cost-effectiveness of home brewing.
What is the name of the type of smokeless coal mined in Wales, as mentioned in the book?
- Coak
- Culme
- Coke
- Charcoal
Correct Answer: Culme
Correct Answer Explanation: Culme is a type of smokeless coal mined in Wales, preferred for its clean burning and lack of unwanted flavors.
What is the name of the fabric used in malting kilns to support the malt during drying?
- Hemp
- Linen
- Hair-cloth
- Cotton
Correct Answer: Hair-cloth
Correct Answer Explanation: Hair-cloth was used in malting kilns to support the malt during the drying process, preventing clumping and ensuring even heat distribution.
What is the name of the sediment that forms at the bottom of the cask during fermentation, as described in the book?
- Lees
- Yeast
- Trub
- Hops
Correct Answer: Lees
Correct Answer Explanation: Lees refer to the sediment that settles at the bottom of the cask during fermentation, consisting of yeast cells, hop particles, and other insoluble materials.
What is the name of the period of 12 hours used by malsters to measure the steeping time for barley?
- Tide
- Hour
- Day
- Cycle
Correct Answer: Tide
Correct Answer Explanation: The tide, a period of 12 hours, was used by malsters to measure the steeping time for barley, allowing for proper water absorption and preparation for germination.
What is the name of the measurement used by excise officers to determine the amount of malt produced?
- Score
- Bushel
- Barrel
- Gallon
Correct Answer: Score
Correct Answer Explanation: The score was a measurement used by excise officers to determine the amount of malt produced, serving as a basis for taxation.
According to “The London and Country Brewer,” what is the approximate cost of six bushels of grains in the 1730s?
- 6d
- 9d
- 12d
- 18d
Correct Answer: 18d
Correct Answer Explanation: Six bushels of grains were typically sold for 3d per bushel, totaling 18 pence in the 1730s.
What is the name of the author of “The London and Country Brewer”?
- John Smith
- Thomas Jones
- William Brown
- Anonymous
Correct Answer: Anonymous
Correct Answer Explanation: The author of “The London and Country Brewer” was an anonymous “Person formerly concerned in a Common Brewhouse at London”, leaving their identity a mystery.
What is the name of the carminative used by a victualler as a cheaper alternative to hops, resulting in a drink with a peach flavor?
- Daucus seed
- Fennel seed
- Coriander seed
- Caraway seed
Correct Answer: Daucus seed
Correct Answer Explanation: The author describes a victualler who used daucus seeds, a carminative herb, as a substitute for hops, creating a unique, peach-flavored ale.
According to the book, what is the recommended method for cleaning stinking casks?
- Washing with soap and water
- Soaking in vinegar
- Scraping and shaving the inside of the cask
- Burning the cask
Correct Answer: Scraping and shaving the inside of the cask
Correct Answer Explanation: The book describes the coopers’ method of cleaning casks by scraping and shaving the inside, removing the source of the unpleasant odor.
What is the name of the type of beer that should not be too thin, as it can be detrimental to laborers, especially during demanding periods like harvest?
- Small beer
- Strong beer
- Pale ale
- Porter
Correct Answer: Small beer
Correct Answer Explanation: Small beer, while refreshing, should not be too weak as it could be detrimental to laborers who need more nourishment.
What is the name of the type of beer that is potentially more nourishing for laborers but can be detrimental to the health of sedentary individuals?
- Small beer
- Strong beer
- Pale ale
- Porter
Correct Answer: Strong beer
Correct Answer Explanation: Strong beer, while providing more nourishment, could be harmful to sedentary individuals who need a lighter, less potent drink.
What is the name of the method used by a brewer for carrying beer on a dray, incorporating a funnel with a bowl that vented the cask without losing any liquid?
- The Traveling Brewer’s Method
- The Coopers’ Method
- The Victualler’s Method
- The Malster’s Method
Correct Answer: The Traveling Brewer’s Method
Correct Answer Explanation: The author describes a brewer who used a unique method for transporting beer, incorporating a funnel and bowl to vent the cask without losing liquid.
What is the name of the practice of using baked bean flour to prevent beer from fretting or bursting the cask during long journeys?
- The Bean-flour Bung
- The Traveling Brewer’s Method
- The Coopers’ Method
- The Victualler’s Method
Correct Answer: The Bean-flour Bung
Correct Answer Explanation: The book discusses the practice of using baked bean flour to prevent beer from fermenting excessively during travel, a common practice in the 18th century.
What is the name of the famous “October Beer” brewed by Simon Harcourt, Esq. of Penly, which was known for its quality and the generosity of its creator?
- Penly October Beer
- Harcourt’s October Beer
- The October Brew
- The Penly Ale
Correct Answer: Penly October Beer
Correct Answer Explanation: The author recounts the famous “October Beer” brewed by Simon Harcourt of Penly, which was renowned for its quality and the creator’s generosity.
What is the name of the type of water that is generally softer than well waters, especially at a distance from the spring head, as they are mixed with rainwater and exposed to the sun and air?
- Spring water
- Pond water
- River water
- Rain water
Correct Answer: River water
Correct Answer Explanation: River waters, due to mixing with rainwater and exposure to the sun, are generally softer than well waters, making them more suitable for brewing.
What is the name of the type of water that is a soft, pure diluter, suitable for brewing ales that are not intended for long-term storage?
- Spring water
- Pond water
- River water
- Rain water
Correct Answer: Rain water
Correct Answer Explanation: Rainwater, due to its softness and purity, is suitable for brewing ales that are not meant for long-term aging, as it does not contain minerals that can affect flavor.
What is the name of the type of water whose quality depends on its source, cleanliness, and exposure to air and sunlight?
- Spring water
- Pond water
- River water
- Rain water
Correct Answer: Pond water
Correct Answer Explanation: The quality of pond water can vary greatly depending on its source, cleanliness, and exposure to the elements, making it less reliable for brewing.
What is the name of the type of water that can vary in quality depending on the minerals they pick up as they flow through the ground?
- Spring water
- Pond water
- River water
- Rain water
Correct Answer: Spring water
Correct Answer Explanation: Spring waters can vary in mineral content depending on the ground they flow through, impacting their suitability for brewing.
What is the name of the practice of Plymouth brewers adding salt and flour to their ales, which was believed to improve the taste and appearance?
- The Plymouth Brewers’ Method
- The Victualler’s Method
- The Malster’s Method
- The Coopers’ Method
Correct Answer: The Plymouth Brewers’ Method
Correct Answer Explanation: The author describes the practice of Plymouth brewers adding salt and flour to their ales, which was believed to enhance the taste and visual appeal.
What is the name of the story about a woman in Leighton Buzzard who used ivory shavings to fine her ale and produce a long-lasting froth?
- The Leighton Buzzard Ale-brewer
- The Plymouth Brewers’ Method
- The Victualler’s Method
- The Malster’s Method
Correct Answer: The Leighton Buzzard Ale-brewer
Correct Answer Explanation: The author tells the story of a woman in Leighton Buzzard who used ivory shavings to clarify her ale, resulting in a long-lasting froth.
What is the name of the practice of “beating in” the yeast, which the author argues is harmful and produces a drink that is too strong and unpleasant?
- The North Country Brewers’ Method
- The Plymouth Brewers’ Method
- The Victualler’s Method
- The Malster’s Method
Correct Answer: The North Country Brewers’ Method
Correct Answer Explanation: The author criticizes the practice of “beating in” yeast, common among Northern brewers, arguing it produces an overly strong and unpleasant beer.
What is the name of the type of water that is often loaded with mineral particles and salts that can negatively affect brewing and potentially lead to health problems?
- Spring water
- Pond water
- River water
- Well water
Correct Answer: Well water
Correct Answer Explanation: Hard well waters, rich in minerals, can negatively impact brewing and potentially cause health issues.
What is the name of the type of malt that is dried slowly and retains more of its original properties, resulting in a sweeter and more nutritious drink?
- Pale malt
- Amber malt
- Brown malt
- Black malt
Correct Answer: Pale malt
Correct Answer Explanation: Pale malt, due to its slow drying process, retains more of its natural properties, contributing to a sweeter and more nutritious drink.
What is the name of the type of malt that is used for making stout beer?
- Pale malt
- Amber malt
- Brown malt
- Black malt
Correct Answer: Brown malt
Correct Answer Explanation: Brown malt is commonly used in making stout beer, contributing to its dark color and roasted flavor.
What is the name of the type of beer that is sold for 16s per barrel?
- Stout beer
- Stitch
- Common brown ale
- Entire guile small beer
Correct Answer: Common brown ale
Correct Answer Explanation: Common brown ale was sold for 16s per barrel in the 1730s, reflecting its moderate price and widespread popularity.
What is the name of the type of beer that is sold for 1s per gallon?
- Stout beer
- Stitch
- Common brown ale
- Pale and amber ale
Correct Answer: Pale and amber ale
Correct Answer Explanation: Pale and amber ales were typically sold for 1 shilling per gallon in the 1730s, showcasing their higher price compared to common brown ales.
What is the name of the type of beer that is sold for 7s or 8s per barrel?
- Stout beer
- Stitch
- Common brown ale
- Entire guile small beer
Correct Answer: Entire guile small beer
Correct Answer Explanation: Entire guile small beer was sold for 7s or 8s per barrel in the 1730s, reflecting its lower price and lighter character compared to stronger ales.
What is the name of the type of beer that is sold for 8d per gallon?
- Stout beer
- Stitch
- Common brown ale
- Pale and amber ale
Correct Answer: Stitch
Correct Answer Explanation: Stitch, a type of strong brown ale, was sold for 8d per gallon in the 1730s, demonstrating its higher price compared to common brown ale.
What is the name of the type of soil that tends to produce superior barley?
- Clay
- Gravels
- Chalk
- Loam
Correct Answer: Gravels and chalks
Correct Answer Explanation: The author notes that barley grown on gravels and chalks tends to be of higher quality than that grown on clays.
What is the name of the practice of using treacle or molasses in beer brewing that was prohibited due to its potential for adulteration?
- Treacle Beer
- Molasses Beer
- Sweet Beer
- Dark Beer
Correct Answer: Treacle Beer
Correct Answer Explanation: The use of treacle or molasses in beer brewing was prohibited due to its potential for adulteration and the resulting lower-quality drink.
What is the name of the process of removing the tannins from the oak and preventing the drink from tasting of wood in new casks?
- Seasoning
- Sweetening
- Cleaning
- Sanitizing
Correct Answer: Seasoning
Correct Answer Explanation: New casks require a specific process of seasoning to remove tannins and prevent the beer from tasting of wood, ensuring a cleaner flavor.
What is the name of the practice of cleaning and sweetening casks to prevent spoilage and impart unpleasant flavors to the drink?
- Seasoning
- Sweetening
- Cleaning
- Sanitizing
Correct Answer: Sweetening
Correct Answer Explanation: Sweetening is the process of cleaning and preparing casks to remove any residual yeast or sediment, preventing spoilage and ensuring a clean taste.
What is the name of the type of cask that can be repurposed for storing beer and ale, but care must be taken to ensure that they are properly cleaned and seasoned to avoid any unwanted flavor transfer?
- Wine casks
- Beer casks
- Ale casks
- Malt casks
Correct Answer: Wine casks
Correct Answer Explanation: Wine casks can be repurposed for beer storage, but proper cleaning and seasoning are crucial to avoid unwanted flavor transfer.
What is the name of the part of the cask that is crucial for preserving drinks and preventing them from going flat or stale?
- Bung-holes
- Tap
- Spigot
- Lid
Correct Answer: Bung-holes
Correct Answer Explanation: Proper bung-hole management is essential for preserving the freshness and carbonation of beer, preventing it from going flat or stale.
What is the name of the practice that increases the acidity of the drink and can lead to health problems, according to the author?
- “Beating in” the yeast
- “Foaming” the yeast
- “Adding” the yeast
- “Fermenting” the yeast
Correct Answer: “Beating in” the yeast
Correct Answer Explanation: The author condemns “beating in” yeast, arguing it increases acidity and produces a drink detrimental to health.
What is the name of the practice that is considered harmful, as it increases the acidity of the drink and can lead to health problems?
- “Beating in” the yeast
- “Foaming” the yeast
- “Adding” the yeast
- “Fermenting” the yeast
Correct Answer: “Beating in” the yeast
Correct Answer Explanation: The author strongly disapproves of “beating in” yeast, highlighting its potential to create an acidic and potentially unhealthy drink.
What is the name of the type of beer that is typically made from one quarter of malt?
- Stout beer
- Stitch
- Common brown ale
- Pale and amber ale
Correct Answer: Stout beer
Correct Answer Explanation: One quarter of malt is typically used to produce a barrel of stout beer, showcasing the high quality and concentration of ingredients used in this type of beer.
What is the name of the type of beer that is typically made from one and a half barrels (or more) of common brown ale from one quarter of malt?
- Stout beer
- Stitch
- Common brown ale
- Pale and amber ale
Correct Answer: Common brown ale
Correct Answer Explanation: One quarter of malt can produce one and a half barrels of common brown ale, showcasing its more efficient and economical production compared to other types of beer.
What is the name of the type of beer that is typically made from one barrel and a firkin of strong brown ale from one quarter of malt?
- Stout beer
- Stitch
- Common brown ale
- Pale and amber ale
Correct Answer: Stitch
Correct Answer Explanation: One quarter of malt is typically used to produce one barrel and a firkin of strong brown ale, highlighting the higher concentration of malt used to create its robust character.
What is the name of the type of beer that is typically made from five or six barrels of entire guile small beer from one quarter of malt?
- Stout beer
- Stitch
- Common brown ale
- Entire guile small beer
Correct Answer: Entire guile small beer
Correct Answer Explanation: One quarter of malt can produce five or six barrels of entire guile small beer, illustrating its high volume production and lighter character.
What is the name of the type of beer that is typically made from one barrel and a firkin of pale or amber ale from one quarter of malt?
- Stout beer
- Stitch
- Common brown ale
- Pale and amber ale
Correct Answer: Pale and amber ale
Correct Answer Explanation: One quarter of malt is typically used to produce one barrel and a firkin of pale or amber ale, demonstrating the significant amount of malt used to create these lighter beers.
What is the name of the type of beer that tends to improve with age, as the viscid parts break down, making them easier to digest?
- Small beer
- Strong beer
- Pale ale
- Porter
Correct Answer: Strong beer
Correct Answer Explanation: Strong beers, while potent, tend to improve with age as their viscid parts break down, making them more enjoyable and easier to digest.
What is the name of the type of beer that is considered desirable, as it indicates a well-crafted drink and contributes to its enjoyment?
- Small beer
- Strong beer
- Pale ale
- Clear malt liquor
Correct Answer: Clear malt liquor
Correct Answer Explanation: Clearness in malt liquor is seen as a sign of a well-crafted drink, as it indicates proper filtration and a desirable appearance that enhances the drinking experience.
What is the name of the type of beer that should not be too thin, as it can be detrimental to laborers, especially during demanding periods like harvest?
- Small beer
- Strong beer
- Pale ale
- Porter
Correct Answer: Small beer
Correct Answer Explanation: Small beer should not be too weak, as it could be detrimental to laborers who need more nourishment and energy.
What is the name of the type of beer that is potentially more nourishing for laborers but can be detrimental to the health of sedentary individuals?
- Small beer
- Strong beer
- Pale ale
- Porter
Correct Answer: Strong beer
Correct Answer Explanation: Strong beer, while providing more nourishment, could be harmful to sedentary individuals who need a lighter, less potent drink.
What is the name of the type of beer that is typically made from one quarter of malt?
- Stout beer
- Stitch
- Common brown ale
- Pale and amber ale
Correct Answer: Stout beer
Correct Answer Explanation: One quarter of malt is typically used to produce a barrel of stout beer, showcasing the high quality and concentration of ingredients used in this type of beer.
What is the name of the type of beer that is typically made from one and a half barrels (or more) of common brown ale from one quarter of malt?
- Stout beer
- Stitch
- Common brown ale
- Pale and amber ale
Correct Answer: Common brown ale
Correct Answer Explanation: One quarter of malt can produce one and a half barrels of common brown ale, showcasing its more efficient and economical production compared to other types of beer.
What is the name of the type of beer that is typically made from one barrel and a firkin of strong brown ale from one quarter of malt?
- Stout beer
- Stitch
- Common brown ale
- Pale and amber ale
Correct Answer: Stitch
Correct Answer Explanation: One quarter of malt is typically used to produce one barrel and a firkin of strong brown ale, highlighting the higher concentration of malt used to create its robust character.
What is the name of the type of beer that is typically made from five or six barrels of entire guile small beer from one quarter of malt?
- Stout beer
- Stitch
- Common brown ale
- Entire guile small beer
Correct Answer: Entire guile small beer
Correct Answer Explanation: One quarter of malt can produce five or six barrels of entire guile small beer, illustrating its high volume production and lighter character.
What is the name of the type of beer that is typically made from one barrel and a firkin of pale or amber ale from one quarter of malt?
- Stout beer
- Stitch
- Common brown ale
- Pale and amber ale
Correct Answer: Pale and amber ale
Correct Answer Explanation: One quarter of malt is typically used to produce one barrel and a firkin of pale or amber ale, demonstrating the significant amount of malt used to create these lighter beers.