A Beer Recipe is a Kind of Brew-Print Quiz

Answer: an alcoholic beverage produced from fermented hops

Whilst modern beers contain hops, it is not always appreciated that they are added as a bitter flavouring to counteract the sweetness of malted grain and are not fermented. Beers made from fermented starches were brewed in ancient cultures from a variety of grains including corn, sweet potato, millet, sorghum, rice, wheat and barley. And just in case you were wondering what "worts" are, the answer is in question 4.

Answer: can opener

The "full mash" method is the only one which does not use malt extract as an ingredient. Malt extract may be packed in bottles, jars or cans, usually the latter in a home brew kit, so a can opener may well be essential. A saucepan is needed to heat the malt or mash; the lidded bucket is used during the fermentation process; the siphon tubing is needed when bottling the finished product.

Answer: drying, grading, steeping, germinating, drying

Malting is the process by which grain is induced to make the enzymes which are needed later in the brewing process to modify starch so that it can be converted into sugar as food for the yeast during fermentation. In traditional malting, the grain was partially air dried to inhibit respiration and to reduce the risk of spoiling by early germination, overheating and pests.

It was then graded to separate grains into similar sizes which were more likely to germinate at the same time. To promote germination, the grains were steeped in water, which was regularly changed to maintain dissolved oxygen levels, until germination started.

The grain would then be removed from the tanks and kept at a temperature of about 15 degrees Celsius while rootlets continued to develop. Germination was halted by heaping the grain so that the temperature rose to about 22 degrees Celsius.

The grain would then be dried in a kiln, the temperature and time influencing the colour and the flavour of the end-product.

Answer: gently spraying the grain to get all the sugars out

Sparging is a slow process as the bed of grain must not be broken up or the debris will get into the wort and result in a cloudy beer. To minimise the risk of dilution, the specific gravity of the spargings should be monitored and sparging stopped when it falls below 1005. The wort is then boiled to destroy the enzymes; other ingredients, such as hops, are added at this stage and continued boiling extracts the flavourings, caramelises some of the sugars and coagulates proteins so that they settle out. The wort must be cooled rapidly so that proteins do not go into solution again and to inhibit the growth of bacteria.
This is now the equivalent of commercially produced malt extract.

Answer: Humulus lupulus

"Hedera helix" is common ivy, "Calendula arvensis" is the field marigold and "Myrica gale" is bog myrtle, all of which were used as bitter flavourings in beer before hops.
Hops spread from the Middle East and Asia via Greek and Roman trade routes and were known in 8th century Germany. They did not become accepted in Britain until the 17th century when the foundations of commercial brewing were laid.
The plant is a climber which can grow to a height of 30 feet (nine metres) but the optimum height is about half this. It is the strobile or cone produced by the female plant which usually finds its way into beer. "Oast" houses, where hops were dried, are a common sight in the English county of Kent.

Answer: conversion of sugars to alcohol in the absence of oxygen

The type of yeast used in beer brewing affects its quality, aroma and flavour. Of the hundreds of different strains, only some are suitable for brewing. These are usually classified as top working or bottom working. The former rises to the top of the brew and forms a thick foam which may need skimming at various stages. The latter type is used in lager-brewing and sinks to the bottom forming a sludge.
In the first stage of fermentation, lasting about a day, the yeast reproduces and for this it uses the oxygen dissolved in the wort. After this, it respires anaerobically and produces alcohol and carbon dioxide. Commercial brewers collect the gas for carbonating bottled beers. Excess yeast may be turned into savoury spreads such as Marmite and Vegemite.
Racking is the process of siphoning off the clear brew from the dregs.

Answer: firkin

A "firkin" is a measure of volume equivalent to a fourth part of a barrel which, since 1824, has been standardised at 36 Imperial gallons. A kilderkin is half a barrel and a hogshead is a barrel and a half. Casks were originally made of wood by a cooper and beer was drawn from the cask - "draught" beer. Nowadays beer is often stored under pressure in "kegs" made from aluminium, steel or wood.
"Finishing" refers to all the processes which take place after fermentation is complete.

Answer: jug and Pilsner lager

Pilsner should be drunk from a tall, tapered handleless glass not the jug which has a handle.
A stein is a lidded German beer mug. It dates back to medieval times when the lid was a protection against disease-carrying flies and other contaminants. A goblet is a bowl-shaped glass with a stem. A tulip glass is similar to a goblet but with a flared rim. The shape of the glass may help to trap the beer's aroma and contribute to the longevity of the "head".

Answer: Campaign for Real Ale

CAMRA campaigned on two main issues - "real ale" and the traditional British "pub". It promoted awareness of small brewers of various beverages including cider and perry as well as ales and beers, and of small pub businesses. With a membership in the region of 95 000 in local groups, it also published beer-related books (Including "Home Brewing" by Graham Wheeler, in which much of the information for this quiz was found) and organised beer festivals. CAMRA was a founder member of the EBCU along with similar organisations from Belgium and The Netherlands. SIBA was founded in 1980 and the IFBB in the 1990s.

Answer: True

The pun "brew-print" has been widely-used but this home-brewing group ("wort processors"!) founded in 1984 seems pretty lively.
A true blueprint is a reproduction of a drawing on to a medium coated with a photosensitive compound. The original drawing would be made on a translucent material such as tracing paper so that the drawn lines would block the light. After exposure to bright light, the photosensitive compound would turn blue and unreacted compound would be rinsed off, leaving white lines where the original drawing was. As the process was used mainly for technical drawings by engineers and architects, the term "blueprint" gradually acquired the meaning of a "detailed plan". The traditional process has been largely replaced by xerography and computer printing.
"Run off" is a brewing term used to describe the action of emptying of a vessel of liquid.