Answer the below questions one by one, not in a paragraph form:
What contributions do hops make to beer, and what compounds are responsible for those? What is a base malt? How does kilning of base malts change over time? What qualities do those changes make in the base malt’s that can be produced? What are some base malts and what flavors do they give you? How are crystal malts produced? What qualities do they give in beer? What qualities do roasted malts and roasted grains and unmalted grains give a beer? What are the various kinds of yeast: explain and elaborate not just on lager vs. ale, but also stylistically ? What temperatures are appropriate for yeasts, and what flavor profiles do we get as a result? Why do we need to cool the wort quickly from about 140 degrees Fahrenheit to yeast pitching temperatures? Why are infections not more common?
In class my professor mentions in this section
3rd Question
Brewing safety
Explain and elaborate in detail the main components to brewing beer safely in an Industrial facility .
4th Question
Alcohol Safety
Answer the below questions one by one, not in a paragraph form:
What kind of drug is alcohol? By what pathways does alcohol enter the body ? What are its physiological and psychological effects, and how are they related to blood alcohol level ? What is the legal BAC limit for driving? What gross physiological consequences arise as BAC rises? How can the rate of alcohol uptake be altered? How is alcohol processed in one’s body?
