FOOD10001 Beer Styles and Sensory Analysis Final Exam 2020 PDF

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Page 1 of 3THE UNIVERSITY OF MELBOURNESEMESTER 1 ASSESSMENT 20 20FACULTY: FACULTY OF VETERINARY AND AGRICULTURAL SCIENCESSUBJECT NAME: BEER STYLES & SENSORY ANALYSISSUBJECT CODE: FOODREADING TIME : 15 minutesWRITING TIME: 2 hoursInstructions to Students: The marks allocated to each question are ...

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THE UNIVERSITY OF MELBOURNE SEMESTER 1 ASSESSMENT 2020 FACULTY: FACULTY OF VETERINARY AND AGRICULTURAL SCIENCES SUBJECT NAME: BEER STYLES & SENSORY ANALYSIS SUBJECT CODE: FOOD10001 READING TIME: 15 minutes WRITING TIME: 2 hours

Instructions to Students: • The marks allocated to each question are proportional to the time allocated. This paper has a total of 120 marks. • Write your answers to Section A (multiple choice questions) in Canvas Quizzes • Write your answers to Section B (short answer questions) in Canvas Quizzes

This paper will NOT be reproduced for lodgement with the Baillieu Library.

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SECTION A – MULTIPLE CHOICE QUESTIONS 50 questions / 50 minutes

SECTION B – SHORT ANSWER QUESTIONS 7 questions / 70 minutes Answer all 7 questions in this section.

Question 1

10 marks total

Beer consists of four main ingredients barley, hops, yeast and water. (a)

Explain the features of barley grains that have ensured that they are the preferred grain for brewing. (4 marks)

(b)

Describe how hops are grown and hop cones are processed.

(3 marks)

(c)

Explain what is meant by the term “water hardness”.

(3 marks))

Question 2

10 marks total

Briefly explain the origins and characteristics of the following beer styles: (a)

Pilsner

(5 marks)

(b)

India Pale Ale

(5 marks)

Question 3 (a)

10 marks total Describe the changes that occur in the grain during the steeping step of malting (3 marks)

(b)

Explain what is meant by the term “modification”. (3 marks)

(c)

Explain the term diastatic power and give examples of malts with high and low diastatic power. (4 marks)

Question 4

10 marks total

Describe main effects of the boiling step on the wort and ultimately the finished beer.

Question 5

10 marks total

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Sensory tests are used by many food producers including brewers. (a)

Name and describe the features of 3 types of sensory tests that are commonly used. (6 marks)

(b)

You oversee quality control for a large brewer. Explain what type of sensory test you would use to ensure the consistency of different batches of the same type of beer. (4 marks)

Question 6

10 marks total

a) Discuss the impact of the Reinheitsgebot and other legislation on the development of brewing in Germany. (7 marks) b) Diacetyl is considered a fault in lagers. What measures do Germen brewers take to avoid its presence in finished beer? (3 marks)

Question 7

10 marks total

The beer industry has seen considerable consolidation over the past few decades, with the four largest companies now accounting for more than 50% of global market. What advantages do the big breweries have over smaller rivals?

END OF EXAMINATION

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