Weekly quizzes will be posted on
Mondays by Guild instructors at this page. The answer key to the quizzes will be
posted on the following Mondays. Students will grade their own quizzes based on the
posted quiz key. Questions and comments about the quizzes will be discussed on the
message board, chat room, or in conversations with the instructors.
1) Modification has a proximal to distal pattern in malting that leaves a
steely tip. Explain this phenomenon, mentioning enzymes and hormones involved by name.
2) What are the three phases of grain drying during pale malt kilning.
3) What are b-glucans and why are they important in brewing?
4) a) Name the two reactants involve in the Maillard reactions.
b) What two strategies are employed by maltsters to increase the
concentration of the Maillard products.
c) Briefly, why would the maltster be interested in controlling the
Maillard reactions?
