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Questions
Question 3.Draw a flow diagram of the operation of either a lane or rotary filling machine showing each stage of the process from empty keg infeed to full keg discharge1.
Describe what happens at each stage of the process identified in the flow diagram above, including all relevant process parameters.
Question 19. Describe with the aid of a diagram how the necessary components of a flash pasteurizer control the temperature of beer at the discharge of the heating section of the heat exchanger.
20. ‘Problems with flavour stability and non-biological haze stability are better dealt with in the brewhouse than on the packaging line’. Discuss this statement and explain some of the factors which can be controlled in the brewhouse to improve both the flavour stability and non-biological haze stability of long shelf-life packaged beer.
Using the basic elements of control theory, describe what type of controlling algorithm might be used to control the beer temperature as it enters the holding tube. Explain, with another diagram, how the various temperature and control signals move throughout the control loop to achieve control, identifying the nature of the signal joining each component.
What type of control loop is being used in this example, feed forward or feed back, and why is this type of control employed?1
21 .Discuss the possible causes of lower than normal filtration runs in a kieselguhr filtration operation. Describe practical
measures that could be taken to determine the nature of the problems, and corrective actions that can be taken in the fermentation and beer processing areas to restore the previous performance.1
22.Describe the steps that can be taken to minimise the usage of utilities and the amount of effluent produced in the fermentation and beer processing areas of a brewery. Discuss the potential impact on product quality of measures identified.1
23.
I)List the potential advantages and disadvantages of using adjuncts in brewing. [10]
ii) List and briefly describe the range of specialty barley malts produced through higher temperature kilning or roasting regimes.1
Question 25
Describe briefly the methods used to analyse each of the following parameters and explain their importance in brewing: 1. Hot Water Extract
2. Free Amino Nitrogen
3. Friability
4. Diastatic Power
5. Wort Viscosity
Question 26 .Describe how the composition of wort and of finished beer can be controlled by varying the mashing-in and mash conversion conditions.2
Question 27.Compare and contrast the design and operational principles of two of the following items of equipment:
Infusion Mash Tun
Lauter Tun
Mash Filter.
Question 28.. i) Outline the chemical changes that take place during wort boiling.
ii) Summarize the basic principles of design and operation of wort kettles/boilers
Question 29.a)Define the terms “pasteurisation” and “pasteurisation unit”, illustrating with diagrams the relationship between time,temperature and lethal rate2
Question 30.. List the advantages and disadvantages of high gravity brewing and give a brief explanation of each of these. [15]
High gravity beer will require both dilution and carbonation prior to packaging. a. Explain how the amount of water required for product dilution is calculated, giving an example of this.
b. Draw a process flow diagram of how one type of beer carbonator system operates and give a brief explanation
