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1. Hop aroma is not appropriate in :

pale ale
oktoberfest
pilsner
porter

2. Cooked corn flavor usually results from

DMS
diacetyl
wild yeast infection
warm fermentation

3. Sparging with boiling water can lead to :

infection
diacetyl
astringency
oxidation

4. "skunky" aroma is the results of

infection
light exposure
diacetyl
beer that is 3 months beyond "born on" date

5. people often describe oxidized or stale beer as:

vegetative
butterscotch
wet cardboard
all of the above

6. "Hop character" means:

hop aroma
hop flavor
hop bitterness
all of the above

7. Roasted malt flavor is not appropriate in:

dry stout
sweet stout
schwartzbier
porter

8. Which of these is not a type of barley

Crisp
Marris Otter
Harrington
Klages

9. Bacterial infection in a beer can cause:

phenolic flavors
over carbonation
diacetyl
all of the above

10. Sulfury beer may be due to:

lagering too long
lagering too short
overpitching
all of the above