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Master Brewer 1 (New Syllabus) Sample Questions

These are the instructions for answering the questions.

1. Answer all the questions

The marks for the Multiple Choice Questions (MCQ) and Short Answer Questions (SAQ)
are clearly indicated, e.g. [1], [2], etc.

Total marks for the paper are 100

2. For MCQs, use a black pen to fill in the symbol alongside your chosen answer:

Note that some questions require you to make one choice and are identified with the
circular symbol  .

Others require more than one answer. These multiple response
questions will tell you the number of choices to make in bold type and
can be recognized by their square symbol .

If you wish to change your choice (s), then cross out your first choice with a diagonal line.

If more than the stated number of symbols is filled in (excluding struck out answers), the
question will not be scored.

3. For SAQs, write your answers in the spaces provided.

Scores for sections within these questions are clearly indicated, where appropriate.

© The Institute of Brewing & Distilling, Master Brewer 1 Paper 1 (New Syllabus) Sample Questions
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1. Which THREE of these factors is used to measure the potential of a new barley variety to [3]
be a satisfactory malting variety?

□ Degree of losses during malting.

□ Lack of a red or purple pigmentation in the husk.
□ Tolerance to local climate.
□ Fermentability of the extract.
□ Absence of other grain varieties in the sample.

2. When grains of adjunct cereals are exposed to infrared energy from ceramic tiles, heating [1]
the grain to about 140ºC, the process is known as

〇 micronization
〇 torrefication
〇 cereal extrusion
〇 infrared roasting.

3. Which are the TWO most important characteristics which are selected in a [2]
breeding programme for new bittering-hop varieties?

□ Resistant to cold winters which break dormancy, i.e. vernalization.

□ Resistance to disease.
□ High α-acid content.
□ Resistance to weed killers (mainly glyphosates) used to control weeds
between rows of hop plants.

□ The content and organoleptic acceptability of the essential oils.

4. Which statement about the availability of water applies best to site selection for a [1]
new brewery?

〇 Near to a city mains supply, that nowadays is almost always suitable for
brewing.

〇 Near to adequate ground water (aquifer) which can be accessed via a

borehole.

〇 In upland areas near to a river or a reservoir.

〇 In a location where the water has a high content of calcium bicarbonate and
sulphate.

© The Institute of Brewing & Distilling, Master Brewer 1 Paper 1 (New Syllabus) Sample Questions
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5. The type of mash separation equipment determines the type of mill in use to [1]
achieve a certain grist analysis. Which statement most closely describes the
milling equipment to achieve these analyses?

〇 A 6-roll mill; B 4-roll mill; C hammer mill.

〇 A 6-roll mill; B hammer mill; C 4-roll mill.
〇 A 4-roll mill; B 6-roll mill; C hammer mill.
〇 A 4-roll mill; B hammer mill; C 6-roll mill.

© The Institute of Brewing & Distilling, Master Brewer 1 Paper 1 (New Syllabus) Sample Questions
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6. Which of these statements is not one of the objectives of carrying out an audit on [1]
a supplier’s production facility?

〇 To verify procedures exist that cover all key production processes.

〇 To confirm that adequate records of production are being kept.
〇 To monitor production processes to ensure they are effective.
〇 To confirm that records of defects are being maintained, with evidence of
appropriate and corrective action where necessary.

© The Institute of Brewing & Distilling, Master Brewer 1 Paper 1 (New Syllabus) Sample Questions
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Answers

7. Which THREE of these factors is used to measure the potential of a new barley variety to [3]
be a satisfactory malting variety?

□ Degree of losses during malting.

□ Lack of a red or purple pigmentation in the husk.

□ Tolerance to local climate.

□ Fermentability of the extract.

□ Absence of other grain varieties in the sample.

8. When grains of adjunct cereals are exposed to infrared energy from ceramic tiles, heating [1]
the grain to about 140ºC, the process is known as

〇 micronization
〇 torrefication
〇 cereal extrusion
〇 infrared roasting.

9. Which are the TWO most important characteristics which are selected in a [2]
breeding programme for new bittering-hop varieties?

□ Resistant to cold winters which break dormancy, i.e. vernalization.

□ Resistance to disease.
□ High α-acid content.
□ Resistance to weed killers (mainly glyphosates) used to control weeds
between rows of hop plants.

□ The content and organoleptic acceptability of the essential oils.

10. Which statement about the availability of water applies best to site selection for a [1]
new brewery?

〇 Near to a city mains supply, that nowadays is almost always suitable for
brewing.

〇 Near to adequate ground water (aquifer) which can be accessed via a

borehole.

〇 In upland areas near to a river or a reservoir.

〇 In a location where the water has a high content of calcium bicarbonate and
sulphate.

© The Institute of Brewing & Distilling, Master Brewer 1 Paper 1 (New Syllabus) Sample Questions
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11. The type of mash separation equipment determines the type of mill in use to [1]
achieve a certain grist analysis. Which statement most closely describes the
milling equipment to achieve these analyses?

〇 A 6-roll mill; B 4-roll mill; C hammer mill.

〇 A 6-roll mill; B hammer mill; C 4-roll mill.
〇 A 4-roll mill; B 6-roll mill; C hammer mill.
〇 A 4-roll mill; B hammer mill; C 6-roll mill.

© The Institute of Brewing & Distilling, Master Brewer 1 Paper 1 (New Syllabus) Sample Questions
 7

12. Which of these statements is not one of the objectives of carrying out an audit on [1]
a supplier’s production facility?

〇 To verify procedures exist that cover all key production processes.

〇 To confirm that adequate records of production are being kept.
〇 To monitor production processes to ensure they are effective.
〇 To confirm that records of defects are being maintained, with evidence of
appropriate and corrective action where necessary.

© The Institute of Brewing & Distilling, Master Brewer 1 Paper 1 (New Syllabus) Sample Questions