The type of grain that creates malt

The second purpose to hops, after bittering flavor

The pressure that the bowl is set to on the VOC

Name of the product pump we use in CIP for the triblock

The pressure that the DAW runs at

A pressurized vessel that is used to roast or cook malt

Area where the most hops and hops varieties come from

The amount of heads that our VOC has

Gallons in a half barrel

The reason we step the tank to CIP after packaging

The most common type of malt we use at Avery

Process in which hops are added at the end of fermentation to create better hop aroma but little bitterness

The origins of our VOC, The company and country

Weight of a full key keg

The pump pressure for Can/Bottle/Keg

Process by which barley breaks down the endosperm using enzymes, Also the first step in the malting process

Name at least two of the oils mainly in hops

The amount of recipes we use on the switchback

Main form of sanitation on head 2 in the comac

The minimum amount of beer we should leave in the small/large tanks

Name of at least three specialty malts

A hop variety that is in the most number of our brands

About how many can per minute the seamer can put out

Amount of pre-evacs on the the triblock before filling occurs

Consequences of Blowing Down/Scrubbing a Tank