Hiring a brewing technician or cellar operator means checking that a candidate understands more than recipes. This quiz gives craft breweries and brewing schools a consistent way to test the fundamentals, so every applicant or trainee answers the same questions and you can compare them fairly.
It starts with name, email, brewery or organization, and experience level, then works through fermentation science such as yeast species, ale temperatures, attenuation, and off-flavors like diacetyl. Quality control and recipe questions cover gravity measurement, mash pH, sanitizers, dissolved oxygen, base malts, IBUs, hop timing, and brewing water minerals. Equipment questions ask about mash tuns, wort chillers, clean-in-place systems, brite tanks, and pressure relief valves.
The final section moves from recall to judgment with short written scenarios: a stuck fermentation, a beer that tastes of cooked corn, and lower carbonation than expected. Those answers show how a candidate reasons through a real problem on the brew deck. Review responses against your own answer key, or use the results to plan training for new staff.
