True or False: Water chemistry in lagers is incredibly important for the final product. We recommend using calcium chloride for drier, bitter, more hop-focused beers.

It is recommended that you ferment your lager beer in the lower ______ °F (_____°C).

A _____________ was traditionally used by German lager brewers out of necessity to get the most extraction out of their under-modified malts.

In selecting a yeast for lagering, considering _______ is particularly important so that the strains don’t fall out of suspension before fermentation is complete.

Some people refer to the process of _________________ as the diacetyl rest in which you start the fermentation cool for a few days and let it warm up naturally.