How did American brewing, and attitudes toward beer, evolve in the post-War era?

Brewing Science
Final examination review Format
Like the midterm exam. Make certain that your answers are complete, concise, and responsive. For all questions, show your work (partial credit might be awarded; full credit will not be awarded without showing work) and remember significant digits.
Topics. Not an exhaustive list, but rather a prompt to help to organize your
personal review. If the prompt does not look familiar, or if you do not know the answer, then look it up. Wikipedia is a great resource from which to start.
1. Beer styles – all, but more heavily weighted toward styles 18-26
Know the salient characteristics of these beer styles, in terms of aroma, appearance, flavor, finish, and ingredients. This part of the exam will be the least tested, since this material has already been tested in the beer styles quizzes.
2. Beer in Britain and on the continent Per the midterm. History, attitudes, development of styles, yada, yada, yada.
3. Beer in the New World
Why, how, when, where, and by whom were American styles developed
(e.g. American IPA, American Pale Ale, Cream Ale, Steam)? How did the invention of refrigeration affect brewing? When, where, and why does beer start being brewed in the New World? How did brewers cope with unfamiliar materials and an uncertain supply of grain? To what cities does beer brewing gravitate and why? Who are they

 The word would be “revision” if you are British (e.g. Hermione Granger).
major brewers, and what is the fate of their breweries? Why are German styles of beer so prevalent in Mexico? Where, when, and why does Prohibition develop? How do American breweries, and their consumers, survive Prohibition? When and why was it repealed? What are the legacies of Prohibition? How did American brewing, and attitudes toward beer, evolve in the post-War era? How did the acquisition of Miller by Phillip Morris Co. change American brewing and its advertising? What events, specifically from 1965 and 1985, lead to the revival of small-scale brewing?
What are the largest breweries in the U. S. A. and in the world today?
4. Home brewing 
What are the comparative advantages of using prepackaged ingredient kits vs.
assembling your own ingredients? What are the tradeoffs between extract and partial mash (and all-grain) brewing? Which grains and extracts are used in
brewing? What are the comparative advantages and disadvantages of DME vs. LME
vs. grain? How are specialty grains, like crystal malts, chocolate malt, and black malt, made? What does yeast do for us? What are the comparative advantages and disadvantages of dry vs. liquid yeast? Why are there more strains of yeast offered in  liquid form rather than dry? Why are there more strains of ale yeast than lager yeast?
What is the continuum of flavors (more fruity vs. less fruity) in yeasts? Why is there such a large range of flavor profiles in Belgian yeast, relative to lager, and even regular ale, yeast? How do temperature and pitching rate affect yeast flavor profiles? What impact does water chemistry have on flavor? What other additions can be made to beer and what impact on the final product do they have?
o Useful websites for grain include All About Grains 101 and Brew Your Own Grain and
Adjunct chart.
o Useful websites to look at include Danstar, Fermentis, Mangrove Jack, White Labs, Wyeast,the Mr Malty yeast sources and comparison guide.
5. Brewing
What contributions do hops make to beer, and what compounds are responsible for those? Where can hops be grown? Why does beer get skunky when exposed to light? How can that be prevented? What are some benefits of using hop products (e.g. hop extract, rho, tetra), rather than hops (cones or pellets)? What are some hops varieties and their aroma and flavor characteristics? What are some nontraditional methods for hopping beer, and why are they used? What is a base malt? What are some base malts and what flavors do they give you? How are crystal malts produced? What qualities do they give in beer? What qualities do roasted malts and roasted, unmalted, grains give a beer? What are some common adjuncts and why do we use them? What are the various kinds of yeast – not just lager vs. ale, but also
stylistically? What temperatures are appropriate for yeasts, and what flavor profiles do we get as a result? Why do we need to cool the wort quickly from about 140 °F to yeast-pitching temperature? Why are infections not more common than they actually are?
6. Alcohol safety and brewery safety
What kind of drug is alcohol? By what pathways does alcohol enter the body? What are its physiological and psychological effects, and how are they related to blood alcohol level (BAC)? What is the legal BAC limit for driving? What gross physiological consequences arise as BAC rises? How can the rate of alcohol uptake be altered? How is alcohol processed in one’s body? What are some basic rules for safety in the brewery – specifically, with grain (before, during, and after milling), hot water, electricity, etc.
7. Distilled beverage
How are distilled beverages (e.g. whiskey, gin) produced? How is that production related to beer brewing? How and why are the processes different?