Test your basic knowledge |

Beer Training

Subject : hospitality
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Czech or german dry finish - floral hop crispness - light styled






2. Dark beer just about color






3. Rich - robust dark ale. sweet caramel - chocolate malts supportive hop character - sweeter than a stout - lacks barley






4. Water - malt - hops - and yeast






5. Richer texture and bitterness - stouts






6. Ferment cooler - yeast at bottom of wort - cleaner tasting - at least one month - lager - pilsner - dunkel - bock - schwarzbier - oktoberfest






7. Czech or german dry finish - floral hop crispness - light styled






8. Ferment warmer - yeast at top of wort - fruitier - 2 weeks - weizen - blonde - barleywine - stout - porter - saison - witbier -






9. Hops added to beer post fermentation






10. Old style - cool fermented - cleaner palate - medium bodied with moderate hops






11. German - rich malt flavor - deep orange hue - moderate bitterness






12. Spicy - long dry finish






13. Drier - more robust dark ale uses roasted barley for coffee like






14. Water - malt - hops - and yeast






15. Orange - reddish tints - prominent hop bitterness. fresh - crisp hop aroma






16. Dark beer just about color






17. By product of fermentation - rich - fruity or sweet - lagers don't really have esters - so cleaner and crisper






18. Roasted flavors and black colors






19. Richer texture and bitterness - stouts






20. Drier - more robust dark ale uses roasted barley for coffee like






21. Very sweet wort( leave malt behind) boiled for an hour or more






22. Roasted flavors and black colors






23. Warmer






24. German style - crisp clean lager - 100% pilsner malt - German hops - german yeast






25. Uses milk sugar - creamy less dry and robust






26. Warmer






27. German - rich malt flavor - deep orange hue - moderate bitterness






28. British caramel or chocolate amlts - nutty or toasty malt flavor - low hop flavor






29. Belgian style wild airborne yeasts - sour - tart and acidic






30. 2 row malted barley






31. Density - higher gravity =more suger - more filling






32. Ale - american caramel malt - american hops - house yeast - intense hop flavor and aroma






33. Single celled organism that consumes sugar and creates alcohol and CO2 -fermentation






34. By product of fermentation - rich - fruity or sweet - lagers don't really have esters - so cleaner and crisper






35. Light reddish or crimson in color - more malt character and intense hop character






36. Malt is mixed with hot water here






37. Refreshing and thirst quenching - crisp dry flavors with low level of sweetness






38. Cooler






39. Ferment warmer - yeast at top of wort - fruitier - 2 weeks - weizen - blonde - barleywine - stout - porter - saison - witbier -






40. Stongest of english style ales 10-12% alcohol - robust malt sweetness - and hop bitterness - cognac






41. Belgian style wild airborne yeasts - sour - tart and acidic






42. Flowers that are natural antioxidants - keep it fresh - changes bitterness and aroma to balance the sweetness of the wort. Added when not boiling






43. Uses milk sugar - creamy less dry and robust






44. Irish - roasty - sour bitter very dry finish






45. Ferment cooler - yeast at bottom of wort - cleaner tasting - at least one month - lager - pilsner - dunkel - bock - schwarzbier - oktoberfest






46. Crisp - bitter ale. HOPS.






47. German lager - hop bitterness just enough to balance malt flavors






48. Malt character - hop character - yeast character - some residual sugar






49. Sprouted to begin germination - breaks down starch into fermenting sugars






50. Mixture of malt and hot water to be at 149 degrees