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. Roasted flavors and black colors






2. Contribute to different colors and flavors






3. Crisp - bitter ale. HOPS.






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






5. 2 row malted barley






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






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






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






9. Crisp - bitter ale. HOPS.






10. Irish - roasty - sour bitter very dry finish






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






12. Water - malt - hops - and yeast






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






14. Dark beer just about color






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






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






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






18. Roasted flavors and black colors






19. Head retention - lightens body and color






20. Head retention - lightens body and color






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






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






23. Cooler






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






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






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






27. Clarify the beer then CO2 is added






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






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






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






31. Irish - roasty - sour bitter very dry finish






32. German ale - malted wheat - hazy. delicate and soft hop character - yeast important: clove - vanilla - ect






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






34. Richer texture and bitterness - stouts






35. Clarify the beer then CO2 is added






36. Higher in alcohol - bittereness and caramel like flavors - very rich






37. Pilsner - munich - and vienna malts - german hops - dark strong malty flavor - german lager yeast






38. Sweet liquid from mash






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






40. Higher in alcohol - bittereness and caramel like flavors - very rich






41. Water - malt - hops - and yeast






42. Dark beer just about color






43. Warmer






44. Uses milk sugar - creamy less dry and robust






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






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






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






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






49. Malt is mixed with hot water here






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