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. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






5. Dark beer just about color






6. Sweet liquid from mash






7. Malt is mixed with hot water here






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






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






10. Clarify the beer then CO2 is added






11. Richer texture and bitterness - stouts






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






13. Crisp - bitter ale. HOPS.






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






15. 2 row malted barley






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






17. Contribute to different colors and flavors






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






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






20. Hops added to beer post fermentation






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






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






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






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






25. Richer texture and bitterness - stouts






26. Spicy - long dry finish






27. Reddish hue - sweet






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






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






30. Head retention - lightens body and color






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






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






33. Spicy - long dry finish






34. Warmer






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






36. Cooler






37. Irish - roasty - sour bitter very dry finish






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






39. Crisp - bitter ale. HOPS.






40. Roasted flavors and black colors






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






42. Reddish hue - sweet






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






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






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






46. Dark beer just about color






47. Malt is mixed with hot water here






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






49. Clarify the beer then CO2 is added






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