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






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






3. Clarify the beer then CO2 is added






4. Roasted flavors and black colors






5. Converts all starches into fermenting sugars and unfermenting sugars






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






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






8. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






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






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






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






16. Hops added to beer post fermentation






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






18. Water - malt - hops - and yeast






19. Reddish hue - sweet






20. Dark beer just about color






21. Crisp - bitter ale. HOPS.






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






23. Malt is mixed with hot water here






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






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






26. Irish - roasty - sour bitter very dry finish






27. Malt is mixed with hot water here






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






29. Spicy - long dry finish






30. Cooler






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






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






33. Dark beer just about color






34. Water - malt - hops - and yeast






35. Warmer






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






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






38. Roasted flavors and black colors






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






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






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






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






43. Clarify the beer then CO2 is added






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






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






46. Contribute to different colors and flavors






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






48. Sweet liquid from mash






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






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