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






2. Crisp - bitter ale. HOPS.






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






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






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






6. Dark beer just about color






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






8. Roasted flavors and black colors






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






10. Warmer






11. Head retention - lightens body and color






12. Malt is mixed with hot water here






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






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






16. Converts all starches into fermenting sugars and unfermenting sugars






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






18. Sweet liquid from mash






19. Sweet liquid from mash






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






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






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






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






24. Spicy - long dry finish






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






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






27. Richer texture and bitterness - stouts






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






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






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






31. Crisp - bitter ale. HOPS.






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






33. Clarify the beer then CO2 is added






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






35. Reddish hue - sweet






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






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






38. Clarify the beer then CO2 is added






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






40. Dark beer just about color






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






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






43. 2 row malted barley






44. Water - malt - hops - and yeast






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






46. Roasted flavors and black colors






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






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






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






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