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






2. Clarify the beer then CO2 is added






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






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






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






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






7. Irish - roasty - sour bitter very dry finish






8. Converts all starches into fermenting sugars and unfermenting sugars






9. Roasted flavors and black colors






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






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






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






13. Reddish hue - sweet






14. Head retention - lightens body and color






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






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






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






18. Irish - roasty - sour bitter very dry finish






19. Sweet liquid from mash






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






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






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






23. Malt is mixed with hot water here






24. Spicy - long dry finish






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






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






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






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






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






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






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






32. Hops added to beer post fermentation






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






34. Warmer






35. Richer texture and bitterness - stouts






36. Cooler






37. Reddish hue - sweet






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






39. Spicy - long dry finish






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






41. Clarify the beer then CO2 is added






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






43. Cooler






44. Contribute to different colors and flavors






45. Malt is mixed with hot water here






46. Water - malt - hops - and yeast






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






48. Warmer






49. Richer texture and bitterness - stouts






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