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






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






3. Spicy - long dry finish






4. Clarify the beer then CO2 is added






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






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






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






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






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






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






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






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






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






14. Crisp - bitter ale. HOPS.






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






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






17. Roasted flavors and black colors






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






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






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






21. Hops added to beer post fermentation






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






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






24. Malt is mixed with hot water here






25. Sweet liquid from mash






26. Dark beer just about color






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






28. Dark beer just about color






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






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






31. Reddish hue - sweet






32. Cooler






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






34. Converts all starches into fermenting sugars and unfermenting sugars






35. Spicy - long dry finish






36. 2 row malted barley






37. Head retention - lightens body and color






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






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






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






41. Cooler






42. Malt is mixed with hot water here






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






44. Contribute to different colors and flavors






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






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






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






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






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






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