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. Clarify the beer then CO2 is added






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






3. Malt is mixed with hot water here






4. Converts all starches into fermenting sugars and unfermenting sugars






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






6. Clarify the beer then CO2 is added






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






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






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






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






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






12. Water - malt - hops - and yeast






13. Water - malt - hops - and yeast






14. Contribute to different colors and flavors






15. Dark beer just about color






16. 2 row malted barley






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






18. Roasted flavors and black colors






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






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






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






22. Reddish hue - sweet






23. Uses milk sugar - creamy less dry and robust






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






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






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






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






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






29. Cooler






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






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






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






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






34. Richer texture and bitterness - stouts






35. Reddish hue - sweet






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






37. Richer texture and bitterness - stouts






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






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






40. Sweet liquid from mash






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






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






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






44. Hops added to beer post fermentation






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






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






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






48. Irish - roasty - sour bitter very dry finish






49. Spicy - long dry finish






50. Converts all starches into fermenting sugars and unfermenting sugars