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






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






3. Water - malt - hops - and yeast






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






5. Head retention - lightens body and color






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






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






8. Malt is mixed with hot water here






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






10. Richer texture and bitterness - stouts






11. Cooler






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






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






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






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






16. Roasted flavors and black colors






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






18. 2 row malted barley






19. Warmer






20. Crisp - bitter ale. HOPS.






21. Malt is mixed with hot water here






22. Hops added to beer post fermentation






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






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






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






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






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






28. Warmer






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






30. Irish - roasty - sour bitter very dry finish






31. Reddish hue - sweet






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






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






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






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






36. Head retention - lightens body and color






37. Uses milk sugar - creamy less dry and robust






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






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






40. Dark beer just about color






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






42. Spicy - long dry finish






43. Contribute to different colors and flavors






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






45. 2 row malted barley






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






47. Spicy - long dry finish






48. Roasted flavors and black colors






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






50. Sweet liquid from mash