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






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






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






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






5. Clarify the beer then CO2 is added






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






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






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






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






10. Spicy - long dry finish






11. Head retention - lightens body and color






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






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






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






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






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






17. Cooler






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






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






20. Dark beer just about color






21. Water - malt - hops - and yeast






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






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






24. Hops added to beer post fermentation






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






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






27. Contribute to different colors and flavors






28. Richer texture and bitterness - stouts






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






30. Dark beer just about color






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






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






33. 2 row malted barley






34. Clarify the beer then CO2 is added






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






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






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






38. Irish - roasty - sour bitter very dry finish






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






40. Sweet liquid from mash






41. Roasted flavors and black colors






42. Irish - roasty - sour bitter very dry finish






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






44. Crisp - bitter ale. HOPS.






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






46. Warmer






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






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






49. Malt is mixed with hot water here






50. Malt is mixed with hot water here