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






2. Hops added to beer post fermentation






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






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






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






6. Contribute to different colors and flavors






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






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






9. Warmer






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






11. Crisp - bitter ale. HOPS.






12. Sweet liquid from mash






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






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






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






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






17. Contribute to different colors and flavors






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






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






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






21. 2 row malted barley






22. Converts all starches into fermenting sugars and unfermenting sugars






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






24. Water - malt - hops - and yeast






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






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






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






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






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






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






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






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






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






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






36. Spicy - long dry finish






37. Roasted flavors and black colors






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






39. Irish - roasty - sour bitter very dry finish






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






41. Head retention - lightens body and color






42. Crisp - bitter ale. HOPS.






43. Hops added to beer post fermentation






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






45. Malt is mixed with hot water here






46. Converts all starches into fermenting sugars and unfermenting sugars






47. Clarify the beer then CO2 is added






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






49. Reddish hue - sweet






50. Irish - roasty - sour bitter very dry finish