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






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






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






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






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






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






8. 2 row malted barley






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






10. Richer texture and bitterness - stouts






11. Warmer






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






13. Reddish hue - sweet






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






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






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






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






18. Reddish hue - sweet






19. 2 row malted barley






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






21. Roasted flavors and black colors






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






23. Hops added to beer post fermentation






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






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. Sweet liquid from mash






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






29. Water - malt - hops - and yeast






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






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






32. Crisp - bitter ale. HOPS.






33. Head retention - lightens body and color






34. Irish - roasty - sour bitter very dry finish






35. Cooler






36. Converts all starches into fermenting sugars and unfermenting sugars






37. Warmer






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






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






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






41. Hops added to beer post fermentation






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






43. Spicy - long dry finish






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






45. Malt is mixed with hot water here






46. Contribute to different colors and flavors






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






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






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






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