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






2. Irish - roasty - sour bitter very dry finish






3. Head retention - lightens body and color






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






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






6. Reddish hue - sweet






7. Water - malt - hops - and yeast






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






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






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






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






12. Contribute to different colors and flavors






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






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






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






16. Spicy - long dry finish






17. 2 row malted barley






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






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






20. Roasted flavors and black colors






21. Hops added to beer post fermentation






22. Richer texture and bitterness - stouts






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






24. Water - malt - hops - and yeast






25. Clarify the beer then CO2 is added






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






27. Dark beer just about color






28. Reddish hue - sweet






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






30. 2 row malted barley






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






32. Malt is mixed with hot water here






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






34. Sweet liquid from mash






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






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






37. Contribute to different colors and flavors






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






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






40. Uses milk sugar - creamy less dry and robust






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






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






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






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






45. Crisp - bitter ale. HOPS.






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






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






48. Crisp - bitter ale. HOPS.






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






50. Irish - roasty - sour bitter very dry finish