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. Crisp - bitter ale. HOPS.






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






3. Spicy - long dry finish






4. Head retention - lightens body and color






5. Sweet liquid from mash






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






7. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






11. Cooler






12. Richer texture and bitterness - stouts






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






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






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






16. Converts all starches into fermenting sugars and unfermenting sugars






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






18. Clarify the beer then CO2 is added






19. Roasted flavors and black colors






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






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






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






23. Dark beer just about color






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






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






26. Roasted flavors and black colors






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






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






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






30. Reddish hue - sweet






31. Warmer






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






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






34. Warmer






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






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






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






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






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






40. Clarify the beer then CO2 is added






41. Dark beer just about color






42. Malt is mixed with hot water here






43. Crisp - bitter ale. HOPS.






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






45. Cooler






46. 2 row malted barley






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






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






49. Irish - roasty - sour bitter very dry finish






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