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






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






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






6. Reddish hue - sweet






7. Cooler






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






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






10. Crisp - bitter ale. HOPS.






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






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






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






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






15. Uses milk sugar - creamy less dry and robust






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






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






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






19. Contribute to different colors and flavors






20. Richer texture and bitterness - stouts






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






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






23. Sweet liquid from mash






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






25. Converts all starches into fermenting sugars and unfermenting sugars






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






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






28. Warmer






29. Water - malt - hops - and yeast






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






31. 2 row malted barley






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






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






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






35. Malt is mixed with hot water here






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






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






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






39. Crisp - bitter ale. HOPS.






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






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






42. Head retention - lightens body and color






43. Hops added to beer post fermentation






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






45. Dark beer just about color






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






47. Clarify the beer then CO2 is added






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






49. Head retention - lightens body and color






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