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. Clarify the beer then CO2 is added






2. 2 row malted barley






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






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






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






6. Hops added to beer post fermentation






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






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






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






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






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






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






13. Reddish hue - sweet






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






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






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






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






18. Head retention - lightens body and color






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






20. Richer texture and bitterness - stouts






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






22. Spicy - long dry finish






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






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






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






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






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






28. Uses milk sugar - creamy less dry and robust






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






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






31. Warmer






32. Irish - roasty - sour bitter very dry finish






33. Irish - roasty - sour bitter very dry finish






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






35. Clarify the beer then CO2 is added






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






37. Malt is mixed with hot water here






38. Uses milk sugar - creamy less dry and robust






39. Spicy - long dry finish






40. Contribute to different colors and flavors






41. Contribute to different colors and flavors






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






43. Crisp - bitter ale. HOPS.






44. Roasted flavors and black colors






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






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






47. Warmer






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






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






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