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. Roasted flavors and black colors






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






3. Reddish hue - sweet






4. Contribute to different colors and flavors






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






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






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






8. Clarify the beer then CO2 is added






9. Malt is mixed with hot water here






10. Clarify the beer then CO2 is added






11. Warmer






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






13. Spicy - long dry finish






14. Uses milk sugar - creamy less dry and robust






15. Roasted flavors and black colors






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






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






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






19. Dark beer just about color






20. Malt is mixed with hot water here






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






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






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






24. Sweet liquid from mash






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






26. Irish - roasty - sour bitter very dry finish






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






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






29. Hops added to beer post fermentation






30. Crisp - bitter ale. HOPS.






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






32. Uses milk sugar - creamy less dry and robust






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






34. Water - malt - hops - and yeast






35. Spicy - long dry finish






36. Irish - roasty - sour bitter very dry finish






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






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






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






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






42. Water - malt - hops - and yeast






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






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






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






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






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






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






49. Converts all starches into fermenting sugars and unfermenting sugars






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