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






2. Uses milk sugar - creamy less dry and robust






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






4. Dark beer just about color






5. Sweet liquid from mash






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






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






8. Converts all starches into fermenting sugars and unfermenting sugars






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






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






11. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






16. Head retention - lightens body and color






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






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






19. Irish - roasty - sour bitter very dry finish






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






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






22. Richer texture and bitterness - stouts






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






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






25. Richer texture and bitterness - stouts






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






27. Irish - roasty - sour bitter very dry finish






28. Contribute to different colors and flavors






29. Dark beer just about color






30. 2 row malted barley






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






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






33. Crisp - bitter ale. HOPS.






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






35. Hops added to beer post fermentation






36. Warmer






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






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






39. Cooler






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






41. Spicy - long dry finish






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






43. Reddish hue - sweet






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






45. Roasted flavors and black colors






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






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






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






49. Clarify the beer then CO2 is added






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