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Test your basic knowledge |
Beer Training
Start Test
Study First
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. Sprouted to begin germination - breaks down starch into fermenting sugars
malt
Dry hopping
gravity
caramel
2. Reddish hue - sweet
Bock
wheat malt
yeast
caramel
3. Spicy - long dry finish
rye malt
malt
alt beer
gravity
4. Warmer
Ale yeast
finings
bearded pig pilsner
oats malt
5. Orange - reddish tints - prominent hop bitterness. fresh - crisp hop aroma
sweet stout
oktoberfest
Ale yeast
Pale ale
6. Drier - more robust dark ale uses roasted barley for coffee like
stout
gravity
Lambic
caramel
7. Cooler
lager yeast
Lambic
Bock
four ingredients
8. Malt character - hop character - yeast character - some residual sugar
chocolate - and black
bitter
India pale ale
taste
9. Refreshing and thirst quenching - crisp dry flavors with low level of sweetness
taste
oktoberfest
gravity
American Lager
10. Hops added to beer post fermentation
Imperial stout
sweet stout
barley wine
Dry hopping
11. Mixture of malt and hot water to be at 149 degrees
India pale ale
mash
Weizen
Lambic
12. Crisp - bitter ale. HOPS.
wheat malt
hops
American Lager
India pale ale
13. Head retention - lightens body and color
grain bill
Lambic
wheat malt
Dry hopping
14. Stongest of english style ales 10-12% alcohol - robust malt sweetness - and hop bitterness - cognac
barley wine
yeast
Weizen
Dry stout
15. Crisp - bitter ale. HOPS.
Wort
Bock
India pale ale
Brown ale
16. Single celled organism that consumes sugar and creates alcohol and CO2 -fermentation
wheat malt
India pale ale
yeast
Ale yeast
17. Contribute to different colors and flavors
specialty grains
hops
Ale yeast
bitter
18. Belgian style wild airborne yeasts - sour - tart and acidic
Porter
specialty grains
Lambic
alt beer
19. German lager - hop bitterness just enough to balance malt flavors
chocolate - and black
pilsner
Bock
gravity
20. Density - higher gravity =more suger - more filling
Pale ale
gravity
barley wine
Ales
21. Irish - roasty - sour bitter very dry finish
taste
Weizen
Dry stout
esters
22. Clarify the beer then CO2 is added
Imperial stout
alt beer
India pale ale
finings
23. Water - malt - hops - and yeast
Lambic
brew kettle
chocolate - and black
four ingredients
24. By product of fermentation - rich - fruity or sweet - lagers don't really have esters - so cleaner and crisper
oats malt
esters
Dunkel
sudworth bock
25. Old style - cool fermented - cleaner palate - medium bodied with moderate hops
Mash tun
bitter
alt beer
esters
26. Spicy - long dry finish
Dunkel
Brown ale
rye malt
bitter
27. Head retention - lightens body and color
wheat malt
Mash tun
sudworth bock
American Lager
28. Ferment warmer - yeast at top of wort - fruitier - 2 weeks - weizen - blonde - barleywine - stout - porter - saison - witbier -
Ales
bumper crop IPA
grain bill
specialty grains
29. Hops added to beer post fermentation
oktoberfest
Dry hopping
Brown ale
Bock
30. German - rich malt flavor - deep orange hue - moderate bitterness
oktoberfest
four ingredients
sudworth bock
mash
31. Very sweet wort( leave malt behind) boiled for an hour or more
four ingredients
oats malt
barley wine
brew kettle
32. Light reddish or crimson in color - more malt character and intense hop character
chocolate - and black
Ale yeast
Weizen
bitter
33. Drier - more robust dark ale uses roasted barley for coffee like
barley wine
bearded pig pilsner
India pale ale
stout
34. Sweet liquid from mash
gravity
sweet stout
pilsner
Wort
35. Converts all starches into fermenting sugars and unfermenting sugars
caramel
Dunkel
malting stage
brew kettle
36. Ferment cooler - yeast at bottom of wort - cleaner tasting - at least one month - lager - pilsner - dunkel - bock - schwarzbier - oktoberfest
Dunkel
American Lager
Lagers
taste
37. Cooler
caramel
specialty grains
lager yeast
caramel
38. German - rich malt flavor - deep orange hue - moderate bitterness
oats malt
esters
malt
oktoberfest
39. Ale - american caramel malt - american hops - house yeast - intense hop flavor and aroma
bitter
bumper crop IPA
Wort
Dunkel
40. Light reddish or crimson in color - more malt character and intense hop character
bitter
esters
malt
mash
41. German style - crisp clean lager - 100% pilsner malt - German hops - german yeast
mash
brew kettle
specialty grains
bearded pig pilsner
42. Mixture of malt and hot water to be at 149 degrees
stout
Lambic
mash
alt beer
43. British caramel or chocolate amlts - nutty or toasty malt flavor - low hop flavor
Brown ale
Dunkel
gravity
Ale yeast
44. Ferment cooler - yeast at bottom of wort - cleaner tasting - at least one month - lager - pilsner - dunkel - bock - schwarzbier - oktoberfest
Lagers
four ingredients
specialty grains
malting stage
45. Ale - american caramel malt - american hops - house yeast - intense hop flavor and aroma
bitter
Ale yeast
bumper crop IPA
gravity
46. Flowers that are natural antioxidants - keep it fresh - changes bitterness and aroma to balance the sweetness of the wort. Added when not boiling
wheat malt
hops
Porter
oktoberfest
47. Richer texture and bitterness - stouts
barley wine
pilsner
oats malt
mash
48. Richer texture and bitterness - stouts
sudworth bock
oats malt
stout
oktoberfest
49. German lager - hop bitterness just enough to balance malt flavors
Bock
finings
American Lager
Lagers
50. Czech or german dry finish - floral hop crispness - light styled
Lambic
oktoberfest
Brown ale
pilsner