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