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






2. Clarify the beer then CO2 is added






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






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






5. Richer texture and bitterness - stouts






6. Uses milk sugar - creamy less dry and robust






7. 2 row malted barley






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






9. Converts all starches into fermenting sugars and unfermenting sugars






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






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






12. Roasted flavors and black colors






13. Cooler






14. Reddish hue - sweet






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






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






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






18. Sweet liquid from mash






19. Irish - roasty - sour bitter very dry finish






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






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






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






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






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






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






26. Irish - roasty - sour bitter very dry finish






27. Head retention - lightens body and color






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






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






30. Contribute to different colors and flavors






31. Spicy - long dry finish






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






33. Dark beer just about color






34. Reddish hue - sweet






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






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






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






38. Converts all starches into fermenting sugars and unfermenting sugars






39. Dark beer just about color






40. Water - malt - hops - and yeast






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






42. Head retention - lightens body and color






43. Uses milk sugar - creamy less dry and robust






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






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






46. Crisp - bitter ale. HOPS.






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






48. Clarify the beer then CO2 is added






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






50. Sweet liquid from mash