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






2. German style - crisp clean lager - 100% pilsner malt - German hops - german yeast






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






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






5. Converts all starches into fermenting sugars and unfermenting sugars






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






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






8. Reddish hue - sweet






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






10. Water - malt - hops - and yeast






11. Irish - roasty - sour bitter very dry finish






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






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






14. Clarify the beer then CO2 is added






15. Contribute to different colors and flavors






16. Reddish hue - sweet






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






18. Uses milk sugar - creamy less dry and robust






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






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






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






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






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






24. Irish - roasty - sour bitter very dry finish






25. Dark beer just about color






26. Water - malt - hops - and yeast






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






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






29. Hops added to beer post fermentation






30. Richer texture and bitterness - stouts






31. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






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






37. Warmer






38. Roasted flavors and black colors






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






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






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






42. Cooler






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






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






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






46. Crisp - bitter ale. HOPS.






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






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






49. Clarify the beer then CO2 is added






50. Cooler