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. British caramel or chocolate amlts - nutty or toasty malt flavor - low hop flavor






2. Dark beer just about color






3. Reddish hue - sweet






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






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






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






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






8. Reddish hue - sweet






9. Crisp - bitter ale. HOPS.






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






11. Converts all starches into fermenting sugars and unfermenting sugars






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






13. Cooler






14. Spicy - long dry finish






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






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






17. British caramel or chocolate amlts - nutty or toasty malt flavor - low hop flavor






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






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






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






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






22. Irish - roasty - sour bitter very dry finish






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






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






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






26. Irish - roasty - sour bitter very dry finish






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






28. Clarify the beer then CO2 is added






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






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






31. Crisp - bitter ale. HOPS.






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






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






34. Clarify the beer then CO2 is added






35. Spicy - long dry finish






36. 2 row malted barley






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






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






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






40. Roasted flavors and black colors






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






42. Contribute to different colors and flavors






43. Hops added to beer post fermentation






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






45. Richer texture and bitterness - stouts






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






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






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






49. Hops added to beer post fermentation






50. Uses milk sugar - creamy less dry and robust