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. Irish - roasty - sour bitter very dry finish






2. 2 row malted barley






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






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






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






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






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






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






9. Spicy - long dry finish






10. Water - malt - hops - and yeast






11. Sweet liquid from mash






12. Dark beer just about color






13. Richer texture and bitterness - stouts






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






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






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






17. Head retention - lightens body and color






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






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






20. Crisp - bitter ale. HOPS.






21. Converts all starches into fermenting sugars and unfermenting sugars






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






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






24. Head retention - lightens body and color






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






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






27. Spicy - long dry finish






28. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






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






34. 2 row malted barley






35. Uses milk sugar - creamy less dry and robust






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






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






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






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






40. Water - malt - hops - and yeast






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






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






43. Clarify the beer then CO2 is added






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






45. Sweet liquid from mash






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






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






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






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






50. Uses milk sugar - creamy less dry and robust