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






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






4. Water - malt - hops - and yeast






5. Reddish hue - sweet






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






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






8. Hops added to beer post fermentation






9. Roasted flavors and black colors






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






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






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






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






14. Contribute to different colors and flavors






15. Irish - roasty - sour bitter very dry finish






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






17. Warmer






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






19. Malt is mixed with hot water here






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






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






22. Head retention - lightens body and color






23. Cooler






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






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






26. Sweet liquid from mash






27. Water - malt - hops - and yeast






28. Richer texture and bitterness - stouts






29. Head retention - lightens body and color






30. Clarify the beer then CO2 is added






31. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






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






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






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






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






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






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






42. Converts all starches into fermenting sugars and unfermenting sugars






43. Irish - roasty - sour bitter very dry finish






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






45. Roasted flavors and black colors






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






47. Spicy - long dry finish






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






49. Crisp - bitter ale. HOPS.






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