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. Water - malt - hops - and yeast






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






3. 2 row malted barley






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






5. Clarify the beer then CO2 is added






6. Contribute to different colors and flavors






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






8. Contribute to different colors and flavors






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






10. Richer texture and bitterness - stouts






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






12. Spicy - long dry finish






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






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






15. Reddish hue - sweet






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






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






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






19. Uses milk sugar - creamy less dry and robust






20. Malt is mixed with hot water here






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






22. Crisp - bitter ale. HOPS.






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






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






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






26. Dark beer just about color






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






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






29. Head retention - lightens body and color






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






31. Converts all starches into fermenting sugars and unfermenting sugars






32. Hops added to beer post fermentation






33. Spicy - long dry finish






34. Roasted flavors and black colors






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






36. Irish - roasty - sour bitter very dry finish






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






38. Irish - roasty - sour bitter very dry finish






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






40. Warmer






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






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






43. Crisp - bitter ale. HOPS.






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






46. Converts all starches into fermenting sugars and unfermenting sugars






47. Cooler






48. Richer texture and bitterness - stouts






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






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