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






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






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






4. Dark beer just about color






5. Spicy - long dry finish






6. Irish - roasty - sour bitter very dry finish






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






8. Sweet liquid from mash






9. Crisp - bitter ale. HOPS.






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






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






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






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






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






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






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






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






18. Crisp - bitter ale. HOPS.






19. Richer texture and bitterness - stouts






20. 2 row malted barley






21. Cooler






22. Warmer






23. Cooler






24. Contribute to different colors and flavors






25. Uses milk sugar - creamy less dry and robust






26. Reddish hue - sweet






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






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






29. Converts all starches into fermenting sugars and unfermenting sugars






30. Clarify the beer then CO2 is added






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






32. 2 row malted barley






33. Uses milk sugar - creamy less dry and robust






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






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






36. Hops added to beer post fermentation






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






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






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






40. Converts all starches into fermenting sugars and unfermenting sugars






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






42. Dark beer just about color






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






44. Roasted flavors and black colors






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






46. Clarify the beer then CO2 is added






47. Contribute to different colors and flavors






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






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






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