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






2. Dark beer just about color






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






4. Roasted flavors and black colors






5. Contribute to different colors and flavors






6. Reddish hue - sweet






7. 2 row malted barley






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






9. Sweet liquid from mash






10. Crisp - bitter ale. HOPS.






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






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






13. Richer texture and bitterness - stouts






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






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






16. Clarify the beer then CO2 is added






17. Irish - roasty - sour bitter very dry finish






18. Roasted flavors and black colors






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






20. Uses milk sugar - creamy less dry and robust






21. Head retention - lightens body and color






22. 2 row malted barley






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






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






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






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






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






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






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






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






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






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






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






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






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






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






37. Malt is mixed with hot water here






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






39. Spicy - long dry finish






40. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






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






46. Hops added to beer post fermentation






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






48. Contribute to different colors and flavors






49. Warmer






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