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






2. Crisp - bitter ale. HOPS.






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






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






5. Hops added to beer post fermentation






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






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






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






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






10. Hops added to beer post fermentation






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






12. Uses milk sugar - creamy less dry and robust






13. Roasted flavors and black colors






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






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






16. Converts all starches into fermenting sugars and unfermenting sugars






17. Cooler






18. Sweet liquid from mash






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






20. Warmer






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






22. Irish - roasty - sour bitter very dry finish






23. Contribute to different colors and flavors






24. Water - malt - hops - and yeast






25. Richer texture and bitterness - stouts






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






27. Clarify the beer then CO2 is added






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






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






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






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






32. Reddish hue - sweet






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






34. Head retention - lightens body and color






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






36. Richer texture and bitterness - stouts






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






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






39. Converts all starches into fermenting sugars and unfermenting sugars






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






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






42. Malt is mixed with hot water here






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






44. Sweet liquid from mash






45. Head retention - lightens body and color






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






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






48. Dark beer just about color






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






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