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






2. Water - malt - hops - and yeast






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






4. Clarify the beer then CO2 is added






5. Head retention - lightens body and color






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






7. Roasted flavors and black colors






8. Richer texture and bitterness - stouts






9. Malt is mixed with hot water here






10. Uses milk sugar - creamy less dry and robust






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






12. Crisp - bitter ale. HOPS.






13. Hops added to beer post fermentation






14. Spicy - long dry finish






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






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






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






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






19. Uses milk sugar - creamy less dry and robust






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






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






22. Reddish hue - sweet






23. Irish - roasty - sour bitter very dry finish






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






25. Cooler






26. Malt is mixed with hot water here






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






28. Spicy - long dry finish






29. 2 row malted barley






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






31. Clarify the beer then CO2 is added






32. Sweet liquid from mash






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






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






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






36. Dark beer just about color






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






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






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






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






41. Warmer






42. Irish - roasty - sour bitter very dry finish






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






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






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






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






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






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






49. Roasted flavors and black colors






50. 2 row malted barley