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Test your basic knowledge |
Beer Training
Start Test
Study First
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. Roasted flavors and black colors
specialty grains
Brown ale
chocolate - and black
malting stage
2. Contribute to different colors and flavors
Porter
specialty grains
yeast
oktoberfest
3. Crisp - bitter ale. HOPS.
bumper crop IPA
India pale ale
brew kettle
rye malt
4. Flowers that are natural antioxidants - keep it fresh - changes bitterness and aroma to balance the sweetness of the wort. Added when not boiling
hops
Lagers
gravity
Weizen
5. 2 row malted barley
American Lager
four ingredients
grain bill
brew kettle
6. Stongest of english style ales 10-12% alcohol - robust malt sweetness - and hop bitterness - cognac
hops
caramel
barley wine
sweet stout
7. Density - higher gravity =more suger - more filling
malting stage
gravity
barley wine
brew kettle
8. Ale - american caramel malt - american hops - house yeast - intense hop flavor and aroma
bumper crop IPA
Bock
stout
esters
9. Crisp - bitter ale. HOPS.
stout
Wort
gravity
India pale ale
10. Irish - roasty - sour bitter very dry finish
esters
Dry stout
yeast
lager yeast
11. Single celled organism that consumes sugar and creates alcohol and CO2 -fermentation
barley wine
yeast
Porter
Ales
12. Water - malt - hops - and yeast
alt beer
rye malt
four ingredients
taste
13. Rich - robust dark ale. sweet caramel - chocolate malts supportive hop character - sweeter than a stout - lacks barley
Imperial stout
specialty grains
finings
Porter
14. Dark beer just about color
Dunkel
Lambic
Ales
finings
15. Sprouted to begin germination - breaks down starch into fermenting sugars
malt
esters
specialty grains
caramel
16. Orange - reddish tints - prominent hop bitterness. fresh - crisp hop aroma
American Lager
specialty grains
Pale ale
gravity
17. Refreshing and thirst quenching - crisp dry flavors with low level of sweetness
Bock
Dry hopping
finings
American Lager
18. Roasted flavors and black colors
finings
chocolate - and black
American Lager
rye malt
19. Head retention - lightens body and color
wheat malt
India pale ale
bumper crop IPA
Lambic
20. Head retention - lightens body and color
mash
wheat malt
specialty grains
oktoberfest
21. Single celled organism that consumes sugar and creates alcohol and CO2 -fermentation
yeast
Dry stout
four ingredients
bearded pig pilsner
22. Czech or german dry finish - floral hop crispness - light styled
India pale ale
esters
Dry hopping
pilsner
23. Cooler
bitter
sweet stout
lager yeast
Wort
24. Ferment cooler - yeast at bottom of wort - cleaner tasting - at least one month - lager - pilsner - dunkel - bock - schwarzbier - oktoberfest
Dunkel
Lagers
Weizen
brew kettle
25. German style - crisp clean lager - 100% pilsner malt - German hops - german yeast
lager yeast
Weizen
bearded pig pilsner
Dry hopping
26. Very sweet wort( leave malt behind) boiled for an hour or more
India pale ale
brew kettle
gravity
sudworth bock
27. Clarify the beer then CO2 is added
finings
Lagers
caramel
yeast
28. Old style - cool fermented - cleaner palate - medium bodied with moderate hops
alt beer
bitter
caramel
Lambic
29. German lager - hop bitterness just enough to balance malt flavors
rye malt
India pale ale
Bock
malting stage
30. Drier - more robust dark ale uses roasted barley for coffee like
four ingredients
malting stage
stout
Dry stout
31. Irish - roasty - sour bitter very dry finish
Dry stout
wheat malt
Ale yeast
Wort
32. German ale - malted wheat - hazy. delicate and soft hop character - yeast important: clove - vanilla - ect
Weizen
four ingredients
Wort
oktoberfest
33. Flowers that are natural antioxidants - keep it fresh - changes bitterness and aroma to balance the sweetness of the wort. Added when not boiling
hops
finings
Pale ale
Imperial stout
34. Richer texture and bitterness - stouts
Porter
India pale ale
oats malt
yeast
35. Clarify the beer then CO2 is added
rye malt
bearded pig pilsner
oktoberfest
finings
36. Higher in alcohol - bittereness and caramel like flavors - very rich
Ales
Lagers
Imperial stout
Bock
37. Pilsner - munich - and vienna malts - german hops - dark strong malty flavor - german lager yeast
Lambic
sudworth bock
oats malt
yeast
38. Sweet liquid from mash
sudworth bock
Wort
American Lager
alt beer
39. Rich - robust dark ale. sweet caramel - chocolate malts supportive hop character - sweeter than a stout - lacks barley
mash
oktoberfest
Porter
Brown ale
40. Higher in alcohol - bittereness and caramel like flavors - very rich
Imperial stout
finings
Lagers
stout
41. Water - malt - hops - and yeast
gravity
Dry hopping
bumper crop IPA
four ingredients
42. Dark beer just about color
barley wine
Dunkel
malt
esters
43. Warmer
oats malt
Weizen
Ale yeast
Lambic
44. Uses milk sugar - creamy less dry and robust
sweet stout
barley wine
esters
Brown ale
45. Refreshing and thirst quenching - crisp dry flavors with low level of sweetness
oktoberfest
American Lager
specialty grains
bearded pig pilsner
46. British caramel or chocolate amlts - nutty or toasty malt flavor - low hop flavor
Brown ale
sweet stout
bumper crop IPA
Lagers
47. German lager - hop bitterness just enough to balance malt flavors
Weizen
Bock
oktoberfest
bitter
48. Belgian style wild airborne yeasts - sour - tart and acidic
chocolate - and black
yeast
Lambic
alt beer
49. Malt is mixed with hot water here
Mash tun
grain bill
taste
bitter
50. British caramel or chocolate amlts - nutty or toasty malt flavor - low hop flavor
Brown ale
caramel
India pale ale
lager yeast