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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. Hops added to beer post fermentation






2. Water - malt - hops - and yeast






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






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






5. Cooler






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






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






8. Head retention - lightens body and color






9. Warmer






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






11. Irish - roasty - sour bitter very dry finish






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






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






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






15. Uses milk sugar - creamy less dry and robust






16. Warmer






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






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






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






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






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






22. Converts all starches into fermenting sugars and unfermenting sugars






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






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






25. Hops added to beer post fermentation






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






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






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






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






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






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






32. Clarify the beer then CO2 is added






33. 2 row malted barley






34. Reddish hue - sweet






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






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






37. Roasted flavors and black colors






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






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






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






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






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






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






44. Converts all starches into fermenting sugars and unfermenting sugars






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






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






47. 2 row malted barley






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






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






50. Sweet liquid from mash







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