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






2. Cooler






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






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






5. Water - malt - hops - and yeast






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






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






8. Clarify the beer then CO2 is added






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






10. Irish - roasty - sour bitter very dry finish






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






12. Crisp - bitter ale. HOPS.






13. Contribute to different colors and flavors






14. Irish - roasty - sour bitter very dry finish






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






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






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






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






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






20. Reddish hue - sweet






21. Contribute to different colors and flavors






22. Roasted flavors and black colors






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






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






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






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






27. 2 row malted barley






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






29. Crisp - bitter ale. HOPS.






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






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






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






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






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






35. Malt is mixed with hot water here






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






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






38. Converts all starches into fermenting sugars and unfermenting sugars






39. Spicy - long dry finish






40. Hops added to beer post fermentation






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






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






43. Roasted flavors and black colors






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






45. Richer texture and bitterness - stouts






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






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






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






49. Reddish hue - sweet






50. Richer texture and bitterness - stouts