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






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






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






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






5. Crisp - bitter ale. HOPS.






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






7. Clarify the beer then CO2 is added






8. Dark beer just about color






9. Sweet liquid from mash






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






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






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






13. Contribute to different colors and flavors






14. Water - malt - hops - and yeast






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






16. 2 row malted barley






17. Warmer






18. Head retention - lightens body and color






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






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






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






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






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






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






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






26. Dark beer just about color






27. Richer texture and bitterness - stouts






28. Roasted flavors and black colors






29. Roasted flavors and black colors






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






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






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






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






34. Malt is mixed with hot water here






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






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






37. Converts all starches into fermenting sugars and unfermenting sugars






38. Malt is mixed with hot water here






39. Reddish hue - sweet






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






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






42. Cooler






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






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






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






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






47. Water - malt - hops - and yeast






48. 2 row malted barley






49. Contribute to different colors and flavors






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