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






2. 2 row malted barley






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






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






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






6. Crisp - bitter ale. HOPS.






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






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






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






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






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






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






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






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






15. Water - malt - hops - and yeast






16. Spicy - long dry finish






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






18. Dark beer just about color






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






20. Contribute to different colors and flavors






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






22. Crisp - bitter ale. HOPS.






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






24. Uses milk sugar - creamy less dry and robust






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






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






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






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






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






30. Irish - roasty - sour bitter very dry finish






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






32. Head retention - lightens body and color






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






34. Uses milk sugar - creamy less dry and robust






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






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






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






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






39. Converts all starches into fermenting sugars and unfermenting sugars






40. Reddish hue - sweet






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






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






43. Irish - roasty - sour bitter very dry finish






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






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






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






47. Malt is mixed with hot water here






48. Roasted flavors and black colors






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






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