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






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






3. Malt is mixed with hot water here






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






5. Irish - roasty - sour bitter very dry finish






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






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






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






9. Reddish hue - sweet






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






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






12. Converts all starches into fermenting sugars and unfermenting sugars






13. 2 row malted barley






14. Crisp - bitter ale. HOPS.






15. Dark beer just about color






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






17. 2 row malted barley






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






19. Uses milk sugar - creamy less dry and robust






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






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






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






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






24. Spicy - long dry finish






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






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






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






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






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






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






31. Roasted flavors and black colors






32. Water - malt - hops - and yeast






33. Cooler






34. Richer texture and bitterness - stouts






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






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






37. Spicy - long dry finish






38. Clarify the beer then CO2 is added






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






40. Hops added to beer post fermentation






41. Head retention - lightens body and color






42. Dark beer just about color






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






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






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






46. Contribute to different colors and flavors






47. Hops added to beer post fermentation






48. Reddish hue - sweet






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






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