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. Cooler






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






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






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






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






6. Sweet liquid from mash






7. Head retention - lightens body and color






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






9. Irish - roasty - sour bitter very dry finish






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






11. Malt is mixed with hot water here






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






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






14. Hops added to beer post fermentation






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






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






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






18. Dark beer just about color






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






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






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






22. Contribute to different colors and flavors






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






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






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






26. Cooler






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






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






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. Crisp - bitter ale. HOPS.






31. Converts all starches into fermenting sugars and unfermenting sugars






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






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






34. Malt is mixed with hot water here






35. Clarify the beer then CO2 is added






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






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






38. Richer texture and bitterness - stouts






39. Spicy - long dry finish






40. 2 row malted barley






41. Roasted flavors and black colors






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






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






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






45. Irish - roasty - sour bitter very dry finish






46. Richer texture and bitterness - stouts






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






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






49. Clarify the beer then CO2 is added






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