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






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






3. Converts all starches into fermenting sugars and unfermenting sugars






4. Spicy - long dry finish






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






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






7. Uses milk sugar - creamy less dry and robust






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






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






10. Richer texture and bitterness - stouts






11. Crisp - bitter ale. HOPS.






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






13. Crisp - bitter ale. HOPS.






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






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






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






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






18. Warmer






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






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






21. Water - malt - hops - and yeast






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






23. 2 row malted barley






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






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






26. Hops added to beer post fermentation






27. Hops added to beer post fermentation






28. 2 row malted barley






29. Head retention - lightens body and color






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






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






32. Cooler






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






34. Reddish hue - sweet






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






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






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






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






39. Converts all starches into fermenting sugars and unfermenting sugars






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






41. Irish - roasty - sour bitter very dry finish






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






43. Uses milk sugar - creamy less dry and robust






44. Clarify the beer then CO2 is added






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






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






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






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






49. Irish - roasty - sour bitter very dry finish






50. Richer texture and bitterness - stouts