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






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






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






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






5. Irish - roasty - sour bitter very dry finish






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






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






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






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






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






11. Sweet liquid from mash






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






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






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






15. 2 row malted barley






16. Roasted flavors and black colors






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






18. Warmer






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






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






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






22. Contribute to different colors and flavors






23. Head retention - lightens body and color






24. Spicy - long dry finish






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






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






27. Dark beer just about color






28. Uses milk sugar - creamy less dry and robust






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






30. Clarify the beer then CO2 is added






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






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






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






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






35. Dark beer just about color






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






37. Irish - roasty - sour bitter very dry finish






38. Uses milk sugar - creamy less dry and robust






39. Malt is mixed with hot water here






40. Crisp - bitter ale. HOPS.






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






42. Reddish hue - sweet






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






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






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






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






47. Spicy - long dry finish






48. Crisp - bitter ale. HOPS.






49. Converts all starches into fermenting sugars and unfermenting sugars






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