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






2. Malt is mixed with hot water here






3. Dark beer just about color






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






5. Irish - roasty - sour bitter very dry finish






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






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






8. Spicy - long dry finish






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






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






11. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






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






17. Water - malt - hops - and yeast






18. Hops added to beer post fermentation






19. Contribute to different colors and flavors






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






21. Roasted flavors and black colors






22. Clarify the beer then CO2 is added






23. Reddish hue - sweet






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






25. Crisp - bitter ale. HOPS.






26. Richer texture and bitterness - stouts






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






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






29. Richer texture and bitterness - stouts






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






31. Clarify the beer then CO2 is added






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






33. Contribute to different colors and flavors






34. Sweet liquid from mash






35. Uses milk sugar - creamy less dry and robust






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






37. Uses milk sugar - creamy less dry and robust






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






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






40. Warmer






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






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






43. Head retention - lightens body and color






44. Hops added to beer post fermentation






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






46. Cooler






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






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






49. Spicy - long dry finish






50. Cooler







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