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






2. Uses milk sugar - creamy less dry and robust






3. Reddish hue - sweet






4. Malt is mixed with hot water here






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






6. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






10. Contribute to different colors and flavors






11. Warmer






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






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






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






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






16. Head retention - lightens body and color






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






18. Crisp - bitter ale. HOPS.






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






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






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






22. Richer texture and bitterness - stouts






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






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






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






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






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






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






29. Converts all starches into fermenting sugars and unfermenting sugars






30. Reddish hue - sweet






31. Malt is mixed with hot water here






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






33. Cooler






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






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






36. Richer texture and bitterness - stouts






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






38. Irish - roasty - sour bitter very dry finish






39. 2 row malted barley






40. Water - malt - hops - and yeast






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






42. Uses milk sugar - creamy less dry and robust






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






44. Sweet liquid from mash






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






46. Hops added to beer post fermentation






47. Spicy - long dry finish






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






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






50. Irish - roasty - sour bitter very dry finish