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. Contribute to different colors and flavors






2. 2 row malted barley






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






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






5. Warmer






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






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






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






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






10. Crisp - bitter ale. HOPS.






11. Warmer






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






13. Head retention - lightens body and color






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






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






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






17. Malt is mixed with hot water here






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






19. Reddish hue - sweet






20. Head retention - lightens body and color






21. Spicy - long dry finish






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






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






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






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






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






27. Spicy - long dry finish






28. Dark beer just about color






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






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






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






32. Roasted flavors and black colors






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






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






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






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






37. Cooler






38. Crisp - bitter ale. HOPS.






39. Cooler






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






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






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






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






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






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






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






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






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






49. Richer texture and bitterness - stouts






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