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






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






3. 2 row malted barley






4. Head retention - lightens body and color






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






6. Contribute to different colors and flavors






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






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






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






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






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






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






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






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






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






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






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






18. Cooler






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






20. Crisp - bitter ale. HOPS.






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






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






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






24. Reddish hue - sweet






25. Dark beer just about color






26. Water - malt - hops - and yeast






27. Spicy - long dry finish






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






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






30. Clarify the beer then CO2 is added






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






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






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






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






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






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






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






38. Uses milk sugar - creamy less dry and robust






39. Head retention - lightens body and color






40. Contribute to different colors and flavors






41. Irish - roasty - sour bitter very dry finish






42. Hops added to beer post fermentation






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






44. Roasted flavors and black colors






45. Reddish hue - sweet






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






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






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






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






50. 2 row malted barley