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. Reddish hue - sweet






3. Richer texture and bitterness - stouts






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






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






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






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






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






9. Cooler






10. Head retention - lightens body and color






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






12. Crisp - bitter ale. HOPS.






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






14. Sweet liquid from mash






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






16. Hops added to beer post fermentation






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






18. Irish - roasty - sour bitter very dry finish






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






20. Warmer






21. Cooler






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






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






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






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






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






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






28. Dark beer just about color






29. Sweet liquid from mash






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






31. Richer texture and bitterness - stouts






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






33. Clarify the beer then CO2 is added






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






35. 2 row malted barley






36. Spicy - long dry finish






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






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






39. Contribute to different colors and flavors






40. Warmer






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






42. Roasted flavors and black colors






43. Roasted flavors and black colors






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






45. Uses milk sugar - creamy less dry and robust






46. Head retention - lightens body and color






47. Crisp - bitter ale. HOPS.






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






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






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