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. Hops added to beer post fermentation






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






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






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






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






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






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






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






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






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






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






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






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






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






15. Richer texture and bitterness - stouts






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






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






18. Head retention - lightens body and color






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






20. Sweet liquid from mash






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






22. Roasted flavors and black colors






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






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






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






26. Dark beer just about color






27. Spicy - long dry finish






28. Cooler






29. Warmer






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






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






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






33. Crisp - bitter ale. HOPS.






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






35. Uses milk sugar - creamy less dry and robust






36. Water - malt - hops - and yeast






37. Malt is mixed with hot water here






38. Converts all starches into fermenting sugars and unfermenting sugars






39. Uses milk sugar - creamy less dry and robust






40. Irish - roasty - sour bitter very dry finish






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






42. Reddish hue - sweet






43. Richer texture and bitterness - stouts






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






45. Spicy - long dry finish






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






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






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






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






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