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Test your basic knowledge |
Beer Training
Start Test
Study First
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
esters
lager yeast
Dry stout
Dry hopping
2. Converts all starches into fermenting sugars and unfermenting sugars
four ingredients
yeast
malting stage
malt
3. Ferment cooler - yeast at bottom of wort - cleaner tasting - at least one month - lager - pilsner - dunkel - bock - schwarzbier - oktoberfest
lager yeast
Lagers
yeast
Dry stout
4. Cooler
mash
lager yeast
Dry hopping
sudworth bock
5. Reddish hue - sweet
caramel
mash
brew kettle
Dry stout
6. Refreshing and thirst quenching - crisp dry flavors with low level of sweetness
Porter
Imperial stout
Ale yeast
American Lager
7. German style - crisp clean lager - 100% pilsner malt - German hops - german yeast
Porter
Bock
bearded pig pilsner
Lambic
8. Contribute to different colors and flavors
barley wine
caramel
pilsner
specialty grains
9. Roasted flavors and black colors
Brown ale
Wort
chocolate - and black
alt beer
10. Reddish hue - sweet
caramel
Wort
alt beer
bearded pig pilsner
11. By product of fermentation - rich - fruity or sweet - lagers don't really have esters - so cleaner and crisper
esters
brew kettle
rye malt
Ales
12. British caramel or chocolate amlts - nutty or toasty malt flavor - low hop flavor
stout
Brown ale
esters
yeast
13. Roasted flavors and black colors
sudworth bock
chocolate - and black
Dry hopping
yeast
14. Warmer
Ale yeast
brew kettle
malt
Lagers
15. By product of fermentation - rich - fruity or sweet - lagers don't really have esters - so cleaner and crisper
oktoberfest
esters
barley wine
Wort
16. Hops added to beer post fermentation
Porter
Dry hopping
four ingredients
Pale ale
17. Cooler
Pale ale
oats malt
Pale ale
lager yeast
18. Mixture of malt and hot water to be at 149 degrees
brew kettle
malting stage
Wort
mash
19. German lager - hop bitterness just enough to balance malt flavors
India pale ale
Bock
Mash tun
Ales
20. Uses milk sugar - creamy less dry and robust
esters
sweet stout
oats malt
bearded pig pilsner
21. German - rich malt flavor - deep orange hue - moderate bitterness
oktoberfest
grain bill
bumper crop IPA
Imperial stout
22. Light reddish or crimson in color - more malt character and intense hop character
bitter
mash
yeast
Dry hopping
23. Stongest of english style ales 10-12% alcohol - robust malt sweetness - and hop bitterness - cognac
bumper crop IPA
Wort
barley wine
rye malt
24. Richer texture and bitterness - stouts
grain bill
yeast
gravity
oats malt
25. Head retention - lightens body and color
Imperial stout
rye malt
lager yeast
wheat malt
26. Orange - reddish tints - prominent hop bitterness. fresh - crisp hop aroma
Pale ale
yeast
Ales
Dry stout
27. Drier - more robust dark ale uses roasted barley for coffee like
chocolate - and black
Dry stout
bumper crop IPA
stout
28. Belgian style wild airborne yeasts - sour - tart and acidic
oats malt
wheat malt
Lambic
rye malt
29. Higher in alcohol - bittereness and caramel like flavors - very rich
Imperial stout
Dunkel
sweet stout
malting stage
30. Density - higher gravity =more suger - more filling
gravity
sweet stout
yeast
esters
31. Old style - cool fermented - cleaner palate - medium bodied with moderate hops
alt beer
rye malt
specialty grains
Porter
32. Very sweet wort( leave malt behind) boiled for an hour or more
brew kettle
rye malt
four ingredients
Mash tun
33. Stongest of english style ales 10-12% alcohol - robust malt sweetness - and hop bitterness - cognac
stout
oktoberfest
barley wine
Mash tun
34. Density - higher gravity =more suger - more filling
gravity
Lambic
wheat malt
Ale yeast
35. Single celled organism that consumes sugar and creates alcohol and CO2 -fermentation
Brown ale
malting stage
yeast
brew kettle
36. Czech or german dry finish - floral hop crispness - light styled
grain bill
pilsner
Pale ale
brew kettle
37. Very sweet wort( leave malt behind) boiled for an hour or more
sudworth bock
brew kettle
Porter
Lagers
38. Flowers that are natural antioxidants - keep it fresh - changes bitterness and aroma to balance the sweetness of the wort. Added when not boiling
Bock
hops
sweet stout
grain bill
39. Head retention - lightens body and color
Porter
bearded pig pilsner
Dunkel
wheat malt
40. Orange - reddish tints - prominent hop bitterness. fresh - crisp hop aroma
bumper crop IPA
Pale ale
four ingredients
hops
41. Malt character - hop character - yeast character - some residual sugar
bearded pig pilsner
Porter
taste
Wort
42. Pilsner - munich - and vienna malts - german hops - dark strong malty flavor - german lager yeast
American Lager
Ale yeast
gravity
sudworth bock
43. Warmer
India pale ale
lager yeast
Dunkel
Ale yeast
44. Light reddish or crimson in color - more malt character and intense hop character
Mash tun
Wort
caramel
bitter
45. 2 row malted barley
American Lager
grain bill
sudworth bock
Mash tun
46. Mixture of malt and hot water to be at 149 degrees
Porter
mash
finings
malting stage
47. Refreshing and thirst quenching - crisp dry flavors with low level of sweetness
alt beer
grain bill
American Lager
Dry stout
48. Contribute to different colors and flavors
lager yeast
Ale yeast
pilsner
specialty grains
49. Crisp - bitter ale. HOPS.
Brown ale
rye malt
four ingredients
India pale ale
50. Pilsner - munich - and vienna malts - german hops - dark strong malty flavor - german lager yeast
caramel
sudworth bock
bearded pig pilsner
Dunkel