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. Sweet liquid from mash






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






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






4. Crisp - bitter ale. HOPS.






5. Sweet liquid from mash






6. Contribute to different colors and flavors






7. Head retention - lightens body and color






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






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






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






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






12. Roasted flavors and black colors






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






14. Warmer






15. Head retention - lightens body and color






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






17. Water - malt - hops - and yeast






18. Irish - roasty - sour bitter very dry finish






19. Dark beer just about color






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






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






22. Hops added to beer post fermentation






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






24. Spicy - long dry finish






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






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






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






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






29. Richer texture and bitterness - stouts






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






31. Contribute to different colors and flavors






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






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






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






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






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






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






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






39. Roasted flavors and black colors






40. Richer texture and bitterness - stouts






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






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






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






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






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






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






47. Irish - roasty - sour bitter very dry finish






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






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






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