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






2. Warmer






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






4. Contribute to different colors and flavors






5. Malt is mixed with hot water here






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






7. Sweet liquid from mash






8. Uses milk sugar - creamy less dry and robust






9. Dark beer just about color






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






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






12. Cooler






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






14. Crisp - bitter ale. HOPS.






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






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






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






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






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






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






21. Reddish hue - sweet






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






23. Spicy - long dry finish






24. Water - malt - hops - and yeast






25. Hops added to beer post fermentation






26. Cooler






27. Irish - roasty - sour bitter very dry finish






28. Richer texture and bitterness - stouts






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






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






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






32. Hops added to beer post fermentation






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






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






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






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






37. Malt is mixed with hot water here






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






39. Richer texture and bitterness - stouts






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






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






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






43. Sweet liquid from mash






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






45. Head retention - lightens body and color






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






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






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






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






50. Uses milk sugar - creamy less dry and robust






Can you answer 50 questions in 15 minutes?



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