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






2. Reddish hue - sweet






3. Spicy - long dry finish






4. Warmer






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






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






7. Cooler






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






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






10. Hops added to beer post fermentation






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






12. Crisp - bitter ale. HOPS.






13. Head retention - lightens body and color






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






15. Crisp - bitter ale. HOPS.






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






17. Contribute to different colors and flavors






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






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






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






21. Irish - roasty - sour bitter very dry finish






22. Clarify the beer then CO2 is added






23. Water - malt - hops - and yeast






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






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






26. Spicy - long dry finish






27. Head retention - lightens body and color






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






29. Hops added to beer post fermentation






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






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






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






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






34. Sweet liquid from mash






35. Converts all starches into fermenting sugars and unfermenting sugars






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






37. Cooler






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






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






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






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






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






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






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






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






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






47. Richer texture and bitterness - stouts






48. Richer texture and bitterness - stouts






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






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