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






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






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






4. Spicy - long dry finish






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






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






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






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






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






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






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






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






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






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






15. Water - malt - hops - and yeast






16. Sweet liquid from mash






17. Irish - roasty - sour bitter very dry finish






18. Roasted flavors and black colors






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






20. 2 row malted barley






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






22. Warmer






23. Uses milk sugar - creamy less dry and robust






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






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






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






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






28. Sweet liquid from mash






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






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






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






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






33. Richer texture and bitterness - stouts






34. Contribute to different colors and flavors






35. Contribute to different colors and flavors






36. Reddish hue - sweet






37. Malt is mixed with hot water here






38. Crisp - bitter ale. HOPS.






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






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






41. Uses milk sugar - creamy less dry and robust






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






43. Hops added to beer post fermentation






44. Reddish hue - sweet






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






46. Head retention - lightens body and color






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






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






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






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