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






2. Converts all starches into fermenting sugars and unfermenting sugars






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






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






5. Irish - roasty - sour bitter very dry finish






6. 2 row malted barley






7. Reddish hue - sweet






8. Crisp - bitter ale. HOPS.






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






10. Cooler






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






12. Dark beer just about color






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






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






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






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






17. Uses milk sugar - creamy less dry and robust






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






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






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






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






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






23. Richer texture and bitterness - stouts






24. Malt is mixed with hot water here






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. Head retention - lightens body and color






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






29. Dark beer just about color






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






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






32. Spicy - long dry finish






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






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






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






36. Water - malt - hops - and yeast






37. Irish - roasty - sour bitter very dry finish






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






39. Richer texture and bitterness - stouts






40. Spicy - long dry finish






41. Cooler






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






43. Uses milk sugar - creamy less dry and robust






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






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






46. Clarify the beer then CO2 is added






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






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






49. Hops added to beer post fermentation






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