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. Head retention - lightens body and color






2. Converts all starches into fermenting sugars and unfermenting sugars






3. Cooler






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






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






6. Dark beer just about color






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






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






9. Richer texture and bitterness - stouts






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






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






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






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






14. Contribute to different colors and flavors






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






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






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






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






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






20. Clarify the beer then CO2 is added






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






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






23. Dark beer just about color






24. Cooler






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






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






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






28. Irish - roasty - sour bitter very dry finish






29. 2 row malted barley






30. Spicy - long dry finish






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






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






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






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






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






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






37. Hops added to beer post fermentation






38. Water - malt - hops - and yeast






39. Clarify the beer then CO2 is added






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






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






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






43. Malt is mixed with hot water here






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






45. Spicy - long dry finish






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






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






48. Sweet liquid from mash






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






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