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






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






3. Converts all starches into fermenting sugars and unfermenting sugars






4. Warmer






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






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






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






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






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






10. Water - malt - hops - and yeast






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






12. Spicy - long dry finish






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






14. Water - malt - hops - and yeast






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






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






17. Reddish hue - sweet






18. Contribute to different colors and flavors






19. Cooler






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






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






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






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






24. Clarify the beer then CO2 is added






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






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






27. Dark beer just about color






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






29. Richer texture and bitterness - stouts






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






31. Reddish hue - sweet






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






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






34. Irish - roasty - sour bitter very dry finish






35. Roasted flavors and black colors






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






37. Malt is mixed with hot water here






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






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






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






41. 2 row malted barley






42. Sweet liquid from mash






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






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






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






46. Uses milk sugar - creamy less dry and robust






47. Richer texture and bitterness - stouts






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






49. Head retention - lightens body and color






50. Irish - roasty - sour bitter very dry finish