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. Reddish hue - sweet






2. Warmer






3. Dark beer just about color






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






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






6. Clarify the beer then CO2 is added






7. Hops added to beer post fermentation






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






9. Head retention - lightens body and color






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






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






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






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






14. Warmer






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






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






17. Contribute to different colors and flavors






18. Roasted flavors and black colors






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






20. Roasted flavors and black colors






21. Water - malt - hops - and yeast






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






23. Richer texture and bitterness - stouts






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






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






26. Hops added to beer post fermentation






27. Converts all starches into fermenting sugars and unfermenting sugars






28. Cooler






29. Sweet liquid from mash






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






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






32. Uses milk sugar - creamy less dry and robust






33. Malt is mixed with hot water here






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






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






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






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






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






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






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






41. Uses milk sugar - creamy less dry and robust






42. Cooler






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






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






45. Crisp - bitter ale. HOPS.






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






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






48. Dark beer just about color






49. Irish - roasty - sour bitter very dry finish






50. Water - malt - hops - and yeast