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






2. Malt is mixed with hot water here






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






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






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






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






7. 2 row malted barley






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






9. Crisp - bitter ale. HOPS.






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






11. Cooler






12. 2 row malted barley






13. Spicy - long dry finish






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






15. Crisp - bitter ale. HOPS.






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






17. Head retention - lightens body and color






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






19. Malt is mixed with hot water here






20. Hops added to beer post fermentation






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






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






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






24. Warmer






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






26. Roasted flavors and black colors






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






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






29. Richer texture and bitterness - stouts






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






31. Irish - roasty - sour bitter very dry finish






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






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






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






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






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






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






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






39. Contribute to different colors and flavors






40. Head retention - lightens body and color






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






42. Clarify the beer then CO2 is added






43. Richer texture and bitterness - stouts






44. Uses milk sugar - creamy less dry and robust






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






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






47. Converts all starches into fermenting sugars and unfermenting sugars






48. Roasted flavors and black colors






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






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