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






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






3. Water - malt - hops - and yeast






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






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






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






7. Dark beer just about color






8. Head retention - lightens body and color






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






10. Sweet liquid from mash






11. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






16. Water - malt - hops - and yeast






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






18. Roasted flavors and black colors






19. Head retention - lightens body and color






20. Richer texture and bitterness - stouts






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






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






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






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






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






26. Hops added to beer post fermentation






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






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






29. Hops added to beer post fermentation






30. Spicy - long dry finish






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






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






33. Malt is mixed with hot water here






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






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






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






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






38. Clarify the beer then CO2 is added






39. Crisp - bitter ale. HOPS.






40. Contribute to different colors and flavors






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






42. Clarify the beer then CO2 is added






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






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






45. Dark beer just about color






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






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






48. 2 row malted barley






49. Uses milk sugar - creamy less dry and robust






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