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Test your basic knowledge |
Beer Training
Start Test
Study First
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. German - rich malt flavor - deep orange hue - moderate bitterness
caramel
Lambic
oktoberfest
four ingredients
2. German style - crisp clean lager - 100% pilsner malt - German hops - german yeast
bearded pig pilsner
pilsner
Imperial stout
alt beer
3. Ale - american caramel malt - american hops - house yeast - intense hop flavor and aroma
bumper crop IPA
rye malt
specialty grains
Wort
4. Spicy - long dry finish
Lagers
Porter
rye malt
Bock
5. Warmer
oats malt
American Lager
Ale yeast
taste
6. Pilsner - munich - and vienna malts - german hops - dark strong malty flavor - german lager yeast
Bock
sudworth bock
sweet stout
finings
7. Ferment warmer - yeast at top of wort - fruitier - 2 weeks - weizen - blonde - barleywine - stout - porter - saison - witbier -
Ales
Mash tun
taste
Imperial stout
8. Malt character - hop character - yeast character - some residual sugar
oats malt
taste
mash
sweet stout
9. Very sweet wort( leave malt behind) boiled for an hour or more
Lambic
Ale yeast
mash
brew kettle
10. Rich - robust dark ale. sweet caramel - chocolate malts supportive hop character - sweeter than a stout - lacks barley
stout
Pale ale
Porter
Bock
11. Dark beer just about color
Dunkel
Lagers
caramel
pilsner
12. German lager - hop bitterness just enough to balance malt flavors
wheat malt
mash
Bock
yeast
13. Light reddish or crimson in color - more malt character and intense hop character
Imperial stout
bitter
barley wine
esters
14. Pilsner - munich - and vienna malts - german hops - dark strong malty flavor - german lager yeast
yeast
sudworth bock
Bock
specialty grains
15. By product of fermentation - rich - fruity or sweet - lagers don't really have esters - so cleaner and crisper
esters
taste
brew kettle
caramel
16. Cooler
wheat malt
lager yeast
Lagers
Pale ale
17. Richer texture and bitterness - stouts
bitter
oats malt
Dry hopping
grain bill
18. Reddish hue - sweet
caramel
Dry hopping
Brown ale
oats malt
19. Drier - more robust dark ale uses roasted barley for coffee like
Dry hopping
stout
wheat malt
Dunkel
20. Irish - roasty - sour bitter very dry finish
four ingredients
Dry stout
gravity
bumper crop IPA
21. German lager - hop bitterness just enough to balance malt flavors
Pale ale
bumper crop IPA
Bock
lager yeast
22. Sprouted to begin germination - breaks down starch into fermenting sugars
malt
stout
taste
Ales
23. Reddish hue - sweet
Brown ale
India pale ale
Wort
caramel
24. Water - malt - hops - and yeast
four ingredients
specialty grains
Mash tun
American Lager
25. Czech or german dry finish - floral hop crispness - light styled
Lagers
Dry hopping
grain bill
pilsner
26. Light reddish or crimson in color - more malt character and intense hop character
chocolate - and black
specialty grains
esters
bitter
27. British caramel or chocolate amlts - nutty or toasty malt flavor - low hop flavor
yeast
esters
Brown ale
Dry stout
28. Sweet liquid from mash
American Lager
specialty grains
barley wine
Wort
29. Sprouted to begin germination - breaks down starch into fermenting sugars
wheat malt
India pale ale
finings
malt
30. Head retention - lightens body and color
bumper crop IPA
wheat malt
stout
yeast
31. Malt character - hop character - yeast character - some residual sugar
sweet stout
Pale ale
taste
Lambic
32. Warmer
Mash tun
specialty grains
four ingredients
Ale yeast
33. Ferment cooler - yeast at bottom of wort - cleaner tasting - at least one month - lager - pilsner - dunkel - bock - schwarzbier - oktoberfest
sweet stout
Lambic
Lagers
chocolate - and black
34. Orange - reddish tints - prominent hop bitterness. fresh - crisp hop aroma
esters
Pale ale
bitter
yeast
35. Clarify the beer then CO2 is added
Dry hopping
brew kettle
Lambic
finings
36. German ale - malted wheat - hazy. delicate and soft hop character - yeast important: clove - vanilla - ect
caramel
stout
stout
Weizen
37. Old style - cool fermented - cleaner palate - medium bodied with moderate hops
rye malt
American Lager
hops
alt beer
38. By product of fermentation - rich - fruity or sweet - lagers don't really have esters - so cleaner and crisper
esters
Pale ale
Wort
grain bill
39. Mixture of malt and hot water to be at 149 degrees
Dry stout
malt
mash
finings
40. Flowers that are natural antioxidants - keep it fresh - changes bitterness and aroma to balance the sweetness of the wort. Added when not boiling
hops
four ingredients
esters
grain bill
41. Ale - american caramel malt - american hops - house yeast - intense hop flavor and aroma
specialty grains
yeast
esters
bumper crop IPA
42. British caramel or chocolate amlts - nutty or toasty malt flavor - low hop flavor
Wort
rye malt
caramel
Brown ale
43. Refreshing and thirst quenching - crisp dry flavors with low level of sweetness
finings
Dry hopping
Dunkel
American Lager
44. Contribute to different colors and flavors
Brown ale
specialty grains
hops
bumper crop IPA
45. Richer texture and bitterness - stouts
Mash tun
finings
lager yeast
oats malt
46. Drier - more robust dark ale uses roasted barley for coffee like
Dry stout
Wort
mash
stout
47. Belgian style wild airborne yeasts - sour - tart and acidic
Dry stout
Mash tun
Lambic
oktoberfest
48. Belgian style wild airborne yeasts - sour - tart and acidic
Mash tun
India pale ale
Ale yeast
Lambic
49. Mixture of malt and hot water to be at 149 degrees
lager yeast
Porter
mash
sudworth bock
50. Malt is mixed with hot water here
sweet stout
Mash tun
Lagers
wheat malt