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. Contribute to different colors and flavors






2. Warmer






3. Contribute to different colors and flavors






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






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






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






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






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






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






10. Uses milk sugar - creamy less dry and robust






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






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






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






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






15. Hops added to beer post fermentation






16. Head retention - lightens body and color






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






18. 2 row malted barley






19. Cooler






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






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






22. Dark beer just about color






23. Irish - roasty - sour bitter very dry finish






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






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






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






27. Crisp - bitter ale. HOPS.






28. Water - malt - hops - and yeast






29. Malt is mixed with hot water here






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






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






32. Reddish hue - sweet






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






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






35. Crisp - bitter ale. HOPS.






36. Irish - roasty - sour bitter very dry finish






37. Cooler






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






39. Malt is mixed with hot water here






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






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






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






43. Richer texture and bitterness - stouts






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






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






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






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






48. Converts all starches into fermenting sugars and unfermenting sugars






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






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