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. Water - malt - hops - and yeast






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






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






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






5. Water - malt - hops - and yeast






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






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






8. 2 row malted barley






9. Head retention - lightens body and color






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






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






12. Roasted flavors and black colors






13. Head retention - lightens body and color






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






15. Richer texture and bitterness - stouts






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






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






18. Dark beer just about color






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






20. Uses milk sugar - creamy less dry and robust






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






22. Clarify the beer then CO2 is added






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






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






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






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






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






28. Uses milk sugar - creamy less dry and robust






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






30. Warmer






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






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






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






34. Hops added to beer post fermentation






35. Clarify the beer then CO2 is added






36. Reddish hue - sweet






37. Contribute to different colors and flavors






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






39. Irish - roasty - sour bitter very dry finish






40. Converts all starches into fermenting sugars and unfermenting sugars






41. Crisp - bitter ale. HOPS.






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






43. Cooler






44. Contribute to different colors and flavors






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






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






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






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






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






50. Spicy - long dry finish