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. 2 row malted barley






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






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






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






5. Malt is mixed with hot water here






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






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






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






9. Roasted flavors and black colors






10. Warmer






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






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






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






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






15. Hops added to beer post fermentation






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






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






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






19. Cooler






20. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






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






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






27. Crisp - bitter ale. HOPS.






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






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






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






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






32. Warmer






33. Irish - roasty - sour bitter very dry finish






34. Dark beer just about color






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






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






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






38. Water - malt - hops - and yeast






39. Cooler






40. Malt is mixed with hot water here






41. Head retention - lightens body and color






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






43. Spicy - long dry finish






44. Richer texture and bitterness - stouts






45. Contribute to different colors and flavors






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






47. Sweet liquid from mash






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






49. Dark beer just about color






50. Uses milk sugar - creamy less dry and robust