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






2. Sweet liquid from mash






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






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






5. Hops added to beer post fermentation






6. Irish - roasty - sour bitter very dry finish






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






8. Head retention - lightens body and color






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






10. Sweet liquid from mash






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






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






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






14. Converts all starches into fermenting sugars and unfermenting sugars






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






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






17. Clarify the beer then CO2 is added






18. Converts all starches into fermenting sugars and unfermenting sugars






19. Roasted flavors and black colors






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






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






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






23. Richer texture and bitterness - stouts






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






25. Contribute to different colors and flavors






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






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






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






29. Malt is mixed with hot water here






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






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






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






33. Cooler






34. Dark beer just about color






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






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






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






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






39. Water - malt - hops - and yeast






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






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






42. Spicy - long dry finish






43. Spicy - long dry finish






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






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






46. Roasted flavors and black colors






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






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






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






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