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






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






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






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






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






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






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






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






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






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






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






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






14. Malt is mixed with hot water here






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






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






17. Warmer






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






19. Cooler






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






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






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






23. Irish - roasty - sour bitter very dry finish






24. Water - malt - hops - and yeast






25. Sweet liquid from mash






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






27. Richer texture and bitterness - stouts






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






29. 2 row malted barley






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






31. Clarify the beer then CO2 is added






32. Dark beer just about color






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






34. Contribute to different colors and flavors






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






36. Hops added to beer post fermentation






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






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






39. Clarify the beer then CO2 is added






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






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






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






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






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






45. Spicy - long dry finish






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






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






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






49. Contribute to different colors and flavors






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