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






2. Converts all starches into fermenting sugars and unfermenting sugars






3. Crisp - bitter ale. HOPS.






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






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






6. Reddish hue - sweet






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






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






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






10. Irish - roasty - sour bitter very dry finish






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






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. Cooler






14. Water - malt - hops - and yeast






15. Head retention - lightens body and color






16. Sweet liquid from mash






17. Warmer






18. Uses milk sugar - creamy less dry and robust






19. 2 row malted barley






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






21. Clarify the beer then CO2 is added






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






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






24. Spicy - long dry finish






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






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






27. Dark beer just about color






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






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






30. Sweet liquid from mash






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






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






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






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






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






36. Contribute to different colors and flavors






37. Roasted flavors and black colors






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






39. Malt is mixed with hot water here






40. Warmer






41. Irish - roasty - sour bitter very dry finish






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






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






44. Malt is mixed with hot water here






45. Uses milk sugar - creamy less dry and robust






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






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






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






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






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