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






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






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






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






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






6. Uses milk sugar - creamy less dry and robust






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






8. Spicy - long dry finish






9. Hops added to beer post fermentation






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






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






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






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






14. Converts all starches into fermenting sugars and unfermenting sugars






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






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






17. Converts all starches into fermenting sugars and unfermenting sugars






18. Crisp - bitter ale. HOPS.






19. Reddish hue - sweet






20. Clarify the beer then CO2 is added






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






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






23. Irish - roasty - sour bitter very dry finish






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






25. Contribute to different colors and flavors






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






27. Richer texture and bitterness - stouts






28. 2 row malted barley






29. Roasted flavors and black colors






30. Irish - roasty - sour bitter very dry finish






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






32. Uses milk sugar - creamy less dry and robust






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






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






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






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






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






38. Warmer






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






40. Dark beer just about color






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






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






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






44. Clarify the beer then CO2 is added






45. Dark beer just about color






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






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






48. Sweet liquid from mash






49. Reddish hue - sweet






50. 2 row malted barley