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






2. Richer texture and bitterness - stouts






3. Water - malt - hops - and yeast






4. Uses milk sugar - creamy less dry and robust






5. Uses milk sugar - creamy less dry and robust






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






7. Head retention - lightens body and color






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






9. Malt is mixed with hot water here






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






11. Irish - roasty - sour bitter very dry finish






12. Hops added to beer post fermentation






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






14. Malt is mixed with hot water here






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






16. Converts all starches into fermenting sugars and unfermenting sugars






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






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






19. Spicy - long dry finish






20. Hops added to beer post fermentation






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






22. Sweet liquid from mash






23. Dark beer just about color






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






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






26. Head retention - lightens body and color






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






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






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






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






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






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






33. Warmer






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






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






38. Contribute to different colors and flavors






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






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






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






42. Cooler






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






44. 2 row malted barley






45. Sweet liquid from mash






46. Spicy - long dry finish






47. Warmer






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






49. Crisp - bitter ale. HOPS.






50. Dark beer just about color