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 lager - hop bitterness just enough to balance malt flavors






2. Roasted flavors and black colors






3. Roasted flavors and black colors






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






5. Uses milk sugar - creamy less dry and robust






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






7. 2 row malted barley






8. Dark beer just about color






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






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






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






12. Reddish hue - sweet






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






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






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






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






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






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






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






20. Clarify the beer then CO2 is added






21. Hops added to beer post fermentation






22. Converts all starches into fermenting sugars and unfermenting sugars






23. Warmer






24. Contribute to different colors and flavors






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






26. Warmer






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






28. Cooler






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






30. Sweet liquid from mash






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






32. Water - malt - hops - and yeast






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






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






35. Malt is mixed with hot water here






36. Contribute to different colors and flavors






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






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






39. Irish - roasty - sour bitter very dry finish






40. Crisp - bitter ale. HOPS.






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






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






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






44. Cooler






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






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






47. Dark beer just about color






48. Spicy - long dry finish






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






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