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






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






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






4. Clarify the beer then CO2 is added






5. Head retention - lightens body and color






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






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






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






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






10. Richer texture and bitterness - stouts






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






12. Hops added to beer post fermentation






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






14. Water - malt - hops - and yeast






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






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






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






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






19. Richer texture and bitterness - stouts






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






21. Cooler






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






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






24. Cooler






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






26. Malt is mixed with hot water here






27. Reddish hue - sweet






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






29. Irish - roasty - sour bitter very dry finish






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






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






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






33. Roasted flavors and black colors






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






35. Uses milk sugar - creamy less dry and robust






36. Warmer






37. Hops added to beer post fermentation






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






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






40. Sweet liquid from mash






41. Dark beer just about color






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






43. Warmer






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






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






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






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






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






49. Sweet liquid from mash






50. Head retention - lightens body and color