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. Richer texture and bitterness - stouts






2. Spicy - long dry finish






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






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






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






6. Converts all starches into fermenting sugars and unfermenting sugars






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






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






9. Roasted flavors and black colors






10. Cooler






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






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






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






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






15. Dark beer just about color






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






17. Roasted flavors and black colors






18. Dark beer just about color






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






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






21. Warmer






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






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






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






25. Crisp - bitter ale. HOPS.






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






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






28. Water - malt - hops - and yeast






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






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






31. Contribute to different colors and flavors






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






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






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






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






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






37. Warmer






38. Reddish hue - sweet






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






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






41. Converts all starches into fermenting sugars and unfermenting sugars






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






44. Reddish hue - sweet






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






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






47. Head retention - lightens body and color






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






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






50. Crisp - bitter ale. HOPS.