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. Malt is mixed with hot water here






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






4. Spicy - long dry finish






5. Irish - roasty - sour bitter very dry finish






6. Malt is mixed with hot water here






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






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






9. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






13. Cooler






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






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






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






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






18. Roasted flavors and black colors






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






20. Contribute to different colors and flavors






21. Reddish hue - sweet






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






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






24. Clarify the beer then CO2 is added






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






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






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






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






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






30. 2 row malted barley






31. Converts all starches into fermenting sugars and unfermenting sugars






32. Head retention - lightens body and color






33. Water - malt - hops - and yeast






34. Contribute to different colors and flavors






35. Dark beer just about color






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






37. Hops added to beer post fermentation






38. Cooler






39. Warmer






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






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






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






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






44. Clarify the beer then CO2 is added






45. Spicy - long dry finish






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






47. 2 row malted barley






48. Warmer






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






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