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






2. Irish - roasty - sour bitter very dry finish






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






4. Spicy - long dry finish






5. Uses milk sugar - creamy less dry and robust






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






7. Uses milk sugar - creamy less dry and robust






8. Water - malt - hops - and yeast






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






10. Cooler






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






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






13. Malt is mixed with hot water here






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






15. Roasted flavors and black colors






16. Spicy - long dry finish






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






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






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






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






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






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






23. Contribute to different colors and flavors






24. Dark beer just about color






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






26. Roasted flavors and black colors






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






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






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






30. Crisp - bitter ale. HOPS.






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






32. Richer texture and bitterness - stouts






33. Converts all starches into fermenting sugars and unfermenting sugars






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






35. Irish - roasty - sour bitter very dry finish






36. Malt is mixed with hot water here






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






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






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






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






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






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






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






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






45. Cooler






46. Converts all starches into fermenting sugars and unfermenting sugars






47. Head retention - lightens body and color






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






49. Richer texture and bitterness - stouts






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