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






2. Irish - roasty - sour bitter very dry finish






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






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






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






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






7. Hops added to beer post fermentation






8. Cooler






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






10. Spicy - long dry finish






11. Dark beer just about color






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






13. Water - malt - hops - and yeast






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






15. Irish - roasty - sour bitter very dry finish






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






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






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






19. Converts all starches into fermenting sugars and unfermenting sugars






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






21. Roasted flavors and black colors






22. Cooler






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






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






25. Richer texture and bitterness - stouts






26. Crisp - bitter ale. HOPS.






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






28. Warmer






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






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






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






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






33. Richer texture and bitterness - stouts






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






35. Head retention - lightens body and color






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






38. Sweet liquid from mash






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






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






41. Warmer






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






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






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






45. Crisp - bitter ale. HOPS.






46. Uses milk sugar - creamy less dry and robust






47. Hops added to beer post fermentation






48. Contribute to different colors and flavors






49. Malt is mixed with hot water here






50. Reddish hue - sweet