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






2. Warmer






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






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






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






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






7. Head retention - lightens body and color






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






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






10. Crisp - bitter ale. HOPS.






11. Converts all starches into fermenting sugars and unfermenting sugars






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






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






14. Water - malt - hops - and yeast






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






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






17. Malt is mixed with hot water here






18. Roasted flavors and black colors






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






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






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






22. Converts all starches into fermenting sugars and unfermenting sugars






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






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






25. Richer texture and bitterness - stouts






26. Malt is mixed with hot water here






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






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






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






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






31. Roasted flavors and black colors






32. Reddish hue - sweet






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






34. Dark beer just about color






35. Head retention - lightens body and color






36. Sweet liquid from mash






37. Cooler






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






39. 2 row malted barley






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






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






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






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






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






45. Warmer






46. Contribute to different colors and flavors






47. Uses milk sugar - creamy less dry and robust






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






49. Reddish hue - sweet






50. Clarify the beer then CO2 is added