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






2. Malt is mixed with hot water here






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






4. 2 row malted barley






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






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






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






8. Contribute to different colors and flavors






9. Water - malt - hops - and yeast






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






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






12. Sweet liquid from mash






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






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






15. Spicy - long dry finish






16. Warmer






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






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






19. Head retention - lightens body and color






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






21. Roasted flavors and black colors






22. Reddish hue - sweet






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






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






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






26. Hops added to beer post fermentation






27. Richer texture and bitterness - stouts






28. Dark beer just about color






29. Clarify the beer then CO2 is added






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






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






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






33. Crisp - bitter ale. HOPS.






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






35. Water - malt - hops - and yeast






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






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






38. Cooler






39. Irish - roasty - sour bitter very dry finish






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






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






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






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






44. Converts all starches into fermenting sugars and unfermenting sugars






45. 2 row malted barley






46. Head retention - lightens body and color






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






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






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






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