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






3. Head retention - lightens body and color






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






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






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






7. Dark beer just about color






8. Contribute to different colors and flavors






9. Reddish hue - sweet






10. Sweet liquid from mash






11. Malt is mixed with hot water here






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






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






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






15. Spicy - long dry finish






16. Hops added to beer post fermentation






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






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






19. Roasted flavors and black colors






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






21. Converts all starches into fermenting sugars and unfermenting sugars






22. Clarify the beer then CO2 is added






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






24. Water - malt - hops - and yeast






25. Converts all starches into fermenting sugars and unfermenting sugars






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






27. Uses milk sugar - creamy less dry and robust






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






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






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






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






32. 2 row malted barley






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






34. Malt is mixed with hot water here






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






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






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






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






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






40. Irish - roasty - sour bitter very dry finish






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






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






43. Hops added to beer post fermentation






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






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






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






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






48. Warmer






49. Crisp - bitter ale. HOPS.






50. Contribute to different colors and flavors