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. Density - higher gravity =more suger - more filling






3. Crisp - bitter ale. HOPS.






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






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






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






7. Converts all starches into fermenting sugars and unfermenting sugars






8. 2 row malted barley






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






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






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






12. Roasted flavors and black colors






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






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






15. Water - malt - hops - and yeast






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






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






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






19. Clarify the beer then CO2 is added






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






21. Head retention - lightens body and color






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






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






24. Contribute to different colors and flavors






25. Richer texture and bitterness - stouts






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






27. Malt is mixed with hot water here






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






29. Irish - roasty - sour bitter very dry finish






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






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






32. Richer texture and bitterness - stouts






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






34. Clarify the beer then CO2 is added






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






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






37. Hops added to beer post fermentation






38. Contribute to different colors and flavors






39. 2 row malted barley






40. Spicy - long dry finish






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






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






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






44. Warmer






45. Irish - roasty - sour bitter very dry finish






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






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






48. Water - malt - hops - and yeast






49. Dark beer just about color






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