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. Spicy - long dry finish






2. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






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






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






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






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






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






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






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






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






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






16. Contribute to different colors and flavors






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






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






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






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






21. Clarify the beer then CO2 is added






22. Head retention - lightens body and color






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






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






25. Dark beer just about color






26. Reddish hue - sweet






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






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






29. Clarify the beer then CO2 is added






30. Richer texture and bitterness - stouts






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






32. Malt is mixed with hot water here






33. 2 row malted barley






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






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






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






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






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






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






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






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






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






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






44. Spicy - long dry finish






45. Roasted flavors and black colors






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






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






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






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






50. Crisp - bitter ale. HOPS.