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. Irish - roasty - sour bitter very dry finish






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






3. Dark beer just about color






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






5. Roasted flavors and black colors






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






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






8. Clarify the beer then CO2 is added






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






10. Reddish hue - sweet






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






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






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






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






15. Water - malt - hops - and yeast






16. Sweet liquid from mash






17. Contribute to different colors and flavors






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






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






20. Cooler






21. Roasted flavors and black colors






22. 2 row malted barley






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






24. Richer texture and bitterness - stouts






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






26. Spicy - long dry finish






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






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






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






30. Converts all starches into fermenting sugars and unfermenting sugars






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






32. Uses milk sugar - creamy less dry and robust






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






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






35. Converts all starches into fermenting sugars and unfermenting sugars






36. Contribute to different colors and flavors






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






38. Malt is mixed with hot water here






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






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






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






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






43. Uses milk sugar - creamy less dry and robust






44. Reddish hue - sweet






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






46. Malt is mixed with hot water here






47. Crisp - bitter ale. HOPS.






48. Spicy - long dry finish






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






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