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Test your basic knowledge |
Beer Training
Start Test
Study First
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
Imperial stout
gravity
Lambic
sudworth bock
2. Czech or german dry finish - floral hop crispness - light styled
pilsner
rye malt
oats malt
brew kettle
3. Clarify the beer then CO2 is added
Ales
Weizen
sudworth bock
finings
4. Roasted flavors and black colors
Lambic
chocolate - and black
brew kettle
Dry hopping
5. Converts all starches into fermenting sugars and unfermenting sugars
malting stage
Dry hopping
Porter
sudworth bock
6. Sprouted to begin germination - breaks down starch into fermenting sugars
malting stage
bitter
Dry stout
malt
7. Rich - robust dark ale. sweet caramel - chocolate malts supportive hop character - sweeter than a stout - lacks barley
Porter
Wort
Lambic
Weizen
8. Converts all starches into fermenting sugars and unfermenting sugars
malting stage
barley wine
Mash tun
finings
9. Old style - cool fermented - cleaner palate - medium bodied with moderate hops
gravity
Ale yeast
alt beer
caramel
10. Refreshing and thirst quenching - crisp dry flavors with low level of sweetness
American Lager
Ale yeast
Bock
taste
11. Density - higher gravity =more suger - more filling
chocolate - and black
gravity
bearded pig pilsner
Dry hopping
12. Light reddish or crimson in color - more malt character and intense hop character
caramel
Mash tun
bitter
American Lager
13. Flowers that are natural antioxidants - keep it fresh - changes bitterness and aroma to balance the sweetness of the wort. Added when not boiling
hops
caramel
Lagers
sudworth bock
14. German style - crisp clean lager - 100% pilsner malt - German hops - german yeast
Bock
Lambic
gravity
bearded pig pilsner
15. Old style - cool fermented - cleaner palate - medium bodied with moderate hops
alt beer
hops
chocolate - and black
lager yeast
16. Hops added to beer post fermentation
specialty grains
sudworth bock
Dry hopping
Imperial stout
17. Sprouted to begin germination - breaks down starch into fermenting sugars
bitter
bumper crop IPA
malt
oats malt
18. Water - malt - hops - and yeast
four ingredients
oktoberfest
esters
Dry stout
19. Reddish hue - sweet
caramel
bitter
yeast
specialty grains
20. Dark beer just about color
barley wine
Dunkel
esters
Weizen
21. Crisp - bitter ale. HOPS.
Bock
Pale ale
lager yeast
India pale ale
22. Malt character - hop character - yeast character - some residual sugar
taste
Mash tun
Imperial stout
barley wine
23. Malt is mixed with hot water here
Bock
oats malt
Dry stout
Mash tun
24. Refreshing and thirst quenching - crisp dry flavors with low level of sweetness
stout
Ale yeast
American Lager
esters
25. Light reddish or crimson in color - more malt character and intense hop character
India pale ale
Lagers
caramel
bitter
26. Irish - roasty - sour bitter very dry finish
Dry stout
India pale ale
grain bill
lager yeast
27. Malt is mixed with hot water here
Mash tun
Dry stout
Bock
hops
28. Very sweet wort( leave malt behind) boiled for an hour or more
bitter
stout
brew kettle
sudworth bock
29. Spicy - long dry finish
Dry stout
rye malt
bumper crop IPA
chocolate - and black
30. Cooler
oktoberfest
lager yeast
sudworth bock
Ale yeast
31. Flowers that are natural antioxidants - keep it fresh - changes bitterness and aroma to balance the sweetness of the wort. Added when not boiling
yeast
Wort
hops
Porter
32. By product of fermentation - rich - fruity or sweet - lagers don't really have esters - so cleaner and crisper
Dry hopping
taste
esters
sweet stout
33. Dark beer just about color
bitter
sweet stout
Dunkel
rye malt
34. Water - malt - hops - and yeast
four ingredients
brew kettle
Bock
Dry hopping
35. Warmer
malting stage
malt
sweet stout
Ale yeast
36. German ale - malted wheat - hazy. delicate and soft hop character - yeast important: clove - vanilla - ect
rye malt
stout
Brown ale
Weizen
37. Single celled organism that consumes sugar and creates alcohol and CO2 -fermentation
barley wine
oktoberfest
yeast
bumper crop IPA
38. Roasted flavors and black colors
Brown ale
oats malt
chocolate - and black
malt
39. Belgian style wild airborne yeasts - sour - tart and acidic
malting stage
Lambic
lager yeast
oats malt
40. Malt character - hop character - yeast character - some residual sugar
Imperial stout
taste
Dunkel
Ale yeast
41. Drier - more robust dark ale uses roasted barley for coffee like
chocolate - and black
bearded pig pilsner
stout
taste
42. Very sweet wort( leave malt behind) boiled for an hour or more
brew kettle
taste
esters
Ale yeast
43. Clarify the beer then CO2 is added
sudworth bock
Bock
finings
Pale ale
44. Single celled organism that consumes sugar and creates alcohol and CO2 -fermentation
mash
finings
yeast
wheat malt
45. Drier - more robust dark ale uses roasted barley for coffee like
Weizen
finings
Lambic
stout
46. Contribute to different colors and flavors
chocolate - and black
lager yeast
specialty grains
gravity
47. Rich - robust dark ale. sweet caramel - chocolate malts supportive hop character - sweeter than a stout - lacks barley
pilsner
Bock
esters
Porter
48. Sweet liquid from mash
Wort
Porter
sudworth bock
bearded pig pilsner
49. Ale - american caramel malt - american hops - house yeast - intense hop flavor and aroma
American Lager
brew kettle
bumper crop IPA
grain bill
50. Ferment warmer - yeast at top of wort - fruitier - 2 weeks - weizen - blonde - barleywine - stout - porter - saison - witbier -
chocolate - and black
Mash tun
Ales
specialty grains