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






2. Contribute to different colors and flavors






3. Head retention - lightens body and color






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






5. Hops added to beer post fermentation






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






7. Warmer






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






9. Richer texture and bitterness - stouts






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






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






12. Cooler






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






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






15. Warmer






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






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






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






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






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






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






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






23. 2 row malted barley






24. Roasted flavors and black colors






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






26. Richer texture and bitterness - stouts






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






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






29. Dark beer just about color






30. 2 row malted barley






31. Reddish hue - sweet






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






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






34. Water - malt - hops - and yeast






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






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






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






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






39. Clarify the beer then CO2 is added






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






41. Spicy - long dry finish






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






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






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






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






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






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






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






49. Converts all starches into fermenting sugars and unfermenting sugars






50. Sweet liquid from mash