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. Crisp - bitter ale. HOPS.






2. Uses milk sugar - creamy less dry and robust






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






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






5. Malt is mixed with hot water here






6. Converts all starches into fermenting sugars and unfermenting sugars






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






8. Water - malt - hops - and yeast






9. Warmer






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






11. 2 row malted barley






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






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






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






15. Cooler






16. Cooler






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






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






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






20. Contribute to different colors and flavors






21. Sweet liquid from mash






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






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






24. Crisp - bitter ale. HOPS.






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






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






27. Spicy - long dry finish






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






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






30. Richer texture and bitterness - stouts






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






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






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






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






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






36. Uses milk sugar - creamy less dry and robust






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






38. Hops added to beer post fermentation






39. Clarify the beer then CO2 is added






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






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






42. Reddish hue - sweet






43. Sweet liquid from mash






44. Irish - roasty - sour bitter very dry finish






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






46. Irish - roasty - sour bitter very dry finish






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






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






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






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