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






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






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






4. Crisp - bitter ale. HOPS.






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






6. Spicy - long dry finish






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






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






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






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






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






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






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






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






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






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






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






18. 2 row malted barley






19. Water - malt - hops - and yeast






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






21. Malt is mixed with hot water here






22. Uses milk sugar - creamy less dry and robust






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






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






25. Irish - roasty - sour bitter very dry finish






26. Clarify the beer then CO2 is added






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






28. Contribute to different colors and flavors






29. 2 row malted barley






30. Dark beer just about color






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






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






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






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






35. Uses milk sugar - creamy less dry and robust






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






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






38. Sweet liquid from mash






39. Irish - roasty - sour bitter very dry finish






40. Sweet liquid from mash






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






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






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






44. Hops added to beer post fermentation






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






46. Cooler






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






48. Warmer






49. Richer texture and bitterness - stouts






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