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. Contribute to different colors and flavors






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






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






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






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






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






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






8. Hops added to beer post fermentation






9. Malt is mixed with hot water here






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






11. Clarify the beer then CO2 is added






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






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






14. Reddish hue - sweet






15. Cooler






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






17. Water - malt - hops - and yeast






18. Crisp - bitter ale. HOPS.






19. Head retention - lightens body and color






20. Clarify the beer then CO2 is added






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






22. Richer texture and bitterness - stouts






23. 2 row malted barley






24. Converts all starches into fermenting sugars and unfermenting sugars






25. Warmer






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






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






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






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






30. Spicy - long dry finish






31. Converts all starches into fermenting sugars and unfermenting sugars






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






33. Dark beer just about color






34. Uses milk sugar - creamy less dry and robust






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






36. Reddish hue - sweet






37. Water - malt - hops - and yeast






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






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






40. Crisp - bitter ale. HOPS.






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






42. Irish - roasty - sour bitter very dry finish






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






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






45. Hops added to beer post fermentation






46. Head retention - lightens body and color






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






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






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






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