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. Cooler






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






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






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






5. Water - malt - hops - and yeast






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






7. Roasted flavors and black colors






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






9. Uses milk sugar - creamy less dry and robust






10. Water - malt - hops - and yeast






11. Clarify the beer then CO2 is added






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






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






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






15. Contribute to different colors and flavors






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






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






18. Spicy - long dry finish






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






20. Crisp - bitter ale. HOPS.






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






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






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






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






25. Head retention - lightens body and color






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






27. Irish - roasty - sour bitter very dry finish






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






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






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






31. Head retention - lightens body and color






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






33. Clarify the beer then CO2 is added






34. Converts all starches into fermenting sugars and unfermenting sugars






35. Hops added to beer post fermentation






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






37. Contribute to different colors and flavors






38. Reddish hue - sweet






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






40. Warmer






41. Uses milk sugar - creamy less dry and robust






42. Dark beer just about color






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






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






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






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






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






48. Malt is mixed with hot water here






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






50. Spicy - long dry finish