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. Uses milk sugar - creamy less dry and robust






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






3. Sweet liquid from mash






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






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






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






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






8. Crisp - bitter ale. HOPS.






9. Malt is mixed with hot water here






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






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






12. Contribute to different colors and flavors






13. Head retention - lightens body and color






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






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






16. Hops added to beer post fermentation






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






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






19. 2 row malted barley






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






21. Contribute to different colors and flavors






22. Water - malt - hops - and yeast






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






24. Uses milk sugar - creamy less dry and robust






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






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






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






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






29. Irish - roasty - sour bitter very dry finish






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






31. Irish - roasty - sour bitter very dry finish






32. Dark beer just about color






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






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






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






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






37. Dark beer just about color






38. Clarify the beer then CO2 is added






39. Reddish hue - sweet






40. Clarify the beer then CO2 is added






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






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






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






44. Richer texture and bitterness - stouts






45. Warmer






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






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






48. Reddish hue - sweet






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






50. Roasted flavors and black colors