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. Water - malt - hops - and yeast






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






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






4. Crisp - bitter ale. HOPS.






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






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






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






8. Richer texture and bitterness - stouts






9. Warmer






10. Spicy - long dry finish






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






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






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






14. Contribute to different colors and flavors






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






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






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






18. Irish - roasty - sour bitter very dry finish






19. Clarify the beer then CO2 is added






20. Converts all starches into fermenting sugars and unfermenting sugars






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






22. Irish - roasty - sour bitter very dry finish






23. 2 row malted barley






24. Cooler






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






26. Uses milk sugar - creamy less dry and robust






27. Converts all starches into fermenting sugars and unfermenting sugars






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






29. Clarify the beer then CO2 is added






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






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






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






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






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






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






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






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






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






39. Malt is mixed with hot water here






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






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






42. Roasted flavors and black colors






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






44. Crisp - bitter ale. HOPS.






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






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






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






48. Head retention - lightens body and color






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






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