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. Head retention - lightens body and color






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






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






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






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






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






8. Hops added to beer post fermentation






9. Water - malt - hops - and yeast






10. Dark beer just about color






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






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






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






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






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






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






17. Dark beer just about color






18. Hops added to beer post fermentation






19. 2 row malted barley






20. Spicy - long dry finish






21. Warmer






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






23. Crisp - bitter ale. HOPS.






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






25. Malt is mixed with hot water here






26. Irish - roasty - sour bitter very dry finish






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






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






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






30. Cooler






31. Uses milk sugar - creamy less dry and robust






32. Roasted flavors and black colors






33. Head retention - lightens body and color






34. Richer texture and bitterness - stouts






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






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






37. Clarify the beer then CO2 is added






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






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






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






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






42. Sweet liquid from mash






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






44. Contribute to different colors and flavors






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






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






47. Cooler






48. Spicy - long dry finish






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






50. Crisp - bitter ale. HOPS.