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






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






3. Cooler






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






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






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






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






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






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






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






12. Head retention - lightens body and color






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






14. Dark beer just about color






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






16. Irish - roasty - sour bitter very dry finish






17. Hops added to beer post fermentation






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






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






20. 2 row malted barley






21. Warmer






22. Cooler






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






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






25. Hops added to beer post fermentation






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






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






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






29. Clarify the beer then CO2 is added






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






31. Contribute to different colors and flavors






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






33. Sweet liquid from mash






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






35. Head retention - lightens body and color






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






37. Richer texture and bitterness - stouts






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






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






40. Converts all starches into fermenting sugars and unfermenting sugars






41. Contribute to different colors and flavors






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






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






44. Converts all starches into fermenting sugars and unfermenting sugars






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






46. Malt is mixed with hot water here






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






48. Irish - roasty - sour bitter very dry finish






49. Dark beer just about color






50. Richer texture and bitterness - stouts