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. Irish - roasty - sour bitter very dry finish






2. Sweet liquid from mash






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






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






5. Malt is mixed with hot water here






6. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






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






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






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






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






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






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






17. Spicy - long dry finish






18. Head retention - lightens body and color






19. Clarify the beer then CO2 is added






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






21. Contribute to different colors and flavors






22. Clarify the beer then CO2 is added






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






24. 2 row malted barley






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






26. Roasted flavors and black colors






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






28. 2 row malted barley






29. Water - malt - hops - and yeast






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






31. Hops added to beer post fermentation






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






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






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






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






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






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






38. Crisp - bitter ale. HOPS.






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






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






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






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






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






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






45. Sweet liquid from mash






46. Cooler






47. Reddish hue - sweet






48. Richer texture and bitterness - stouts






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






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