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. Converts all starches into fermenting sugars and unfermenting sugars






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






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






4. Richer texture and bitterness - stouts






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






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






7. Water - malt - hops - and yeast






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






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






10. Uses milk sugar - creamy less dry and robust






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






12. Water - malt - hops - and yeast






13. Spicy - long dry finish






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






15. 2 row malted barley






16. Hops added to beer post fermentation






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






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






19. Clarify the beer then CO2 is added






20. Dark beer just about color






21. Converts all starches into fermenting sugars and unfermenting sugars






22. Reddish hue - sweet






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






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






25. Sweet liquid from mash






26. Irish - roasty - sour bitter very dry finish






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






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






29. Malt is mixed with hot water here






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






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






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






33. Roasted flavors and black colors






34. Reddish hue - sweet






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






36. Hops added to beer post fermentation






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






38. Crisp - bitter ale. HOPS.






39. Sweet liquid from mash






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






41. Cooler






42. Cooler






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






44. Warmer






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






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






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






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






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






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