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Test your basic knowledge |
Beer Training
Start Test
Study First
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. British caramel or chocolate amlts - nutty or toasty malt flavor - low hop flavor
Brown ale
Dunkel
yeast
hops
2. Irish - roasty - sour bitter very dry finish
Imperial stout
bumper crop IPA
bearded pig pilsner
Dry stout
3. Single celled organism that consumes sugar and creates alcohol and CO2 -fermentation
four ingredients
stout
American Lager
yeast
4. Orange - reddish tints - prominent hop bitterness. fresh - crisp hop aroma
India pale ale
Pale ale
sweet stout
Weizen
5. Rich - robust dark ale. sweet caramel - chocolate malts supportive hop character - sweeter than a stout - lacks barley
hops
specialty grains
Porter
bitter
6. Reddish hue - sweet
Dry stout
caramel
alt beer
Dunkel
7. Cooler
wheat malt
barley wine
lager yeast
Lagers
8. Malt character - hop character - yeast character - some residual sugar
taste
barley wine
specialty grains
rye malt
9. Mixture of malt and hot water to be at 149 degrees
caramel
mash
oats malt
rye malt
10. Crisp - bitter ale. HOPS.
esters
Weizen
India pale ale
gravity
11. German - rich malt flavor - deep orange hue - moderate bitterness
rye malt
oktoberfest
Imperial stout
Dunkel
12. Light reddish or crimson in color - more malt character and intense hop character
rye malt
sudworth bock
bitter
sudworth bock
13. Malt character - hop character - yeast character - some residual sugar
Bock
Weizen
taste
lager yeast
14. German ale - malted wheat - hazy. delicate and soft hop character - yeast important: clove - vanilla - ect
Lambic
oktoberfest
Pale ale
Weizen
15. Uses milk sugar - creamy less dry and robust
alt beer
sweet stout
specialty grains
Pale ale
16. Refreshing and thirst quenching - crisp dry flavors with low level of sweetness
American Lager
Wort
taste
Brown ale
17. Old style - cool fermented - cleaner palate - medium bodied with moderate hops
American Lager
Bock
alt beer
sudworth bock
18. Pilsner - munich - and vienna malts - german hops - dark strong malty flavor - german lager yeast
oktoberfest
barley wine
sudworth bock
gravity
19. Contribute to different colors and flavors
oktoberfest
specialty grains
Weizen
Dry stout
20. Richer texture and bitterness - stouts
Ale yeast
Dry hopping
India pale ale
oats malt
21. Belgian style wild airborne yeasts - sour - tart and acidic
Lambic
esters
lager yeast
yeast
22. German style - crisp clean lager - 100% pilsner malt - German hops - german yeast
taste
bearded pig pilsner
sweet stout
Ale yeast
23. Sweet liquid from mash
Wort
grain bill
stout
gravity
24. Pilsner - munich - and vienna malts - german hops - dark strong malty flavor - german lager yeast
malt
Weizen
sudworth bock
Imperial stout
25. Converts all starches into fermenting sugars and unfermenting sugars
oktoberfest
malting stage
four ingredients
American Lager
26. Density - higher gravity =more suger - more filling
four ingredients
grain bill
malting stage
gravity
27. Old style - cool fermented - cleaner palate - medium bodied with moderate hops
Ale yeast
Dry hopping
alt beer
four ingredients
28. Warmer
stout
Weizen
pilsner
Ale yeast
29. Water - malt - hops - and yeast
four ingredients
barley wine
Imperial stout
caramel
30. Drier - more robust dark ale uses roasted barley for coffee like
stout
Bock
chocolate - and black
bumper crop IPA
31. 2 row malted barley
four ingredients
rye malt
Pale ale
grain bill
32. Mixture of malt and hot water to be at 149 degrees
mash
Lagers
finings
brew kettle
33. Czech or german dry finish - floral hop crispness - light styled
stout
pilsner
malting stage
Brown ale
34. Stongest of english style ales 10-12% alcohol - robust malt sweetness - and hop bitterness - cognac
Bock
finings
barley wine
bearded pig pilsner
35. Malt is mixed with hot water here
India pale ale
finings
Mash tun
lager yeast
36. Flowers that are natural antioxidants - keep it fresh - changes bitterness and aroma to balance the sweetness of the wort. Added when not boiling
esters
pilsner
Brown ale
hops
37. Light reddish or crimson in color - more malt character and intense hop character
bitter
finings
Imperial stout
stout
38. Ferment cooler - yeast at bottom of wort - cleaner tasting - at least one month - lager - pilsner - dunkel - bock - schwarzbier - oktoberfest
Lagers
specialty grains
hops
sudworth bock
39. Crisp - bitter ale. HOPS.
hops
wheat malt
Wort
India pale ale
40. Ale - american caramel malt - american hops - house yeast - intense hop flavor and aroma
sweet stout
Lambic
malt
bumper crop IPA
41. Higher in alcohol - bittereness and caramel like flavors - very rich
Porter
yeast
Imperial stout
sweet stout
42. Head retention - lightens body and color
wheat malt
American Lager
mash
esters
43. Hops added to beer post fermentation
Dry hopping
oktoberfest
bumper crop IPA
taste
44. Very sweet wort( leave malt behind) boiled for an hour or more
Pale ale
Ales
brew kettle
taste
45. Dark beer just about color
Dunkel
oktoberfest
taste
caramel
46. German - rich malt flavor - deep orange hue - moderate bitterness
Weizen
Wort
chocolate - and black
oktoberfest
47. Clarify the beer then CO2 is added
alt beer
finings
Porter
bitter
48. Ferment warmer - yeast at top of wort - fruitier - 2 weeks - weizen - blonde - barleywine - stout - porter - saison - witbier -
malting stage
Wort
mash
Ales
49. Head retention - lightens body and color
bitter
Porter
Dunkel
wheat malt
50. By product of fermentation - rich - fruity or sweet - lagers don't really have esters - so cleaner and crisper
hops
esters
wheat malt
barley wine