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. Clarify the beer then CO2 is added






2. Irish - roasty - sour bitter very dry finish






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






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






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






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






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






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






9. Crisp - bitter ale. HOPS.






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






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






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






13. Crisp - bitter ale. HOPS.






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






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






16. Richer texture and bitterness - stouts






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






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






19. Head retention - lightens body and color






20. Hops added to beer post fermentation






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






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






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






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






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






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






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






28. Head retention - lightens body and color






29. 2 row malted barley






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






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






32. Converts all starches into fermenting sugars and unfermenting sugars






33. Uses milk sugar - creamy less dry and robust






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






35. Dark beer just about color






36. Sweet liquid from mash






37. Reddish hue - sweet






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






39. Water - malt - hops - and yeast






40. Richer texture and bitterness - stouts






41. Roasted flavors and black colors






42. Clarify the beer then CO2 is added






43. Dark beer just about color






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






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






46. Contribute to different colors and flavors






47. Hops added to beer post fermentation






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






49. Water - malt - hops - and yeast






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