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. Cooler






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






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






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






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






6. Water - malt - hops - and yeast






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






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






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






10. Head retention - lightens body and color






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






12. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






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






17. Water - malt - hops - and yeast






18. Malt is mixed with hot water here






19. Hops added to beer post fermentation






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






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






22. Crisp - bitter ale. HOPS.






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






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






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






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






27. Richer texture and bitterness - stouts






28. Head retention - lightens body and color






29. Irish - roasty - sour bitter very dry finish






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






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






32. Roasted flavors and black colors






33. Warmer






34. Reddish hue - sweet






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






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






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






38. Crisp - bitter ale. HOPS.






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






40. Dark beer just about color






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






42. Uses milk sugar - creamy less dry and robust






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






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






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






46. Reddish hue - sweet






47. Clarify the beer then CO2 is added






48. Converts all starches into fermenting sugars and unfermenting sugars






49. Clarify the beer then CO2 is added






50. Richer texture and bitterness - stouts