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. Uses milk sugar - creamy less dry and robust






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






3. Crisp - bitter ale. HOPS.






4. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






8. Roasted flavors and black colors






9. Crisp - bitter ale. HOPS.






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






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






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






13. Malt is mixed with hot water here






14. Head retention - lightens body and color






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






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






17. Clarify the beer then CO2 is added






18. Uses milk sugar - creamy less dry and robust






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






20. Dark beer just about color






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






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






23. Spicy - long dry finish






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






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






26. Richer texture and bitterness - stouts






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






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






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






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






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






32. Reddish hue - sweet






33. Sweet liquid from mash






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






35. Dark beer just about color






36. Irish - roasty - sour bitter very dry finish






37. 2 row malted barley






38. Irish - roasty - sour bitter very dry finish






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






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






41. Sweet liquid from mash






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






43. Roasted flavors and black colors






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






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






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






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






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






49. Water - malt - hops - and yeast






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