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