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. Dark beer just about color






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






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






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






5. Cooler






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






7. Converts all starches into fermenting sugars and unfermenting sugars






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






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






10. Converts all starches into fermenting sugars and unfermenting sugars






11. Warmer






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






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






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






15. Malt is mixed with hot water here






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






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






18. Spicy - long dry finish






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






20. Contribute to different colors and flavors






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






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






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






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






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






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






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






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






29. Richer texture and bitterness - stouts






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






31. 2 row malted barley






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






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






34. Dark beer just about color






35. Roasted flavors and black colors






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






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






38. Warmer






39. 2 row malted barley






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






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






42. Irish - roasty - sour bitter very dry finish






43. Water - malt - hops - and yeast






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






45. Richer texture and bitterness - stouts






46. Sweet liquid from mash






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






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






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






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