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






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






3. Cooler






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






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






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






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






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






9. Contribute to different colors and flavors






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






11. Irish - roasty - sour bitter very dry finish






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






13. Dark beer just about color






14. Warmer






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






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






18. Cooler






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






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






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






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






23. Reddish hue - sweet






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






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






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






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






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






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






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






31. 2 row malted barley






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






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






34. Irish - roasty - sour bitter very dry finish






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






36. Uses milk sugar - creamy less dry and robust






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






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






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






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






42. Richer texture and bitterness - stouts






43. Spicy - long dry finish






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






45. Warmer






46. Crisp - bitter ale. HOPS.






47. Converts all starches into fermenting sugars and unfermenting sugars






48. Clarify the beer then CO2 is added






49. Richer texture and bitterness - stouts






50. Water - malt - hops - and yeast