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






2. Contribute to different colors and flavors






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






4. Roasted flavors and black colors






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






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






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






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






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






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






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






12. Dark beer just about color






13. Irish - roasty - sour bitter very dry finish






14. Converts all starches into fermenting sugars and unfermenting sugars






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






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






17. Head retention - lightens body and color






18. Malt is mixed with hot water here






19. 2 row malted barley






20. Dark beer just about color






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






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






23. Contribute to different colors and flavors






24. Hops added to beer post fermentation






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






26. Water - malt - hops - and yeast






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






28. Uses milk sugar - creamy less dry and robust






29. Sweet liquid from mash






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






31. Richer texture and bitterness - stouts






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






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






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






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






36. Crisp - bitter ale. HOPS.






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






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






39. Richer texture and bitterness - stouts






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






41. Spicy - long dry finish






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






43. Clarify the beer then CO2 is added






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






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






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






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






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






49. Reddish hue - sweet






50. Cooler