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






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






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






4. Hops added to beer post fermentation






5. Warmer






6. Cooler






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






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






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






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






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






12. Spicy - long dry finish






13. Sweet liquid from mash






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






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






16. Clarify the beer then CO2 is added






17. Crisp - bitter ale. HOPS.






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






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






20. Dark beer just about color






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






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






23. Reddish hue - sweet






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






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






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






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






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






29. Spicy - long dry finish






30. Dark beer just about color






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






32. Sweet liquid from mash






33. Irish - roasty - sour bitter very dry finish






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






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






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






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






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






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






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






41. Head retention - lightens body and color






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






43. Malt is mixed with hot water here






44. Contribute to different colors and flavors






45. Richer texture and bitterness - stouts






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






47. Water - malt - hops - and yeast






48. Richer texture and bitterness - stouts






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






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