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






2. Clarify the beer then CO2 is added






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






4. Clarify the beer then CO2 is added






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






6. Dark beer just about color






7. Warmer






8. Malt is mixed with hot water here






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






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






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






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






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






14. Reddish hue - sweet






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






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






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






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






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






20. Converts all starches into fermenting sugars and unfermenting sugars






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






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






23. Cooler






24. Contribute to different colors and flavors






25. Uses milk sugar - creamy less dry and robust






26. Hops added to beer post fermentation






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






28. Contribute to different colors and flavors






29. Irish - roasty - sour bitter very dry finish






30. Reddish hue - sweet






31. Irish - roasty - sour bitter very dry finish






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






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






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






35. 2 row malted barley






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






37. Head retention - lightens body and color






38. Head retention - lightens body and color






39. Crisp - bitter ale. HOPS.






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






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






42. Water - malt - hops - and yeast






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






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






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






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






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






48. Spicy - long dry finish






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






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