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Test your basic knowledge |
Beer Training
Start Test
Study First
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. Irish - roasty - sour bitter very dry finish
Dry stout
Dry hopping
finings
grain bill
2. Sweet liquid from mash
grain bill
Wort
Ale yeast
esters
3. Mixture of malt and hot water to be at 149 degrees
oats malt
mash
caramel
Brown ale
4. German style - crisp clean lager - 100% pilsner malt - German hops - german yeast
bearded pig pilsner
specialty grains
Ales
hops
5. Malt is mixed with hot water here
Dry hopping
gravity
oats malt
Mash tun
6. Converts all starches into fermenting sugars and unfermenting sugars
malt
Lagers
mash
malting stage
7. Refreshing and thirst quenching - crisp dry flavors with low level of sweetness
esters
mash
American Lager
grain bill
8. German ale - malted wheat - hazy. delicate and soft hop character - yeast important: clove - vanilla - ect
malting stage
specialty grains
oats malt
Weizen
9. Drier - more robust dark ale uses roasted barley for coffee like
esters
Porter
stout
Dry stout
10. Belgian style wild airborne yeasts - sour - tart and acidic
Weizen
Lambic
Brown ale
sudworth bock
11. Ferment warmer - yeast at top of wort - fruitier - 2 weeks - weizen - blonde - barleywine - stout - porter - saison - witbier -
bumper crop IPA
rye malt
India pale ale
Ales
12. Very sweet wort( leave malt behind) boiled for an hour or more
esters
brew kettle
chocolate - and black
wheat malt
13. German - rich malt flavor - deep orange hue - moderate bitterness
rye malt
sudworth bock
oktoberfest
mash
14. Orange - reddish tints - prominent hop bitterness. fresh - crisp hop aroma
barley wine
hops
Pale ale
rye malt
15. Rich - robust dark ale. sweet caramel - chocolate malts supportive hop character - sweeter than a stout - lacks barley
grain bill
Porter
Ales
gravity
16. Very sweet wort( leave malt behind) boiled for an hour or more
oats malt
brew kettle
sweet stout
lager yeast
17. Spicy - long dry finish
rye malt
Lambic
esters
Weizen
18. Head retention - lightens body and color
Dry stout
wheat malt
barley wine
pilsner
19. Clarify the beer then CO2 is added
Mash tun
Ales
Brown ale
finings
20. Light reddish or crimson in color - more malt character and intense hop character
oats malt
Lagers
Porter
bitter
21. Contribute to different colors and flavors
hops
bitter
taste
specialty grains
22. Clarify the beer then CO2 is added
stout
finings
brew kettle
caramel
23. Stongest of english style ales 10-12% alcohol - robust malt sweetness - and hop bitterness - cognac
lager yeast
barley wine
sudworth bock
Dunkel
24. 2 row malted barley
finings
Weizen
taste
grain bill
25. Ferment warmer - yeast at top of wort - fruitier - 2 weeks - weizen - blonde - barleywine - stout - porter - saison - witbier -
Ales
yeast
four ingredients
Wort
26. Roasted flavors and black colors
yeast
chocolate - and black
mash
pilsner
27. Old style - cool fermented - cleaner palate - medium bodied with moderate hops
Mash tun
alt beer
hops
lager yeast
28. 2 row malted barley
bearded pig pilsner
grain bill
Ale yeast
bitter
29. Water - malt - hops - and yeast
bumper crop IPA
four ingredients
India pale ale
taste
30. By product of fermentation - rich - fruity or sweet - lagers don't really have esters - so cleaner and crisper
bearded pig pilsner
esters
Mash tun
Dry hopping
31. Hops added to beer post fermentation
malt
Dry hopping
esters
Bock
32. German - rich malt flavor - deep orange hue - moderate bitterness
Dry stout
four ingredients
Dry hopping
oktoberfest
33. Rich - robust dark ale. sweet caramel - chocolate malts supportive hop character - sweeter than a stout - lacks barley
Porter
alt beer
malting stage
sweet stout
34. Sprouted to begin germination - breaks down starch into fermenting sugars
taste
taste
Imperial stout
malt
35. Higher in alcohol - bittereness and caramel like flavors - very rich
Pale ale
hops
Imperial stout
esters
36. Ferment cooler - yeast at bottom of wort - cleaner tasting - at least one month - lager - pilsner - dunkel - bock - schwarzbier - oktoberfest
bitter
chocolate - and black
Lagers
India pale ale
37. Sprouted to begin germination - breaks down starch into fermenting sugars
malt
Dry stout
Wort
Lagers
38. Crisp - bitter ale. HOPS.
India pale ale
Ale yeast
Dry stout
Weizen
39. Light reddish or crimson in color - more malt character and intense hop character
oats malt
bitter
specialty grains
grain bill
40. British caramel or chocolate amlts - nutty or toasty malt flavor - low hop flavor
Brown ale
Weizen
Lambic
Mash tun
41. German lager - hop bitterness just enough to balance malt flavors
Brown ale
Dry hopping
taste
Bock
42. Mixture of malt and hot water to be at 149 degrees
gravity
Dry stout
esters
mash
43. Higher in alcohol - bittereness and caramel like flavors - very rich
Imperial stout
taste
Weizen
grain bill
44. German lager - hop bitterness just enough to balance malt flavors
taste
Bock
Pale ale
oats malt
45. Sweet liquid from mash
Wort
brew kettle
chocolate - and black
mash
46. Cooler
sweet stout
lager yeast
finings
taste
47. Reddish hue - sweet
pilsner
caramel
Ales
mash
48. Richer texture and bitterness - stouts
lager yeast
wheat malt
bumper crop IPA
oats malt
49. By product of fermentation - rich - fruity or sweet - lagers don't really have esters - so cleaner and crisper
finings
wheat malt
esters
rye malt
50. Ale - american caramel malt - american hops - house yeast - intense hop flavor and aroma
mash
taste
finings
bumper crop IPA