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






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






3. Head retention - lightens body and color






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






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






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






7. Irish - roasty - sour bitter very dry finish






8. Roasted flavors and black colors






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






10. Irish - roasty - sour bitter very dry finish






11. Crisp - bitter ale. HOPS.






12. Dark beer just about color






13. 2 row malted barley






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






15. Converts all starches into fermenting sugars and unfermenting sugars






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






17. Hops added to beer post fermentation






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






19. Spicy - long dry finish






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






21. Cooler






22. Richer texture and bitterness - stouts






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






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






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






26. Malt is mixed with hot water here






27. Hops added to beer post fermentation






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






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






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






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






32. Warmer






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






34. Crisp - bitter ale. HOPS.






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






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






37. Head retention - lightens body and color






38. Converts all starches into fermenting sugars and unfermenting sugars






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






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






41. 2 row malted barley






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






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






44. Clarify the beer then CO2 is added






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






46. Clarify the beer then CO2 is added






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






48. Warmer






49. Roasted flavors and black colors






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