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. Uses milk sugar - creamy less dry and robust






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






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






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






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






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






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






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






9. Head retention - lightens body and color






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






11. 2 row malted barley






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






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






14. Crisp - bitter ale. HOPS.






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






16. Water - malt - hops - and yeast






17. Clarify the beer then CO2 is added






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






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






20. Cooler






21. Reddish hue - sweet






22. Irish - roasty - sour bitter very dry finish






23. Contribute to different colors and flavors






24. Reddish hue - sweet






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






26. Sweet liquid from mash






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






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






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






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






31. 2 row malted barley






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






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






34. Roasted flavors and black colors






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






36. Hops added to beer post fermentation






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






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






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






40. Richer texture and bitterness - stouts






41. Converts all starches into fermenting sugars and unfermenting sugars






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






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






44. Clarify the beer then CO2 is added






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






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






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






48. Contribute to different colors and flavors






49. Converts all starches into fermenting sugars and unfermenting sugars






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