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






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






4. Spicy - long dry finish






5. Warmer






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






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






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






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






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






11. Dark beer just about color






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






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






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






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






16. Cooler






17. Richer texture and bitterness - stouts






18. Reddish hue - sweet






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






20. Irish - roasty - sour bitter very dry finish






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






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






23. Reddish hue - sweet






24. Water - malt - hops - and yeast






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






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






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






28. Sweet liquid from mash






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






30. Head retention - lightens body and color






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






32. Warmer






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






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






35. Clarify the beer then CO2 is added






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






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






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






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






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






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






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






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






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






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






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






50. Malt is mixed with hot water here