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. Clarify the beer then CO2 is added






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






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






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






6. Cooler






7. Clarify the beer then CO2 is added






8. Malt is mixed with hot water here






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






10. Spicy - long dry finish






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






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






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






14. Irish - roasty - sour bitter very dry finish






15. Cooler






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






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






18. Dark beer just about color






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






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






21. Converts all starches into fermenting sugars and unfermenting sugars






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






23. Uses milk sugar - creamy less dry and robust






24. Head retention - lightens body and color






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






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






27. Sweet liquid from mash






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






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






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






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






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






33. Roasted flavors and black colors






34. Reddish hue - sweet






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






36. Crisp - bitter ale. HOPS.






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






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






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






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






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






42. Richer texture and bitterness - stouts






43. Warmer






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






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






46. Water - malt - hops - and yeast






47. Crisp - bitter ale. HOPS.






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






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






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