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






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






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






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






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






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






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






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






9. 2 row malted barley






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






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






12. Converts all starches into fermenting sugars and unfermenting sugars






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






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






15. Dark beer just about color






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






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






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






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






20. 2 row malted barley






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






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






23. Irish - roasty - sour bitter very dry finish






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






25. Contribute to different colors and flavors






26. Uses milk sugar - creamy less dry and robust






27. Single celled organism that consumes sugar and creates alcohol and CO2 -fermentation






28. Sweet liquid from mash






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






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






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






32. Hops added to beer post fermentation






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






34. Cooler






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






36. Roasted flavors and black colors






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






38. Head retention - lightens body and color






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






40. Dark beer just about color






41. Head retention - lightens body and color






42. Malt is mixed with hot water here






43. Irish - roasty - sour bitter very dry finish






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






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






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






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






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






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






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