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. 2 row malted barley






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






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






4. Roasted flavors and black colors






5. Dark beer just about color






6. Hops added to beer post fermentation






7. Head retention - lightens body and color






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






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






10. Crisp - bitter ale. HOPS.






11. Reddish hue - sweet






12. Cooler






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






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






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






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






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






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






19. Sweet liquid from mash






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






21. Richer texture and bitterness - stouts






22. Uses milk sugar - creamy less dry and robust






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






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






25. Malt is mixed with hot water here






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






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






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






29. Contribute to different colors and flavors






30. Hops added to beer post fermentation






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






32. Spicy - long dry finish






33. Richer texture and bitterness - stouts






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






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






36. Reddish hue - sweet






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






38. Converts all starches into fermenting sugars and unfermenting sugars






39. Crisp - bitter ale. HOPS.






40. Head retention - lightens body and color






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






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






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






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






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






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






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






48. Sweet liquid from mash






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






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