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






2. Converts all starches into fermenting sugars and unfermenting sugars






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






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






5. Hops added to beer post fermentation






6. Richer texture and bitterness - stouts






7. Irish - roasty - sour bitter very dry finish






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






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






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






11. Dark beer just about color






12. Dark beer just about color






13. Malt is mixed with hot water here






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






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






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






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






18. Reddish hue - sweet






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






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






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






22. Richer texture and bitterness - stouts






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






24. Water - malt - hops - and yeast






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






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






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






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






29. Head retention - lightens body and color






30. Converts all starches into fermenting sugars and unfermenting sugars






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






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






33. Crisp - bitter ale. HOPS.






34. Clarify the beer then CO2 is added






35. Sweet liquid from mash






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






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






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






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






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






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






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






43. Malt is mixed with hot water here






44. Uses milk sugar - creamy less dry and robust






45. Uses milk sugar - creamy less dry and robust






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






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






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






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






50. Reddish hue - sweet