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. Water - malt - hops - and yeast






2. Converts all starches into fermenting sugars and unfermenting sugars






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






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






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






6. Roasted flavors and black colors






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






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






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






10. Converts all starches into fermenting sugars and unfermenting sugars






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






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






13. Reddish hue - sweet






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






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






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






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






18. Dark beer just about color






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






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






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






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






23. Irish - roasty - sour bitter very dry finish






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






25. 2 row malted barley






26. Hops added to beer post fermentation






27. Roasted flavors and black colors






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






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






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






31. Uses milk sugar - creamy less dry and robust






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






33. Sweet liquid from mash






34. Reddish hue - sweet






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






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






37. Cooler






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






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






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






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






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






43. Hops added to beer post fermentation






44. Uses milk sugar - creamy less dry and robust






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






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






47. Spicy - long dry finish






48. Crisp - bitter ale. HOPS.






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






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