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






4. Dark beer just about color






5. Crisp - bitter ale. HOPS.






6. Spicy - long dry finish






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






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






9. Hops added to beer post fermentation






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






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






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






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






14. Malt is mixed with hot water here






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






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






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






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






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






20. Warmer






21. Reddish hue - sweet






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






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






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






25. Water - malt - hops - and yeast






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






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






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






29. Cooler






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






31. Reddish hue - sweet






32. Head retention - lightens body and color






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






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






35. Richer texture and bitterness - stouts






36. Roasted flavors and black colors






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






38. Contribute to different colors and flavors






39. Warmer






40. 2 row malted barley






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






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






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






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






45. Spicy - long dry finish






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






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






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






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






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