CFPS Beer Styles 3

Question 1

Which beer style uses a significant proportion of rye malt, contributing a distinctive spicy, earthy, and dry character?

Accepted Answer

Roggenbier

Answer

Roggenbier is a Bavarian rye beer using 50% or more rye malt, producing a grainy, spicy character similar to rye bread.

Question 2

What is the traditional glassware used for serving a Kölsch, the top-fermented lager-like ale from Cologne, Germany?

Accepted Answer

Stange

Answer

Kölsch is traditionally served in a Stange, a tall, narrow 200ml cylindrical glass that maintains the beer's delicate carbonation and aroma.

Question 3

Which sour ale style from Belgium is known for aging in oak barrels with Brettanomyces, producing complex funky, tart, and fruity flavors?

Accepted Answer

Flanders Red Ale

Answer

Flanders Red Ale, exemplified by Rodenbach, undergoes extended oak barrel aging with Brett and bacteria, developing wine-like sourness and complexity.

Question 4

What ingredient used in Rauchbier from Bamberg, Germany gives this lager its most defining characteristic?

Accepted Answer

Smoked malt kilned over beechwood fires

Answer

Rauchbier uses malt smoked over beechwood, imparting a distinctive campfire, smoked meat, or bacon-like aroma and flavor.

Question 5

Which American craft beer style is known for extreme hop bitterness exceeding 60-100+ IBUs and high alcohol content?

Accepted Answer

Double/Imperial IPA

Answer

Double IPA (DIPA) pushes both hops and alcohol to extremes, typically 7.5-10% ABV with intense bitterness and massive hop aroma.

CFPS - Certified Cicerone Practice Test

CFPS - Certified Cicerone Practice Test

CFPS Beer Styles 3