CFPS Beer Styles and Characteristics 2

Question 1

The IBU (International Bitterness Unit) scale measures:

Accepted Answer

The concentration of iso-alpha acids in beer

Answer

The total alcohol content by volume

Answer

The color of beer on the SRM scale

Answer

The amount of carbon dioxide dissolved in beer

Question 2

What beer style uses lactobacillus to produce a light, refreshing sourness and is traditionally very low in alcohol?

Accepted Answer

Berliner Weisse

Answer

Flanders Red Ale

Answer

American Wild Ale

Answer

Gueuze

Question 3

An Oktoberfest/Märzen lager is typically characterized by:

Accepted Answer

Amber color, toasty malt flavor, and medium bitterness

Answer

Pale golden color with high hop bitterness

Answer

Dark brown color with roasted coffee notes

Answer

Hazy appearance with fruity New England haze

Question 4

Which style is defined by a deliberate addition of salt and coriander to the brewing process?

Accepted Answer

Gose

Answer

Hefeweizen

Answer

Kölsch

Answer

Berliner Weisse

Question 5

What is the primary flavor difference between an English Bitter and an American Pale Ale?

Accepted Answer

American Pale Ales feature more prominent citrus/pine hop aroma from American hops versus the earthier, more restrained English hops in Bitters

Answer

English Bitters are always stronger in alcohol

Answer

American Pale Ales use only floor-malted barley

Answer

English Bitters are always unfiltered and hazy

Question 6

A Gueuze is best described as:

Accepted Answer

A blend of young and old lambic beers that undergoes secondary fermentation in the bottle

Answer

A single-vintage lambic served flat from the barrel

Answer

A fruit lambic made with raspberries

Answer

A spontaneously fermented ale from the Flanders region