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

IBUs measure the concentration of iso-alpha acids (isomerized alpha acids from hops) in beer, which are the primary contributors to bitterness.

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

Berliner Weisse is a low-ABV German wheat beer soured with Lactobacillus, giving it a clean, tart lactic acidity, often served with flavored syrups.

Question 3

An Oktoberfest/Märzen lager is typically characterized by:

Accepted Answer

Amber color, toasty malt flavor, and medium bitterness

Answer

Traditional Märzen is a copper-amber lager with rich toasted malt character, moderate sweetness, and clean bitterness, originally brewed in March and lagered until fall.

Question 4

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

Accepted Answer

Gose

Answer

Gose is a German wheat beer from Leipzig that traditionally includes salt and coriander, giving it a distinctive salty, spiced, and tart character.

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

The key distinction is the hop character: American hops like Cascade bring citrus and pine forward in APAs, while English Bitters use varieties like Fuggles and EKG for earthy, floral, herbal notes.

CFPS - Certified Cicerone Practice Test

CFPS - Certified Cicerone Practice Test

CFPS Beer Styles and Characteristics 2