CFPS Beer Styles and Characteristics 3

Question 1

What SRM value range describes a typical pale lager?

Accepted Answer

2–4

Answer

10–15

Answer

20–30

Answer

35+

Question 2

Which of the following is a defining feature of a New England IPA (NEIPA)?

Accepted Answer

Hazy, opaque appearance with low bitterness and juicy tropical fruit flavors

Answer

Crystal clear appearance with aggressive resinous bitterness

Answer

Dark amber color with prominent caramel malt

Answer

Low carbonation and sessionable alcohol

Question 3

Barrel-aged Imperial Stouts are most commonly aged in which type of barrel?

Accepted Answer

Bourbon barrels

Answer

Red wine barrels

Answer

Stainless steel tanks

Answer

New American oak

Question 4

A Flanders Red Ale gets its characteristic sour, vinous complexity primarily from:

Accepted Answer

Mixed fermentation with Lactobacillus, Pediococcus, and Acetobacter in oak foeder tanks

Answer

Wild spontaneous fermentation in open coolships

Answer

Pure culture Brettanomyces fermentation

Answer

Addition of wine or grape must during brewing

Question 5

Which malt characteristic best describes a Munich malt?

Accepted Answer

Rich, bready, and melanoidin-rich with a deep amber color contribution

Answer

Pale, neutral base malt with low color

Answer

Intensely caramel sweet with crystal malt residual sugars

Answer

Deeply roasted with coffee and dark chocolate notes

Question 6

What is the key difference between a Porter and a Stout historically?

Accepted Answer

The distinction is largely historical and blurred today; originally Stouts were stronger versions of Porter

Answer

Porters always use roasted unmalted barley while Stouts use chocolate malt

Answer

Stouts must be brewed with oatmeal

Answer

Porters are bottom-fermented while Stouts are top-fermented