CFPS Beer Styles and Characteristics 3

Question 1

What SRM value range describes a typical pale lager?

Accepted Answer

2–4

Answer

Pale lagers like American adjunct lagers and Pilsners typically fall in the 2–4 SRM range, producing a very light straw to golden color.

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

NEIPAs are intentionally hazy due to dry hopping with large amounts of hops that interact with proteins and yeast, producing a juicy, tropical, low-bitterness character.

Question 3

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

Accepted Answer

Bourbon barrels

Answer

Bourbon barrels are the most popular choice for aging Imperial Stouts, contributing vanilla, coconut, caramel, and oak flavors from the charred American oak and residual whiskey.

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

Flanders Red Ale is fermented in large oak foeder tanks where a complex microbiome of lactic acid bacteria and wild yeasts creates its trademark acidity and fruit character.

Question 5

Which malt characteristic best describes a Munich malt?

Accepted Answer

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

Answer

Munich malt is kilned at higher temperatures than pale malt, developing rich melanoidin compounds that contribute bready, toasty, slightly sweet malt character and amber-red color.

CFPS - Certified Cicerone Practice Test

CFPS - Certified Cicerone Practice Test

CFPS Beer Styles and Characteristics 3