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Beer Styles and Characteristics Flashcards

6 cards from real CFPS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 Beer Styles and Characteristics flashcards as text

  1. The IBU (International Bitterness Unit) scale measures:

    Answer: The concentration of iso-alpha acids in beer

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

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

    Answer: Berliner Weisse

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

  3. An Oktoberfest/Märzen lager is typically characterized by:

    Answer: Amber color, toasty malt flavor, and medium bitterness

    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.

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

    Answer: Gose

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

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

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

    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.

  6. A Gueuze is best described as:

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

    Gueuze is created by blending 1-, 2-, and 3-year-old lambics, then bottle-conditioning to produce a complex, effervescent, and highly carbonated sour beer.