Beer 102 - Styles & History
Questions and Answers
- 1.
Describe spontaneous fermentation.
- 2.
Describe how the IPA style developed.
- 3.
Only versions of Kolsch brewed in Cologne, Germany can be considered "true" Kolsches. Examples brewed in other areas are known as:
- A.
Helles
- B.
Altbiers
- C.
Pilsners
- D.
Kolsch-style Ales
Correct Answer
D. Kolsch-style AlesExplanation
Kolsch-style Ales are examples of Kolsch brewed in areas outside of Cologne, Germany. These beers are brewed in a similar style to Kolsch but cannot be considered "true" Kolsches since they are not brewed in Cologne. The term "Kolsch-style" indicates that these beers are made in the style of Kolsch but are not authentic Kolsches.Rate this question:
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- 4.
The ____ style was created in Plzen, Czech Republic in 1842.
Correct Answer
Pilsner
pilsner
pilsener
pilz
czech pilsnerExplanation
The correct answer is Pilsner, pilsner, pilsener, pilz, czech pilsner. Pilsner is a style of beer that originated in Plzen, Czech Republic in 1842. It is characterized by its light golden color, crisp taste, and hoppy aroma. Pilsner is known for its refreshing qualities and has become one of the most popular beer styles worldwide.Rate this question:
- 5.
The first Oktoberfest was held to celebrate a wedding.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The first Oktoberfest was indeed held to celebrate a wedding. It took place in Munich, Germany, on October 12, 1810, to commemorate the marriage of Crown Prince Ludwig (later King Ludwig I) to Princess Therese of Saxony-Hildburghausen. The citizens of Munich were invited to join the festivities, which included horse races, parades, music, and dancing. The event was so successful that it was decided to repeat it annually, leading to the tradition of Oktoberfest that continues to this day.Rate this question:
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- 6.
Which one do you like?
- A.
Option 1
- B.
Option 2
- C.
Option 3
- D.
Option 4
Correct Answer
A. Option 1 -
- 7.
Select the ingredients often added to Belgian witbiers.
- A.
Orange Peel
- B.
Cinnamon
- C.
Clove
- D.
Cardamom
- E.
Coriander
- F.
Lemon Peel
Correct Answer(s)
A. Orange Peel
E. CorianderExplanation
Belgian witbiers are known for their unique flavor profile, which includes a combination of fruity and spicy notes. Orange peel is commonly added to witbiers to enhance the citrusy flavor and provide a refreshing taste. Coriander is another key ingredient that adds a spicy and slightly floral aroma to the beer. The other ingredients mentioned in the options such as cinnamon, clove, cardamom, and lemon peel are not typically added to Belgian witbiers, making orange peel and coriander the correct answer.Rate this question:
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- 8.
Because schwarzbiers are so dark in color, they're also likely to be very heavy and high in alcohol content.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Schwarzbiers are actually not heavy and high in alcohol content despite their dark color. While their appearance may suggest otherwise, schwarzbiers are typically lighter in body and have a lower alcohol content compared to other dark beers. This misconception is due to the fact that the color of a beer is determined by the type of malt used in its brewing process, rather than its alcohol content or heaviness.Rate this question:
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- 9.
Select the beers that are probably examples of Doppelbock.
- A.
Paulaner Salvator
- B.
Schneider Aventinus
- C.
Spaten Optimator
- D.
Ayinger Celebrator
- E.
Wasatch Devastator
- F.
Warsteiner Premium
Correct Answer(s)
A. Paulaner Salvator
C. Spaten Optimator
D. Ayinger Celebrator
E. Wasatch DevastatorExplanation
The beers Paulaner Salvator, Spaten Optimator, Ayinger Celebrator, and Wasatch Devastator are probably examples of Doppelbock.Rate this question:
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- 10.
Saisons are also sometimes called:
- A.
Liquid Bread
- B.
Oktoberfests
- C.
Wild Ales
- D.
Farmhouse Ales
Correct Answer
D. Farmhouse AlesExplanation
Farmhouse Ales is the correct answer because Saisons, a type of beer, are often referred to as Farmhouse Ales. This name is derived from the fact that Saisons were traditionally brewed on farms in Belgium during the winter months and then consumed by farm workers during the summer. The term "Farmhouse Ales" captures the rustic and traditional nature of this beer style, emphasizing its connection to the agricultural setting in which it originated. The other options, Liquid Bread, Oktoberfests, and Wild Ales, do not specifically refer to Saisons and are not commonly used as alternative names for this beer style.Rate this question:
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- 11.
Select the styles you might recommend to someone who usually drinks Budweiser.
- A.
IPA
- B.
Imperial Stout
- C.
Pilsner
- D.
Helles
- E.
Doppelbock
- F.
Gueuze
- G.
Kolsch
Correct Answer(s)
C. Pilsner
D. Helles
G. KolschExplanation
The styles that might be recommended to someone who usually drinks Budweiser are Pilsner, Helles, and Kolsch. These styles are all light and refreshing, similar to Budweiser, and would provide a familiar taste profile. Pilsner is a popular style known for its crisp and clean flavor. Helles is a German lager that is smooth and slightly sweet. Kolsch is a hybrid beer that combines characteristics of both lagers and ales, resulting in a balanced and easy-drinking beer.Rate this question:
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- 12.
A ____ is made by blending young and old lambic.
- A.
Gueuze
- B.
Ooze
- C.
Booze
- D.
Schmooze
Correct Answer
A. GueuzeExplanation
Gueuze is a type of beer that is made by blending young and old lambic. Lambic is a traditional Belgian beer that is fermented spontaneously using wild yeast and bacteria. The young lambic is typically around one year old and the old lambic can be several years old. The blending process allows the flavors to develop and creates a complex and sour beer. Gueuze is known for its dry, tart, and fruity taste, making it a popular choice among beer enthusiasts.Rate this question:
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- 13.
Select the criteria a beer must meet in order to be considered a Trappist product.
- A.
The beer must be brewed by or under the supervision of monks
- B.
The beer must be blessed before it is bottled.
- C.
The beer must be made according to the Reinheitsgebot.
- D.
The beer must be brewed within the walls of a Trappist monastery.
- E.
Any proceeds from sales of the beer must support the monastery, with anything extra being donated to charity.
Correct Answer(s)
A. The beer must be brewed by or under the supervision of monks
D. The beer must be brewed within the walls of a Trappist monastery.
E. Any proceeds from sales of the beer must support the monastery, with anything extra being donated to charity.Explanation
In order for a beer to be considered a Trappist product, it must meet several criteria. Firstly, it must be brewed by or under the supervision of monks. Additionally, the beer must be brewed within the walls of a Trappist monastery. Lastly, any proceeds from sales of the beer must support the monastery, with anything extra being donated to charity. These criteria ensure that the beer is produced by monks and that the profits benefit the monastery and charitable causes.Rate this question:
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- 14.
Many dark Belgian-style ales are brewed with a highly caramelized syrup known as ____.
Correct Answer(s)
Belgian candi sugar
belgian candy sugar
Candi sugar
candy sugarExplanation
Many dark Belgian-style ales are brewed with a highly caramelized syrup known as Belgian candi sugar, belgian candy sugar, Candi sugar, or candy sugar.Rate this question:
- 15.
Select the Trappist brewery credited with creation of the Trippel style.
- A.
Chimay
- B.
Rochefort
- C.
Orval
- D.
Westmalle
- E.
Westvleteren
- F.
Achel
- G.
La Trappe
- H.
Stift Engelszell
- I.
Mont de Cats
- J.
Spencer
Correct Answer
D. WestmalleExplanation
Westmalle is the Trappist brewery credited with the creation of the Trippel style. This style of beer is characterized by its strong, golden color, high alcohol content, and complex flavors. Westmalle is known for its expertise in brewing Trappist beers, and their Trippel is considered one of the classic examples of the style.Rate this question:
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- 16.
Flemish red and brown ales often have a sour, vinegary flavor.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Flemish red and brown ales are known for their distinct sour and vinegary flavor. This flavor profile is achieved through a process called barrel aging, where the beer is aged in oak barrels for an extended period of time. During this aging process, certain bacteria and yeasts in the barrels interact with the beer, resulting in the sour taste. This unique flavor is a characteristic of Flemish red and brown ales, making the statement "True" accurate.Rate this question:
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- 17.
Imperial IPAs are usually lower in alcohol content and milder in hop flavor than IPAs or pale ales.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Imperial IPAs are actually higher in alcohol content and have a stronger hop flavor compared to regular IPAs or pale ales.Rate this question:
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- 18.
Scotch Ales are also sometimes called:
- A.
Double Yoakit
- B.
Wee Heavy
- C.
Imperial Scottish Ale
- D.
Frickin' Huge
Correct Answer
B. Wee HeavyExplanation
Scotch Ales are sometimes referred to as "Wee Heavy." This term originates from Scotland and is used to describe a strong and heavy-bodied beer. The name "Wee Heavy" is a play on words, as it suggests that the beer is both strong and full-bodied, while also hinting at its Scottish origins. This term is commonly used in the brewing industry to describe this particular style of beer.Rate this question:
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Current Version
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Sep 03, 2023Quiz Edited by
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Sep 04, 2015Quiz Created by
PedalHaus
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