CFPS Beer Styles and Characteristics 2 — Questions and Answers
Question 1: The IBU (International Bitterness Unit) scale measures:
- The concentration of iso-alpha acids in beer (Correct answer)
- The total alcohol content by volume
- The color of beer on the SRM scale
- The amount of carbon dioxide dissolved in beer
Correct 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.
Question 2: What beer style uses lactobacillus to produce a light, refreshing sourness and is traditionally very low in alcohol?
- Berliner Weisse (Correct answer)
- Flanders Red Ale
- American Wild Ale
- Gueuze
Correct 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.
Question 3: An Oktoberfest/Märzen lager is typically characterized by:
- Amber color, toasty malt flavor, and medium bitterness (Correct answer)
- Pale golden color with high hop bitterness
- Dark brown color with roasted coffee notes
- Hazy appearance with fruity New England haze
Correct 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.
Question 4: Which style is defined by a deliberate addition of salt and coriander to the brewing process?
- Gose (Correct answer)
- Hefeweizen
- Kölsch
- Berliner Weisse
Correct 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.
Question 5: What is the primary flavor difference between an English Bitter and an American Pale Ale?
- American Pale Ales feature more prominent citrus/pine hop aroma from American hops versus the earthier, more restrained English hops in Bitters (Correct answer)
- English Bitters are always stronger in alcohol
- American Pale Ales use only floor-malted barley
- English Bitters are always unfiltered and hazy
Correct 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.
Question 6: A Gueuze is best described as:
- A blend of young and old lambic beers that undergoes secondary fermentation in the bottle (Correct answer)
- A single-vintage lambic served flat from the barrel
- A fruit lambic made with raspberries
- A spontaneously fermented ale from the Flanders region
Correct 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.
