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Beer Flashcards

1
Q

Ayinger Celebrator, Paulaner Salvator, Spaten Optimater, and Birra Moretti La Rossa areale examples of which of the following styles?
A. Doppelbock
B. Red Lager
C. Dunkelweizen
D. Kolsch
E. Gueuze

A

Doppelbock

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2
Q

What is the function of a hopback chamber?
A. To perform a secondary boil, reducing the impact of hop aromatics
B. To hold the hops in the boiling kettle, much like a teabag.
C. To increase bitterness in the beer.
D. To introduce fresh hops to the beer after the boil in order to retain fresh aromas lost from boiling.

A

To introduce fresh hops to the beer after the boil in order to retain fresh aromas lost from boiling.

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3
Q

Match the following compounds to the aromas associated with them.
A. Dimethyl Sulfide (DMS)
B. Acetalhehyde
C. Diacetyl
D. Trans-2-Nonenal
E. 4-vinyl Guiacol

  1. Cloves/Smoke
  2. Papery/Wet cardboard/Oxidation
  3. Butter/Popcorn
  4. Cooked corn/cabbage
  5. Green Apples
A

A. Cooked Corn/Cabbage
B. Green Apples
C. Butter/Popcorn
D. Papery/Wet Cardboard/Oxidation
E. Cloves/Smoke

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4
Q

Which of the following effects does nitrogenation have on a beer? Select all that apply.
A. Larger bubbles
B. Creamier mouthfeel
C. Lower perception of acid
D. Extends life of beer
E. More stable foam head

A

Creamier mouthfeel
Lower perception of acid
More stable foam head

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5
Q

Putting a bottom fermented beer through an extended secondary aging at temperatures near freezing is known as:
A. Krausening
B. Diacetyl Rest
C. Lagering
D. Cask conditioning
E. Cold Pasteurization

A

Lagering

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6
Q

_______ is the name for the traditional German method of carbonating beers by adding actively fermenting wort to the fully fermented beer to provide it with sugars for a secondary fermentation.
A. Lagering
B. Diacetyl Rest
C. Krausening
D. Decoction Mashing
E. Innoculation

A
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7
Q

A standard version of which of the following beer styles would have these vital statistics?
IBUs: 65
SRM: 40
OG: 1,095
FG: 1,020
ABV: 9.84%

A. India Pale Ale
B. Russian Imperial Stout
C. Pilsner
D. Barley Wine
E. Belgian Tripel

A

Russian Imperial Stout

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8
Q

After the wort liquid is drawn off the grains and filtered into the brew kettle, additional sugar and flavor may be extracted from the spent grains by rinsing them with fresh water, a process known as _____.
A. Mashing
B. Sparging
C. Lagering
D. Conditioning
E. Attenuating

A

Sparging

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9
Q

Which if the following molecules is responsible for the aromas of banana and/or pear drop aromas in beer?
A. Isoamyl acetate
B. 4-vinyl guaiacol
C. Dimethyl sulfide
D. Acetaldehyde
E. Diacetyl

A

Isoamyl acetate

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10
Q

A “Wee Heavy” is a nickname for which of the following beer styles?
A. Barley wine
B. English Porter
C. ESB
D. Foreign Stout
E. Scotch Ale

A

Scotch Ale

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11
Q

European hops are known for having more aromatic, fruitier aromatics like grapefruit, orange or passion fruit. T/F

A

False

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12
Q

The _____ is an English-style pale ale known by the acronym ESB.

A

Extra Strong Bitter

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13
Q

Which if the following German beer styles are distinguished by a slight sour quality created by using Lactobacillus yeasts in fermentation?
A. Dunkelweizen
B. Maibock/Helles Bock
C. Gose
D. Berliner Weisse
E. Altbier

A

Gose
Berliner Weisse

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14
Q

The Saison beer style is synonymous with which of the following beer styles?
A. Farmhouse Ale
B. Altbier
C. Kristalweizen
D. Belgian Tripel
E. Biere de Garde

A

Farmhouse Ale

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15
Q

Match the following beers to their country of origin.
A. Skol
B. Tusker
C. Kronenburg 1664
D. Moretti
E. Kingfisher

  1. Kenya
  2. India
  3. France
  4. Brazil
  5. Italy
A

A. Brazil
B. Kenya
C. France
D. Italy
E. India

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16
Q

The ____ was a beer known colloquially as “liquid bread,” created in order to sustain fasting monks.

A

Doppel Bock

17
Q

What American wine region also contains the majority of the hops acreage planted in the United States?
A. Paso Robles
B. Yakima Valley
C. Puget Sound
D. Willamette Valley
E. Temecula Valley

A

Yakima Valley

18
Q

The American Adjunct Lager commonly includes small amounts of which of the following ingredients?
A. Rice/Corn
B. Sweet Potato
C. Unmalted barley
D. Cane sugar
E. Non-noble hops

A

Rice/Corn

19
Q

How many ounces of beer does a British, or “Imperial,” pint hold?
A. 8oz
B. 12oz
C. 16oz
D. 20oz
E. 24oz

A

20oz

20
Q

In _____, a Franken specialty beer, malted barley is smoked before being brewed.
A. Rauchbier
B. Schwarzbier
C. Marzen
D. Helles Lager
E. Bock

A

Rauchbier

21
Q

Match the following beer styles to the most appropriate glassware they should be served in.
A. Pilsner
B. English Bitter
C. Belgian Dubbel
D. Barrel-aged Russian Imperial Stout
E. Saison

  1. Tulip
  2. Snifter
  3. Pint
  4. Goblet
  5. Flute
A

A.
B. Pint
C.
D.
E. Tulip

22
Q

The greater the difference between the original gravity and the final gravity of a beer…
A. The higher the alcohol content and drier the style will be.
B. The higher the alcohol content and the sweeter the style will be.
C. The lower the alcohol content and the drier the style will be.
D. The lower the alcohol content and the sweeter the style will be.

A

The higher the alcohol content and drier the style will be

23
Q

Match the following beer styles to their city of origin.
A. Altbier
B. Rauchbier
C. Export Lager
D. Gose
E. Helles Lager

  1. Dusseldorf
  2. Dortmund
  3. Leipzig
  4. Munich
  5. Bamburg
A

A. Dusseldorf
B. Bamburg
C. Dortmund
D. Leipzig
E. Munich

24
Q

Dos Equis Amber and Negra Modelo are both examples of which of the following beer styles?
A. Vienna Lager
B. American Adjunct Ale
C. Cream Ale
D. English Bitter
E. California Common

A

Vienna Lager

25
Q

The ____ is a beer style produced by freezing a doppelbock base and removing a portion of the frozen water in order to concentrate the final product.

A

Eisbock

26
Q

A Belgian-style ale brewed with coriander, grains of paradise, and/or citrus peel is known as a:
A. Witbier
B. Weizenbock
C. Rauchbier
D. Cream Ale
E. Altbier

A

Witbier

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