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BJCP Training Course > BJCP- Beer Styles > Flashcards

BJCP- Beer Styles Flashcards

1
Q

German weissbier yeast is inappropriate to use in an American Wheat Beer.

True or False

A

True

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2
Q

A low diacetyl character is optional in which of the following beer styles?

American Light Lager
Czech Amber Lager
International Amber Lager
Cream Ale

A

Czech Amber Lager

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3
Q

Burnt or moderately strong roasted malt flavors are not a defect in International Dark Lager.

True or False

A

False

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4
Q

Which of the following is not true regarding the relationship between International Pale Lager and American Lager?

a. International Pale Lager has more IBUs than American Lager
b. International Pale Lager may have a higher alcohol content than American Lager
c. International Pale Lager will generally be less filling than American Lager
d. International Pale Lager and American Lager may both use adjuncts

A

c. International Pale Lager will generally be less filling than American Lager

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5
Q

Cream Ale is an ale version of the American Lager.

True or False

A

True

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6
Q

Grainy, caramel, and toasty notes must not be part of the flavor profile of an International Amber Lager.

True or False

A

False

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7
Q

Bitterness in a Czech Premium Pale Lager should be both prominent and harsh.

True or False

A

False

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8
Q

American Light Lager may have up to what percent of adjuncts, such as corn or rice?

a. 100%
b. 80%
c. 60%
d. 40%

A

d. 40%

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9
Q

Vienna or Munich malts are inappropriate in Czech Dark Lager

True or False

A

False

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10
Q

While a clean fermentation character is desirable in an American Lager, a light amount of yeast character is not a fault.

True or False

A

True

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11
Q

Helles Bock is also known by what name?

a. Eisbock
b. Maibock
c. Munich Bock
d. Leichtbier

A

b. Maibock

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12
Q

Which of the following is not a traditional ingredient in German Leichtbier?

a. Continental Pils malt
b. German lager yeast
c. Saazer-type hops
d. High sulfate water

A

d. High sulfate water

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13
Q

Suspended yeast may decrease the perception of body in a Weissbier.

True or False

A

False

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14
Q

Festbier should not have amber hues.

True or False

A

True

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15
Q

Kolsch should have moderate residual sweetness.

True or False

A

False

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16
Q

Which of the following is true regarding the relationship between Munich Helles and German Pils?

a. Munich Helles has less body than German Pils
b. Munich Helles has more body than German Pils
c. Munich Helles has the same body as German Pils

A

b. Munich Helles has more body than German Pils

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17
Q

Pale and dark versions of Weizenbock exist.

True or False

A

True

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18
Q

The malt character of German Pils often features a light honey and slightly toasted cracker quality.

True or False

A

True

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19
Q

Decoction mash is traditional when brewing Dunkles Weissbier and is frequently used today.

True or False

A

False (Traditional Yes, but not frequently used today)

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20
Q

A German Helles Exportbier has a persistent white head and some mineral character.

True or False

A

True

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21
Q

Lagering should provide good clarity in Dunkles Bock despite the dark color.

True or False

A

True

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22
Q

Rauchbier features smoked malt from what type of wood?

a. Birch
b. Alder
c. Oak
d. Beech

A

d. Beech

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23
Q

Caramel, biscuity, or roasted malt flavor are ______________ in Amber Kellerbier.

a. Appropriate
b. Inappropriate

A

b. Inappropriate

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24
Q

Hop bitterness in an Altbier should be

a. Assertive
b. Subtle
c. Moderate
d. Harsh

A

a. Assertive

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25
Q

Rauchbier should have a very clear beer, with a large, rich, tan- to cream-colored head.

True or False

A

True

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26
Q

Vienna Lager should have medium-full to full body.

True or False

A

False

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27
Q

Which of the following is true regarding the relationship between Festbier and Marzen?

a. Festbier and Marzen may both be referred to as an Oktoberfest
b. Festbier and Marzen have the same ABV range
c. Festbier and Marzen have similar IBU ranges
d. Festbier is lighter in color than Marzen

A

d. Festbier is lighter in color than Marzen

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28
Q

The hops most appropriate for German Pils are

a. Kent Goldings and Fuggles
b. Tettnanger and Hallertauer
c. Styrian Goldings and Saaz
d. Cascade

A

b. Tettnanger and Hallertauer

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29
Q

Altbier is similar to what beer style?

a. California Common
b. American Amber Ale
c. Amber Kellerbier
d. Marzen

A

a. California Common

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30
Q

Which of the following is a dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness?

a. Munich Dunkel
b. Schwarzbier
c. Eisbock
d. Baltic Porter

A

b. Schwarzbier

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31
Q

Mild caramel, toast, or nuttiness may be present in Munich Dunkel.

True or False

A

True

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32
Q

Which of the following beer styles have the malt flavors reminiscent of an English Porter and the restrained roast of a schwarzbier?

a. Munich Dunkel
b. Schwarzbier
c. Eisbock
d. Baltic Porter

A

d. Baltic Porter

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33
Q

Eisbock is brewed by freezing doppelbock and removing the ice to concentrate the flavor and alcohol content.

True or False

A

True

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34
Q

An entrant does not need to specify whether a Doppelbock is a pale or dark variant.

True or False

A

False

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35
Q

The grist for Munich Dunkel is traditionally made with up to 100% of which malt?

a. Vienna malt
b. Munich malt
c. London malt
d. German pils malt

A

b. Munich malt

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36
Q

The hop bitterness for a Baltic Porter should be

a. None to low
b. Low to medium
c. Medium-low to medium
d. Medium-high to high

A

c. Medium-low to medium

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37
Q

Burnt flavors are optional in Schwarzbier.

True or False

A

False

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38
Q

The aroma of Eisbock is dominated by a balance of rich, intense hops and definite alcohol presence.

True or False

A

False

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39
Q

Doppelbock was once considered what by monks?

a. Liquid death
b. Double bock
c. Liquid bread
d. Dark bock

A

c. Liquid bread

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40
Q

A single hop varietal will frequently be showcased in which beer style?

a. Ordinary Bitter
b. English IPA
c. Australian Sparkling Ale
d. British Golden Ale

A

d. British Golden Ale

41
Q

An English IPA has more hop intensity and a less pronounced malt flavor than typical American IPA.

True or False

42
Q

Which of the following is the lowest gravity member of the British Bitter family?

a. Ordinary Bitter
b. Best Bitter
c. Standard Bitter
d. Strong Bitter

A

a. Ordinary Bitter

43
Q

Drinkability is not a critical component of the bitter family of styles.

True or False

44
Q

Bottled versions of Strong Bitter will have higher carbonation than cask versions.

True or False

45
Q

British Strong Ale is more of an entry category than a style.

True or False

46
Q

Which of the following malt flavors should never be prominent in Old Ale?

a. Roast
b. Molasses
c. Nutty
d. Caramel

47
Q

What kind of hops are typical in an English Barleywine?

a. Cascade and Northern Brewer
b. Saaz and Spalt
c. Galaxy and Nelson Sauvin
d. Northdown and Fuggles

A

d. Northdown and Fuggles

48
Q

Australian Sparkling Ale relies on what character?

a. Malt
b. Hops
c. Yeast
d. Water

49
Q

Peat smoke is appropriate in small amounts in Wee Heavy.

True or False

50
Q

Which of the following ingredients may be used in Dark Mild?

a. Crystal malt
b. Dark sugar adjuncts
c. Flaked maize
d. All of the above

A

d. All of the above

51
Q

Burnt sugar flavors are inappropriate in Scottish Light but appropriate in Scottish Heavy.

True or False

52
Q

Irish Stouts are lower in strength than Irish Extra Stouts, but have similar flavors

True or False

53
Q

Which of the following Scottish ales is highest in alcohol strength?

a. Scottish Light
b. Scottish Heavy
c. Scottish Export
d. Scottish Extra

A

c. Scottish Export

54
Q

A British Brown Ale should have more roasted flavors than an English Porter.

True or False

55
Q

A low level of diacetyl is acceptable in an English Porter.

True or False

56
Q

Which level of hop flavor is allowable in Scottish Heavy styles?

a. No to low
b. Low to medium
c. Medium to high
d. Very high

A

a. No to low

57
Q

Which of the following best describes the appropriate appearance of an Irish Red Ale?

a. Pale copper to very dark brown
b. Jet black to very deep brown
c. Medium amber to medium reddish-copper
d. Copper to dark brown

A

c. Medium amber to medium reddish-copper

58
Q

Background flavors of mocha or vanilla are often present in Irish Extra Stout.

True or False

59
Q

A Scottish Export should have what level of clarity?

a. Opaque
b. Moderate haze
c. Clear
d. Brilliant clarity

60
Q

Oatmeal Stout can contain either oatmeal or malted oats.

True or False

61
Q

Tropical Stout is typically made with cold-fermented ale yeast.

True or False

A

False (warm-fermented lager yeast)

62
Q

Low to moderately-strong fruit esters are part of the flavor profile of Imperial Stout.

True or False

63
Q

Which of the following is correct about American Porter?

a. Much more roast and body than a Black IPA
b. More bitter and often stronger than English Porter
c. Somewhat similar in balance to Oatmeal Stout
d. Similar in balance to an Irish Extra Stout, but with more alcohol

A

b. More bitter and often stronger than English Porter

64
Q

Which of the following is typically added to a Sweet Stout?

a. Maltose
b. Fructose
c. Dextrose
d. Lactose

A

d. Lactose

65
Q

Which of the following is not true regarding American Amber Ale?

a. Darker, more caramelly, and generally less bitter than American Pale Ale
b. Less alcohol, bitterness, and hop character than Red IPAs
c. Should have a strong chocolate or roast character similar to an American Brown Ale
d. Less strength, malt, and hop character than American Strong Ales

A

c. Should have a strong chocolate or roast character similar to an American Brown Ale

66
Q

Which of the following best describes California Common?

a. An amber, hoppy, moderate-strength American craft beer with a caramel malty flavor
b. A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing rustic, traditional American hop characteristics
c. A well-balanced, well-attenuated, bitter yet malty, clean, and smooth, amber- to copper-colored German beer
d. A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness

A

b. A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing rustic, traditional American hop characteristics

67
Q

American Brown Ale can feature almost any variety of hops, but the aroma and flavor should complement and enhance the malt.

True or False

68
Q

Which of the following is not correct about Foreign Extra Stout?

a. Similar in balance to an Irish Stout but with more alcohol
b. Not as big or intense as an Imperial Stout
c. Lacks the strong bitterness and high late hops of American Stout
d. Similar gravity as Tropical Stout but with a drier finish, higher bitterness, and less esters

A

a. Similar in balance to an Irish Stout but with more alcohol

69
Q

American Porters should not be dry-hopped

True or False

70
Q

Any American or New World hop character is acceptable in an American IPA.

True or False

71
Q

Which of the following best describes Blonde Ale?
a. A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable
b. A richly textured, high alcohol sipping beer with a significant grainy, bready flavor and sleek body
c. A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character
d. Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes

A

d. Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes

72
Q

A White IPA must feature both the distinctive yeast and spice additions typical of a Belgian witbier.

True or False

A

False (not MUST)

73
Q

Red IPA and Brown IPA share which of the following vital statistic ranges?

a. ABV range
b. IBU range
c. SRM range
d. All of the above

A

Correct answer is a and b

74
Q

High to absurdly high hop bitterness is appropriate in Double IPA.

True or False

75
Q

Which of the following hop flavors are most common in American Strong Ale?

a. Citrusy or piney
b. Floral or perfumy
c. Spicy or minty
d. Herbal or woodsy

A

a. Citrusy or piney

76
Q

Which of the following is not true regarding the relationship between American Barleywine and English Barleywine?

a. The American version tends to have a greater emphasis on hop bitterness, flavor, and aroma than the English version
b. The American version often features American hop varieties
c. The American version is typically darker than the darker English version
d. The American version is typically darker than the golden English versions

A

c. The American version is typically darker than the darker English version

77
Q

German weizen yeast character is appropriate in Wheatwine because Wheatwine has roots in German wheat styles.

True or False

78
Q

American Pale Ale is generally quite clear but dry-hopped versions may be slightly hazy.

True or False

79
Q

If an entrant does not specify a strength when entering a beer as a Specialty IPA, what strength should judges assume?

a. Session
b. Standard
c. Double
d. Judges should never assume information about an entry

A

b. Standard

80
Q

Which style is a blend of 1-, 2-, and 3-year-old lambic?

a. Kriek
b. Gueuze
c. Framboise
d. Belgian Tripel

81
Q

Witbier features orange peel and what spice?

a. Fennel
b. Thyme
c. Coriander
d. Cinnamon

A

c. Coriander

82
Q

If an entrant does not specify whether a Biere de Garde is blond, amber, or brown, the judge should attempt to judge on initial observation.

True or False

83
Q

Belgian Pale Ale is very similar to which of the following beer styles?

a. American Amber Ale
b. International Dark Lager
c. American Pale Ale
d. Strong Bitter

A

d. Strong Bitter

84
Q

Framboise is a Fruit Lambic with what type of fruit added?

a. Black Currant
b. Cherry
c. Raspberry
d. Pear

A

c. Raspberry

85
Q

It is important that very fresh hops are used to brew Lambic-style beers.

True or False

86
Q

Which of the following best describes Flanders Red Ale?

a. A sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and fruit complexity
b. A malty, fruity, aged, somewhat sour Belgian-style brown ale
c. A showcase of malty richness and complex, intense flavors
d. A moderate-strength golden ale that has a subtle fruity-spicy Belgian yeast complexity, slightly malty-sweet flavor, and dry finish

A

a. A sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and fruit complexity

87
Q

Spicy phenols should not be present in the aroma of Oud Bruin.

True or False

A

False (they are optional)

88
Q

Per German brewing tradition, Berliner Weisse should have 50% wheat malt.

True or False

89
Q

Which of the following brewing techniques is used to make Lambic-style beers?

a. Decoction mashing
b. Lagering
c. Extended boiling
d. Spontaneous fermentation

A

d. Spontaneous fermentation

90
Q

What kind of hop aroma should one expect in Belgian Blond Ale?

a. Low floral or herbal
b. Light earthy or spicy
c. Moderate to strong citrus or tropical fruit
d. No hop aroma

A

b. Light earthy or spicy

91
Q

References to the devil are common in commercial examples of what beer style?

a. Belgian Tripel
b. Belgian Dark Strong Ale
c. Belgian Golden Strong Ale
d. Belgian Dubbel

A

c. Belgian Golden Strong Ale

92
Q

Sourness may be present in place of bitterness in Saison.

True or False

93
Q

Which of the following is true regarding the relationship between Belgian Tripel and Belgian Golden Strong Ale?

a. Belgian Tripel has more emphasis on phenolics and less on esters than Belgian Golden Strong Ale
b. Belgian Tripel is slightly lighter in color than Belgian Golden Strong Ale
c. Belgian Tripel is somewhat thinner-bodied than Belgian Golden Strong Ale
d. All of the above are true

A

a. Belgian Tripel has more emphasis on phenolics and less on esters than Belgian Golden Strong Ale

94
Q

Belgian Single is a like a top-fermented Belgian/Trappist interpretation of a German Pils.

True or False

95
Q

If alcohol is detectable in Belgian Dubbel, it should be hot and/or solventy.

True or False

96
Q

Belgian Dark Strong Ale is traditionally bottle-conditioned.

True or False

97
Q

Which of the following is not an alcohol strength designation for Saison?

a. Table
b. Standard
c. Super
d. Imperial

A

d. Imperial

98
Q

Belgian Golden Strong Ale should have which of the following type of esters?

a. Pear
b. Banana
c. Clove
d. Fig

99
Q

“Dark” in the context of a Belgian Dark Strong Ale implies more deeply colored than golden.

True or False

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