Characteristic Ingredients

Question 1

1A American Light Lager Characteristic Ingredients

Answer 1

Characteristic Ingredients: Two- or six-row barley with up to 40% rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates. Lager yeast. Negligible hops.

Question 2

1B American Lager Characteristic Ingredients

Answer 2

Characteristic Ingredients: Two- or six-row barley with up to 40% rice or corn as adjuncts. Lager yeast. Light use of hops.

Question 3

1C Cream Ale Characteristic Ingredients

Answer 3

Characteristic Ingredients: American six-row malt, or a combination of six-row and North American two-row. Up to 20% maize in the mash, and up to 20% sugar in the boil. Any variety of hops, often rustic American or Continental. Clean ale yeast, or a mix of ale and lager beer.

Question 4

1D American Wheat Beer Characteristic Ingredients

Answer 4

Characteristic Ingredients: Clean American ale or lager yeast. German Weissbier yeast is inappropriate. Wheat malt (often 30–50%, lower than is typical in Weissbier). American, German, or New World hops.

Question 5

2A International Pale Lager Characteristic Ingredients

Answer 5

Characteristic Ingredients: Two- or six-row barley. May use rice, corn, or sugar as adjuncts, but are generally all malt.

Question 6

2B International Amber Lager Characteristic Ingredients

Answer 6

Characteristic Ingredients: Two-row or six-row base malt. Color malts such as Victory, amber, or roast. May be all malt or use adjuncts. Sugars or coloring agents possible. Caramel malt. European or American hops.

Question 7

2C International Dark Lager Characteristic Ingredients

Answer 7

Characteristic Ingredients: Two- or six-row barley with corn, rice, or sugars adjuncts. Light use of caramel and darker roasted malts. Commercial versions may use coloring agents.

Question 8

3A Czech Pale Lager Characteristic Ingredients

Answer 8

Characteristic Ingredients: Soft water with low sulfate and carbonate content. Traditional Czech hops. Czech Pilsner malt. Czech lager yeast. Low ion water provides a distinctively soft, rounded hop profile despite high hopping rates.

Question 9

3B Czech Premium Pale Lager Characteristic Ingredients

Answer 9

Characteristic Ingredients: Traditional Czech hops. Czech malt. Czech lager yeast. Water low in sulfate and carbonate provides a distinctively soft, rounded hop profile despite high hopping rates. The bitterness level of some larger commercial examples has dropped in recent years, although not as much as in many contemporary German examples.

Question 10

3C Czech Amber Lager Characteristic Ingredients

Answer 10

Characteristic Ingredients: Pilsner and caramel malts, but Vienna and Munich malts may also be used. Low mineral content water. Traditional Czech hops. Czech lager yeast.

Question 11

3D Czech Dark Lager Characteristic Ingredients

Answer 11

Characteristic Ingredients: Pilsner and dark caramel malts with the addition of debittered roasted malts are most common, but additions of Vienna or Munich malt are also appropriate. Low mineral content water. Traditional Czech hops. Czech lager yeast.

Question 12

4A Munich Helles Characteristic Ingredients

Answer 12

Characteristic Ingredients: Continental Pilsner malt. Traditional German hops. Clean German lager yeast.

Question 13

4B Festbier Characteristic Ingredients

Answer 13

Characteristic Ingredients: Majority Pils malt, but with some Vienna or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences.

Question 14

4C Helles Bock Characteristic Ingredients

Answer 14

Characteristic Ingredients: A mix of Pils, Vienna, and Munich malts. No adjuncts. Light use of pale crystal type malts possible. Traditional German hops. Clean lager yeast. Decoction mash is traditional, but boiling is less than in Dunkles Bock to restrain color development. Soft water.

Question 15

5A German Leichtbier Characteristic Ingredients

Answer 15

Characteristic Ingredients: Continental Pils malt. German lager yeast. Traditional German hops.

Question 16

5B Kölsch Characteristic Ingredients

Answer 16

Characteristic Ingredients: Traditional German hops. German Pils, Pale, or Vienna malt. Attenuative, clean German ale yeast. Occasional small use of wheat malt. Current commercial practice is to ferment around 15 °C, cold condition near freezing for up to a month, and serve fresh.

Question 17

5C German Helles Exportbier Characteristic Ingredients

Answer 17

Characteristic Ingredients: Minerally water with high levels of sulfates, carbonates, and chlorides. Traditional German or Czech hops. Pilsner malt. German lager yeast. Decoction mash traditional.

Question 18

5D German Pils Characteristic Ingredients

Answer 18

Characteristic Ingredients: Continental Pilsner malt. Traditional German hops. Clean German lager yeast.

Question 19

6A Märzen Characteristic Ingredients

Answer 19

Characteristic Ingredients: Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash is traditional, and enhances the rich malt profile.

Question 20

6B Rauchbier Characteristic Ingredients

Answer 20

Characteristic Ingredients: Märzen-type grist, with the addition of a sizeable quantity of German Rauchmalz (beechwood-smoked Vienna-type malt). Some breweries smoke their own malt. German lager yeast. Traditional German or Czech hops.

Question 21

6C Dunkles Bock Characteristic Ingredients

Answer 21

Characteristic Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean German lager yeast.

Question 22

7A Vienna Lager Characteristic Ingredients

Answer 22

Characteristic Ingredients: Traditionally, best-quality Vienna malt, but can also use Pils and Munich malts. Traditional continental hops. Clean German lager yeast. May use small amounts of specialty malts for color and sweetness.

Question 23

7B Altbier Characteristic Ingredients

Answer 23

Characteristic Ingredients: Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, or black malts. May include some wheat, including roasted wheat. Spalt hops are traditional, but other traditional German or Czech hops can be used. Clean, highly attenuative ale yeast. A step mash program is traditional. Fermented at cool ale temperatures, then cold conditioned.

Question 24

8A Munich Dunkel Characteristic Ingredients

Answer 24

Characteristic Ingredients: Traditionally, Munich malts, but Pils and Vienna can be used too. Light use of specialty malts for color and depth. Decoction mash traditional. German hops and lager yeast.

Question 25

8B Schwarzbier Characteristic Ingredients

Answer 25

Characteristic Ingredients: German Munich malt and Pilsner malts for the base, with huskless dark roasted malts that add roast flavors without burnt flavors. German hop varieties and clean German lager yeasts are traditional.

Question 26

9A Doppelbock Characteristic Ingredients

Answer 26

Characteristic Ingredients: Pils, Vienna, Munich malts. Occasionally dark malt for color adjustment. Traditional German hops. Clean German lager yeast. Decoction mashing is traditional.

Question 27

9B Eisbock Characteristic Ingredients

Answer 27

Characteristic Ingredients: Same as Doppelbock. Produced by freezing a doppelbock-like beer and removing ice (“freeze distillation”), thus concentrating flavor and alcohol, as well as any defects present. Commercial eisbocks are generally concentrated anywhere from 7% to 33% by volume.

Question 28

9C Baltic Porter Characteristic Ingredients

Answer 28

Characteristic Ingredients: Generally lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered dark malt. Munich or Vienna base malt. Continental hops. May contain crystal malts or adjuncts. Brown or amber malt common in historical recipes. As a collection of regional beers, different formulations are expected.

Question 29

10A Weissbier Characteristic Ingredients

Answer 29

Characteristic Ingredients: Malted wheat, at least half the grist. Pilsner malt. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Question 30

10B Dunkles Weissbier Characteristic Ingredients

Answer 30

Characteristic Ingredients: Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Dark wheat, caramel wheat, or color malt. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Question 31

10C Weizenbock Characteristic Ingredients

Answer 31

Characteristic Ingredients: Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Color malts may be used sparingly. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Question 32

11A Ordinary Bitter Characteristic Ingredients

Answer 32

Characteristic Ingredients: Pale ale, amber, or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Question 33

11B Best Bitter Characteristic Ingredients

Answer 33

Characteristic Ingredients: Pale ale, amber, or crystal malts. Most contain sugar. May use a touch of caramel or dark malt for color adjustment. May use corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Question 34

11C Strong Bitter Characteristic Ingredients

Answer 34

Characteristic Ingredients: Pale ale, amber, or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.

Question 35

12A British Golden Ale Characteristic Ingredients

Answer 35

Characteristic Ingredients: Low-color pale or lager malt acting as a blank canvas for the hop character. May use sugar adjuncts, corn, or wheat. English hops frequently used, although citrusy American varietals are becoming more common. Somewhat clean-fermenting British yeast.

Question 36

12B Australian Sparkling Ale Characteristic Ingredients

Answer 36

Characteristic Ingredients: Lightly kilned Australian 2-row pale malt, lager varieties may be used. Small amounts of crystal malt for color adjustment only. Modern examples use no adjuncts, cane sugar for priming only. Historical examples using 45% 2 row, 30% higher protein malt (6 row) would use around 25% sugar to dilute the nitrogen content. Traditionally used Australian hops, Cluster, and Goldings until replaced from mid-1960s by Pride of Ringwood. Highly attenuative Burton-type yeast (Australian-type strain typical). Variable water profile, typically with low carbonate and moderate sulfate.

Question 37

12C English IPA Characteristic Ingredients

Answer 37

Characteristic Ingredients: Pale ale malt. English hops, particularly as finishing hops. Attenuative British ale yeast. Refined sugar may be used in some versions. Optional sulfate character from Burton-type water.

Question 38

13A Dark Mild Characteristic Ingredients

Answer 38

Style Comparison: Some versions may seem like lower- gravity modern English Porters. Much less sweet than London Brown Ale.

Question 39

13B British Brown Ale Characteristic Ingredients

Answer 39

Characteristic Ingredients: British mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic.

Question 40

13C English Porter Characteristic Ingredients

Answer 40

Characteristic Ingredients: Grists vary, but something producing a dark color is always involved. Chocolate or other roasted malts, caramel malt, brewing sugars, and the like are common. London-type porters often use brown malt as a characteristic flavor.

Question 41

14A Scottish Light Characteristic Ingredients

Answer 41

Characteristic Ingredients: At its simplest, pale ale malt, but can also use colored malt, sugars, corn, wheat, crystal malts, colorants, and a variety of other grains. Clean yeast. Soft water. No peat-smoked malt.

Question 42

14B Scottish Heavy Characteristic Ingredients

Answer 42

Characteristic Ingredients: At its simplest, pale ale malt and colored malt, but can also use sugars, corn, wheat, crystal malts, colorants, and a variety of other grains. Clean yeast. Soft water. No peat-smoked malt.

Question 43

14C Scottish Export Characteristic Ingredients

Answer 43

Characteristic Ingredients: At its simplest, pale ale malt and colored malt, but can also use sugars, corn, wheat, crystal malts, colorants, and a variety of other grains. Clean yeast. Soft water. No peat-smoked malt.

Question 44

15A Irish Red Ale Characteristic Ingredients

Answer 44

Characteristic Ingredients: Generally has a bit of roasted barley or black malt to provide reddish color and dry roasted finish. Pale base malt. Caramel malts were historically imported and more expensive, so not all brewers would use them.

Question 45

15B Irish Stout Characteristic Ingredients

Answer 45

Characteristic Ingredients: Dark roasted malts or grains, enough to make the beer black in color. Pale malt. May use unmalted grains for body.

Question 46

15C Irish Extra Stout Characteristic Ingredients

Answer 46

Characteristic Ingredients: Similar to Irish Stout. May have additional dark crystal malts or dark sugars.

Question 47

16A Sweet Stout Characteristic Ingredients

Answer 47

Characteristic Ingredients: Base of pale malt with dark malts or grains. May use grain or sugar adjuncts. Lactose is frequently added to provide additional residual sweetness.

Question 48

16B Oatmeal Stout Characteristic Ingredients

Answer 48

Characteristic Ingredients: Pale, caramel, and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (5-20% or more). Hops primarily for bittering. Can use brewing sugars or syrups. English ale yeast.

Question 49

16C Tropical Stout Characteristic Ingredients

Answer 49

Characteristic Ingredients: Similar to a Sweet Stout, but higher gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Typically made with warm-fermented lager yeast.

Question 50

16D Foreign Extra Stout Characteristic Ingredients

Answer 50

Characteristic Ingredients: Pale and dark roasted malts and grains, historically also could have used brown and amber malts. Hops mostly for bitterness, typically English varieties. May use adjuncts and sugar to boost gravity.

Question 51

17A British Strong Ale Characteristic Ingredients

Answer 51

Characteristic Ingredients: Grists vary, often based on pale malt with caramel and specialty malts. Some darker examples suggest a light use of dark malts (e.g., chocolate, black malt). Sugary and starchy adjuncts (e.g., maize, flaked barley, wheat) are common. Finishing hops are traditionally English.

Question 52

17B Old Ale Characteristic Ingredients

Answer 52

Characteristic Ingredients: Composition varies, although generally similar to British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing.

Question 53

17C Wee Heavy Characteristic Ingredients

Answer 53

Characteristic Ingredients: Scottish pale ale malt, a wide range of other ingredients are possible, including adjuncts. Some may use crystal malt or darker grains for color. No peat- smoked malt.

Question 54

17D English Barleywine Characteristic Ingredients

Answer 54

Characteristic Ingredients: British pale ale and crystal malts. Limited use of dark malts. Often uses brewing sugars. English hops. British yeast.

Question 55

18A Blonde Ale Characteristic Ingredients

Answer 55

Characteristic Ingredients: Generally all-malt, but can include wheat malt or sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned.

Question 56

18B American Pale Ale Characteristic Ingredients

Answer 56

Characteristic Ingredients: Neutral pale malt. American or New World hops. Neutral to lightly fruity American or English ale yeast. Small amounts of various specialty malts.

Question 57

19A American Amber Ale Characteristic Ingredients

Answer 57

Characteristic Ingredients: Neutral pale ale malt. Medium to dark crystal malts. American or New World hops, often with citrusy flavors, are common but others may also be used. Neutral to lightly estery yeast.

Question 58

19B California Common Characteristic Ingredients

Answer 58

Characteristic Ingredients: Pale ale malt, non-citrusy hops (often Northern Brewer), small amounts of toasted malt or crystal malts. Lager yeast; however, some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60 °F) typically used. Note that some German yeast strains produce inappropriate sulfury character.

Question 59

19C American Brown Ale Characteristic Ingredients

Answer 59

Characteristic Ingredients: Pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.

Question 60

20A American Porter Characteristic Ingredients

Answer 60

Characteristic Ingredients: Pale base malt, frequently crystal malt. Dark malts, often black malt or chocolate malt. American hops typically used for bittering, but US or UK finishing hops can be used. Ale yeast can either be clean US versions or characterful English varieties.

Question 61

20B American Stout Characteristic Ingredients

Answer 61

Characteristic Ingredients: Common American base malts, yeast, and hops. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts or additives may be present in low quantities to add complexity.

Question 62

20C Imperial Stout Characteristic Ingredients

Answer 62

Characteristic Ingredients: Pale malt with significant roasted malts or grain. Flaked adjuncts common. American or English ale yeast and hops are typical. Ages very well. Increasingly used as the base beer for many specialty styles.

Question 63

21A American IPA Characteristic Ingredients

Answer 63

Characteristic Ingredients: Pale base malt. American or English yeast with a clean or slightly fruity profile. Generally all-malt, but sugar additions are acceptable. Restrained use of crystal malts. Often uses American or New World hops but any are varieties are acceptable; new hop varieties continue to be released and may be used even if they do not have the sensory profiles listed as examples.

Question 64

21B Red IPA Characteristic Ingredients

Answer 64

Characteristic Ingredients: Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. Any American or New World hop character is acceptable, but the hops and character malts should not clash.

Question 65

21B Brown IPA Characteristic Ingredients

Answer 65

Characteristic Ingredients: Similar to an American IPA, but with medium or dark crystal malts, lightly roasted chocolate-type malts, or other intermediate color character malts. May use sugar adjuncts, including brown sugar. Any American or New World hop character is acceptable, but the hops and character malts should not clash.

Question 66

21B Brut IPA Characteristic Ingredients

Answer 66

Characteristic Ingredients: Pilsner or very pale base malts with up to 40% adjuncts. No crystal malt or lactose. Enzymes, such as amyloglucosidase. Highly aromatic, oil-heavy, modern American or New World hops used in a variety of late-hopping or post-boil procedures to emphasize hop aroma and flavor and to minimize bitterness. Neutral yeast.

Question 67

21B Black IPA Characteristic Ingredients

Answer 67

Characteristic Ingredients: Debittered roast malts. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style to the example hop characteristics listed.

Question 68

21B White IPA Characteristic Ingredients

Answer 68

Characteristic Ingredients: Pale and wheat malts, Belgian Witbier yeast, citrusy American type hops. Coriander and orange peel optional.

Question 69

21B Belgian IPA Characteristic Ingredients

Answer 69

Characteristic Ingredients: Belgian yeast strains used in making Belgian Tripels and Golden Strong Ales. American examples tend to use American or New World hops while Belgian versions tend to use European hops and only pale malt. Sugar adjuncts common.

Question 70

21B Rye IPA Characteristic Ingredients

Answer 70

Characteristic Ingredients: Like an American IPA, with a generous portion of rye malt. Any American or New World hop is acceptable, but the hops and malt should not clash. No caraway. No oak.

Question 71

21C Hazy IPA Characteristic Ingredients

Answer 71

Characteristic Ingredients: Grist like an American IPA, but with more flaked grains and less caramel or specialty malts. American or New World hops with fruity characteristics. Neutral to estery yeast. Balanced to chloride-rich water. Heavily dry-hopped, partly during active fermentation, using a variety of hopping doses and temperatures to emphasis depth of hop aroma and flavor over bitterness. Biotransformation of hop oils during fermentation adds to the depth and fruit complexity.

Question 72

22A Double IPA Characteristic Ingredients

Answer 72

Characteristic Ingredients: Neutral base malt. Sugar adjuncts common. Crystal malts rare. American or New World hops. Neutral or lightly fruity yeast. No oak.

Question 73

22B American Strong Ale Characteristic Ingredients

Answer 73

Characteristic Ingredients: Pale base malt. Medium to dark crystal malts common. American or New World hops. Neutral or lightly fruity yeast.

Question 74

22C American Barleywine Characteristic Ingredients

Answer 74

Characteristic Ingredients: Pale malt with some specialty malts. Dark malts used with great restraint. Many varieties of hops can be used, but typically includes American hops. American or English ale yeast.

Question 75

22D Wheatwine Characteristic Ingredients

Answer 75

Characteristic Ingredients: Typically brewed with a combination of American two-row and American wheat. Style commonly uses 50% or more wheat malt. Restrained use of dark malts. Any variety of hops may be used. May be oak-aged.

Question 76

23A Berliner Weisse Characteristic Ingredients

Answer 76

Characteristic Ingredients: Pilsner malt. Usually wheat malt, often at least half the grist. A symbiotic co-fermentation with top-fermenting yeast and LAB provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by cool aging. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brett is essential to get the correct, fruity-floral flavor profile.

Question 77

23B Flanders Red Ale Characteristic Ingredients

Answer 77

Characteristic Ingredients: Vienna or Munich malts, a variety of caramel malts, maize. Low alpha acid continental hops. Sacch, Lacto, and Brett. Aged in oak. Sometimes blended and sweetened (natural or artificial).

Question 78

23C Oud Bruin Characteristic Ingredients

Answer 78

Characteristic Ingredients: Pils malt, dark crystal malts, maize, small amounts of color malt. Low alpha acid continental hops. Sacch and Lacto. Aged. Water with carbonates and magnesium typical of its home region.

Question 79

23D Lambic Characteristic Ingredients

Answer 79

Characteristic Ingredients: Pilsner malt, unmalted wheat. Aged hops (3+ years) used more as a preservative than for bitterness. Spontaneously fermented with naturally occurring yeast and bacteria in well-used, neutral oak barrels.

Question 80

23E Gueuze Characteristic Ingredients

Answer 80

Characteristic Ingredients: Same as Lambic, except that one-, two-, and three-year old Lambics are blended, then cellared.

Question 81

23F Fruit Lambic Characteristic Ingredients

Answer 81

Characteristic Ingredients: Same base as Gueuze. Fruit added to barrels during fermentation and blending. Traditional fruit include tart cherries, raspberries; modern fruit include peaches, apricots, grapes, and others. May use natural or artificial sweeteners.

Question 82

23G Gose Characteristic Ingredients

Answer 82

Characteristic Ingredients: Pilsner and wheat malt, restrained use of salt and coriander seed, Lacto. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note.

Question 83

24A Witbier Characteristic Ingredients

Answer 83

Characteristic Ingredients: Unmalted wheat (30-60%), the remainder low color barley malt. Some versions use up to 5- 10% raw oats or other unmalted cereal grains. Traditionally uses coriander seed and dried Curaçao orange peel. Other secret spices are rumored to be used in some versions, as are sweet orange peels. Mild fruity-spicy Belgian ale yeast.

Question 84

24B Belgian Pale Ale Characteristic Ingredients

Answer 84

Characteristic Ingredients: Variable grist with pale, character, and caramel malts. No adjuncts. English or continental hops. Fruity yeast with low phenols.

Question 85

24C Bière de Garde Characteristic Ingredients

Answer 85

Characteristic Ingredients: Base malts vary by beer color, but usually include pale, Vienna, and Munich types. Crystal- type malts of varying color. Sugar adjuncts may be used. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning. Continental hops.

Question 86

25A Belgian Blond Ale Characteristic Ingredients

Answer 86

Characteristic Ingredients: Belgian Pils malt, aromatic malts, sugar or other adjuncts, Belgian Abbey-type yeast strains, continental hops. Spices are not traditionally used; if present, should be a background character only.

Question 87

25B Saison Characteristic Ingredients

Answer 87

Characteristic Ingredients: Pale base malt. Cereal grains, such as wheat, oats, spelt, or rye. May contain sugary adjuncts. Continental hops. Spicy-fruity Belgian Saison yeast. Spices and herbs are uncommon, but allowable if they don’t dominate.

Question 88

25C Belgian Golden Strong Ale Characteristic Ingredients

Answer 88

Characteristic Ingredients: Pilsner malt with substantial sugary adjuncts. Continental hops. Fruity Belgian yeast. Fairly soft water. Spicing not traditional.

Question 89

26A Belgian Single Characteristic Ingredients

Answer 89

Characteristic Ingredients: Pilsner malt. Belgian yeast. Continental hops.

Question 90

26B Belgian Dubbel Characteristic Ingredients

Answer 90

Characteristic Ingredients: Spicy-estery Belgian yeast. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Continental hops. Spices not typical; if present, should be subtle.

Question 91

26C Belgian Tripel Characteristic Ingredients

Answer 91

Characteristic Ingredients: Pilsner malt, often pale sugar adjuncts. Continental hops. Spicy-fruity Belgian yeast strains. Spice additions are generally not traditional, and if used, should be a background character only. Fairly soft water.

Question 92

26D Belgian Dark Strong Ale Characteristic Ingredients

Answer 92

Characteristic Ingredients: Spicy-estery Belgian yeast. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Continental hops. Spices not typical; if present, should be subtle.