German & Czech Style Test Errors

Question 1

What chemical compound is responsible for the unique clove flavor produced by weizen beer yeast?

Answer 1

4-vinyl guaiacol

Question 2

What chemical compound is responsible for the unique banana flavor produced by weizen beer yeast?

Answer 2

isoamyl acetate

Question 3

What is one of the most common off flavors in beer and is produced by yeast during primary fermentation in just about every beer that tastes of tart green apple, cider, or even rotten apples?

Answer 3

acetaldehyde

Question 4

What is one of the most common off flavors in beer and is produced by yeast during primary fermentation in just about every beer that tastes of butter, butterscotch, or buttered popcorn?

Answer 4

diacetyl

Question 5

Which of the following beer styles is associated with springtime?

Answer 5

Helles bock (you were looking for maibock which wasn’t offered, but would have also been correct)

Question 6

What constitutes the majority of the grist of a Kolsch?

Answer 6

Pilsner malt, or very pale 2-row

Question 7

Which of the following is an amber to brown (14-22 SRM) lager with malt flavors of toasts and bread crusts, elevated alcohol content (6.3-7.2% ABV), and low bitterness (20-27 IBUs)?

Answer 7

Dunkels Bock

Question 8

Which of the following is a dark amber to dark brown lager (19-30 SRM) with malt flavors of toast and roasted coffee, normal alcohol content (4.4-5.4% ABV), and low bitterness (18-24 IBUs)?

Answer 8

Schwarzbier

Question 9

Which of the following is a gold to dark amber lager (8-17 SRM) with malt flavors of bread and toast, normal alcohol content (5.6-6.3% ABV), and moderate bitterness (18-24 IBUs)?

Answer 9

Marzen

Question 10

Which of the following is an amber to brown lager (17-28 SRM) with malt flavors of biscuit and toast, normal alcohol content (4.5-5.6% ABV), and moderate bitterness (18-28 IBUs)?

Answer 10

Munich Dunkel

Question 11

Which of the following is generally associated with the hop flavors and aromas found in German lagers?

Answer 11

floral, perfumy, woodsy, spicy, and cinnamon are mentioned.

Question 12

Which of the following flavors is NOT typical in a Doppelbock?

Answer 12

Anything different from the correct options below:

Intense toast, bread crusts and nutty malt flavors with secondary notes of caramel and toffee. Low dark fruit flavors are also common.

Question 13

Lagering is used to accomplish which of the following effects?

Answer 13

In lagering, the active yeast consumes residual sugars, absorbs and reduces sulfur compounds and changes diacetyl and acetaldehyde to flavorless compounds, essentially removing all flavors created by the yeast, leaving the flavor of the malt and hops.

Question 14

What level of aroma and flavor hops is typically found in a Munich Helles:

Answer 14

Little to none

Question 15

According to the BJCP, which of the following is the expected bitterness for an Eisbock?

Answer 15

25-35 IBUs

Question 16

According to the BJCP, which of the following is the expected color range for a Berliner Weisse?

Answer 16

2-3 SRM

Question 17

According to the BJCP, with of the following is the expected ABV range for a Weizenbock?

Answer 17

Elevated, 6.5 to 9%