Beer

Question 1

Can you recommend a European Pale Lager (Lager)?

Answer 1

Yes try Heineken (Netherlands Lager) or Stella Artois (Belgium Lager):

Question 2

Can you recommend a American Pale Lager (Lager)?

Answer 2

Budweiser (St. Louis, Lager) or Miller High Life (Wisconsin)

Question 3

Can you recommend a American IPA? (Ale)

Answer 3

Alexandr Keith or Sierra Nevada (Sierra Nevada Torpedo Extra IPA) or Stone Brewing (Stone IPA) or Flying Monkey

Question 4

Can you recommend a Pilsner (Lager)?

Answer 4

Pilsner Urquell (Original Pilsner) or Steam Whistle

Question 5

Can you recommend a American or British Porter (Ale)?

Answer 5

Fuller’s (London Porter)

Question 6

Can you recommend a Irish Dry Stout (Ale)?

Answer 6

Guinness (Guinness Draught) or Murphy’s (Murphy’s Irish Stout)

Question 7

Can you recommend a Hefeweizen (Ale) (A German wheat beer )?

Answer 7

Weihenstephan or Paulaner or Kingsville (In ontario)

Question 8

Can you recommend a Belgian-style wheat beers/ whitbier? (Ale)

Answer 8

Blue Moon (Blue Moon Belgian White)

Question 9

Can you recommend a Sour Beer ? (Ale)

Answer 9

Flying Monkeys, Sierra Nevada , Cantillon (Various Lambics), The Bruery (Tart of Darkness):

Question 10

Can you recommend brown or amber ale ?

Answer 10

Henderson

Question 11

What are three sour beer examples?

Answer 11

-Lambic / Gueuze: Cantillon Gueuze (Belgian beer made through a spontaneous fermentation)
-Flanders Red Ale : Rodenbach Grand Cru (style sour ale that is aged in oak casks, giving it a complex, fruity, and acidic flavor, similar to a red wine.)
Oud Bruin: Petruis (A “sour brown” beer from Belgium, typically darker than a Flanders Red)

Question 12

What are three Abbey / Trappist-Style Beers?

Answer 12

Abbey beers may be brewed in monastic or licensed secular breweries using monastic recipes; Trappist beers bear the “Authentic Trappist Product” logo. Made by Trappist Monk.

-Chimay Blue (Grande Réserve): Brewed at the Notre-Dame de Scourmont abbey in Chimay, Belgium.
-La Trappe (Quadrupel): Brewed at the Onze Lieve Vrouw van Koningshoeven Abbey in the Netherlands.
-Rochefort 8: A dark strong ale from the Notre-Dame de Saint-Rémy abbey in Rochefort, Belgium.

-Leffe ( is brewed by multinational AB InBev corporation and is brewed under license from an extant brewery. It is thought to be the first formal licensing arrangement of its kind.)

Question 13

Three English Beers?

Answer 13

Remember English primarily Ales
Pale Ale:Fuller’s London Pride
Porter: Samuel Smith Taddy Porter
English India Pale Ale (IPA): Meantime IPA

Question 14

Three German/ European Beer

Answer 14

Remember German would be European primarily Lagers
Hefeweizen: Weihenstephaner Hefeweissbier
Pilsner: Bitburger Pils Pilsner Urquell (is Czech )
Märzen / Oktoberfestbier: Spaten Oktoberfest

Question 15

What is the difference between lager vs helles vs pilsner?

Answer 15

Helles = malt-forward, Pilsner = hop-forward, Lager = the broader family.

If a guest asks for “a light, smooth German beer,” suggest a Helles; if they want “something crisp and bitter,” go for a Pilsner.

Pilsner: Pilsner Urquell, Steam Whistle
Helles (Munich Pale Lager): Weihenstephaner Original Helles

For Lager
Give examples of commercial lagers,”
Lager: Heineken (Netherlands), Stella Artois (Belgium), Budweiser (USA)

Give German or craft-style lagers
Weihenstephaner Original Helles, Spaten Lager, or Bitburger Pils.

Question 16

Two style of yeast in beer production?

Answer 16

Ale Top , warm, fast fermenting using yeast called Saccharomyces cerevisiae
Lager Bottom, cool, slow fermenting using yeast called Saccharomyces pastorianus

Question 17

Common American Hops

Answer 17

Cascade, centennial, citra

Question 18

Common European Hops

Answer 18

Hallertau, Saaz, Tettnang

Question 19

What happens during Germination?

Answer 19

Grain kernels (usually barley) are soaked in water to begin sprouting, activating enzymes (amylases) that convert starches into fermentable sugars during later brewing stages.

Question 20

What happens during Malting ?

Answer 20

The full process of steeping, germinating, and drying grain to prepare it for brewing. It develops enzymes and flavor precursors.

Question 21

What happens during Kilning ?

Answer 21

Controlled heating or roasting of malted grains to stop germination and produce desired color, aroma, and flavor. The longer/hotter the kilning, the darker the malt (e.g., pale vs chocolate malt).

Question 22

What happens during Milling?

Answer 22

Crushing or cracking the dried malt to expose starches inside, improving sugar extraction during mashing.

Question 23

What happens during Mashing?

Answer 23

Mixing crushed malt with hot water to allow enzymes to convert starches into fermentable sugars, creating a sweet liquid called wort.

Question 24

What happens during Boiling?

Answer 24

The wort is boiled (typically 60–90 minutes) to sterilize it, halt enzymatic activity, and extract bitterness and aroma from added hops. The boil also concentrates sugars and precipitates unwanted proteins.

Question 25

What happens during Lagering?

Answer 25

Cold maturation (storage) period following fermentation, done at near-freezing temperatures (32–40°F / 0–4°C) for several weeks to months. This clarifies the beer, smooths flavors, and develops the crisp, clean profile characteristic of lagers.

Question 26

What is IBU?

Answer 26

A numerical scale measuring the bitterness of beer, based on iso-alpha acids from hops. Light lagers may be 5–10 IBU, IPAs often 40–70+.

Question 27

Which of the following ingredients is the most widely used grain in beer production? Corn Wheat Rye Barley Oats

Answer 27

Barley

Question 28

A guest asking for a "hoppy" beer would be most pleased with which of the following styles? American Lager India Pale Ale Hefeweizen Brown Ale Dubbel

Answer 28

India Pale Ale

Question 29

Trappist beers must be brewed by or under the supervision of which of the following? Master brewers Monks Government-appointed brewing professionals Nuns Priests

Answer 29

Monks

Question 30

The Dubbel, Tripel, and Quadrupel are examples of which of the following? Hefeweizen styles Trappist Beer styles India Pale Ales European lagers

Answer 30

Trappist Beer styles

Question 31

What is the principal grain used to brew a Hefeweizen? Oats Barley Wheat Rye Corn

Answer 31

Wheat

Question 32

Budweiser, Pabst Blue Ribbon, and Miller High Life are examples of what? Pale Ales Lagers Stouts Hefeweizens

Answer 32

Lagers

Question 33

Describe the different style of beer include any regional differences.

Answer 33

European Pale Lager: Clean + crisp. Very clean fermentation, subtle hops. E.g: Heineken, Stella Artois American Pale Lager: Lightest + most neutral. Very light, neutral, low bitterness; Highly carbonated, E.g. Budweiser, Coors, Miller. Pilsner: Crisp and hoppy (noble hops), Crisp, floral or spicy hops (noble hops), noticeable bitterness. E.g. Pilsner Urquell (Czech), Bitburger (German). IPA: Hop-forward American = citrus/pine, bold bitterness. Example: Sierra Nevada English = Earthy, herbal hops; more malt backbone. Example: Fuller’s Bengal Lancer IPA Porter: Chocolate + malt, less roasted. British: Softer, sweeter. Example: Fuller’s London Porter American: More bitter + roast from American hops. Example: Founders Porter Irish Stout: Dry, roasty, coffee-like; bitter from roasted barley. Example: Guinness. Hefeweizen: Banana + clove. Yeast-driven aromatics E.g. Paulaner Witbier: Citrus + coriander. softer, sweeter than Hefeweizen. Blue Moon (Brewed in the US) or Hoegaarden (original) Brown Ale: Toasty + nutty. Malt-forward, with low bitterness. Examples: Newcastle Brown, Fat Tire (amber). Trappist: Rich Belgian yeast spice + dark fruit. Rich malt, dark fruit, clove/banana yeast spice (Belgian yeast). Examples: Chimay, Sour: Intentionally tart. acidic, sometimes funky (lactic or wild yeast). Examples: Lambic, Oud Bruin.