Q.1
Before the term “stout” was used to describe the style as we know it today, it was used in England in to describe beers that were…
served in large quantities.
thick and viscous.
high in alcohol & flavor.
brewed without hops.
Q.2
According to the 2015 BJCP Style Guidelines, ________________ can have the highest level of bitterness compared to all other stouts.
American Stout
Foreign Stout
Irish Extra Stout
Imperial Stout
Q.3
True or False: The hallmark of Russian Imperial Stout is being fermented with lager yeast.
True
False
Q.4
4)Tropical Stouts get their name because…
they are brewed using various tropical fruits.
they were originally brewed specifically for tropical markets.
they are fermented using yeast from fruit.
they are fermented 90+ degrees Fahrenheit.
Q.5
The "sweet" in sweet stout is typically imparted by...
including additions of unfermentable lactose.
forcing fermentation to cease before it's complete.
using high percentages of crystal malts.
adding large quantities of chocolate after fermentation.