Q.1
Currently, the only brewery in the United States recognized by the International Trappist Association resides in which state?
Arizona
Colorado
Massachusetts
Oregon
Q.2
It is common for Belgian beers to be fermented ____________ in order to impart many of their signature spicy and fruity characteristics.
at warmer temperatures
while buried underground
for multiple years
in the winter
Q.3
Gueuze, a substyle of Belgium's famous Lambic beers, is….
a lambic sweetened with dark caramel sugar.
a weak beer made from the second runnings of a lambic mash.
a blend of young and old lambics that is bottled and aged.
the basic style of lambic, served straight just after aging.
Q.4
It is rare to find a Belgian beer style that is lagered, but ___________ was commonly brewed with lager yeast and fermented at cooler than usual temperatures.
Biere de Garde
Trippel
Witbier
Saison
Q.5
Trappist monks often brew a low-alcohol “table beer” called __________ that is consumed for substance and is typically reserved for those who live at the monastery.
Adambier
Patersbier
Kellerbier
Trapbier