Q.1
Along with Gose, _____________ is the only classic sour beer style that always relies wholly on Lactobacillus, in the absence of Pediococcus, for lactic acid production.
Gueuze
Flemish Red
Berliner Weisse
Belgian Lambic
Q.2
True or False: Fruit in beer increases the alcohol content.
True
False
Q.3
The thin layer of microbes at the bottom of a bottle of sour beer is responsible for transforming bland wort into a complex finished beverage. It can be harvested and reused. What is it called?
Dregs
Trub
Goo
SCOBY
Q.4
_______malts play important roles in the grain bill of sour beers. They add aromas and flavors reminiscent of caramelized sugar, raisin, and toast.
Vienna and American Pale Two Row
Chocolate and Toasted
English Pale and Vienna
Crystal and Caramel
Q.5
Also known by the genus "Dekkera," this microbe was first introduced to beer by the wooden tanks and barrels that served as fermenters at most breweries prior to the 20th century.
Brettanomyces
Lactobacillus
Pediococcus
Oenococcus oeni