We like ourselves a proper quiz--don't you? Let's end Beer Hawk University Unit Two by looking over the answers from last week's quiz. We're sure you did well, so we'll see you at the pub for a quick one to celebrate?
1.) What's important to do at a beer festival?
A.) Go for 1/3 pints B.) Talk to those pouring your beer
C.) Try something new D.) All of the above
2.) Which is a prominent Belgian beer style?
A.) Saison B.) Bitter
C.) Pilsner D.) IPA
3.) Which country has the highest beer consumption rate in the world?
A.) Germany B.) Belgium
C.) Czech Republic D.) USA
4.) When observing a beer's appearance, what are you considering?
A.) Clarity, colour, head B.) Clean glass, type of glass
C.) Carbonation, finish, body D.) Label, branding, brewery t-shirts
5.) Which beer is generally considered hoppy?
A.) Doppelbock B.) DIPA
C.) Helles D.) Mild
6.) Unhopped beers in 15th century Britain were known as ales.
7.) Which beer is widely considered to be the predecessor to most world lagers? Bohemian Pilsner
8.) Finings not suitable for vegetarians are called isinglass.
9.) Inserting CO2 directly into a kegged beer to form carbonation is a process called force carbonation.
10.) The German purity law, the Reinheitsgebot, says that beer can only be made of these four ingredients: Malt, Hops, Water, Yeast.
11.) If a keg beer is fobbing over possible reasons are improper temperature and not opening the faucet completely. True
12.) The birthplace of modern craft beer is widely considered to be the UK. False. It is generally considered to be from the US.
13.) A Bohemian Pilsner is generally maltier than a German Pils. True
14.) The work stops at the brewery when dealing with cask ales. False. The publican is in charge of making sure it drops bright and is kept at a proper temperature. Not to mention clean lines at the pub!
15.) Noting viscosity is important when making observations of flavour. False. That's more of a mouthfeel thing but it does add to the overall character of the beer--much like its flavour would!
We touched on some styles in this unit (we'll get more in depth in later units) but try to identify the style based on the clues below:
16.) Ranking among the world’s strongest beers this rich lager used to sustain German monks during Lenten fasts. They're generally slightly sweet with just enough hops to strike a balance, warming all the way down. Doppelbock
17.) First brewed in 1800's San Francisco using lager yeasts fermented at a higher temperature. The result is a beer with fruity characteristics and an assertive hop bitterness. California Common or Steam Beer, which is trademarked by Anchor Brewing
18.) Dating back to 18th century London this beer is the predecessor to all stouts. Noted for its restrained roasted character and bitterness, it leans to the sweet side, with a significant caramel or toffee character and malty complexity. Porter
19.) Literally “white beer”, this Belgian wheat ale got its name because of its cloudy haze. A smooth mouthfeel and grainy malts meet a dry and spicy Belgian yeast character with notes of coriander and orange. Witbier
20.) One of the most celebrated Belgian Trappist style ales, this beer generally displays a gleaming russet colour and has a complex flavour and aroma: spice, florals, dried fruits and plums. Moderately sweet and medium-full bodied and a dry finish. Dubbel
For the final question, fill in the missing basic style information (in your words) for the following beer (hint: you may have to draw on some of your knowledge from Unit 1):
Belgian Tripel (Trappist)
Brief History of the Style:
Westmalle is a Trappist brewery widely regarded as the creator of the Belgian tripel style. While the term "tripel" had been used many years prior, it was in 1956 when Westmalle used the term for their style of tripel which has since then been considered the basis of the style.
The tripel is higher in alcohol than the dubbel but lighter in colour and body. Spicy and fruity with a gentle sweetness and hints of alcohol lead to a dry and mildly bitter finish. The use of Belgian candy sugar lightens the body and also gives a layer of complexity to the flavour and aromas.
Deep golden colour and a large dense head which leaves behind beautiful lacing. The clarity is slightly cloudy.
Classic Belgian yeast aromas of spice and fruit are evident. Some florals, biscuity malts and citrus. Beautiful!
Similar notes as on the nose but accompanied by caramel and some sugary sweetness and moderate bitterness.
Creamy yet lively carbonation lifts up the full body of this ale. Its dry finish leads to a lingering bitterness in the mouth. It's exceptionally drinkable--which makes it a bit dangerous!
The gold standard for Belgian tripels, it's impossible to find fault with this beer. It did essentially define the style, after all. It's gorgeous!
Ale (top fermenting)
Snifter, chalice, tulip
Max Length of Storage:
Up to two years
Ta Da! You did it! We hope you enjoyed digger a little (ok, a lot) deeper into beer here in Unit 2. We'll see you next week as we head on out to Unit 3 at one of our favourite places: the brewery!
Father’s Day, 19th June 2022, is the special date in the calendar when we celebrate and give a nod to the Dads in our lives. It’s an excuse to spoil them with a little something to say thank you for being awesome. If you’re looking for inspiration for a craft beer-loving Dad, then check out our top 7 Father’s Day beer gifts.
Every year, Beer Hawk releases a lineup of limited edition craft beer mixed cases for the holiday season. This year's lineup of festive Christmas beer gifts is guaranteed to put a smile on everyone’s face.
Remember the childhood excitement of opening a new door on your advent calendar every day in the run up to Christmas? It gave each day a little sparkle of festive magic, even though those tiny chocolates behind the doors were always a bit rubbish. How would you like to recapture that childhood magic, but with bottles of delicious beer instead of powdery chocolate? Sounds amazing, right? In that case, you need to get your hands on our Craft Beer Advent Calendar.
Pairing beer and food together isn’t all rules and science. That would make for a terribly boring dinner party! Instead, it’s the art of taking a good beer, some good food and partnering them together to make something even better. It’s the adventure of discovering what works, what doesn’t and what you like. It’s you taking a bite, taking a sip and then declaring your undying love for that imperial stout and chocolate cake.
Barrel-ageing beers is not a new thing, but it is getting more and more popular, and has probably never been as inventive. Adrian Tierney-Jones explores the new wave of ageing beer in wood
Don't have an account yet? Register Here
Already have an account? Sign In Here
Earn Beer Tokens when you buy and review beer including from any guest orders in the last 3 days. Find out more
Birthday bonus (if you provide your date of birth)
Here you can validate your account with your phone number. If you do not have access to a phone or you do not receive the code, please make a standard return.
Please enter a valid phone number
We just sent you a verification code via SMS, please fill in the form below. If you have not received anything, you can ask to re-send the code. Re-send the code.
Please enter a verification code