How much do you know about beer?!
1. Name one beer from Dogfish Head brewing
2. Name the 3 types of lambics
3. What is the ingredient in beer that bitters it or balances the maltiness?
4. Where does Westvleteren beer come from?
5. How can you get a bottle of 3 Floyds Dark Lord Imperial Stout
6. If you see the term "gueuze" on a beer label, what type of beer is it?
7. What are the particles you see floating in some unfiltered beers?
8. St Bernardus, Westmalle and Rochefort all have one thing in common. What is it?
9. What country did the saison style originate?
10. What are simcoe, cascade and fuggles styles of?
Prove to me there are some beer saavy people here!
Answers: I am a certified beer god. Let's see who can answer the most of these 10 questions correctly and prove to me there is SOMEONE on this site who has a clue.
1. Name one beer from Dogfish Head brewing
2. Name the 3 types of lambics
3. What is the ingredient in beer that bitters it or balances the maltiness?
4. Where does Westvleteren beer come from?
5. How can you get a bottle of 3 Floyds Dark Lord Imperial Stout
6. If you see the term "gueuze" on a beer label, what type of beer is it?
7. What are the particles you see floating in some unfiltered beers?
8. St Bernardus, Westmalle and Rochefort all have one thing in common. What is it?
9. What country did the saison style originate?
10. What are simcoe, cascade and fuggles styles of?
Prove to me there are some beer saavy people here!
1. Chicory Stout and World Wide Stout are my favorites... Olde School was amazing I've got 3 I'm aging at home/
2. Lambic or pure, Fruit... Has fruit added I like Kriek and Mars a second running at the brewery more commonly found in brewpubs in Belgium.
3.Hops
4. The Abbey of Saint Sixtus in Westvleteren Belgium... Best beer EVER!
5. I can go to the Three Floyds Brewery in Munster, Indiana... Only about an hour from Chicago. More specifically I would go on Darklord day 2008... The date hasn't been released or I would be more specific.
EDIT:
Just found out it is April 26th this year... Can't wait.
6. It is a type of lambic that blends a new one-year old batch with an old two/three-year old batch.
7. Depends on what the beer is actually made of, but it is the settling of the ingredients. Sometimes is spent yeast from a secondary fermentation. More commonly called sediment I myself enjoy adding it to the beer I think it add to the flavoring.
8. Just like sediment they are Trappist and 3 (4 counting Westvleteren ) of the 6 that are allowed to use the term.
9.Saison from the French speaking area of Belgium, it is a farmhouse ale.
10. Hops, Hops, and hops.
Try some harder questions next time.
Five styles not 4.
Lambic
Gueuze
Mars
Faro
Fruit Report It
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