Sample exam: Beer Styles (2 of 2)

This is an unofficial answer key. I've supplied what I think are correct answers to the sample Certified Cicerone Exam supplied on the Cicerone.org website. 

I've cited sources and provided links for more in depth study, and I hope that this will aid you in preparing for the exam. 

Please use the comments section to leave questions and/or differences in opinion.  

This answer key uses the following abbreviations:

TB         Tasting Beer by Randy Mosher

BJCP       Beer Judge Certification Program Style Guidelines

Cicerone Certification Program 
Certified Cicerone Exam
April 2008
(continued)

49. Refreshingly well-attenuated yellow-orange Belgian/French-style ale with complex fruit- spice aroma and some earthy notes: 

Saison  (BJCP Style 16C)

50. Very pale ales with 7.5 to 10.5% abv made by secular Belgian brewers:
 
Let's take this question apart. Very Pale means “not brown”, which translates to “Golden” (see the Appearance section of BJCP style 18E). Secular means “non-Abbey” brewer, and they're from Belgium. 7.5% to 10.5% is strong.
So, we have a Belgian Golden Strong Ale (BJCP style 18D).

51. A ~3.5% abv draught pale ale consumed in British pubs: 
 
Standard Bitter  (BJCP Style 8A)
There are three English Pale Ales, which are called Bitters: Standard, Best, and ESB. 
Standard Bitter has a ABV range of 3.2 to 3.8%. The average of this range is 3.5%.

52. English Midlands ale, often dark and nearly always less than 3.5% abv:
 
Mild  (BJCP Style 11A)

53. Dark ale consumed daily by London working classes circa 1750: 

The tip off here is working class. The guys who carried stuff: the porters. There are three porter styles: one is an American interpretation, one was originally made for export, and one dates back to the mid 1700s.

Brown Porter  (BJCP Style 12A)

54. Best-known Irish beer style made with roast barley:

Roast barley is used in Stouts. There are 6 styles of Stout. Which Stouts are Irish?
Dry Stout  (BJCP Style 13A)

55. Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale? 

Scottish Ales (BJCP Style 9)
These beers are also known as Shilling Ales.

56. Sub-style of stout made in England using lactose:
 
Lactose is a sugar found in milk. Stouts made with lactose were historically known as Milk Stout or Cream Stout. The modern name for this style is: 
Sweet Stout (BJCP Style 13B)

57. Style name used for the strongest stouts:
 
Russian Imperial Stout (BJCP Style 13F)

58. Nickname for a strong Scotch ale:
 
Wee Heavy (BJCP Style 9E)

59. In modern times, style name for stouts made for routine export:
 
Foreign Extra Stout (BJCP Style 13D)

60. Modern Irish style that is not a stout:
 
Irish Red Ale (Style 9D)
There aren't that many Irish beer styles in the BJCP Style Guide.

61. Well-hopped and pale British ale style created for export but became popular domestically in the mid-1800s: 
 
Take this question apart: Well-hopped, Pale, Ale. Sounds like an IPA. Spell it out for the exam: India Pale Ale. There are three BJCP IPA styles. The English style was originally created for export (to India, hence the style name).
English India Pale Ale  (BJCP Style 14A)

62. A draught pale ale with a bit more flavor than ordinary but still generally less than 4.0% abv: 
 
There are three styles of English Pale Ale: Standard/Ordinary, Special/Best/Premium, and Extra Special Bitters. The level above Ordinary is Best Bitters.  
Best Bitters (BJCP Style 8B)

63. Ale of more than 5% abv some or all of which is held in wood vessels for six months or longer before blending and packaging: 

aged + blended = Old Ale (BJCP Style 19A)

64. A beer that contains no roast or black malts and is often the strongest of English ales:
 
English Barleywine (BJCP Style 19B)

65. Style of dark ale rare in Britain except for a Newcastle export well-known in the US:
 
Northern English Brown (BJCP Style 11C)
Newcastle Brown Ale comes from Newcastle, which is in Northern England. Southern English Brown comes from London, which is in Southern England. Note that Southern English Brown is not on the syllabus.

66. Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration: 

California Common Ale  (BJCP Style 7B)

67. A very pale 20th century American style that may be either a mixture of ale and lager or fermented using an ale yeast at cooler temperatures: 

Cream Ale  (BJCP Style 6A)

68. Lager made with a grist of 30 to 50 percent corn or rice: 

Lite American Lager (BJCP Style 1A)
or 
Standard American Lager (BJCP Style 1B)
The BJCP Style Guide states that either Standard or Lite American Lager may contain up to 40% adjuncts.

69. Similar to American Pale Ale but with slightly more malt character: 

American Amber Ale  (BJCP Style 10B)

70. Name (s) for stronger, more highly hopped versions of IPA:  

Imperial India Pale Ale  (BJCP Style 14C)

71. Black ale style whose first name comes from the non-barley grain it contains:
 
Oatmeal Stout  (BJCP Style 13C)
Black ale indicates a stout, and there is only one stout with a grain in the name.

72. Well-bittered all-malt pale lager: 

There are five BJCP light (pale) lagers. Only two are all malt: Munich Helles and Dortmunder Export. Of the two, Dortmunder Export has more bitterness. 
Note that Dortmunder Export is not on the syllabus.
Dortmunder Export  (BJCP Style 1E)

73. Often malt-balanced ale with a color between that of amber and stout: 
 
Stouts are black ales, so we are looking for something between Amber and Black, which is brown. A brown malty ale - that's a little vague.

American Amber Ales can range between SRM 10 – 17. 
Stouts can range between SRM 22 – 40. 
 
We are looking for a beer about SRM 17-22, 17-30 if we are generous.
 
We have several candidates:

Porters (SRM 17 to 35)
American Brown Ale (SRM 18 to 35)  
English Mild (SRM 12-25)
Southern English Brown (SRM 19-35)
Northern English Brown (SRM 12-22)
Belgian Dark Strong (SRM 12-22)

How would you answer this question?