Beer quiz
451 questions on brewing, ingredients, fermentation, beer styles, beer history and countries. Play solo, in the ranked game, in a duel or with up to eight people – for free.
How to play
- Solo: pick the topics and play as many rounds as you like.
- Ranked game: answer as many questions as possible correctly and quickly and get onto the leaderboard (with an account).
- Duel and multiplayer: invite friends with a game code or let the site find players online.
Topics
- Brewing · 24 questions
- Ingredients and water · 24 questions
- Fermentation and yeast · 17 questions
- Measuring and packaging · 20 questions
- Beer styles · 64 questions
- History · 50 questions
- Countries and breweries · 252 questions
Sample questions
What does the abbreviation IBU stand for?
- Alcohol content
- Beer colour
- Bitterness units
Show answer
Correct: Bitterness units. IBU means “International Bitterness Units”. 1 IBU equals about 1 mg of iso-alpha acids from hops per litre of beer.
What are hot and cold break?
- Malt dust from crushing
- Protein and hop debris that drop out during boiling and chilling
- Yeast at the bottom of the fermenter
Show answer
Correct: Protein and hop debris that drop out during boiling and chilling. Break material consists mainly of coagulated protein. As little of it as possible should end up in the fermenter.
Which country do Saaz hops come from?
- Czechia
- England
- New Zealand
Show answer
Correct: Czechia. Saaz is called Žatec in Czech. This fine, spicy hop gives Pilsner its character.
What is the water of Burton upon Trent known for?
- Lots of salt – ideal for Gose
- Lots of sulphate – ideal for pale ale
- Very soft water – ideal for Pils
Show answer
Correct: Lots of sulphate – ideal for pale ale. Brewers still harden their water with gypsum following this model. This is called “Burtonisation”.
Which beers are top-fermented?
- Märzen, Dunkel and Schwarzbier
- Pils, Helles and bock
- Wheat beer, pale ale and stout
Show answer
Correct: Wheat beer, pale ale and stout. Top-fermenting yeast ferments warmer, at about 15–24 °C (59–75 °F), and produces more fruity aromas than lager yeast.
What does the beer fault diacetyl taste like?
- Butter
- Clove
- Green apple
Show answer
Correct: Butter. Yeast produces diacetyl in every fermentation and reabsorbs it if given enough time and some warmth.
What does oxidised beer taste like?
- Banana
- Butter
- Cardboard or paper
Show answer
Correct: Cardboard or paper. Oxygen that gets into the beer after fermentation makes it go stale. So avoid splashing when transferring.
What happens if you add too much sugar at bottling?
- Nothing, the yeast ignores it
- The beer becomes alcohol-free
- Too much pressure – bottles can gush or even burst
Show answer
Correct: Too much pressure – bottles can gush or even burst. So weigh the sugar carefully and only bottle once primary fermentation is really finished.
What is a Baltic porter usually?
- A light pale beer
- A sour beer
- A strong, bottom-fermented dark beer
Show answer
Correct: A strong, bottom-fermented dark beer. The style emerged when English porters were exported to the Baltic. Brewers there made their own, often bottom-fermented versions.
Where does Märzen get its name from?
- A brewer was called März
- It is only drunk in March
- It was brewed in March and stored until autumn
Show answer
Correct: It was brewed in March and stored until autumn. Because brewing was not allowed in Bavaria in summer, a strong beer was brewed in March to keep.
What does the Latin “prosit”, the origin of “Prost”, mean?
- Drink up
- May it do you good
- To the king
Show answer
Correct: May it do you good. With “Prost” people wish each other that the drink will do them good.
Where was the first pure lager yeast culture produced in 1883?
- At Guinness in Dublin
- At Spaten in Munich
- At the Carlsberg Laboratory in Copenhagen
Show answer
Correct: At the Carlsberg Laboratory in Copenhagen. Emil Christian Hansen grew the yeast from a single cell. Carlsberg gave it to breweries all over the world free of charge.
In which country is “Lille”?
- Belgium
- France
- Germany
Show answer
Correct: France. Capital of the north, whose farmhouse breweries created bière de garde: brewed in winter and spring and stored until summer.
In which country is “Kulmbach”?
- Germany
- Slovenia
- Spain
Show answer
Correct: Germany. Legend has it that at the end of the 19th century a brewery apprentice here left a barrel of bock outside in winter. The water froze, and what remained was a strong, concentrated beer – the Eisbock. Every summer the town celebrates the Kulmbach Beer Week.