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Can you name the beers (any of them) that are brewed in these brewing styles?

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Brewing StyleBeerCharacteristics
Belgian Strong Dark AleLike a Belgian Strong Pale Ale, but the malts used make it dark.
Belgian Trappist AleSpiced, fruity pale ale and a staple of Belgian brewing.
Russian Imperial StoutDark, hoppy, full-bodied, and usually very strong.
MärzenThe name translates to March, but it is often drank during a different month...
Black IPAThe mouthfeel and hoppiness of an IPA combined with the darkness of a stout.
American PorterDark, but not as thick as a stout; the American variety tends to have more diversity of flavor.
American BarleywineVERY strong and very hoppy, usually with lots of flavor as well. Much hoppier than international varieties.
QuadrupelQuadruple Trappist Ale (You get the idea).
TripelTriple Trappist Ale.
American-Style Adjunct LagerFizzy, yellow, light, often containing adjuncts such as corn or rice, popular among college students.
English BarleywineVery strong and flavorful; concentrates more on flavor than hops, contrary to the American version.
WitbierBelgian-style wheat beer, similar to the Hefeweizen.
American Red AleLike a Pale Ale but with more malt flavor to balance out the hops.
Scottish AleSelf-explanatory; often malty and comes in light, heavy, or export.
Vienna LagerOriginating in Vienna, Austria, often an amber lager using a specific 3-step brewing process.
American Double IPASame as the American IPA, but as you would guess, double the hops and more alcohol.
Fruit/Vegetable BeerConcentrates on the fruit or vegetable flavors more than anything else.
Brewing StyleBeerCharacteristics
American Imperial Red AleLike a Red Ale but stronger and with much more flavor, and my favorite brewing style!
Belgian IPASpicy, somewhat hoppy, fruity beer with a full body, light to amber color, and lots of flavor.
BockStrong lager; usually a winter beer heavy on the malts and light on the hops.
American Amber LagerMaltier variety of an Adjunct Lager, sometimes even without adjuncts, but usually rather light-bodied.
German PilsenerA popular German beer, similar to an American-style lager except follows the Reinheitsgebot, governing ingredients that can be put in German beer (thankfully no corn).
Wee HeavyScottish dark, strong, and malty ale.
American India Pale Ale (IPA)Much hoppier than international varieties due to original IPA brought to America using hops as a preservative (colonists thought they were traveling to India)
Herbed/Spiced BeerConcentrates on the spices over everything else.
Irish Dry StoutA common light-bodied (but of course dark-colored) stout. Often the most drinkable of stouts.
Belgian Strong Pale AleNot brewed in the traditional Trappist way, but similar to a Tripel.
American Pale AlePale in color, generally hoppier than international varieties
American Wild AleAmerican ale that is introduced to 'wild' yeasts, found by aging in used barrels or added as an extra ingredient.
München HellesSpiced, malty German beer originated in Munich to rival the Czech Pils, with 'helles' meaning 'bright.'
DubbelDouble Trappist Ale.
SchwarzbierSimply translated as 'black beer,' a dark beer with the drinkability of a light lager and not as intense flavor as a stout or porter.
München DunkelEssentially a dark variety on the München Helles.
HefeweizenUnfiltered, usually spiced, beer brewed with wheat, originating in Germany.

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