Q.1
Fruit beer has been brewed for hundreds of years in ancient pre-hopped brews, but it’s perhaps most famous as a flavoring of the tart, spontaneously fermented ___________ beers of Belgium.

Q.2
True or False: The definition of “fruit” used by the BJCP style guidelines to describe fruit beers is the botanical definition, not the culinary.

Q.3
Historically, the preferred variety of cherry used in a kriek is called a _______________.

Q.4
__________ can form a semi- permanent starchy haze in fruit beers.

Q.5
________, which lacks fermentable sugars, can be used for flavoring fruit beers with zero fuss.