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.

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

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

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

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

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