Cicerone Certified Beer Server Practice Exam

The beers made by monks at Chimay, Rochefort, Orval, Westmalle, Westvleteren, Achel, and Koningshoeven are categorized as Trappist beers. This classification signifies that these beers are produced within the walls of a Trappist monastery and that the brewing is conducted under the supervision of the monastic community. Trappist beers have specific production guidelines, ensuring that they are made by monks who adhere to traditional methods and values, emphasizing quality and craftsmanship rather than commercial gain. The use of the term "Trappist" is protected, meaning only select breweries can label their products as such, which adds to the prestige and authenticity of these beers. The other options, while they may include styles of beer made in Belgium, do not apply specifically to the production methods or monastic origins that define Trappist beers. Abbey beers, for instance, may be made by commercial breweries inspired by monastic recipes but do not necessarily originate from a Trappist monastery. Belgian Strong Ale is a broader style that can include various beers from different breweries, not limited to those brewed by monks. German Lagers are a distinct category entirely, unrelated to the Trappist tradition.