WSET BEER LEVEL 1 BEER STYLES AND BREWING
EXAM 2025 WITH 100% ACCURATE SOLUTIONS
1. Describe the role of hops in beer production and how they contribute
to the final product.
Hops are used to enhance the color of the beer.
Hops are primarily used for fermentation in beer
production. Hops serve as a preservative to extend beer
shelf life.
Hops add bitterness, flavor, and aroma to beer, balancing the
sweetness of the malt.
2. What are the three main categories of hop varieties mentioned in the
text?
Pale Ale, Stout,
Lager Sour, Wheat,
Amber
Traditional German, Czech or British Hops, American, New
Zealand or Australian Hops
Malt-driven, hop-driven, yeast-driven
3. Describe the role of enzymes in the starch to sugar conversion process
during beer production.
Enzymes are used to add flavor to the beer.
Enzymes are responsible for the bitterness in beer.
Enzymes help in the carbonation of the beer.
Enzymes facilitate the conversion of starch into sugar, which is
essential for fermentation.
,4. What are two examples of sour beer styles mentioned in the document?
Berliner Weisse and Geuze
, Pale Ale and Stout
Lager and Pilsner
IPA and Porter
5. This amber to brown German beer is descended from ancient dark beers
made in southern Germany and was the first lager style. It has moderate
perceived bitterness and has a normal range ABV.
Doppelbock
Oktoberfest
Maibock
Munich Dunkel
6. Which of the following styles best describes this beer: Pale in color with a
distinct haze; low hop aromatics; strong Belgian yeast character of clove,
banana, and bubble gum; spice additions of orange peel and
coriander; ABV 4.5-5.5% (BJCP Style Guidelines)
19a American Amber
24a Witbier
26b Belgian Dubbel
21a American IPA
7. Describe the characteristics that define hop-driven beer styles
mentioned in the text.
Hop-driven beer styles are primarily focused on malt
sweetness and low bitterness.
Hop-driven beer styles are aged for long periods to develop
complex flavors.
Hop-driven beer styles are fermented at high temperatures to
enhance yeast flavors.
EXAM 2025 WITH 100% ACCURATE SOLUTIONS
1. Describe the role of hops in beer production and how they contribute
to the final product.
Hops are used to enhance the color of the beer.
Hops are primarily used for fermentation in beer
production. Hops serve as a preservative to extend beer
shelf life.
Hops add bitterness, flavor, and aroma to beer, balancing the
sweetness of the malt.
2. What are the three main categories of hop varieties mentioned in the
text?
Pale Ale, Stout,
Lager Sour, Wheat,
Amber
Traditional German, Czech or British Hops, American, New
Zealand or Australian Hops
Malt-driven, hop-driven, yeast-driven
3. Describe the role of enzymes in the starch to sugar conversion process
during beer production.
Enzymes are used to add flavor to the beer.
Enzymes are responsible for the bitterness in beer.
Enzymes help in the carbonation of the beer.
Enzymes facilitate the conversion of starch into sugar, which is
essential for fermentation.
,4. What are two examples of sour beer styles mentioned in the document?
Berliner Weisse and Geuze
, Pale Ale and Stout
Lager and Pilsner
IPA and Porter
5. This amber to brown German beer is descended from ancient dark beers
made in southern Germany and was the first lager style. It has moderate
perceived bitterness and has a normal range ABV.
Doppelbock
Oktoberfest
Maibock
Munich Dunkel
6. Which of the following styles best describes this beer: Pale in color with a
distinct haze; low hop aromatics; strong Belgian yeast character of clove,
banana, and bubble gum; spice additions of orange peel and
coriander; ABV 4.5-5.5% (BJCP Style Guidelines)
19a American Amber
24a Witbier
26b Belgian Dubbel
21a American IPA
7. Describe the characteristics that define hop-driven beer styles
mentioned in the text.
Hop-driven beer styles are primarily focused on malt
sweetness and low bitterness.
Hop-driven beer styles are aged for long periods to develop
complex flavors.
Hop-driven beer styles are fermented at high temperatures to
enhance yeast flavors.
