Cicerone Certified Beer Server Practice Exam

The classification of a beer brewed in the traditional style using open fermentation is best categorized as Farmhouse. Farmhouse ales often originate from small, independent breweries or farmhouse breweries where the brewing process embraces traditional methods, including open fermentation. This style typically involves using wild yeast and bacteria, which can contribute to the unique, complex flavors associated with Farmhouse beers. Open fermentation allows for a level of exposure to the environment that can introduce various microorganisms, which aligns with the characteristics of Farmhouse ales. These beers often celebrate local ingredients and seasonal brewing, resulting in a diverse array of flavors and aromas. While Trappist beers are unique for being brewed within Trappist monasteries, they are not specifically defined by their fermentation method. Barrel-aged beers focus on the aging process within barrels which may or may not involve open fermentation techniques. Lambics are indeed brewed with open fermentation and wild yeast, but they are a specific subset within the broader category of Farmhouse ales typically associated with Belgian brewing. Thus, while both Lambic and Farmhouse styles may overlap in their traditional and open fermentation practices, the broader, more encompassing term for a beer using those methods is Farmhouse.