Cicerone Certified Beer Server Practice Exam

Beers made by monks are categorized as Trappist beers. This designation is specifically reserved for beers that are brewed within the walls of a Trappist abbey under the control of Trappist monks. Trappist beers are known for their rich flavors and traditional brewing methods, often reflecting the unique characteristics of the abbey where they are produced.

The other categories do not specifically pertain to monastic brewing. Farmhouse ales refer to a broad style of rustic beers originated from rural areas, often with a farmhouse brewing tradition that is not limited to monastic practices. Lambic is a type of Belgian beer that undergoes spontaneous fermentation and is not necessarily brewed by monks. Specialty beers can refer to a wide range of unique or experimental brews that do not have to be associated with monastic brewing at all. Therefore, the classification of beers made by monks as Trappist is the most accurate.