Cicerone Certified Beer Server Practice Exam

Saison is known for its characteristic high carbonation levels, which are often a defining trait of the style. This Belgian farmhouse ale is typically bottle-conditioned, leading to a natural carbonation that contributes to its effervescent mouthfeel. The brewing process for Saisons often involves a combination of high fermentation temperatures and specific yeast strains that naturally produce more carbon dioxide.

In contrast, the other styles listed, such as Doppelbock and Helles Bock, tend to exhibit lower carbonation levels. They are generally fuller-bodied and malt-focused, which can result in a creamier texture that is less inclined to retain high carbonation. American Pale Ales also possess moderate carbonation, but they typically do not achieve the same level of effervescence as Saisons. Therefore, when considering the level of carbon dioxide produced in fermentation and packaging, Saisons stand out with their distinct and pronounced carbonation.