BJCP Exam Study

I am studying to take the BJCP exam again this spring and I thought while I did it would be some easy fill for the old blog. Since all of the questions are readily available, I don't think I am revealing any secret information here.

So what I am going to do is post a question and my response to it. Hopefully the process of creating the post will help the information stick in my brain.

Identify three top-fermenting beer styles where the minimum
original gravity is 1.070 or higher. For each style provide a statement describing the style as well as the differences and similarities between the styles by addressing the following topics:

	Russian Imperial Stout	Imperial IPA	Belgian Tripel
Aroma	Rich & complex, roasted grain & fruity esters, dark fruit, hops are light to quite aggressive	Prominent, intense hop aroma from American &/or English varieties. Dry hopping can give an optional grassy character	Complex with moderate to significant spiciness, moderate fruity esters, low alcohol and fruity esters. Esters often smell like citrus
Appearance	Color ranges from deep reddish brown to jet black. Deep tan to dark brown well formed head	Color ranges from golden to deep reddish copper. May be hazy in unfiltered dry hopped versions, otherwise clear. Off-white head with good retention	Deep yellow to gold, good clarity. Long lasting creamy, rocky head with “Belgian Lace” on glass
Flavor	Rich & complex with roasted grain & fruity esters, dark fruit. Hop flavor and bittering vary	High to absurdly high hop bitterness. Low to medium malt flavor. Long lingering hop bitterness in finish	Marriage of spicy phenols, fruity esters, & soft malt character. Low to moderate hop character. Alcohol is soft often with a sweet flavor
Mouthfeel	Full to very full bodied with velvety texture which can fade with age	smooth, medium-light to medium body. No harsh hop derived astringency. Carbonation can give a dry sensation overall	medium-light to medium body, high alcohol adds a creaminess, but no warming sensation. Always effervescent, never astringent
Ingredients/Background	Brewed in England to export to the Baltic countries, was popular with the Russian Imperial Court	A recent innovation for American Hop Heads looking for ever hoppier beers	Spiciness is derived from the yeast, not ingredients.
Classic	Bell’s Expedition Stout	Russian River Pliney the Elder	Westmalle Tripel
Similarities	Ale, OG >= 1.070	Ale, OG >= 1.070	Ale, OG >= 1.070
Difference	Dark roasted malt	very high hop bitterness	up to 20% sugar to lighten body