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Practice Exam 1, Certified Beer Server
Exam, Practice Test 3, Practice Test 2,
Cicerone QUESTIONS WITH 100%
CORRECT ANSWERS
Who can importers sell to in the typical three-tier system for alcohol sales? - CORRECT ANSWER -Wholesalers How do you know if bottled beer is off if it has no "best by" date? - CORRECT ANSWER -Compare it to another fresh bottle or tapped beer. What two gases are acceptable for use in a draft system? - CORRECT ANSWER - C02 and Nitrogren Most modern kegs use ______________ valve types, but older keg designs may have other tapping methods. - CORRECT ANSWER -US Sankey A _________________ allows gas into the headspace of the keg. There is a "Thomas valve" inside it to keep beer from entering the gas line if there's ever a drop in pressure. - CORRECT ANSWER -coupler ____°F is the standard temperature of draft systems. - CORRECT ANSWER - degrees
What is the most common draft system problem? - CORRECT ANSWER - Temperature control What are the two primary goals for cleaning the draft system? - CORRECT ANSWER -Cleaning our beer stone and yeast. How often must you clean a draft system? - CORRECT ANSWER -Every 2 weeks What glassware is recommended for Guinness and other beers of that style? - CORRECT ANSWER -English Tulip This is the common British pint glass with the bubbled out section under the rim. The bubbled out section makes them easy to stack, prevents chipping of the mouth, and provides for a better grip. - CORRECT ANSWER -Imperial Nonic Pint Stemware originally used for liquor, these are recommended for very strong beer. They are ideal for strong ales because they allow full contact with the hand thus warming the glass as they're held. - CORRECT ANSWER -Snifter This stemmed glass is commonly associated with specialty and
Louis Pasteur in the 1860s discovered much about yeast and invented _____________________, a method for increasing the shelf life of beer and allowing it to be shipped to a wider consumer base. - CORRECT ANSWER - Pasteurization. The primary alcohol in beer is ___________________. - CORRECT ANSWER - Ethanol IBU stands for ____________________________. - CORRECT ANSWER - International Bittering Units SRM stands for _________________________. - CORRECT ANSWER -Standard Reference Method The body of a beer is largely the result of dissolved solids such as ______________ and ______________ (that weren't attenuated by the yeast) and other compounds in the beer that provide mouthfeel. - CORRECT ANSWER - proteins and sugar Which one of these is NOT a mouthfeel: astringency, body, bitterness, creaminess. - CORRECT ANSWER -bitterness Short answer: What's the difference between "bitterness" and "perceived bitterness?" - CORRECT ANSWER -Bitterness is one of the primary flavors and can be measured in beer as International Bittering Units. However, IBU is a
quantitative measurement and doesn't tell you about the beer's qualitative balance without more information. Perceived bitterness is the perception of how bitter the beer is. It is dependent not only on the IBU of the beer, but on how sweet the beer is. In other words, a 20 IBU pilsner that is very dry may taste more bitter than a 60 IBU barley wine that has loads of sweet sugar in it. What does the German word "lager" mean? - CORRECT ANSWER -Lager translates into English as "storage." It is the long cool storage of a beer. It's also a species of brewer's yeast that likes to ferment beer at a lower temperature than ale yeast. German and Czech ________________ hops are typically used in German and Czech lagers. These hops are low in alpha acid but are highly aromatic. German Hallertauer is a famous example. - CORRECT ANSWER -Noble Is German or Bohemian Pilsner the drier, crisper, and hoppier version? - CORRECT ANSWER -German Pilsner is drier, crisper, and hoppier due to the harder water found in Germany (which contains sulfates), the use of a higher attenuation German strain of lager yeast, and a higher carbonation level. The original 1842 pilsner comes from the Czech town of _______________. - CORRECT ANSWER -Plzeň. Bocks originated in which southern German town? - CORRECT ANSWER -Einbeck. This German lager style was created in 1629 by the Paulaner monks in Munich to sustain them during lent. Paulaner's version is named "Salvator." It is nicknamed "liquid bread." - CORRECT ANSWER -Doppelbock
In 1966 Pierre Celis single handedly saved the _____________ style by opening a brewery in Hoegaarden, which is now owned by Inbev. - CORRECT ANSWER - Witbier This style is similar to a Tripel but is cleaner, simpler, lighter, and drier than its Trappist/Abby cousin. Duvel and Russian River's Damnation are classic examples. The style was developed by Moortgat brewery, makers of Duvel. - CORRECT ANSWER -Golden Strong British yeasts tends to be quite ______________ compared to cleaner American ale strains. - CORRECT ANSWER -Fruity Name a famous British hop variety. - CORRECT ANSWER -East Kent Goldings, Goldings, Fuggles, Challenger, etc. This gold to amber English ale is often brewed with just pale malt and sometimes sugar. The hop flavor and aroma in this beer will be greater than in a British Bitter, they're assertively bitter. Typical English hops are used. It has an elevated ABV between 5.0-7.5%. - CORRECT ANSWER -English IPA The term "_____________" originally signified that a beer was fresh rather than aged and soured, but the term eventually morphed into the name of this dark English session ale. - CORRECT ANSWER -Mild This style became very popular in London in the late 1600s, near the beginning of the industrial revolution. This inexpensive brown to black beer is what the
working class of London drank at the pubs after a hard day's work. - CORRECT ANSWER -Porter The body of Sweet Stouts are often intensified and made richer by the use of _____________, or milk sugar, hence the name Milk Stout. This is not fermentable by regular brewer's yeast, so it serves to provide a rich mouthfeel and to give the impression of a sweeter beer. - CORRECT ANSWER -Lactose/lactic sugar Scotch Ales are also known by the name ___________________. - CORRECT ANSWER -Wee Heavy What is a gold to amber colored lager from Germany that has a moderate perceived bitterness and normal ABV? It was traditionally consumed in the Fall at the beginning of the new brewing season. - CORRECT ANSWER -Oktoberfest What's a black roasty Irish beer with a tan head and a lower to normal 4-5% ABV?
- CORRECT ANSWER -Dry Stout American lagers are light, refreshing, and thirst quenching. The Light and Standard versions may be up to ____% corn or rice adjuncts for added lightness of body and flavor. The Premium version may seem a bit fuller and use up to ____% adjuncts. - CORRECT ANSWER -The Light & Standard versions may be up to 40% corn or rice adjuncts for added lightness of body and flavor. The Premium version may seem a bit fuller and uses up to 25% adjuncts.
8-12% and is often the strongest ale the brewery makes.. - CORRECT ANSWER - Barleywine Name a beer style for which the addition of spices is required. - CORRECT ANSWER -Witbier True of False: You can taste all five well-established flavors with all parts of the tongue. - CORRECT ANSWER -True Name the five established flavors and one emerging flavor that scientists are currently studying. - CORRECT ANSWER -The well-established flavors are sweet, salty, sour (acidic), umami (glutamate), and bitter. Some emerging flavors include fat, carbonation, and metallic. The physical sensation of beer is called _______________. - CORRECT ANSWER - Mouthfeel What are two common malt descriptors for pale or golden beers? - CORRECT ANSWER -Uncooked flour, bready, white bread, dough-like, wheat bread, and cracker- like. What are two common malt descriptors for amber beers? - CORRECT ANSWER - Bread crust, biscuity, graham cracker-like, toast, caramel, and piecrust-like.
What are two common malt descriptors for brown beers? - CORRECT ANSWER - Brown beers are often described as having malt flavors that are nutty, toffee, chocolaty, and dark/dried fruit. What are two common malt descriptors for black beers? - CORRECT ANSWER - Black beers are often described as having malt flavors that are roasty, burnt, espresso, and coffee-like. Hops primarily add the flavor of ________________ to a beer, which provides the balancing factor to the sweet sugary _____________. Hops typically also contribute the specific flavor and aroma of their variety to the beer. - CORRECT ANSWER -Bitterness, malt The substance in hops that add the majority of bitterness to beer is _____________________. - CORRECT ANSWER -Alpha acids _____________________ are the most aromatic components in hops. They are volatile. - CORRECT ANSWER -Essential oils True or False: An additional quality of hops that made them a favorite bittering agent for brewers, is that their acids possess anti-bacterial properties and prevent or retard contamination from bacteria. - CORRECT ANSWER -True Name three German or Czech noble hops. - CORRECT ANSWER -Saaz, Hallertauer, Spalt, and Tettnanger.
True or False: Green malt is kilned, stewed, or roasted to whatever color level the maltster desires. This halts the germination process, dries the malt, and adds color by producing melanoidins in the malt via the Maillard process. - CORRECT ANSWER -True There are two primary types of malt. __________ malts are the primary malt used in the recipe. These are usually lightly kilned. __________ malts may or may not be deeply colored depending on how they were cooked. They are typically used in small quantities to add flavor and color to the beer. - CORRECT ANSWER -Base / Specialty True or False: All German beers are lagers. - CORRECT ANSWER -False Short answer: What's the difference between bittering and aroma hops? - CORRECT ANSWER -Bittering hops typically have high levels of alpha acid (AA), from 10-20% AA. Bittering hops are typically used early in the boil so there's lots of time for the alpha acids to isomerize in the boiling wort. Aroma hops are high in aromatic essential oils and resins, they have great flavor and aroma. Aroma hops are typically added near the end of the boil so their volatile oils are not boiled off. _________________ is the chemical process that changes alpha acids into compounds that will dissolve in the watery wort. Heat and motion are necessary to make this happen, in other words, the boiling of the wort. - CORRECT ANSWER -Isomerization.
____________________ is when the brewer adds hops to the beer after primary fermentation has completed, allowing them to soak in the beer and give it their aromatic oils and beta acids. - CORRECT ANSWER -Dry-hopping Many ale yeast strains are characterful, others are considered "clean." Some ale yeast strains produce lots of fruity _____________ ranging from banana, to orange, to plum, to others. Ale yeast strains that possess the POF+ gene mutation produce spicy _____________ often described as clove, nutmeg, or white pepper.
- CORRECT ANSWER -esters / phenols About 90% (or more) of the average beer is ____________. - CORRECT ANSWER - water The general rule is that beer should be consumed _______________, it is ready to be consumed when ____________________________. - CORRECT ANSWER - fresh, released by the brewery In the three-tier system for alcohol sales, an Importer can sell to a. Retailers b. Wholesalers c. Breweries d. Consumers - CORRECT ANSWER -b. Wholesalers Which of these beers has the highest perceived bitterness: a. Kölsch
b. Body c. Bitterness d. Carbonation - CORRECT ANSWER -c. Bitterness Which beer style typically has the highest ABV: a. Maidock b. Doppelbock c. Munich Dunkel d. Scottish Ale - CORRECT ANSWER -b. Doppelbock Which of these beer styles is gold in color: a. Wit b. Munich Dunkel c. Tripel d. California Common - CORRECT ANSWER -c. Tripel When a beer is light struck, it will have an off-flavor described as: a. Buttery b. Skunky c. Papery d. Vinegary - CORRECT ANSWER -b. Skunky
A general description of the flavor contribution of common American hops is: a. Floral and perfumey b. Earthy and woody c. Tropical fruit-like d. Citrusy and piney - CORRECT ANSWER -d. Citrusy and piney Which beer style has a yeast profile typically described as peppery: a. Saison b. American Brown Ale c. Hefeweizen d. Gueuze - CORRECT ANSWER -a. Saison It's primarily better to drink beer from a glass rather than a bottle or can because: a. The presentation is nicer for the consumer. b. The beer is less likely to skunk c. The consumer will experience more of the aroma d. It's less likely to spill. - CORRECT ANSWER -c. The consumer will experience more of the aroma Which is not a primary flavor: a. Bitter b. Roast
What should a retailer do when they discover they have beer in inventory that is beyond its best by date: a. Put it on sale to move it quickly b. Rotate the inventory so there is fresher beer for sale c. Remove it from the inventory d. Blend it with fresh beer and put it on draft - CORRECT ANSWER -c. Remove it from the inventory Why shouldn't you dunk the faucet in the glass of beer when pouring draft beer: a. You won't get enough head on the beer b. You may accidently pour some beer over the side of the glass and create waste c. It's lazy and looks bad to the customer d. There will be cross contamination, it creates a breeding ground for bacteria - CORRECT ANSWER -d. There will be cross contamination, it creates a breeding ground for bacteria What is one way to check if a glass is beer clean when it is full of beer: a. Check for buttery and vinegary off-flavors in the beer b. Check to see if salt will stick evenly to the inside of the glass c. Check to see if water will sheet evenly off the inside of the glass d. Check for the formation of tiny bubbles along the inside of the glass - CORRECT ANSWER -d. Check for the formation of tiny bubbles along the inside of the glass
At what BAC level is a person too incapacitated to drive (anywhere in the US and in most other countries): a. 0.80 BAC b. 0.08 BAC c. 0.008 BAC d. 8.0 BAC - CORRECT ANSWER -b. 0.08 BAC At least how long should a keg be put in the cooler before it is served from: a. 4 hours b. 10 hours c. 24 hours d. 48 hours - CORRECT ANSWER -c. 24 hours One the most common causes of beer that is overly foamy at the tap is: a. The beer is too warm b. Bartenders dunking the tap in the beer c. The beer is too cold d. Bartenders pulling the tap all the way open - CORRECT ANSWER -a. The beer is too warm Which statement is the most accurate:
