Certified Cicerone Exam

Front 1

When recieving a shippment of beer (bottles or cans), name three things to look for when checking the beer in

Back 1

1. Not dented or Broken
2. Box weakness and any sign of leakage
3. Beer is cool, if it is warm the flavor could be altered

Front 2

Name two physical or behavioral indications that an individual should not be served additional alcohol.

Back 2

Slurring, Loud Talking, vomiting, stumbling, falling asleep

Front 3

Describe the traits of a fresh beer that might make it interesting to save for consumption a year or more after packaging:

Back 3

High alcohol, intensely flavored, bottle conditioned homebrew

Front 4

Name two thing that retailers can do to ensure the freshness of beer they sell:

Back 4

Store away from light (particularly sun and fluorescent), temperature control, proper rotation.

Front 5

Two things to consider when rotating product

Back 5

1. beer is consumed in order of date coding
2. Remove out of date products from service immediatly

Front 6

Average Shelf life of Non-Pasturized draft beer (no date code)

Back 6

45-60days refridgerated

Front 7

Average Shelf life of pasturized beer (no date code)

Back 7

90-120 days rfridgerated

Front 8

Bottled Beer beer with no date code (3 things to consider)

Back 8

1. If refridgerated can be good up to 6months
2. When not refridgerated it can deteriate quickly
3. Taste aged vs Fresh if possible to determine the amount of deterioration

Front 9

Besides rotation of product what is another way for a bar to make sure that their beer is fresh

Back 9

Train the staff to sell all beers not just focus on one brand

Front 10

Refridgerated storage is required for

Back 10

All draft and most craft beers, best means of storage

Front 11

Effects of storing a beer non-refridgerated

Back 11

eccelerates aging and off flavors

Front 12

With time the following 3 things can happen to a beer if aged

Back 12

1. All beers will devolpe a sign of oxidation (papery/wet cardboard flavors)
2. Autolysis of yeast (meaty flavors)
3. Devolpement of micobrobial off flavors (sour, butter, phenolic, and others)

Front 13

Where is skunking most noticed in a beer? describe the sense effected by the action

Back 13

aroma; typcially smells sour or bitter

Front 14

Hose that carries beer from the keg to a nearby wall mounted bracket

Back 14

Beer Line

Front 15

When troubleshooting a direct draw system, if you open the tap and nothing comes out, name two things you should check:

Back 15

Whether the coupler is attached correctly to the keg, if the keg has beer in it, whether there is CO2 in the tank and if the tank is connected to the keg.

Front 16

When troubleshooting a long-draw system where the taps are pouring foamy beer, what is the first thing you should check and where or how should you check it?

Back 16

What: Temperature between the keg and the taps
Where/how: Check the condensing unit (air-cooled) or the power pack (glycol system) outside the beer cooler

Front 17

When cleaning a long-draw system system using an electronic coil or pump what velocity of cleaning solution should be achieved and how long should it be maintained?

Back 17

Velocity: 2 gal/min
Time: 15 min

Front 18

______ adjusts and controls the flow of gas from
any source

Back 18

A regulator

Front 19

_________ join tubing together in a long-draw cold
box. The _________ gives a solid connecting spot
for jumper lines from the keg.

Back 19

Wall brackets

Front 20

________ draw beer from a keg or other beerserving
vessel and deliver it to the faucet.

Back 20

Beer pumps

Front 21

______ use mechanical force to propel the beer through the
system.

Back 21

beer pumps

Front 22

Most long-draw systems employ _______
to prevent over-carbonation of the beer.

Back 22

a nitrogen-CO2 blend

Front 23

What temperature range is key for a draft system

Back 23

34-38 F

Front 24

A balanced draft system should pour at the following rates; Min/Gallon and Oz./Second

Back 24

two ounces per second
one minute to pour one gallon of beer

Front 25

Beer stored between ______

Back 25

34° - 38ºF

Front 26

Beer served between _______

Back 26

38° - 44ºF

Front 27

Describe features that indicate a beer has been served in a beer clean glass

Back 27

Bubbles come from the bottom, not the sides of the glass, good head retention and even lacing

Front 28

What is the best way to dry beer glasses and what item or equipment is required?

Back 28

Upside down on a stainless steel grate or mat to allow proper airflow inside glass

Front 29

Real ale is a natural product brewed using traditional ingredients and left to mature in the ______ from which it is _____ in the pub through a process called secondary ____.

Back 29

Cask
Served
Fermentation

Front 30

4 steps to pouring a draft beer

Back 30

1. Hold glass at 45º angle, open faucet fully.
2. Gradually tilt glass upright once beer has reached
about the halfway point in the glass.
3. Pour beer straight down into the glass, working
the glass to form a one inch collar of foam
(“head”). This is for visual appeal as well as carbonation
release.
4. Close faucet quickly to avoid wasteful overfl ow.

Front 31

All long-draw trunk line should be replaced in the
following instances: (name 3)

Back 31

o When the system is ten years or older.
o When fl avor changes are imparted in a beer’s
draught line from an adjacent draught line.
o When any line chronically induces fl avor
changes in beer.

Front 32

Acid Washing removes what from the lines

Back 32

Inorganic Materials aka Beer Stone Build Up and Water Stone

Front 33

Caustic chemicals remove__________ from
the interior of the draught line, hardware and fi ttings.

Back 33

organic material

Front 34

Mix acid line cleaner to the solution strength ____________.

Back 34

recommended by the manufacturer

Front 35

Tubing that makes up the draught beer fl ow
path.

Back 35

Line

Front 36

The fl exible piece of vinyl tubing
that is used between the keg and draught beer system
that should be replaced annually.

Back 36

Jumper Tubing

Front 37

How do you properly clean a glass?

Back 37

Empty glass in open sink, submerge glass in soapy water, clean with brush, submerge heel first in clean water, submerge heel first in sanitzer then allow to air dry on stainless steel drainboard surface.

Front 38

How do you tell if a beer glass is clean

Back 38

Sheeting: Immerse in water, remove heel first, water should sheet, not form droplets, beer clean glass will dry crystal clear.
Salt: Immerse glass heel first in water, empty and sprinkle salt; will only stick to clean surface of glass.
Lacing: Fill glass with beer, foam should adhere to glass in a series of rings if beer clean, if not will be in random pattern.

Front 39

Why rinse a glass with cool water before serving?

Back 39

Removes residual sanitizer, cools glasses that may warm from just being washed, aides in ideal head formation and retention

Front 40

When examining a bottle of beer before serving you should look for the following 3 things

Back 40

1. white flakes (unstable beer, do not serve in this condition)
2. thin ring of gunk at liquid level in neck (generally a sign of a bad bottle, do not serve)
3. Yeast in the bottle of the bottle (ask if the consumer would like the yeast poured or saved in the bottom of the bottle)

Front 41

Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to assess what important property of beer?

Back 41

Original gravity

Front 42

Carbonation levels in beer are commonly represented by what measure?

Back 42

Volumes of Co2

Front 43

SRM, IBU, OG, ABV Range for:
Lite American Lager

Back 43

SRM: 2-3
IBU: 8-12
OG: 1.028-40
ABV: 2.8-4.2

Front 44

SRM, IBU, OG, ABV Range for:
Standard American Lager

Back 44

SRM: 2-4
IBU: 8-15
OG: 1.040-50
ABV: 4.2-5.3

Front 45

SRM, IBU, OG, ABV Range for:
Premium American Lager

Back 45

SRM: 2-6
IBU: 15-25
OG: 1.046-56
ABV: 4.6-6

Front 46

SRM, IBU, OG, ABV Range for:
Munich Helles

Back 46

SRM: 3-5
IBU: 16-22
OG: 1.044-51
ABV: 4.7-5.4

Front 47

SRM, IBU, OG, ABV Range for:
Dortmunder Export

Back 47

SRM: 4-5
IBU: 23-30
OG: 1.048-56
ABV: 4.8-6

Front 48

SRM, IBU, OG, ABV Range for:
German Pilsner

Back 48

SRM: 2-5
IBU: 25-45
OG: 1.044-50
ABV: 4.4-5.2

Front 49

SRM, IBU, OG, ABV Range for:
Bohemian Pilsener

Back 49

SRM: 3.5-6
IBU: 35-45
OG: 1.044-56
ABV:4.2-5.4

Front 50

SRM, IBU, OG, ABV Range for:
Classic American Pilsner

Back 50

SRM: 3-6
IBU: 25-40
OG: 1.044-60
ABV: 4.5-6.0

Front 51

SRM, IBU, OG, ABV Range for:
Vienna Lager

Back 51

SRM: 10-16
IBU: 18-30
OG: 1.046-52
ABV:4.5-5.5

Front 52

SRM, IBU, OG, ABV Range for:
Oktoberfest/Marzen

Back 52

SRM: 7-14
IBU: 20-28
OG:1.012-16
ABV: 4.8-5.7

Front 53

SRM, IBU, OG, ABV Range for:
Dark American Lager

Back 53

SRM: 14-22
IBU: 8-20
OG: 1.008-12
ABV: 4.2-6

Front 54

SRM, IBU, OG, ABV Range for:
Munich Dunkel

Back 54

SRM: 14-28
IBU: 18-28
OG:1.010-16
ABV: 4.5-5.6

Front 55

SRM, IBU, OG, ABV Range for:
Schwarzbier

Back 55

SRM: 17-30
IBU: 22-32
OG: 1.010-16
ABV:4.4-5.4

Front 56

SRM, IBU, OG, ABV Range for:
Maibock/Helles Bock

Back 56

SRM: 6-11
IBU: 23-35
OG: 1.011-18
ABV: 6.3-7.4

Front 57

SRM, IBU, OG, ABV Range for:
Traditional Bock

Back 57

SRM: 14-22
IBU: 20-27
OG: 1.013-19
ABV: 6.3-7.2

Front 58

SRM, IBU, OG, ABV Range for:
Doppelbock

Back 58

SRM: 6-25
IBU: 16-26
OG: 1.016-24
ABV: 7-10

Front 59

SRM, IBU, OG, ABV Range for:
Eisbock

Back 59

SRM: 18-30
IBU: 25-35
OG: 1.078-120
ABV: 9-14

Front 60

SRM, IBU, OG, ABV Range for:
Cream Ale

Back 60

SRM: 2.5-5
IBU: 15-20
OG: 1.042-55
ABV: 4.2-5.6

Front 61

SRM, IBU, OG, ABV Range for:
Blonde Ale

Back 61

SRM: 3-6
IBU: 15-28
OG: 1.038-54
ABV: 3.8-5.5

Front 62

SRM, IBU, OG, ABV Range for:
Kolsch

Back 62

SRM: 3.5-5
IBU: 20-30
OG: 1.044-50
ABV: 4.4-5.2

Front 63

SRM, IBU, OG, ABV Range for:
American Wheat or Rye Beer

Back 63

SRM: 3-6
IBU: 15-30
OG: 1.040-55
ABV: 4.5-5.5

Front 64

SRM, IBU, OG, ABV Range for:
Northern German Altbier

Back 64

SRM: 13-19
IBU: 25-40
OG: 1.046-54
ABV:4.5-5.2

Front 65

SRM, IBU, OG, ABV Range for:
California Common

Back 65

SRM: 10-14
IBU: 30-45
OG: 1.048-54
ABV: 4.5-5.5

Front 66

SRM, IBU, OG, ABV Range for:
Dusseldorf Altbier

Back 66

SRM: 11-17
IBU: 35-50
OG: 1.046-54
ABV: 4.5-5.2

Front 67

SRM, IBU, OG, ABV Range for:
Standard/Ordinary Bitter

Back 67

SRM: 4-14
IBU: 25-35
OG: 1.032-40
ABV: 3.2-3.8

Front 68

SRM, IBU, OG, ABV Range for:
Special/Best/Premium Bitter

Back 68

SRM: 5-16
IBU: 25-40
OG: 1.040-48
ABV: 3.8-4.6

Front 69

SRM, IBU, OG, ABV Range for:
Extra Special/ Strong Bitter

Back 69

SRM: 6-18
IBU: 30-50
OG: 1.048-60
ABV: 4.6-6.2

Front 70

SRM, IBU, OG, ABV Range for:
Scottish Light 60/-

Back 70

SRM:9-17
IBU: 10-20
OG: 1.030-35
ABV: 2.5-3.2

Front 71

SRM, IBU, OG, ABV Range for:
Scottish Heavy 70/-

Back 71

SRM: 9-17
IBU: 10-25
OG: 1.035-40
ABV: 3.2-3.9

Front 72

SRM, IBU, OG, ABV Range for:
Scottish Extra 80/-

Back 72

SRM: 9-17
IBU: 15-30
OG: 1.040-54
ABV: 3.9-5

Front 73

SRM, IBU, OG, ABV Range for:
Irish Red Ale

Back 73

SRM: 9-18
IBU: 17-28
OG: 1.044-60
ABV: 4.6

Front 74

SRM, IBU, OG, ABV Range for:
Strong Scotch Ale

Back 74

SRM: 14-25
IBU: 17-35
OG: 1.070-130
ABV: 6.5-10

Front 75

SRM, IBU, OG, ABV Range for:
American Pale Ale

Back 75

SRM: 5-14
IBU: 30-45
OG: 1.045-60
ABV: 4.5-6.2

Front 76

SRM, IBU, OG, ABV Range for:
American Amber Ale

Back 76

SRM: 10-17
IBU: 25-40
OG: 1.045-60
ABV: 4.5-6.2

Front 77

SRM, IBU, OG, ABV Range for:
American Brown Ale

Back 77

SRM: 18-35
IBU: 20-40
OG: 1.045-60
ABV: 4.3-6.2

Front 78

SRM, IBU, OG, ABV Range for:
(English Brown) Mild

Back 78

SRM: 12-25
IBU: 10-25
OG: 1.030-38
ABV: 2.8-4.5

Front 79

SRM, IBU, OG, ABV Range for:
Southern English Brown

Back 79

SRM: 19-35
IBU: 12-20
OG: 1.033-42
ABV: 2.8-4.1

Front 80

SRM, IBU, OG, ABV Range for:
Northern English Brown

Back 80

SRM: 12-22
IBU: 20-30
OG: 1.040-52
ABV: 4.2-5.4

Front 81

SRM, IBU, OG, ABV Range for:
Brown Porter

Back 81

SRM: 20-30
IBU: 18-35
OG: 1.040-52
ABV: 4-5.4

Front 82

SRM, IBU, OG, ABV Range for:
Robust Porter

Back 82

SRM: 22-35
IBU: 25-50
OG: 1.048-65
ABV: 4.8-6.5

Front 83

SRM, IBU, OG, ABV Range for:
Baltic Porter

Back 83

SRM: 17-30
IBU: 20-40
OG: 1.060-90
ABV: 5.5-9.5

Front 84

SRM, IBU, OG, ABV Range for:
Dry Stout

Back 84

SRM: 25-40
IBU: 30-45
OG: 1.036-50
ABV: 4-5

Front 85

SRM, IBU, OG, ABV Range for:
Sweet Stout

Back 85

SRM: 30-40
IBU: 20-40
OG: 1.044-60
ABV: 4-6

Front 86

SRM, IBU, OG, ABV Range for:
Oatmeal Stout

Back 86

SRM: 22-40
IBU: 25-40
OG: 1.048-65
ABV: 4.2-5.9

Front 87

SRM, IBU, OG, ABV Range for:
Foreign Extra Stout

Back 87

SRM: 30-40
IBU: 30-70
OG: 1.056-75
ABV: 5.5-8

Front 88

SRM, IBU, OG, ABV Range for:
American Stout

Back 88

SRM: 30-40
IBU: 35-75
OG: 1.050-75
ABV: 5-7

Front 89

SRM, IBU, OG, ABV Range for:
Russian Imperial Stout

Back 89

SRM: 30-40
IBU: 50-90
OG: 1.075-115
ABV: 8-12

Front 90

SRM, IBU, OG, ABV Range for:
English IPA

Back 90

SRM: 8-14
IBU: 40-60
OG: 1.050-75
ABV: 5-7.5

Front 91

SRM, IBU, OG, ABV Range for:
American IPA

Back 91

`SRM: 6-15
IBU: 40-70
OG: 1.056-75
ABV: 5.5-7.5

Front 92

SRM, IBU, OG, ABV Range for:
Imperial IPA

Back 92

SRM: 8-15
IBU: 60-120
OG: 1.070-1.090
ABV: 7.5-10

Front 93

SRM, IBU, OG, ABV Range for:
Weizen/Weissbier

Back 93

SRM: 2-8
IBU: 8-15
OG: 1.044-52
ABV: 4.3-5.6

Front 94

SRM, IBU, OG, ABV Range for:
Dunkelweizen

Back 94

SRM: 14-23
IBU: 10-18
OG: 1.044-56
ABV: 4.3-5.6

Front 95

SRM, IBU, OG, ABV Range for:
Weizenbock

Back 95

SRM: 12-25
IBU: 15-30
OG: 1.064-90
ABV: 6.5-8

Front 96

SRM, IBU, OG, ABV Range for:
Roggenbier (German Rye)

Back 96

SRM: 14-19
IBU: 10-20
OG: 1.046-56
ABV: 4.5-6

Front 97

SRM, IBU, OG, ABV Range for:
Witbier

Back 97

SRM: 2-4
IBU: 10-20
OG: 1.044-52
ABV: 4.5-5.5

Front 98

SRM, IBU, OG, ABV Range for:
Belgian Pale Ale

Back 98

SRM: 8-14
IBU: 20-30
OG: 1.048-54
ABV: 4.8-55

Front 99

SRM, IBU, OG, ABV Range for:
Saison

Back 99

SRM: 5-14
IBU: 20-35
OG: 1.048-65
ABV: 5-7

Front 100

SRM, IBU, OG, ABV Range for:
Biere de Garde

Back 100

SRM: 6-19
IBU: 18-28
OG: 1.060-80
ABV: 6-8.5

Front 101

SRM, IBU, OG, ABV Range for:
Berliner Weisse

Back 101

SRM: 2-3
IBU: 3-8
OG: 1.028-32
ABV: 2.8-3.8

Front 102

SRM, IBU, OG, ABV Range for:
Flanders Red Ale

Back 102

SRM: 10-16
IBU: 10-25
OG: 1.048-57
ABV: 4.6-6.5

Front 103

SRM, IBU, OG, ABV Range for:
Flanders Brown Ale (Oud Bruin)

Back 103

SRM: 15-22
IBU: 20-25
OG: 1.040-74
ABV: 4-8

Front 104

SRM, IBU, OG, ABV Range for:
Straight (Unblended) Lambic

Back 104

SRM: 3-7
IBU: 0-10
OG: 1.040-54
ABV: 5-6.5

Front 105

SRM, IBU, OG, ABV Range for:
Gueuze

Back 105

SRM: 3-7
IBU: 0-10
OG: 1.040-60
ABV: 5-8

Front 106

SRM, IBU, OG, ABV Range for:
Belgian Blond Ale

Back 106

SRM: 4-7
IBU: 15-30
OG: 1.062-75
ABV: 6-7.5

Front 107

SRM, IBU, OG, ABV Range for:
Belgian Dubbel

Back 107

SRM: 10-17
IBU: 15-25
OG: 1.062-75
ABV: 6-7.6

Front 108

SRM, IBU, OG, ABV Range for:
Belgian Tripel

Back 108

SRM: 4.5-7
IBU: 20-40
OG: 1.075-85
ABV:7.5-9.5

Front 109

SRM, IBU, OG, ABV Range for:
Belgian Golden Strong Ale

Back 109

SRM: 3-6
IBU: 22-35
OG: 1.070-95
ABV: 7.5-10.5

Front 110

SRM, IBU, OG, ABV Range for:
Belgian Dark Strong Ale

Back 110

SRM: 12-22
IBU: 20-35
OG: 1.075-1.110
ABV: 8-11

Front 111

SRM, IBU, OG, ABV Range for:
Old Ale

Back 111

SRM: 10-22
IBU: 30-60
OG: 1.060-90
ABV: 6-9

Front 112

SRM, IBU, OG, ABV Range for:
English Barleywine

Back 112

SRM: 8-22
IBU: 35-70
OG: 1.080-1.120
ABV: 8-12

Front 113

SRM, IBU, OG, ABV Range for:
American Barleywine

Back 113

SRM: 10-19
IBU: 50-120
OG: 1.080-1.120
ABV:8-12

Front 114

SRM, IBU, OG, ABV Range for:
Belgian Tripel

Back 114

SRM: 4.5-7
IBU: 20-40
OG: 1.075-85
ABV:7.5-9.5

Front 115

Brown Trappist or Abbey-style ale around 6 to 7% abv

Back 115

Dubbel (Chimey Red)

Front 116

Straight, unblended spontaneously fermented wheat-containing ale from Brussels region

Back 116

Straight Lambic

Front 117

Blend of one-, two- and three-year old spontaneously fermented Brussels-region wheat-containing ale

Back 117

Geueze

Front 118

Strong (>8% abv) pale Belgian-style ale of monastic origin

Back 118

Trippel

Front 119

Malt-accented Belgian-style ale that often displays "cellar" notes and originates near the French border

Back 119

Biere De Garde

Front 120

Refreshingly well-attenuated yellow-orange Belgian/French-style ale with complex fruit-spice aroma and some earthy notes

Back 120

Saison

Front 121

Very pale ales with 7.5 to 10.5% abv made by secular Belgian brewers

Back 121

Belgian Golden Strong Ales

Front 122

An approx 3.5% abv draught pale ale consumed in British pubs

Back 122

Standard/Ordinary Bitter

Front 123

English Midlands ale, often dark and nearly always less than 3.5% abv

Back 123

Mild

Front 124

Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale?

Back 124

Scottish Ales

60/ Light
70/ Heavy
80/ Export

Front 125

Sub-style of stout made in England using lactose

Back 125

Sweet Stout (sometimes known as milk or cream stouts)

Front 126

In modern times, style name for stouts made for routine export`

Back 126

Foreign Export Stout

Front 127

A draught pale ale with a bit more flavor than ordinary but still generally less than 4.0% abv

Back 127

Standard / Ordinary Bitter

Front 128

English ale of more than 5% abv some or all of which is held in wood vessels for six months or longer before blending and packaging

Back 128

English Old Ale

Front 129

Style of dark ale rare in Britain except for a Newcastle export well-known in the US

Back 129

Northern English Brown Ale

Front 130

A very pale 20th century American style that may be either a mixture of ale and lager or fermented using an ale yeast at cooler temperatures

Back 130

Cream Ale

Front 131

Other than taste, what other senses contribute during evaluation of beer?

Back 131

Sight, smell, touch (mouthfeel)

Front 132

What should be avoided for at least 15 minutes before beer evaluation?

Back 132

Food, sodas, coffee, tea, cigarettes

Front 133

What should the ideal environment for beer tasting be free of?

Back 133

Aromas, noise and other distractions

Front 134

What words might be used to describe the flavors imparted in beer by crystal malt?

Back 134

Sweet, caramelly flavors

Front 135

What words describe the flavors imparted in beer by roasted barley?

Back 135

Roasted, bitter, coffee-like flavors

Front 136

What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe?

Back 136

Grapefruit and resiny/pine flavors

Front 137

What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau, Saaz and Tettnang?

Back 137

Spicy, clean, earthy, floral

Front 138

What common words do beer evaluators use to describe the flavors Diacetyl compounds produce in beer?

Back 138

Butterscotch, popcorn feeling, slick feeling; primarily caused by yeast, but can also be a result of spoilage

Front 139

What common words do beer evaluators use to describe the flavors Dimethyl Sulfide (DMS) compounds produce in beer?

Back 139

Creamed corn, cooked/rotten vegetables, shell-fish; primarily caused by malt, secondary due to spoilage; accepted in pale lagers (Helles)

Front 140

What common words do beer evaluators use to describe the flavors Acetylaldehyde compounds produce in beer?

Back 140

Green jolly rancher, green apple, cut grass; primarily caused by removing the yeast from the beer too soon resulting in "green" or too-young beer

Front 141

What common words do beer evaluators use to describe the flavors Acetic Acid compounds produce in beer?

Back 141

Vinegar, sour, acidic; caused from bacteria

Front 142

What common words do beer evaluators use to describe the flavors Trans-2-nonenal compounds produce in beer?

Back 142

Papery, waxiness, cardboard, sherry-like; caused from oxidation

Front 143

What ingredient is most likely to be responsible for a cheesy flavor in beer?

Back 143

iMPROPERLY stored Hops

Front 144

At what point in the tasting process are you most likely to notice astringency?

Back 144

Touch/Mouthfeel

Front 145

What are the steps of the tasting process?

Back 145

Sight, smell, taste, touch (mouthfeel)

Front 146

What should be avoided for at least 15 minutes before beer evaluation?

Back 146

Food, sodas, coffee, tea, cigarettes

Front 147

When tasting beer what might you want to have available for use between beer samples?

Back 147

Water

Front 148

What words might be used to describe the flavors imparted in beer by crystal malt?

Back 148

Sweet, caramelly flavors

Front 149

What words describe the flavors imparted in beer by roasted barley?

Back 149

Roasted, bitter, coffee-like flavors

Front 150

What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe?

Back 150

Grapefruit and resiny/pine flavors

Front 151

What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau, Saaz and Tettnang?

Back 151

Spicy, clean, earthy, floral

Front 152

What common words do beer evaluators use to describe the flavors Diacetyl compounds produce in beer?

Back 152

Butterscotch, popcorn feeling, slick feeling; primarily caused by yeast, but can also be a result of spoilage

Front 153

The process of controlled germination and drying performed on barley to prepare it for brewing is known as what?

Back 153

Malting

Front 154

Name three countries where brewing barley is grown:

Back 154

United States, United Kingdom, Canada

Front 155

Name for two examples of specialty malt

Back 155

Crystal, Chocolate, Black Patent

Front 156

Using common words, give the range of colors from lightest to darkest found in the malts used by brewers

Back 156

Pale malt to Black (patent) malt

Front 157

How is corn or rice generally treated before being mixed with the majority of the malt in the brewhouse?

Back 157

They must be cooked before being added to allow their starch to gelatinize and therefore render it convertible

Front 158

To ensure that tehy don't decompose during storage and shipment, what important treatment are hops subjected to immediately after picking and before being baled?

Back 158

Kilned (dried) and cooled.

Front 159

Name two US states other than Washington that produces hops commercially

Back 159

Oregon, Idaho

Front 160

Name three European hop producing countries

Back 160

Germany, Czech Republic, United Kingdom

Front 161

Hop oil contains compounds that contribute to what attributes of beer?

Back 161

Aroma, bitterness

Front 162

The alpha acids typically constitute what percentage, by weight, of the hops used by brewers? (Give a range)

Back 162

4-12%

Front 163

Name three American hop varieties other than Cascade

Back 163

Cenntenial, Columbus, Chinook

Front 164

Name three European hop variety

Back 164

Fuggles, Goldings (English), Saaz (Noble)

Front 165

What temperature range is beer likely to be in when it is dry hopped

Back 165

roughly 60 to 70 degrees

Front 166

Name a beer style whose flavor might be influenced by Brettanomyces bruxellensis

Back 166

Lambic

Front 167

What is a common flavor profile of Pediococcus damnosis

Back 167

Minced Meat

Front 168

Would the flavor attributes contributed by Acetobacter species to be desirable in an outstanding example of Flanders red ale?

Back 168

Yes (acids and corresponding esters)

Front 169

Name a mineral found in water that may have a desirable effect on beer flavor

Back 169

calcium, sulfates, carbonates

Front 170

What temperature range is beer likely to be in when it is dry hopped

Back 170

60-70 F

Front 171

What are the steps of the brewing process?

Back 171

Mashing, Vorlauf (recirculation), initiate wort runoff, sparging, boiling, whirlpooling

Front 172

What most commonly get "pitched" in a brewery?

Back 172

Yeast

Front 173

A vessel with a cone-shaped bottom is commonly used for what stage of the brewing process?

Back 173

Funnel is used for transferring the wort from the boil kettle to the primary fermenter.

Front 174

Would these ingredients (Gelatin or Isinglass) be added before or after primary fermentation?

Back 174

After Primary Fermentation

Front 175

Why do some brewers include yeast in their bottled product?

Back 175

Yeast eats oxygen which helps improve shelf life and quality of beer, as well as produces CO2 which helps aid in head retention.

Front 176

Name a disadvantage of pasteurization for the brewer

Back 176

Stales beer faster, strips proteins and reduces hot bitterness and malt levels

Front 177

When planning pairings, what should the intensity of a beer be relative to the intensity of the food item it will be paired with?

Back 177

Equal intensity

Front 178

Give 3 general example of "resonance" in pairing, listing a general beer flavor and corresponding food flavor.

Back 178

citric hop aromas and citrus fruit, pepper and vinegar; barrel-aged, vanilla, coconut aromas with most desserts containing vanilla; toasted malt flavors with grilled or roasted meats, toasted nuts, aged cheese

Front 179

In addition to intensity and resonance, what is the third principle of flavor pairing that often plays a role in great beer and food pairings?

Back 179

Contrasting Elements

Front 180

Give three examples of general food flavors that the carbonation and bitterness in beer provide a counterpoint (contrast) to.

Back 180

carbonation - fatty
bitterness - sweet
maltiness - spicy

Front 181

List three general characteristics of beer that can contrast with food flavors

Back 181

hop bitterness, roasted malt, carbonation

Front 182

Roasty flavors in beer provide a counterpoint (contrast) to what sort of food flavors

Back 182

spice

Front 183

List five general flavors (for example "honey") found in both beer and food:

Back 183

chocolate,nutty, toasted, fruity, citrusy, caramel, bready/yeasty

Front 184

What is the most difficult quality of beer to deal with as a cooking ingredient?

Back 184

bitterness

Front 185

Pair: Camembert cheese (2 options)

Back 185

Brown Ale or Fruit Beer

Front 186

Pair: Cheddar cheese (2 options)

Back 186

Brown Ale, English Pale Ale, Imperial Stout

Front 187

Pair: Roasted Chicken (2 options)

Back 187

Oktoberfest, Vienna Lager, Pale Ale

Front 188

Pair: Grilled Salmon (2 options)

Back 188

Belgian Wit or Biere de Garde or Dortmunder style Lager

Front 189

Pair: Cream-based pasta sauce (Alfredo) (2 options)

Back 189

Gueuze or Belgian Pale Ale

Front 190

Pair: Chocolate Chip Cookie (2 options)

Back 190

Dopplebock or brown ale, Scotch ales or older/barrel aged ales

Front 191

Pair: Waldorf Salad (apples, walnuts, blue cheese, celery, cream based dressing) (2 options)

Back 191

Hoppy Saison (Sorachi Ace), Pale Ale or lighter IPAs

Front 192

Ale Yeast also known as (scientific name)

Back 192

Saccharomyces Cervisiae

Front 193

Lager Yeast also known as (scientific name)

Back 193

Saccharomyces Pastorianus (or Uvaum)

Front 194

Lager Brewing Temperatures and Cycle Lenght

Back 194

40-55 degrees F for up to several months

Front 195

Ale characteristics

Back 195

Strong, assertive, more robust in taste

Front 196

Lager characteristics

Back 196

Smoother, crisper, more subtle in taste and aroma

Front 197

Attenuation; Define

Back 197

Measure of how much sugar is converted into alcohol during fermentation. Lower attenuation = sweeter beers, higher attenuation = less sweet, higher abv

Front 198

Pair: Smoked Cheddar

Back 198

Rauchbier or Smokey Porter

Front 199

Name 2 old English nicknames for Strong Beer

Back 199

Stingo, Dragon's Milk, Huffcap, Mad-dog, Angel's Food

Front 200

Developed as a draft pale ale, this English style grew lighter in gravity and body over time. Best when served from a cask as real ale. Despite their low gravity and adjunct reciepes, these beers can be complex and appealing. Give 3 commercial examples and general flavors.

Back 200

Classic Bitter - Fresh hops, nutty malt, crisp finish
1. Anchor Small Beer
2. Goose Island Honkers
3. Deshutes Bachelor ESB

Front 201

This beer style descended from amber-colored "october Beers" brewed in the English countryside. Strongly associated with the city of Burton-on-Trent then eventually all of England. Give 3 commercial examples and flavors.

Back 201

English Pale Ale - crisp, nutty malt, earthy/spicey hops
1. O'Hanlon's Royal Oak
2. Firestone Walker Double-Barrel Pale Ale
3. Odell 5 barrel Pale Ale

Front 202

This beer style evolved from October Ales being shipped to India by a London Brewer around 1780. Give 3 examples and flavors.

Back 202

English IPA - plenty of malt and strong hop
1. Meantime IPA
2. Goose Island IPA
3. Summit IPA

Front 203

Because of the climate ________ beers are ususally fermented at lower cooler temperatures than _____.

Back 203

Scottish, English

Front 204

The Schilling name was created most likely because of what reason.

Back 204

Cost per barrel

Front 205

Indirect Kilns brought what new progress to malting in the 1700's

Back 205

a low to smoke-free dried malt

Front 206

Flavors associated with a 60 Schiling

Back 206

dry malt, hint of caramel and toast

Front 207

Flavors associated with a Scotish Heavy (70/)

Back 207

soft malt with hint of caramel and toast

Front 208

Flavors associated with Scottish Export (80/), give three examples

Back 208

Rich toffee, toasty malt, hints of peat are acceptable
1. Bellhaven Scottish Ale
2. Odell's 90 Shilling
3. Sam Adams Scottish Ale

Front 209

This Scottish Ale was possible influenced by the English Burton Ale. Give Flavors and 3 examples

Back 209

Wee Heavy
1. AleSmith Wee Heavy
2. Founders Backwood Bastard
3. Heavy Sea's Wee Heavy

Front 210

______ Brown Ales are a bit paler and stronger than the ______ ones

Back 210

Northern, Southern

Front 211

This beer style is best known for coming from Yorkshire and eventually making its way to the United States. Give three examples and flavors.

Back 211

Northern English Brown Ale - toasty, nutty, caramel, and light hop

1. Sam Smith Nut Brown
2. Goose Island Hex Nut Brown
3. Cigar City - Maduro Brown

Front 212

This beer style was originally refered to any fresh, unaged beer not particular to color, strength, or style. After WW1 this beer became known for a low-gravity session beer. Originated in northern England (Birmingham) Give 3 examples and flavors.

Back 212

Mild Ale - slightly roasty and hint of caramel with light hop
1. Hobgoblin
2. Goose Island PMD
3. Orkney Dark Island

Front 213

This style is known for being aged in barrels and then usually blended with fresh beer. Also known as a catch all category for English Ales that are strong with a shade of amber or brown. Flavors and example

Back 213

English Old Ale / Strong Ale
fat and fruity caramel with a touch of hops. slight scidicy is acceptable in this style

1. North Coast Old Stock
2. Pyramid Snow Cap

Front 214

This style decended from strong "October" ales, and was first applied by Bass to it's strongest ale. Flavors and examples

Back 214

English Barley Wine - complex malt, dark fruit, and hops

1. Thomas Hardy Ale
2. JW Lee's Harvest Ale
3. Anchor Old Foghorn

Front 215

in 1817 Daniel Wheeler invented what, which helped produce black malt?

Back 215

Roasting Kiln

Front 216

This beer originating in the Baltic region, was based on beers exported from England to Russia in the 18th century. Can be either a lager or an ale, most modern versions are ale's. Flavor and Examples

Back 216

Baltic Porter - creamy roasty/toasty malt, light hop, sweet.
1. CCB Kalevipoeg Baltic Porter
2. Baltika Porter
3. Southampton Imperial Baltic Porter

Front 217

Simply known as "Strong Black Beer"

Back 217

Stout

Front 218

This beer style included the addition of milk sugar (lactose sugar) for sweetness. Known originally as a drink for invalids. Example and flavors

Back 218

Sweet Stout/Milk Stout - Soft malt, and hint of sweetness
1. Sam Adam's Cream Stout
2. Left Hand Milk Stout
3. St. Peter's Cream Stout

Front 219

The addition of raw or malted oats makes this style. Flavor and examples

Back 219

Oatmeal Stout - soft rich creaminess, with a hint of nuttiness
1. Young's Oatmeal Stout
2. Sam Smiths Oatmeal Stout
3. Anderson Valley Oatmeal Stout

Front 220

This beer became popular through the Russian Monarchy throughout the 18th century. Flavor and examples

Back 220

Imperial Stout- Strong roast/malt, hops
1. North Coast Old Rasputin
2. CCB Marshall Zhukov
3. Stone Imperial Stout

Front 221

Name 3 noble hops

Back 221

Hallertauer, Spalter, Saaz, Tettnagers

Front 222

This style originated in the Czech town of Pilsen in 1842, flavor and examples

Back 222

Bohemian Pilsner - sweet malt, caramel and Saaz hops

1. Summit Pils
2. Chechvar
3. Lagunitas Pils

Front 223

This style was created from the popularity of the Czech Pilsner in northern germany. Flavor and examples

Back 223

German Pilsner - crisp, smooth malt. Herby hallertaur hops

1. Victory Prima Pils
2. Spaten Pils
3. Jever Pils

Front 224

This beer style originated in Munich and came from the success of the Czech Pils, this style is a bit more malty though. Examples and flavor

Back 224

Munchener Helles "Helles" - rich light malt, hint of hop

1. CCB Hotter than Helles
2. Spaten Premium Lager
3. Firestone Walker Lager

Front 225

This beer style typically had around 20% rice or corn in the recipe, but all malt examples did exist. Examples.

Back 225

American Pre-Prohibition Pilsner

1. Saranca Golden Pilsner
2. CCB Patio Pils
3. Yuengling Traditional Lager

Front 226

This style is responsible for the world's best-selling lager. Can have 20-50% of the recipe include Rice or Corn. Examples and Flavor

Back 226

American Adjunct Lager - slightly malty with a lot of fizz, hint of bitterness and sweetness. Some astringancy is welcome in this style

1. Bud
2. MGD
3. Coors Original

Front 227

Philip Morris masculinized this beer style originally brewed for women in the 1940's

Back 227

American Light Lager

Front 228

This style originally created by Anton Dreher in Vienna around 1840.

Back 228

Vienna Lager and Marzen

Front 229

This beer usually brewed in late spring to use up the last of the fall's hops and malt before brewing ceased for the summer.

Back 229

Marzen

Front 230

Orginally these beers were very similar but the _______ lager used malt that was slightly more kilned and paler than the Muinch malt used in _____ lagers

Back 230

Vienna, Marzen

Front 231

Orignating in the city of Munich, this German lager was a decendent from ancient "red" beers. Orginally only Munich Malt was used in this beer. Examples and flavor

Back 231

Munich Dunkel- rich caramel roasty overtones
1. Ayinger Altbarisch
2. Lakefront East Side Dark

Front 232

This style was popular in Augsberg, Kostritz, and Kulmbach. This is German's darkest beers. Roughly translated it means "black". Flavor and examples

Back 232

German Schwarbier - bittersweet, clean/soft roastyness

1. Sam Adams Black Lager
2. Guinness Black Lager
3. Sapporo Black Lager

Front 233

The southern Germany town of Einbeck claims this beer style originated there. Flavors and Examples

Back 233

Maibock - rich creamy hop, with a strong hop complex (between a Helles and a Pilsner)
1. CCB Maibock
2. Einbecker Mai-Ur-Bock

Front 234

This beer seems to be the secondary form of the bock beer. Typically amber in color.

Back 234

Dark Bock (Dunkel) - rich creamy malt, with hint of cocoa bitterness

Front 235

This beer style originated in the city of Cologne. 3 examples and flavors

Back 235

Kolsch - clean, fresh malt, light hop in the background
1. Gaffels Kolsch
2. Goose Island Summertime
3. Tequesta Der Chancelier Kolsch

Front 236

This beer style is well established along the Rhine and lower Saxony. Copper in color this beer is top fermented, and rather low gravity.

Back 236

Dusseldorfer Altbier - Malty and Crisp, with a nice Noble hop pressence

Front 237

This style of beer originated in the nineteenth century and is a blend of a lager and a stock ale. Flavor and 3 examples

Back 237

American Cream Ale - smooth creamy malt, with a soft bitter finish
1. New Glarus Spotted Cow
2. Rogue Honey Cream Ale
3. Genessee Cream Ale

Front 238

This beer style was founded as an attempt to brew a lager without access to ice or refrigeration. First brewed around the time of the great influx of settlers in the west coast. BJCP calls this beer a "California Common", because one brewery owns the trademark on the name.

Back 238

Steam Beer - Malty but crisp, hint of caramel, and light fruity esters.
1. Anchor Steam Beer
2. Southhampton West Coast Steem Beer
3. Southern Tier 2x Steam

Front 239

This beer style originated in the 16th century and was known as a regional specialty for Bavaria. When poured properly this beer has a nice frothy head. The top-fermented yeast gives off a 4-vinyl which partakes a aroma of clove. Flavor and 3 examples

Back 239

Weissbier/Hefeweizen- light on hops, heavy of wheat, clean and crisp. Hint of clove, banana, and sometimes bubble gum.
1. Erdinger Weissbier
2. Schlafly Weissbier
3. Sam Adams Weis Beer

Front 240

This beer style is similar to the Hefeweizen but with added crystal or other dark malts

Back 240

Dunkel Weizen

Front 241

This beer style is bigger, deeper, and stronger than a Dunkel Weizen. Great winter drink.

Back 241

Weizenbock

Front 242

This beer style is typically low in alcohol, tart in flavor, known as a summer refresher.

Back 242

Berliner Weisse

Front 243

This beer style created iun the early 20th century to capture a segment of the British Pale Ale dominated import market. Flavor and 2 examples

Back 243

Belgian Pale Ale - light caramel with a light hop
1. Palm
2. New Belgium Fat Tire

Front 244

This beer style is similar to a belgian triple but is simpler and cleaner. About 20% of the recipe is corn sugar leds to a nice crisp finish. Flavors and 3 styles

Back 244

Belgian Strong Golden Ale - crisp malt with a clean hop finish.
1. Duvel
2. Delirium Tremens
3. Victory Golden Monkey

Front 245

This beer style is more of a catch all for belgian ales. Modern versions include several trappist ales

Back 245

Belgian Strong Dark Ale- Strong caramel malt, rarely hop balanced.
1. Dogfish Head Raison D'Extra
2. Goose Island Pere Jacques
3. Gulden Draak

Front 246

Name 5 Trappist Breweries

Back 246

1. Achel
2. Chimay
3. Orval
4. La Trappe
5. Rochefort
6. Westmalle
7. Westvleteren

Front 247

This beer style originated in the region surrounding Brussels, style uses hops that have been aged for 2-3 years so there is no bitterness left in them and the aroma is cheesy like. This is a spontaneously fermented beer usually.

Back 247

Lambic - Sharp Acidic very complex
1. Cantillion 100% Lambic
2. Lindemans Cuvee' Rene
3. Lindemans Faro Lambic

Front 248

This Style of beer defines American Craft beer. Almost every brewery has some form of this beer.

Back 248

American Pale Ale -Fresh hops, nutty malt balance, hint of caramel.
1. Sierra Pale Ale
2. Oskar Blues Dale's Pale Ale
3. Cigar City Invasion Pale Ale

Front 249

This beer style was one of the first craft styles to provide something different for the drinker. Founded in the United States.

Back 249

Amber or Red Ale

Front 250

This style of Barley Wine tends to have more of a hop bitterness

Back 250

American

Front 251

English Brown Ales are more ________, while American Brown Ales are more _________.

Back 251

Malty, Hoppy

Front 252

Known as a "starter beer" at US Breweries and Brewpubs

Back 252

American Wheat Ale

Front 253

This Hop has a strong citrusy characteristic and is often used in American Pale Ales and IPA's

Back 253

Amarillo

Front 254

This hop is known as the darling of the double IPA, giving off a pinelike aroma

Back 254

Simcoe

Front 255

Traditionally German/Czech Hops have what traits

Back 255

floral, peppery, perfumey, minty, woodsy

Front 256

Three areas in the US where hops are grown

Back 256

1. Yakima Valley, Washington 2. Oregon 3. Idaho

Front 257

Three areas in Europe where hops are grown

Back 257

1. Germany 2. Czech Repoublic 3. Belgium 4. Poland 5. France

Front 258

Chlorine can give the following off flavors in a beer

Back 258

Metallic Flavors

Front 259

Give 2 examples of fully fermentatble sugars

Back 259

1. Corn Sugar 2. Candi Sugar

Front 260

Give 2 examples of Highly fermentable sugars

Back 260

1. Honey 2. Molasses

Front 261

1 example of non-fermetable sugar

Back 261

Lactose sugar

Front 262

Explain the process of brewing from Start to Finish

Back 262

1. Mill Grain, 2. Mash, 3. Lauter, 4. Wort Boil, 5. Whirlpool, 6. Wort Chill, 7. Fermentations, 8. package

Front 263

Process of Mashing accomplishes what

Back 263

takes cracked grain and strips the sugar complexes out of the grain,

Front 264

Too Long of mash times, can lead to what?

Back 264

poor foam retention.

Front 265

Main purpose of Lautering is

Back 265

to separate the wort from the spent gram, while setting your grain bed

Front 266

name the 4 steps of Lautering

Back 266

1. Initiate Wort Runoff, 2. Vorlauf (recirculate), 3. Begin collecting wort for boil, 4. Sparge

Front 267

Purpose of the boil is

Back 267

1. sterilize the wort, 2. add spice or hops,

Front 268

Purpose of the Whirlpool is..

Back 268

Whirlpool separates this protein and spent
hops from the sterilized wort

Front 269

How does Malt interact with heat?

Back 269

Soothes or Softens

Front 270

Malt complements what two flavors the best

Back 270

Toast and Caramelized

Front 271

Carbination does what 2 things

Back 271

Cuts Fat and Accentuates Heat

Front 272

How is beer used in cooking?

Back 272

Typically replaces water or other liquid ingrediant

Front 273

When beer is concentrated what two things can go bad

Back 273

Hops can be overly bitter, and smoke can get too intense

Front 274

What is a way to bring beer into a plate without cooking it?

Back 274

Salad dressing (ie an IPA that is delicately hopped, or a lambic as a vinegar, or saison lightly hopped)