Cicerone Level 1 Exam Notes

Front 1

By law, alcoholic beverages must comply with the U.S. three tier system which includes:

Back 1

Brewers/Importers

Distributors (Wholesalers)

Retailers

Front 2

In three tier system, brewers and Importers sell to:

Back 2

Distributors (Wholesalers)

Front 3

In three tier system, wholesalers sell to:

Back 3

On and off- premises retailers

Front 4

In three tier system, retailers sell to:

Back 4

Consumers

Front 5

Exceptions to three tier system include:

Back 5

Breweries or brewpubs that sell directly to retailers or consumers

Front 6

2 affects of alcohol include:

Back 6

Absorption and Elimination

Physical and Behavioral indicators

Front 7

Responsible alcohol serving practices include:

Back 7

Providing accreted ABV information to consumers

Adjusting serving size based on ABV

Front 8

Most beers best consumed when?

Back 8

Fresh, or as close to the time it leaves the brewery as possible

Front 9

Proper aging of beer requires:

Back 9

Temperature and light controlled cellaring

Front 10

Preserving and enhancing freshness can be achieved by wholesaler and retailers by these 2 methods:

Back 10

Rotating stock

Proper storage

Front 11

When do you discard non-pasteurized draft beer?

Back 11

45-60 days after receiving it

Front 12

When do you discard pasteurized draft beer?

Back 12

90-120 days after receiving it

Front 13

Refrigerated bottled beer can be kept how long?

Back 13

Up to 6 months

Front 14

Unrefrigerated beer or beer subjected to other stresses can be kept how long?

Back 14

Up to 3 months

Front 15

What test may be performed to determine deterioration of beer?

Back 15

Taste test between older beer and fresh beer

Front 16

What can employees do to ensure freshness of all beer in stock?

Back 16

Practice in selling ALL beers on sales floor

Front 17

How should beer be stored in order to ensure freshness?

Back 17

Refrigerated

Front 18

What kind of stooge accelerates aging off development of beers?

Back 18

Non-refrigeration

Front 19

Oxidation in beer can be recognized as what flavors?

Back 19

Wet cardboard and paper

Front 20

Skunking is caused by:

Back 20

Exposure to sunlight and/or fluorescent light

Front 21

Skunking is most recognized how?

Back 21

Aroma

Front 22

Brown glass bottle qualities

Back 22

Blocks 98% skunking wavelengths and provides good protection

Front 23

Green glass bottle qualities

Back 23

Blocks 20% skunking wavelengths and skunking can occur within minutes of exposure

Front 24

Clear glass bottle qualities

Back 24

Does not protect against skunking and is very likely to occur within minutes

Front 25

Best containers for freshest beer:

Back 25

Cans

Ceramic Bottles

Bottles in closed cases

Front 26

To properly serve draught (draft) beer, what must be used?

Back 26

CO2 or CO2-Nitrogen mix at the proper pressure setting

Front 27

What should never be used in place of CO2 or CO2-Nitrogen mix in a draft dispense system

Back 27

Compressed air

Front 28

A party pump limits the flavor stability of beer by how long and why?

Back 28

one day because oxygen is put in contact with beer

Front 29

What are the four key elements of a draft system?

Back 29

Keg, coupler, FOB (foam on beer) and faucet

Front 30

Standard temperature of draft beer

Back 30

38 degrees

Front 31

How long should kegs be kept in cooler before service and why?

Back 31

24 hours and to prevent foaming

Front 32

Gas pressure to keg should only be adjusted by whom?

Back 32

Draft trained professional

Front 33

2 main advantages to using an FOB in a draft beer system

Back 33

Decrease waste

Increase profits

Front 34

Purpose of FOB

Back 34

Stops beer flow once keg is empty, but leaves beer in beer line

Front 35

Purpose of keg coupler:

Back 35

to tap the keg

Front 36

6 types of couplers:

Back 36

A, D, S, G, U and M

Front 37

Most common type of coupler used in US

Back 37

D

Front 38

4 troubleshooting checks for keg malfunction

Back 38

Coupler is properly engaged, keg has been refrigerated for 24 hours, no kinks in beer line, FOB is properly set for service

Front 39

Draft systems should be cleaned how often and why?

Back 39

Every 14 days to prevent off flavors and proper operation

Front 40

What is a volatile?

Back 40

Compounds that evaporate from beer to create its aroma

Front 41

What are some examples of volatiles?

Back 41

hop oils, yeast fermentation products such as alcohol, fruity esters and fusels, spices or other additions

Front 42

Benefits of a flute glass:

Back 42

Enhances and showcases carbonation

Releases volatiles quickly for an intense and upfront aroma

Front 43

Beer styles ideal for a flute glass

Back 43

German and Czech Pilsners, Bock, Lambic, Vienna Lager, Weizenbock

Front 44

Benefits of a goblet (or chalice)

Back 44

Eye appeal, designed to maintain head, wide mouthed for deep sips

Front 45

Beer styles ideal for goblet (chalice)

Back 45

Belgian IPA, Dubbel, Trippel, Quadrupel, Belgian strong Dark Ale

Front 46

Benefits of a mug or stein

Back 46

Easy to drink out of, holds plenty of volume

Front 47

Benefits of pilsner glass (or pokal)

Back 47

Showcases color, clarity and carbonation

Promotes head retention

Enhances volatiles

Front 48

Shape and volume of Pilsner glass

Back 48

Tall and skinny, usually 12 oz

Front 49

How is Pokal glass different from Pilsner glass?

Back 49

Pokal is a European equivalent of a pilsner glass but has a stem

Front 50

Benefits of a pint glass (aka: becker, monic, tumbler)

Back 50

Cheap to make, easy to store, easy to drink from

Front 51

Benefits of a snifter

Back 51

Captures aromas of strong ales, provide room to swirl and agitate volatiles

Front 52

Beer styles for snifter glass

Back 52

barleywines, strong ales, imperial IPA's, imperial stouts

Front 53

Benefits of stange

Back 53

Tighter concentration of volatiles

Front 54

Shape and reason for a stange

Back 54

Tall slender glass used for serving delicate beers

Front 55

Benefits of tulip glass

Back 55

captures and enhances volatiles while inducing and supporting large foamy heads

Front 56

Benefits of weizen glass

Back 56

specifically used to take on volume and head while locking in banana like aromas associated with the style

Front 57

the size of the glass should be determined by:

Back 57

alcohol content in beer

amount of head that is to be served

Front 58

Six steps to cleaning glassware in order:

Back 58

1) empty glass into open drain 2) wash with sunless (non-petroleum based) soap and brush 3) rinse in cold water heel in and heel out 4) rinse in sanitizer 5) dry on rack so air circulates inside 6) rinse with cold water immediately before dispense

Front 59

Tests for checking for "beer clean" glass without beer

Back 59

Sheeting

Salt test

Front 60

In checking for "beer clean" glass, what does the "sheeting" test include?

Back 60

Wet glass, hold up to light and check for evenness. Formations of droplets or webbing indicates glass is not clean

Front 61

In checking for "beer clean" glass, what does the "salt test" include?

Back 61

wet glass, sprinkle salt, places where salt does not adhere are not clean

Front 62

Tests for checking for "beer clean" glass with beer.

Back 62

head size, shape, retention

bubbles should not cling to sides of glass

upon consumption, lacing indicates "beer clean" glass

Front 63

What is the recommended temperature of the glass prior to serving?

Back 63

room temp or chilled

Front 64

What temperature is not recommended and why?

Back 64

Frozen or frosted because frozen water or sanitizer may be present on glass, may affect the temp of the beer, and excess foaming may occur

Front 65

Why rinse glass with cold water prior to serving

Back 65

remove any residual sanitizer, cool the glass after washing, aids in ideal formation and retention of head

Front 66

Bottle conditioned beer should be steed ______ prior to service

Back 66

upright

Front 67

Storing temperature of beer depends on __________

Back 67

style of beer

Front 68

When examining a bottled beer for soundness, these 2 indicators mean that the quality has been compromised and the beer should be thrown away:

Back 68

white snow-like flakes

a thin ring of gunk at neck level inside bottle

Front 69

Retain yeast in bottle unless__________

Back 69

consumer requests yeast to be poured

style of beer includes yeast (hefeweizen)

Front 70

to twist off bottle cap:

Back 70

twist in one motion with hand, napkin may be used to aid in grip, protect hand

Front 71

to open a lift cap:

Back 71

use an opener with a 1/4" wide to prevent bottle breaking, lift off with one motion

Front 72

to remove mushroom cork:

Back 72

untwist tab and remove cage, use hand with to without napkin and slowly twist to remove cork being careful not to disturb sediment and make beer volatile. Always practice cork safety

Front 73

to remove cap plus cork:

Back 73

corkscrew will be required after cap is removed, cork should be presented to consumer

Front 74

after removing cap/cork, ensure that:

Back 74

bottle lip is fully intact, has no rust, dried beer or extra yeast that could affect the flavor of the beer

Front 75

method for pouring beer from a bottle

Back 75

Hold glass at 45 degree angle, pour down side of glass and when half full, gently tilt glass back to upright and pour beer down the middle to create 1" foam.

Front 76

Belgian beers often recommend _______ amount of foam

Back 76

2"-4"

Front 77

steps in pouring draft beer

Back 77

1) hold glass 1" from faucet 2) grip faucet near base and open all the way 3) pour down side of glass tip half full 4) gently bring glass upright and continue to pour until appropriate foam and beer levels have been reached 5) close faucet completely without allowing beer poured to touch faucet

Front 78

To remove a coupler from a common American or import Sangkey keg:

Back 78

grip keg coupler handle, pull out and raise to "up" or "off" position to disengage, turn the coupler 90 degrees counterclockwise to unseat, lift off keg

Front 79

To seat coupler on a new keg:

Back 79

turn clockwise 90 degrees to engage then lower the coupler handle to the “down” or “on” position

Front 80

If FOB is used, it is reset by:

Back 80

venting the FOB mechanism to release foam and gas from the chamber

Front 81

Historical development of beer styles was driven by:

Back 81

available ingredients, equipment and water

Front 82

Over time, beer styles were driven by:

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culture, taxes and regulations, technology, customer appeal, etc

Front 83

Lower ABV range

Back 83

<4.4%

Front 84

Normal ABV range

Back 84

4.4-5.9%

Front 85

Elevated ABV range

Back 85

6.0-7.4%

Front 86

High ABV range

Back 86

7.5-9.9%

Front 87

Very high ABV range

Back 87

>10.0%

Front 88

5 descriptive colors for beer

Back 88

straw, gold, amber, brown, black

Front 89

IBU

Back 89

International Bitterness Units

Front 90

SRM

Back 90

Standard Reference Method for determining color of beer (numbered scale 1-40, 1 being the lightest color and 40 the darkest

Front 91

Qualitative parameters of beer character

Back 91

aroma, flavor, aftertaste, mouthfeel, perceived bitterness

Front 92

Quantitative parameters of beer character

Back 92

Alcohol content by beer or weight, IBU's, SRM color

Front 93

German Pilsner

Back 93

Pale lager, PB assertive, C straw to gold, ABV normal (4.4-5.2%) IBUs 25-45

Front 94

Bohemian Pilsner

Back 94

Pale lager, PB-pronounced, C-gold, ABV-normal (4.2-5.4%) IBU's 35-45

Front 95

Oktoberfest

Back 95

Amber Lager, PB moderate, C gold to amber, ABV normal (4.8-5.7%) IBUs 20-28

Front 96

Munich Dunkel

Back 96

Dark Lager, PB moderate, C amber-brown, ABV normal (4.5-5.6%) IBUs 18-28

Front 97

Maibock

Back 97

Bock, PB moderate, C gold-light amber, ABV elevated (6.3-7.4%) IBUs 23-35

Front 98

Doppelbock

Back 98

Bock, PB low, C gold-brown, ABV high (7-10%) IBU's 16-26

Front 99

Bock falls under the style of

Back 99

Lager

Front 100

Wheat and rye beers fall under the style of

Back 100

Ales

Front 101

Hefeweizen/weizen/weiss

Back 101

German Ale, PB low, C light gold to light amber, ABV normal (4.3-5.6%) IBUs 8-15

Front 102

Kölsch

Back 102

Rhine Valley Ale, PB – Moderate; C – Straw to light gold; ABV – Normal (4.4-5.2%) IBUs 20-30

Front 103

Double/Dubbel

Back 103

Belgian Strong Ale, PB – Moderate; C – Straw to light gold; ABV – Normal (6-7.6%) IBUs 15-25

Front 104

Triple/Tripel

Back 104

Trappist Ale, PB – Moderate; C – Gold; ABV – High (7.5-9.5%) IBUs 20-40

Front 105

Gueuze

Back 105

Spontaneously Fermented Sour Ale, PB – Low; C – Gold; ABV – Normal to elevated (5-8%) IBUs 0-10

Front 106

Kriek, Framboise and other fruit lambics

Back 106

Spontaneously Fermented Sour Ale, PB – Low; C – varies with fruit; ABV – Normal to elevated (5-7%) IBUs 0-10

Front 107

Flanders Red Ale

Back 107

Sour Ale, PB – Low; C – Red-Brown; ABV – Normal to elevated (4.6-6.5%) IBUs 10-25

Front 108

Saison

Back 108

Farmhouse Ale, PB – Moderate; C – Gold to light amber; ABV – Normal to elevated (5-7%) IBUs 20-35

Front 109

Witbier/White

Back 109

Farmhouse Ale, PB – Low; C – Straw made white by haze; ABV – Normal (4.5-5.5%) IBUs 10-20

Front 110

Belgian Blonde

Back 110

Belgian Strong Ale, PB – Low; C – Gold; ABV – Elevated (6-7.5%) IBUs 15-30

Front 111

Belgian Golden Strong Ale

Back 111

PB – Moderate; C – Gold; ABV – High to
very high (7.5-10.5) IBUs 22-35

Front 112

Special/Best/Premium Bitter

Back 112

English Pale, PB – Pronounced; C – Gold to amber; ABV – Lower (3.8 – 4.6%) IBUs 25-40

Front 113

English IPA

Back 113

PB – Assertive; C – Gold to amber; ABV – Elevated (5-7.5%) IBUs 40-60

Front 114

Northern English Brown Ale

Back 114

English Brown Ale, PB – Moderate; C – Amber to brown;
ABV – Normal (4.2-5.4%) IBUs 20-30

Front 115

Robust Porter

Back 115

English Porter PB – Pronounced; C – Brown to black; ABV – Normal to elevated (4.8-6.5%) IBUs 25-50

Front 116

Sweet Milk Stout

Back 116

English Stout, PB – Moderate; C – Black; ABV – Normal (4-6%) IBUs 20-40

Front 117

Scottish Ale

Back 117

PB – Low to moderate; C – Light amber to dark amber; ABV– Lower to normal (varies between light, heavy and Scottish export) IBUs 10-30

Front 118

Strong Scotch Ale/Wee Heavy

Back 118

PB – Low; C – Amber to brown; ABV – Elevated to high (6.5-10%) IBUs 17-35

Front 119

Dry/Irish Stout

Back 119

PB – Assertive; C – Black; ABV – Lower to normal (4-6) IBUs 20-40)

Front 120

American Lager

Back 120

(Light, Standard and Premium) PB – Low; C – Straw, very pale; ABV – Lower to Normal, IBUs 8-15

Front 121

California Common Beer

Back 121

PB – Pronounced; C – Light amber to dark amber; ABV – Normal (4.5-5.5) IBUs 30-45

Front 122

American Wheat Beer

Back 122

PB – Moderate; C – Straw to gold; ABV –
Normal

Front 123

American Blonde Ale

Back 123

PB – Moderate; C – Straw to gold; ABV – Lower
to normal

Front 124

American Pale Ale

Back 124

PB – Pronounced; C – Gold to amber; ABV –
Normal (4.5-6.2) IBUs: 30-45

Front 125

American Amber Ale

Back 125

PB – Pronounced; C – Amber to dark amber; ABV
– Normal ( 4.5-6.2) IBUs 20-40

Front 126

American Brown Ale

Back 126

PB – Moderate; C – Light brown to dark brown;
ABV – Normal ((4.3-6.2) IBUs 20-40

Front 127

American IPA

Back 127

PB – Assertive; C – Gold to dark amber;
ABV – Elevated (5.5-7.5) IBUs 40-70

Front 128

Imperial IPA

Back 128

PB – Highly assertive; C – Dark gold to dark amber; ABV High (7.5-10) IBUs 60-120

Front 129

American Stout

Back 129

PB – Assertive; C – Black; ABV – Normal to elevated (5-7) IBUs 35-75

Front 130

Oatmeal Stout

Back 130

PB – Moderate; C – Black; ABV – Normal (4.2-5.9) IBUs 25-40)

Front 131

American Barleywine

Back 131

PB – Assertive; C – Light amber to light
brown; ABV – High to very high (8-12) IBUs 50-120

Front 132

Imperial Stout

Back 132

PB – Pronounced; C – Black; ABV – High to very high (8-12) IBUs 50-90

Front 133

What are the three ways we perceive flavor?

Back 133

Aroma, Taste, Mouthfeel

Front 134

What are the established categories in taste?

Back 134

Sweet, salty, bitter, acid/sour, and umami

Front 135

What are the emerging categories in taste?

Back 135

Fat, carbonation, and metallic

Front 136

What are two things to consider with mouthfeel?

Back 136

body and carbonation

Front 137

What are the 5 components of beer evaluation?

Back 137

Appearance, aroma, taste, mouthfeel, aftertaste

Front 138

With what technique should aroma be evaluated?

Back 138

Short, quick sniffs

Front 139

When assessing color and clarity, what should be considered?

Back 139

make sure background is consistent

Front 140

What should be common practice when tasting beer?

Back 140

beer should touch all areas of the tongue

flavor perception continues after swallowing

Front 141

What are the three categories of flavor in beer?

Back 141

malt and grain, hops, yeast

Front 142

What are the malt and grain flavors of pale beer?

Back 142

uncooked flour, bread dough

Front 143

What are the malt and grain flavors of golden beer?

Back 143

White bread, wheat bread, water cracker

Front 144

What are the malt and grain flavors of light amber beer?

Back 144

Bread crust, biscuit, graham cracker

Front 145

What are the malt and grain flavors of amber beer?

Back 145

Toast, caramel, piecrust

Front 146

What are the malt and grain flavors of brown beer?

Back 146

Nutty, toffee, chocolate, dark/dried fruit

Front 147

What are the malt and grain flavors of black beer?

Back 147

Roast, burnt, coffee

Front 148

What is the purpose of hops?

Back 148

Provides bitterness, aroma and flavor effects

Front 149

What are the traditional hop traits from America?

Back 149

pine, citrus and resin

Front 150

What are the traditional hop traits from Britain?

Back 150

earthy, herbal and woods

Front 151

What are the traditional hop traits from Germany/Czech?

Back 151

Floral, perfume, pepper, mint, woods

Front 152

Characteristics of Weizen Ale yeast

Back 152

Spicy and fruity

Front 153

What are the three main causes of off-flavor?

Back 153

oxidation, lightstruck, dirty draft lines

Front 154

What does an oxidized beer taste like?

Back 154

wet paper, waxy, lipstick

Front 155

What does a lightstruck beer taste like?

Back 155

skunky

Front 156

What does dirty fraft lines impart on the beer?

Back 156

Butter or vinegar flavors

Front 157

What grains are used in making beer?

Back 157

Barley, corn, grits, malt, oats, rice, rye, wheat, sorghum

Front 158

Malt is produced by:

Back 158

by sprouting and drying cereal grain, such as barley or
wheat

Front 159

unmalted grains such as ______ and ________ are sometimes used

Back 159

corn and rice

Front 160

Hop flowers contain _______ and __________ that make it valuable in the brewing process

Back 160

oils and resins

Front 161

What are the 5 major growing regions for hops?

Back 161

Germany, Czech Rep, America, New Z and Australia, and Britain

Front 162

What are the two major growing regions for hops within the US

Back 162

Yakima, WA and Oregon, Idaho

Front 163

The resins, commonly referred to as _____ are located where in the hop plant?

Back 163

Alpha acids, base of cone in lupulin glands

Front 164

Lambics are made from what kind of hops?

Back 164

aged

Front 165

Ale yeast is also known as

Back 165

Saccharomyces cerevisiae

Front 166

Lager yeast is also known as

Back 166

Saccharomyces pastorianus or Saccharomyces carlsbergensis

Front 167

Ale yeasts produce__________ in levels that give ______ flavors to beers

Back 167

esters, fruity

Front 168

Some ale yeasts produce a _____________ which result in flavors of:

Back 168

clove, nutmeg or white pepper

Front 169

Lagers do not produce esters or phenols which results in a focus on:

Back 169

hop and malt character

Front 170

_________ makes up 90% of the weight in beer

Back 170

water

Front 171

All water contains traces of __________ some of which are essential or desirable to beer production

Back 171

minerals