Cicerone Certified Beer Server

Front 1

Three tier system

Back 1

1) Brewers/importers

2) Wholesalers/Distributors

3) Retailers

Some exceptions:

- Brewpubs that brew and sell

- Breweries that brew and sell direct to retailers or consumers

Hint 1

Required by law

Set up after prohibition

Front 2

Alcohol's Effects

Back 2

A. Absorption and elimination

B. Physical and behavioral indicators

Front 3

Responsible serving practices

Back 3

A. Provide accurate ABV information to consumers

B. Adjust serving size based on ABV

Front 4

How is beer best served?

Back 4

Fresh- ready to drink when the brewery puts it out.

Few exceptions in strong or intensely flavored beers where aging can be beneficial

Front 5

Three ways to ensure fresh beer by wholesaler and retailer

Back 5

1. Rotate inventory

2. Store beer properly (& remove out of date beer)

3. Serve beer properly (& consume in order of dating)

Front 6

How long is pasteurized and non pasteurized draft beer good for?

Back 6

Non-pasteurized: 45-60 days refrigerated

Pasteurized: 90-120 days refrigerated

Front 7

How long to is bottled beer good for?

Back 7

If refrigerated, up to 6 months

If not refrigerated or subject to stresses, noticeable off after 3 months

Front 8

Skunking

Back 8

Flaw in beer caused by sunlight and fluorescent light

May be evident after a few minutes of light exposure

Most noticeable in aroma. Rubbery quality

Front 9

Beer packaging protection levels from skunking

Back 9

Maximum protection: Cans, Ceramic bottles, bottles in closed case boxes

Brown Glass: blocks 98% of light that

Green Glass: blocks 20%

White Glass: no protection

Front 10

Draft beer must be served with what?

Back 10

CO2 or CO2 nitrogen mix at the proper pressure setting

Never use compressed air

Front 11

If a party pump is used how long will the beer remain good?

Back 11

Less than one day because oxygen is put in contact with the beer

Front 12

Four key components of a draft system

Back 12

Keg

Coupler

Foam on beer (FOB) detector

Faucet

Front 13

Coupler

Back 13

The connector to the keg

Front 14

Foam on beer detector

Back 14

Device that stops the flow of beer when the keg is empty before the beer line is filled with foam

Front 15

Standard temperature for a draft system

Back 15

38 F

Front 16

Basic troubleshooting for kegs and draft lines

Back 16

Beers in cooler for 24+ hours to prevent foaming

Coupler properly engaged; FOB set properly

No kinks or pinches in hoses

Gas pressure set properly

Front 17

How often should draft systems be cleaned

Back 17

14 days

Front 18

Why clean draft lines?

Back 18

1. To prevent development of off flavors in beer

2. Ensure proper operation of the draft system

Front 19

Three factors in selecting the appropriate glassware

Back 19

1. Size - for Style & alcohol content; room for head size

2. Shape - Cultural and historical traditions

3. Brand - branded glassware matched to beer

Front 20

Glass cleaning procedures:

Back 20

1. Empty glass into open drain,

2. Wash with sudsless soup and brush

3. Rinse in cold water, heel in, heel out

4. Rinse in sanitizer HIHO

5. Dry inverted on rack

6. Rinse with cold water right before dispense

Front 21

How to check for clean glass with out beer?

Back 21

A. Sheeting- wet glass with water, should sheet off evenly. Webbing or droplets indicates not clean

B. Salt test- wet and sprinkle salt throughout, places where salt does not adhere are not clean

Front 22

How to check if glass is clean with beer

Back 22

1. Head size, shape and retention

2. During consumption lace will cling to side of glass.

3. Bubbles clinging to side of glass indicate not clean

Front 23

Proper glassware temperature

Back 23

Room temperature and chilled are acceptable

Frozen / frosted not recommended

Causes foaming

Makes beer too cold

Frozen water or sanitizer by be present

Front 24

Reason to cold water rinse glasses before filling

Back 24

Removes residual sanitizer

Cools glass from washing

Aids in head formation and retention

Front 25

Refrigeration temperature beer should be stored at

Back 25

Temperature dictated by style

or

43 F or less

Front 26

How store bottle-conditioned beer prior to service

Back 26

Store upright

Front 27

White flakes in a bottle indicate what?

Back 27

Old and unstable beer (don't serve it)

Front 28

When examining bottle, what do you do if there is a thin ring of gunk at liquid level in the neck?

Back 28

Generally, indicative of a bad bottle

Do not serve the beer!

Front 29

Yeast is in on bottom of bottle, what do you do?

Back 29

Retain in bottle unless customer requests or it

Style (e.g. Weissbier) is traditionally poured with yeast

To pour yeast, rouse by swirling

Front 30

If you serve a rare, unusual, or new beer in a bottle, what should you do?

Back 30

Present the cork or cap to customer

Front 31

When serving from bottles, what should you inspect for on the lip of the bottle?

Back 31

Broken or damaged lips - do not serve

Rust, dried beer, or yeast could affect flavor or appearance of beer

Front 32

Proper way to pour a bottled beer

Back 32

1. Hold glass at 45 degree angle, pour down side until glass is half full

2. Gently tilt glass upright and pour down middle to create ~1 inch head as pour finishes

Note: Weizens and Belgian Ales traditionally have 2 to 4 inches of head

3. Yeast at bottom of bottle, retain in bottle unless asked to have it poured

Front 33

Proper way to pour a draft beer

Back 33

1. hold glass at 45 degree angle, one inch below the tap faucet

2. Grip faucet handle near base, pull forward to the fully open

3. Pour down side until glass is half full

4. While continuing to pour gently, tilt glass upright and pour down the middle to create appropriate amount of head

5. Close faucet as foam cap reaches top of glass

Front 34

When pouring from draft, what should NEVER be done?

Back 34

NEVER put faucet in contact with the glass or allow it to become immersed in beer in the glass

Front 35

How long must kegs be chilled to draft system operating temperature before tapping and serving? What is the typical draft system temperature?

Back 35

General guideline: 24 hours in cooler

Draft system temperature generally 38F

Front 36

5 established flavors for Taste of beer

Back 36

Sweet

Salty

Sour

Bitter

Umami

Front 37

2 emerging flavors for Taste of beer

Back 37

Fat

Metallic (guide only lists Fat so not sure about Metallic)

Front 38

Mouthfeel is determined by what two qualities ?

Back 38

Body

Carbonation

Front 39

Which components of beer do you evaluate?

Back 39

Appearance

Aroma

Taste

Mouthfeel

After taste

Front 40

Flavor of malt and grain in a pale beer

Back 40

Uncooked flour, bread dough

Front 41

Flavor of malt and grain in golden beer

Back 41

White bread, wheat bread, water cracker

Front 42

Flavor of malt and grain in light Amber beer

Back 42

Brest crust, biscuit, graham cracker

Front 43

Flavor of malt and grain in Amber beer

Back 43

Toast, caramel, pie crust

Front 44

Flavor of malt and grain in brown beer

Back 44

Nutty, toffee, chocolate, dark/dried fruit

Front 45

Flavor of malt and grain in black beer

Back 45

Roast, burnt, coffee

Front 46

Flavor character of American hops

Back 46

Piney, citrus, resiny, tropical fruit, catty

Front 47

Flavor character of English hops

Back 47

Earthy, herbal, woodsy

Front 48

Flavor character of German/Czech hops

Back 48

Floral, perfumey, peppery, minty

Front 49

Oxidation

Back 49

Beer fault

Indicated by a papery, wet cardboard, waxy, or lipstick like flavor

Front 50

Dirty draft lines can give a beer what fault

Back 50

Buttery or vinegar

Front 51

What is Malt

Back 51

A cereal grain such as barley or wheat

Grain that has been sprouted and dried

Different shades and flavors are produced by variations in kilning

Front 52

What are some unmalted grains

Back 52

Corn or rice

Front 53

Describe Hop character in beer

Back 53

Can contribute bitterness, flavor, or aroma depending on use

Aroma and flavor vary with variety

Front 54

What are the four parts of the hop flower?

Back 54

Strig

Bract

Bracteole

Lupulin glands

Front 55

What is the Strig of a hop plant?

Back 55

The footstalk of the flower and is where the hop connects to the bine of the plant

Most of the tannins found in a hop cone are located in the strig

Front 56

What is the Bract of a hop plant?

Back 56

Basically the hop leaves and makes up the outer structure of the hop flower

When brewing, this is the section of the hop that is discarded after brewing

Front 57

What is the Bracteole of a hop plant?

Back 57

The structures inside the hop flower that support it and give it structure

These are also where you find the Lupulin glands

Front 58

Lupulin glands

Back 58

Where the resins and essential oils in a hop live, protected by the bract

Front 59

Major growing regions for hops

Back 59

Germany

Czech Republic

Britain

U.S. (Yakima Valley, Washington, Oregon, Idaho)

Australia and New Zealand

Front 60

What is saccharomyces cerevisiae?

Back 60

Ale yeast

Generally produce esters that contribute fruity flavors

Some have phenolic off-flavor resulting in spice flavors like clove, nutmeg, or white pepper

Front 61

What is saccharomyces pastorianus or saccharomyces carlsbergensis?

Back 61

Lager yeast

Cleaner flavor resulting in full hop and malt flavor

Generally do not produce esters or phenols in appreciable quantities

Front 62

What are the flavor signs of oxidized beer?

Back 62

Papery, Wet cardboard

Front 63

What are the qualitative parameters of beer character?

Back 63

Aroma

Flavor

Aftertaste

Mouthfeel

Perceived bitterness

Appearance

Front 64

What are quantitative parameters of beer character?

Back 64

Alcohol content by volume and by weight

IBU

SRM color

Front 65

How do we perceive flavor?

Back 65

1. Aroma

2. Taste

3. Mouthfeel

Front 66

Describe Aroma evaluation techniques

Back 66

1. Distant sniff - swirl, glass 6-8 inches away from nose, take 1 or 2 short sniffs

2. Short sniff - swirl, bring glass to nose, take 1 or 2 short sniffs

3. Long sniff - swirl, bring glass to nose and take one long sniff

4. Covered sniff - Cover glass with hand, swirl for 3 to 5 seconds, bring glass to nose, remove hand and sniff

Front 67

What is key evaluation technique when assessing color and clarity?

Back 67

Use consistent background

Front 68

What are key evaluation techniques when assessing flavor?

Back 68

Beer should reach all parts of tongue during tasting

Flavor perception continues after swallowing