Cicerone

Front 1

Which of the following is considered a farmhouse style beer?

Back 1

Saison & witbier common size

Front 2

Common size of keg in US

Back 2

15.5 gallons

Front 3

Traits of Robust Porter

Back 3

Light Roasty, malt flavor

Front 4

Why should we avoid immersing the faucet in beet

Back 4

Unsanitary, but ppl do it to avoid foam

Front 5

Amber to brown ale w/ low bitterness, elevated to high alcohol content , rich caramel flavors

Back 5

Strong scotch ale

Front 6

Which is gold to Amber in gold?

Back 6

Oktoberfest, special/ best/ premium bitter, English IPA, American Pale ale

Front 7

How long should a keg be stored in a cooler before serving?

Back 7

24 hrs

Front 8

What is Rauchbier

Back 8

Smoked beer, in which the malted barley is smoked before being brewed, a specialty of franken

Front 9

What 2 yeasts are commonly associated with lambic fermentation?

Back 9

Brettanomyces bruxellesis and brettanomyces lambicus

Front 10

Which gas harms a beers flavor and aroma?

Back 10

Oxygen

Front 11

Which beer trait is based on the relationship between IBUs and malt content

Back 11

Perceived bitterness

Front 12

What beer includes several sub-styles known as dry, foreign, imperial?

Back 12

Stout

Front 13

What is the recommended practice for tasting beer?

Back 13

Move beer around mouth to stimulate as many taste buds as possible

Front 14

Heel in, heel out, is the required way to treat glasses during which of the cleaning processes?

Back 14

Rinse and sanitize steps. First sink = dump and wash . Second sink = rinse step. Third sunk = sanitize step

Front 15

What is primal

Back 15

Belgium witbier ( common Belgian style farmhouse ale) witbier is made with as much as 50% unmalted wheat and usually includes spices such as coriander and orange peel.

Front 16

What is primarily a malt derived fat?

Back 16

Caramel

Front 17

What is the name of the part in the draft system that allows gas to flow in and out?

Back 17

Coupler

Front 18

Which of the following beers is gold to Amber in color with normal alcohol?

Back 18

American pale ale

Front 19

How long should a keg be stored in a cooler?

Back 19

24 hrs / 1 day

Front 20

Which of the following is the name of the scale by which alcohol content is measured?

Back 20

ABV

Front 21

Straw to gold colored beer with moderate bitterness

Back 21

Kolsch

Front 22

Should not be served in a pint shaped glass

Back 22

Scotch ale

Front 23

What is the blood alcohol level of intoxication

Back 23

.08

Front 24

Skunky reduction occurs in how much time with contact to light

Back 24

1 minute

Front 25

Unique feature of Kolsch

Back 25

Fermented Ale yeast

Front 26

What English beer is brown to black in color, pronounced bitterness with 4.8 - 6.5% ABV

Back 26

Robust Porter

Front 27

What is the closest to the percent (by weight) of water found in most beers?

Back 27

90%

Front 28

What beer is Amber to brown and has low bitterness?

Back 28

Scotch Ale

Front 29

What German beer is a gold to brown lager that has high alcohol content (7-10%ABV) and was traditionally brewed by German monks during lent?

Back 29

Doppelbock ( a sub-style of Bock) moderate alcohol content ( 6.3% or above) created by German Brewers

Front 30

What is a sign that a glass is not "beer clean"?

Back 30

Bubbles sticking to side of glass, no head formation, no formation of lace foam residue on side of glass, if salt doesn't adhere to glass

Front 31

Belgium beer style that is assertively soured?

Back 31

Flanders Red Ale

Front 32

Exception to the three-tier system in many states?

Back 32

Brewpubs - small breweries to sell to consumers

Front 33

Proper position of a sanely coupler connected to a keg?

Back 33

Clock-wise to thread on to keg with handle down

Front 34

What beer is Amber to brown in color, with low bitterness and a content of 2.8 - 4.5% ABV?

Back 34

Mild Ale

Front 35

What beer is most likely to come from malt?

Back 35

Scotch Ale

Front 36

What beer is straw to hold colored German Lager with assertive bitterness and normal alcohol content (4.4 to 5.2% ABV)?

Back 36

German Pilsner

Front 37

What beer flavor is related to malt?

Back 37

Roasted flavors

Front 38

What flavor is produced by yeast during fermentation?

Back 38

fruity flavors

Front 39

How often should draft lines be cleaned?

Back 39

Every two weeks

Front 40

Which of the following Belgium beer style is assertively soured?

Back 40

Flanders red ale

Front 41

What is a modern style of Anchor Steam Brewery?

Back 41

California Common or Steam beer

Front 42

When evaluating a beer which of the following is usually assesses first?

Back 42

Aroma

Front 43

Which of the modern style name best describes the Belgian beer Duvel?

Back 43

Belgium (Golden) Strong Pale Ale

Front 44

A customer at a retail store complains that some of the bottled beers taste like paper. What could the retailer do to attempt to fix this handling issue?

Back 44

Oxidation causes papery taste. Store beer cold away from light

Front 45

What beer is most likely to be gold to Amber in color?

Back 45

Ovtoberfest/Marzen, Standard/Ordinary Bitter, English IPA, Special/ Premium/ Best Bitter or American pale ale

Front 46

If draft lines are not cleaned regularly, which flavors are most likely to develop?

Back 46

Dicetyl( buttery) & slick (oily) mouth feel

Front 47

A yeast derived flavor?

Back 47

Esters , phenols, alcohol

Front 48

What is the reaction to a beer that has been over-sparged?

Back 48

There are many causes of process-related Astringency: over-sparging, sparking with water above 168degrees F (76 degree C) steeping your grains too long, mash pH above the 5.2- 5.6 range, over hopping or boiling your grains can extract excessive tannins from the husks. Milling your grains too fine and poor hot -peak removal resulting in too much turn may be sources of astringency as well.

Front 49

If the draft beer at your bar is puring foamy and you suspect it's a problem with the pressure , which of the following should you do?

Back 49

Is the keg empty? Is the regulator set to the proper pressure? Is the keg storage temp at the proper temp of 36 to 40 Fahrenheit? Has the keg had time to settle? Did you

Open the tap all the way? Oma long draw system is the coolant cold enough? The glycol reservoir for the coolant should stay right around freezing plus or minus two degrees

Front 50

Why must compressed air never be used to serve draft beer?

Back 50

Damages beer flavor

Front 51

What do IBUs measure?

Back 51

Bitterness

Front 52

When assessing beer why should the beer be poured into a glass rather than leaving it in the bottle?

Back 52

Allows the aroma to be evaluated

Front 53

What are traits of saison

Back 53

Fruity and peppery yeast

Front 54

What are the proper steps for creating a beer clean glass

Back 54

Empty wash rinse sanitize dry rinse

Front 55

What is primarily a malt derived flavor

Back 55

Toast

Front 56

What is the name of the scale by which color of beer is measured?

Back 56

SRM

Front 57

Na

Back 57

Na

Front 58

Most common size of keg in US, half barrel?

Back 58

15.5 gallons

Front 59

Relationship between Bohemian Pilsner and German Pilsner

Back 59

Bohemian Pilsner is higher in malt

Front 60

What flavor is produced by yeast during fermentation

Back 60

Clove

Front 61

Which glass would be most appropriate for serving an ordinary bitter with 3.3 % ABV?

Back 61

Imperial pint (20oz)

Front 62

What beer is brown to black colored English beer style with normal alcohol?

Back 62

Robust porter

Front 63

What beer characteristics characterize perceptions like creamy thick and slick

Back 63

Mouthfeel

Front 64

What bar practices should be avoided

Back 64

Dunking faucet in beer while pouring

Front 65

Which has the highest ABV

Back 65

Strong Scottish ale

Front 66

What is primR

Back 66

American barley wine 12%, Ropust porter 6.5%, Dubble 5.7%

Front 67

What bee

Back 67

Pine

Front 68

What beer is gold to light Amber colored lager that has an elevated alcohol of 6.3 and is typically served in spring time

Back 68

Maibock

Front 69

What is a fundamental taste

Back 69

Sweet sour salty bitter umami

Front 70

Many bars have glass rinsers. Which of the following is an appropriate use of a rinser

Back 70

Rinse clean glass before filling it with with beer

Front 71

What Belgium beer is always made with wheat

Back 71

Witbier

Front 72

What attribute is an expected trait for american styles wheat beer

Back 72

Assertive hippiness, although most are moderate. The range runs from low to assertive

Front 73

What flavor

Back 73

Pull handle out and lift up

Front 74

What flavor is most likely to come from malt

Back 74

Toffee

Front 75

What flavors come from malt

Back 75

Toffee

Front 76

Of the following beer styles which would have the lowest alcohol content? Oatmeal stout, robust porter, special bitter, extra special/ strong bitter

Back 76

Special bitter 3.8 , oatmeal stout 4.2, extra special/string bitter 4.6, robust porter 4.8

Front 77

What would be acceptable to be observed in a bottle of beer you are about to serve?

Back 77

A little beige or tan yeast residue on the bottom

Front 78

Which of the following would have the highest perceived bitterness: American stout, Maibock, northern English brown ale or Belgium triple

Back 78

American stout

Front 79

Beer stored at room temperature for several months is most likely to develop what flavor?

Back 79

Cardboard flavors, staling, oxidation

Front 80

Of the sour variations which typically has the highest alcohol content?

Back 80

Russian imperial stout

Front 81

What beer is a light gold to light Amber colored German ale with low bitterness, high carbonation and distinctive yeast flavors?

Back 81

Hefeweizen

Front 82

What high alcoholic beer style has many commercial examples whose names reference the devil?

Back 82

Belgium golden strong ale

Front 83

What US State produces the most hops

Back 83

Washington state

Front 84

What is a notable exception to the three-tier system

Back 84

A brewpub that sells its own beer

Front 85

What fermentation derived flavor commonly appears in Ale but not Lager

Back 85

Fruity

Front 86

In the first draft pint of the day it often has a noticeable sour taste or off-flavor what solution can be made to prevent this in the future

Back 86

Institute or improve draft line cleaning

Front 87

Trait of an American IPA

Back 87

Assertiveness holy bitterness

Front 88

When beer is served very cold what effects does it have on flavor

Back 88

Reduces perception of all flavors

Front 89

If one of the draft lines at your bar is pouring foamy which of the following could be the cause

Back 89

Link in the house that runs from the coupler to the wall

Front 90

What is primarily a yeast derived flavor

Back 90

Apple

Front 91

Which type of container provides beer the greatest protection against skunking

Back 91

Can

Front 92

A server was pouring two glasses of beer from a large bottle at a customers table. The first glass wound up half full of foam . For the second glass, if the server wants to reduce the amount of foam what should she do differently

Back 92

Pour more of the beer down the side of the glass

Front 93

A 9% ABV blonde colored ale with high esters contents describes what Belgium style beer

Back 93

Tripel

Front 94

How would you describe the appearance of fresh hops to a customer

Back 94

Small green pine cones

Front 95

What beer style is usually served In a glass uniquely associated with it

Back 95

Hefeweizen

Front 96

What role does choker line play Ina draft syatem

Back 96

Balance draft system

Front 97

Compared to bohemian Pilsner a German Pilsner will usually be

Back 97

This style is generally paler lighter bodied and less malty than bohemian Pilsner

Front 98

In which of the following beers would haze be a sign of a likely problem with the beer

Back 98

German Pilsner

Front 99

What is an off flavor commonly associated with over sparing

Back 99

Astringency

Front 100

A normal strength beer that has been stored at room temp for nine months would most likely exhibit what off flavor

Back 100

Astringency

Front 101

The clove or nutmeg flavors associated with 4 binyl guiacol a phenol are typically produced by the yeast to make which style of beer

Back 101

WeiZen

Front 102

English hops are often associated with which flavor attributes

Back 102

Earthy herbal