Cicerone Beer Server Study Guide

Front 1

Who is part of the Three-Tier system in the United Sates?

Back 1

Brewers/Importers, Wholesalers/ Distributors and On/ Off premise retailers

Front 2

Who do On/Off premises retailers sell to directly?

Back 2

Consumers

Front 3

Who are distinct exceptions to the three tier system?

Back 3

Small Breweries or Brew Pubs who sell directly to consumers or retailers

Front 4

When is it acceptable to store beer to consume months or years later?

Back 4

When they are high in ABV or have intense strong flavors.

Front 5

What can retailers and wholesalers do to preserve the freshness of beer?

Back 5

Rotate beer (in order of dating), keep in cool areas, eliminate as much light as possible, check expiration dates

Front 6

What is the average shelf life for refrigerated beer who have not been pasteurized?

Back 6

45-60 days

Front 7

What is the average shelf life for refrigerated beer who have been pasteurized?

Back 7

90-120 days

Front 8

What are signs of Oxidation?

Back 8

Papery, Cardboard Flavors

Front 9

What causes skunking?

Back 9

When fluorescent or direct sunlight gets to the beer.

Front 10

How long does it take for a beer to get a Skunk Flavor?

Back 10

Less than a Minute

Front 11

What type of containers are most helpful to avoid skunking? Arrange from most helpful to least helpful.

Back 11

Kegs, tin cans, ceramic bottles, containers shielding from light, brown bottles, green bottles, clear bottles

Front 12

What is the proper pressure settings to serve draught beer?

Back 12

CO2 (75%) and Nitrogen (25%)

Front 13

What should never replace the CO2/ Nitrogen pressure system when serving beer?

Back 13

Oxygen

Front 14

How long, after beer has been introduced to air by a party pump, does it have before it goes bad?

Back 14

Less than one day

Front 15

What are the key elements of a Draft system?

Back 15

Keg, Coupler, FOB and Faucet

Front 16

What is the standard temperature of Draft System?

Back 16

38 Degree F

Front 17

How long should a Keg be kept in a cooler before it is put to service?

Back 17

24 Hours

Front 18

What are some trouble shooting steps that you can do if you are having problems with your Draft System?

Back 18

Is coupler properly engaged, no kinks or pinches to hose, Fob properly engaged, temperature of beer lines, is there beer in the keg

Front 19

How often should a Draft System be cleaned?

Back 19

Every 2 Weeks

Front 20

Cleaning a Draft System can be done by anyone. True of False?

Back 20

False. It should be done by a trained professional.

Front 21

What factors do you assess when selecting the appropriate size of beer glass to use?

Back 21

ABV of drink

Front 22

What type of beer specifically uses a certain type of glass?

Back 22

Hefeweizen

Front 23

How do you properly clean a beer glass?

Back 23

1.Empty glass to open drain 2. Wash with non petroleum (sudsless) soap and brush 3. Rinse in cold water (heel in, heel out) 4. Rinse in Sanitizer (Heel in, heel out) 5. Dry on Rack so air circulates inside 6. Rinse with cold water before serving

Front 24

What tests can you do to check if a glass is beer clean?

Back 24

Sheeting test, Salt test and Lacing test

Front 25

What temperatures of glass can you serve beer in?

Back 25

Room temperature and chilled are okay but Frozen are NOT.

Front 26

What should you do to a glass before serving?

Back 26

Rinse in cold water

Front 27

What are things to look for that would show if a beer is not servable?

Back 27

White flakes in beer, thin ring of gunk at liquid level of neck, check for yeast at the bottom of the bottle, rust at the cap of beer, chipped glass

Front 28

What do you do when serving a beer that has a cap plus cork?

Back 28

Present Cork or cap to the consumer

Front 29

If a beverage has yeast at the bottom, it is customary to do what?

Back 29

Ask consumer if they would like to have the yeast or not.

Front 30

How do you properly pour bottled beer?

Back 30

Pour at a 45 degree angle until it hits half way, straighten glass and pour the remaining content in the middle so that you get a 1-2 inch head (2-4 inches if its a hefeweizen), if applicable, ask consumer if they would like to add the yeast or not

Front 31

How do you serve draft beer?

Back 31

Pour at a 45 degree angle half way up the glass, then straighten it out and continue to pour in the middle so that you get a 1-2 inch head (2-4 inches if its a Hefeweizen)

Front 32

What must you never do when serving draft beer?

Back 32

Allow faucet to get in contact with the beer or glass

Front 33

What are the quantitative parameters of beer character?

Back 33

ABV, IBU, SRM

Front 34

What are the qualitative parameters of beer character?

Back 34

Aroma, Flavor, Aftertaste, Mouthfeel and perceived biterness

Front 35

How do we perceive flavor?

Back 35

Aroma, taste, mouthfeel

Front 36

What are established tastes when flavoring beer?

Back 36

Sweet, Salty, Sour, Bitter, Umami

Front 37

What are emerging tastes when flavoring beer?

Back 37

Fat, Carbonation, Metalic

Front 38

How do we perceive mouthfeel?

Back 38

Body (Viscosity), Carbonation

Front 39

What are the components of evaluating beer?

Back 39

Appearance, Aroma, Taste, Mouthfeel, Aftertaste

Front 40

What are key techniques of evaluating beer?

Back 40

Short and Quick sniffs, use consistent background, allow beer to reach all parts of your mouth, pay attention to after taste

Front 41

Identify normal flavors of Malt and Grains

Back 41

Pale Beer: Uncooked four

Golden Beer: White bread, wheat bread

Light Amber Beer: Bread Crust, graham cracker

Amber Beer: Toast, caramel

Brown Beer: Chocolate, Dried fruit

Black Beer: Coffee, Roast, Burnt

Front 42

What do hops impart on beer?

Back 42

Bitterness, flavor and aroma

Front 43

If you want to pay attention to the bitterness of a beer, when in the brewing process would you focus on adding hops?

Back 43

Primarily in the begining

Front 44

If you want to pay attention to aroma of a beer, when in the brewing process would you focus on adding hops?

Back 44

Primarily in the end

Front 45

Give examples of flavor attributes hops introduce

Back 45

American: Citrusy

English: Earthy, Herbal, Woodsy

German: Minty, peppery

Front 46

Yeast predominantly give Ales what flavor attribute that is not given in Lagers?

Back 46

Fruitiness

Front 47

Hefeweizen yeast gives out what flavor?

Back 47

Banana and Clove

Front 48

Oxidation gives what kind of off flavor?

Back 48

Wet cardboard, waxy

Front 49

Dirty draft lines gives what off flavor?

Back 49

Buttery, Vinegar

Front 50

What are the four main ingredients to beer?

Back 50

Malt, Hops, Yeast and Water

Front 51

Rice and Corn Malt is considered this

Back 51

Adjunct

Front 52

What determines the color/ flavor of the malt?

Back 52

How roasted the malt gets kilned

Front 53

What are major regions where hops are grown?

Back 53

Germany, Czech Republic

Front 54

What ingredient balances the bitterness of hops?

Back 54

Malt

Front 55

Water makes up what percent of beer?

Back 55

90%

Front 56

What is the proper name for Ale Yeast

Back 56

Saccharomyces Cerevisiae

Front 57

What is the proper name for Lager Yeast?

Back 57

Saccharomyces Pastorianus

Front 58

German Pilsner

Back 58

Straw to gold

4.4-5.2 ABV

25-45 IBU

Front 59

Bohemian Pilsner

Back 59

Gold

4.2-5.4 ABV

35-45 IBU

Front 60

Octoberfest

Back 60

Gold to Amber

4.8-5.7 ABV

20-28 IBU

Front 61

Munich Dunkel

Back 61

Amber to Brown

4.5-5.6 ABV

18-28 IBU

Front 62

Maibock

Back 62

Gold to Light Amber

6.3-7.4 ABV

23-35 IBU

Front 63

Dobblebock

Back 63

Gold to brown

7-10 ABV

16-26 IBU

Front 64

Weiss/ Hefeweizen

Back 64

Light gold to Light amber

4.3-5.6 ABV

8-15 IBU

Front 65

Rhine Valley Ale/ Kolsch

Back 65

Straw to light gold

4.4-5.2 ABV

20-30 IBU

Front 66

Double/ Dubbel

Back 66

Amber to Brown

6-7.6 ABV

15-25 IBU

Front 67

Triple/ Tripel

Back 67

Gold Beer

7.5-9.5 ABV

20-40 IBU

Front 68

Gueuz

Back 68

Gold beer

5-8 ABV

0-10 IBU

Front 69

Witbier/ White

Back 69

Straw made white by haze

4.5-5.5 ABV

10-20 IBU

Front 70

Imperial IPA

Back 70

Dark Gold to Dark Amber

7.5-10 ABV

60-120 IBU

Front 71

The clove or nutmeg flavors associated with 4-vinyl guical are typically produced by the yeast used to make which style of beer?

Back 71

Weissen

Front 72

What off flavor is often associated with over-sparging?

Back 72

Astringency

Front 73

What beer style is solely made with wheat?

Back 73

Witbier

Front 74

Compared to Bohemian Pilsner, a German Pilsner will usually be:

Back 74

Lighter bodied, lighter color

Front 75

What beer would haze be a sign of a likely problem with the beer?

Back 75

Pilsner

Front 76

What BAC level defines driver intoxication in the US?

Back 76

.08

Front 77

Compared to brown ale, a porter has roastier ________ flavor

Back 77

Malt

Front 78

A common trait of Bocks is that they have an ABV greater than_______________%

Back 78

6.3

Front 79

__________________ is the strongest variation of a particular style

Back 79

Imperial

Front 80

What style of beer was created by 19th century California brewers using warm fermentation with Lager yeast?

Back 80

Steam beer/ California Common

Front 81

Beers in the robust porter style are most similar to what style?

Back 81

Dry stout

Front 82

What flavor is generally unique to stout and is not often found in other beers?

Back 82

Roasted barley flavor

Front 83

Which group of Belgian beers is generally elevated to high in alcohol (6-10%) and never made using fruit or spice?

Back 83

Abbey and Trappist beers

Front 84

___________ is a German pale lager with an assertive bitterness and ABV of 4.5-5%

Back 84

Pilsner

Front 85

In some Belgian breweries, no yeats is added to start fermentation. instead, yeast comes from the air from wooden fermented vessels. This type of beer is known as:

Back 85

Lambic

Front 86

In addition to flavor, the character of malt has a lareg impact on what attribute of beer?

Back 86

Color

Front 87

Which group of beers usually has moderate to slightly elevated alcohol content (5-7%) and is sometimes made using spices but never with fruit like cherries or raspberries?

Back 87

Farmhouse Beers

Front 88

Which of the following is least likely used to make specialty beers?

A)Coffee

B)Graham Flour

C)Oatmeal

D)Rye

Back 88

B) Graham flour

Front 89

What character of beer is least influenced by carbonation level?

A)Flavor

B)Appearance

C)Mouthfeel

D)After Taste

Back 89

D)Aftertaste

Front 90

Which German beer style exhibits a clove or phenolic flavor?

Back 90

Weizen

Front 91

Which of the following flavors do not come from fermentation?

A)Fruity

B)Clean/ refined

C)Clove

D)Caramel

Back 91

D)Caramel

Front 92

Which group of Belgian Beers are generally elevated to high in alcohol and never made using fruit or spices?

Back 92

Abbey and Trappist beers

Front 93

Compared to Pilsners, Octoberfest style beers are generally what?

Back 93

Higher in alcohol

Front 94

When evaluating beer, what is usually assessed first?

Back 94

Appearance

Front 95

What is primarily a malt derived flavor?

Back 95

Roasted Barley

Front 96

Heel in, heel out is the required way to treat class during what step in the cleaning process?

Back 96

Step 3

Front 97

Lambic and Gueuze beers of Belgium are examples of what style of production?

Back 97

Sour Ales/ Spontaneously fermented

Front 98

Belgian witbiers are commonly brewed with which two spices?

Back 98

Coriander and Orange Peel

Front 99

Beers made by monks fall into what style?

Back 99

Trappist

Front 100

What quality of beer is least likely to be affected by the addition of hops?

Back 100

Color

Front 101

What is the definition to 'One ' Drink?

Back 101

1-1.5 oz of hard liquor at 40%ABV or 80proof

1-5 oz of wine at 11% ABV

1-12 oz of beer at 4% ABV

Front 102

What does ABV stand for?

Back 102

Alcohol by volume

Front 103

What does IBU stand for?

Back 103

International Bitterness Unit

Front 104

What does SRM stand for?

Back 104

Standard Reference Method

Front 105

What are the three "C"s of pairing?

Back 105

Cuts, Compliment, Contrasts

Front 106

What is a trait of a Dopplebock?

Back 106

Big malt flavor

Front 107

What beer was known as "liquid bread" during fasting periods in the past?

Back 107

Dopplebocks