Certified Cicerone Exam Questions

Front 1

Name the tax brewers pay to the Federal government on each gallon of beer they
produce:

Back 1

Federal Excise Tax

Front 2

Importers of beer sell to what member of the three tier system?

Back 2

Distributors / Wholesalers

Front 3

What aspect of beer labeling is most useful in assessing the freshness of beer?

Back 3

Date (Born on, Bottled On, Expiration or Consum By)

Front 4

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

Back 4

Slurred Speech, Loud or Overly Fast Speech, Stumbling and Loss of Motor Coordination, Loss of Consciousness, Glossy or blood-shot eyes

Front 5

Describe the characteristics of a beer that might make it interesting to consume a year or
more after its packaging date

Back 5

ABV above 7%, beers with Brettanomyces, Sour Belgian Styles such as Lambics, Bottled Conditioned Ales

Source: Randy Mosher "Tasting Beer"

Front 6

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

Back 6

Control Temperatures (refrigeration), Rotate Inventory (Remove out of date products and consume in order of dating), Encourage Staff to sell/promote beers (and not focus on one product)

Source: Certified Cicerone Syllabus

Front 7

Name the Pressure Side Components of a draft system (8)

Back 7

a. Gas sources
b. Cylinder/Bulk tank
c. Nitrogen generator
d. Air compressor
e. Gas blender
f. Primary and secondary regulators
g. Gas line
h. Couplers

Source: Certified Cicerone Syllabus

Front 8

Name the Beer side components of a Draft System (8)

Back 8

a. Couplers
b. Jumper line
c. FOB detectors
d. Trunk line (an insulated bundle of beer line and glycol line)
e. Power packs (glycol chillers)
f. Beer line (vinyl, barrier, stainless, etc.)
g. Draft tower
h. Beer faucets

Source: Certified Cicerone Syllabus

Front 9

Device attached to a keg to allow input of gas and output of beer

Back 9

Coupler

Front 10

Device attached to the server’s side of a draft tower for pouring draft beer

Back 10

Faucet

Front 11

Device used in some draft systems to halt the flow of beer when the keg it is attached to
becomes empty

Back 11

FOB or Foam on Beer

Front 12

The box you might see outside the beer cooler that is supplied with both carbon dioxide and
nitrogen gas and has an output labeled “25% CO2”

Back 12

Gas Blender

Front 13

The device that shows the gas pressure being applied to one keg of beer?

Back 13

Regulator

Front 14

Hose that delivers gas to the keg:

Back 14

Gas Line

Front 15

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

Back 15

Beer Line

Front 16

Proper draft beer system operation depends upon balancing what two elements?

Back 16

Applied Pressure and Resistence

Front 17

If the operating temperature of a balanced draft system (cooler and lines) is increased by
several degrees, what adjustment must be made to the gas pressure? (Assume the use of
100% CO2)

Back 17

Increased Proportionately

Front 18

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

Back 18

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Front 19

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

Back 19

What: PSI

Where / How: Regulator from the main gas tank.

Front 20

When you have checked the ___________ of a long draw system and determined that they are correct but the beer on one tap still foams, list two other things you would check:

Back 20

The temperature of that one keg, and if the faucet is working properly.

Front 21

How often must beer lines be cleaned in order to maintain optimal condition of a recently
installed draft beer system?

Back 21

Every 2 Weeks

Front 22

What solution at what approximate strength is required for proper routine line cleaning?

Back 22

2% Caustic Solution (3% for older or problem lines)

Front 23

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

(Give the Velocity & Duration)

Back 23

Velocity: 2 Gallons per Minute

Duration: 15 Minutes

Front 24

What component of the draft system should be disassembled and manually cleaned each
time the system is cleaned?

Back 24

Faucets

Front 25

What supplemental cleaning is recommended every 90 days?

Back 25

Acid

Front 26

When the cleaning cycle is complete, what liquid should you use to push the cleaning
solution from the lines?

Back 26

Flush lines with cold water

Front 27

The inside of a wetted beer glass is sprinkled with salt and the salt adheres everywhere
except for a half-inch wide band at the middle of the glass. Is this glass “beer clean”?

Back 27

No

Front 28

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

Back 28

Nucleation coming from the bottom of the glass and not the sides, consistent head and even lacing

Front 29

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

Back 29

Air dry, inverted on a stainless steel rack or grate

Front 30

Please fill in the blanks in this sentence which provides the Campaign for Real Ale’s
definition of “real ale”: 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 30

1. Cask

2. Served

3. Fermentation

Source: camra.org.uk

Front 31

What is the name of the wood or plastic plug inserted into a cask and through which it
will be tapped? __________________

Back 31

Bung

Front 32

When a retailer fills a “growler” jug with a screw-on cap, what additional measure is
needed to prevent the customer from having potential legal problems during the trip
home?

Back 32

Shrink Wrapper or Taping the cap (with tape that is a different color than the bottle and cap)

Front 33

Name the Proper glassware for a Pilsner:

Back 33

Tapered Pilsner Glass

Front 34

Name the Proper glassware for an English Bitter:

Back 34

Mug or Pint

Front 35

Name the Proper glassware for a Saison:

Back 35

Pint Glass, Tulip or Oversized Wine Glass

Source: Beer Advocate

Front 36

Name the Proper glassware for a Kolsh:

Back 36

Stange (Slender Cylinder)

Source: Beer Advocate

Front 37

Name the Proper glassware for a Barleywine:

Back 37

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Front 38

Name the Proper glassware for a Stout:

Back 38

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Front 39

Name the Proper glassware for a German Hefe-Weizen:

Back 39

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Front 40

Name the Proper glassware for an Americal Amber Ale:

Back 40

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Front 41

Name the Proper glassware for a Munich Helles:

Back 41

Flute or Pilsner Glass

Front 42

Name the Proper glassware for a Belgian Dubbel:

Back 42

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Front 43

What two US organizations maintain comprehensive and detailed lists of beer styles,
including qualitative descriptions and quantitative data like original gravity and color?

Back 43

BJCP - Beer Judge Certification Program

BA - Brewers Association

Front 44

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

Back 44

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Front 45

The property of beer that corresponds to milligrams per liter of isomerized alpha acids is
known by what name? (Please spell out each word.)

Back 45

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Front 46

What beer trait do measurements in degrees SRM or degrees EBC represent?

Back 46

IBUs - International Bittering Units

Front 47

Carbonation levels in beer are commonly represented by what measure?
_______________ of ___________________ .

Back 47

Volumes of C02

Front 48

The qualitative beer trait represented by the texture and weight of the beer during tasting
is known by what name?

Back 48

SRM

Front 49

Pale lager created and consumed in Munich:

Back 49

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Front 50

Amber lager named for Austrian capital:

Back 50

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Front 51

Dark German lager style whose name translates as “black:

Back 51

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Front 52

Often pale and hoppier variation of a 16° P lager associated with Spring:

Back 52

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Front 53

The style dubbed “liquid bread,” created to sustain fasting monks:

Back 53

Munich Dunkel / Dopplebock

Source: BJCP Style Guide

Front 54

Specialty lager made from malt dried directly over a wood fire:

Back 54

Rauchbier

Front 55

Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style:

Back 55

Düsseldorf Altbier

Source: BJCP Style Guide

Front 56

The city of Cologne gives a blonde ale known by what style name:

Back 56

Kölsch

Source: BJCP Style Guide

Front 57

Munich beer style known for flavor of 4-vinyl guiacol:

Back 57

Weizen or Weissebier

Front 58

German style known for distinct tartness produced by lactobacillus:

Back 58

Berliner Weisse

Front 59

Of the two sub-categories of European pilsner, which is the often-paler and drier version?

Back 59

German Pilsner

Front 60

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

Back 60

Belgian Strong Dark Ale

Front 61

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

Back 61

Belgian Dubbel

Front 62

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

Back 62

Straight Lambic

Front 63

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

Back 63

Gueze

Front 64

Spontaneously fermented Belgian-style ale aged with cherries:

Back 64

Kreik

Front 65

With red and brown sub-styles, these lactic-acid flavored beers derive their name from
the northern region of Belgium:

Back 65

Flanders red ale and flanders Brown Ale

Front 66

Belgian-style ale that may be flavored with Curacao orange peel, coriander and grains of
paradise:

Back 66

Witbier

Front 67

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

Back 67

Saison

Front 68

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

Back 68

Saison

Front 69

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

Back 69

Belgian Strong Gold Ale

Front 70

A ~3.5% abv draught pale ale consumed in British pubs:

Back 70

Standard English Bitter

Front 71

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

Back 71

British Mild Brown Ale

Front 72

Dark ale consumed daily by London working classes circa 1750:

Back 72

Porter (Brown Porter)

Front 73

Best-known Irish beer style made with roast barley:

Back 73

Dry Irish Stout

Front 74

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

Back 74

Scottish Ale

Front 75

Sub-style of stout made in England using lactose:

Back 75

Milk Stout

Front 76

Style name used for the strongest stouts:

Back 76

Russian Imperial Stout

Front 77

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

Back 77

Export Stout

Front 78

Modern Irish style that is not a stout:

Back 78

Irish Red Ale

Front 79

Well-hopped and pale British ale style created for export but became popular
domestically in the mid-1800s:

Back 79

Indian Pale Ale (IPA)

Front 80

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

Back 80

Premium Bitter

Front 81

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 81

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Front 82

A beer that contains no roast or black malts and is often the strongest of English ales:

Back 82

English Pale Ale or English Extra Special Bitter

Front 83

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

Back 83

Northern English Brown

Front 84

Prior to prohibition this amber lager was made by a number of western breweries without
the use of refrigeration:

Back 84

California Common

Front 85

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 85

Cream Ale

Front 86

Lager made with a grist of 30 to 50 percent corn or rice:

Back 86

American Standard Lager

Front 87

Similar to American Pale Ale but with slightly more malt character:

Back 87

American Amber Ale

Front 88

Name (s) for stronger, more highly hopped versions of IPA:

Back 88

Imperial or Double IPA

Front 89

Black ale style whose first name comes from the non-barley grain it contains:

Back 89

Oat Meal Stout

Front 90

Well-bittered all-malt pale lager:

Back 90

German Pilsner

Front 91

Often malt-balanced ale with a color between that of amber and stout:

Back 91

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Front 92

List the five basic tastes detected by the tongue

Back 92

Sweet
Salty
Sour/Acid
Bitter
Umami

source: Certified Cicerone Syllabus

Front 93

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

Back 93

Aroma & Mouthfeel

Source: Certified Cicerone Syllabus

Front 94

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

Back 94

Food, Beverages (Coffee & Tea), Cigarettes

Front 95

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

Back 95

Unwanted Odors and allergens

Source: Randy Mosher "Tasting Beer"

Front 96

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

Back 96

Palate Cleansers: Plain (bottled) water and crackers, saltines or French bread.

Source: Randy Mosher "Tasting Beer"

Front 97

Once you have swirled the beer in your half-full tasting glass, what is the best way to
assess the aroma of a beer?

Back 97

Quick sniffs (aka drive-by)

Source: Randy Mosher "Tasting Beer"

Front 98

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

Back 98

Heavy, sweet caramelly flavor

Source: Randy Mosher "Tasting Beer"

Front 99

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

Back 99

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Front 100

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

Back 100

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Front 101

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

Back 101

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Front 102

What common word(s) do beer evaluators use to describe the flavors that Diacetyl
compounds produce in beer:

Back 102

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Front 103

What common word(s) do beer evaluators use to describe the flavors that Dimethyl Sufide (DMS)
compounds produce in beer:

Back 103

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Front 104

What common word(s) do beer evaluators use to describe the flavors that Acetylaldehyde
compounds produce in beer:

Back 104

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Front 105

What common word(s) do beer evaluators use to describe the flavors that Acetic acid
compounds produce in beer:

Back 105

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Front 106

What common word(s) do beer evaluators use to describe the flavors that Trans-2-nonenal
compounds produce in beer:

Back 106

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Front 107

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

Back 107

Isovaleric Acid - The formation of organic acids during improper storage of hops. Also may be one of the many aromas of a bacterial infection.

Front 108

What common words describe the flavor experienced in an oxidized beer?

Back 108

Papery, Stale, Cardboard, Shoebox

Source: Randy Mosher "Tasting Beer"

Front 109

A light-struck beer exhibits an aroma best described with what common word?

Back 109

Skunked or Skunky

Source: Randy Mosher "Tasting Beer"

Front 110

What word do we use to describe a flavor that is like blood or coins?

Back 110

Metallic

Other Answers: Copper, Iron & Bitter

Source: Randy Mosher "Tasting Beer"

Front 111

If you get a whiff of something that reminds you of rotten eggs while tasting, what word
that designates a chemical element would you most likely use to describe that?

Back 111

Sulfur dioxide or Hydrogen Sulfide

Source: Randy Mosher "Tasting Beer"

Front 112

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

Back 112

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Front 113

What part of the barley kernel makes it uniquely attractive for use in brewing when
compared to a grain like wheat?

Back 113

The Enzymes in barley reduce the energy needed to change from one chemical state to another (starch into sugar)

Barley enzymes are unique because they require modest inputs of heat to make reactions happen.

Source: Randy Mosher "Tasting Beer"

Front 114

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

Back 114

The Malting Process

Source: Randy Mosher "Tasting Beer"

Front 115

Barley comes in two broad types (actually separate species) based on the number of rows
the kernels form on the head. What are those two broad types?

Back 115

Two-Row Barley Head and Six-Row Barley Head

Source: Randy Mosher "Tasting Beer"

Front 116

Name two countries where brewing barley is grown:

Back 116

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Front 117

Crystal and chocolate are names for two examples of what ingredient:

Back 117

Barley Malt

Front 118

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

Back 118

Pale Yellow (Pilsner, Lager: 1.5-15 degrees Lovibond)

to

Black (Black Roasted Barley: 350-600 degrees Lovibond)

Source: Randy Mosher "Tasting Beer"

Front 119

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

Back 119

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Front 120

Around 1820, a patented English invention transformed production of dark beers by
making what previously unavailable ingredient for brewers:

Back 120

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Front 121

What sort of plant structure (like tree, bush, grass, etc.) do hops grow on?

Back 121

Vines

Front 122

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

Back 122

Kilned / Dried

Front 123

Name the Washington-state valley best known for hop cultivation:

Back 123

Yakima

Source: Randy Mosher "Tasting Beer"

Front 124

Name one other US state that produces hops commercially:

Back 124

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Front 125

Name three European hop producing countries:

Back 125

Germany, Czech, & England

Front 126

Name a southern hemisphere country that produces hops commercially:

Back 126

New Zealand

Front 127

In order to impart hop aroma in a beer would you add hops at the beginning or near the
end of wort boiling?

Back 127

Near the End

(Because vigorous boiling drives off volatile oils)

Source: Randy Mosher "Tasting Beer"

Front 128

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

Back 128

Aroma

Source: Randy Mosher "Tasting Beer"

Front 129

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

Back 129

2% for the least bitter aroma hops up to nearly 20 for high alpha types

Source: Randy Mosher "Tasting Beer"

Front 130

Some brewers use whole hops, but these days many use a more compressed physical
form known as what:

Back 130

Pellets

Front 131

Name two American hop varieties other than Cascade:

Back 131

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Front 132

Name one European hop variety:

Back 132

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Front 133

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

Back 133

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Front 134

During fermentation, sugar is converted into what two major chemical products?

Back 134

Alcohol (Ethanol) and C02

Front 135

Compared to ales, lager fermentations are conducted at _________________
temperatures.

Back 135

Cooler

Front 136

A fermenter being held at 68 deg F is most likely using which of the two major yeast
types?

Back 136

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Front 137

Fruity aromas and flavors are most commonly produced by which of the two major yeast
types?

Back 137

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Front 138

Weizen yeast produce what sorts of flavor attributes in beer?

Back 138

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Front 139

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

Back 139

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Front 140

Would the flavor attributes contributed by Pediococcus damnosis be desirable in an
outstanding example of American pale ale?

Back 140

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Front 141

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

Back 141

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Front 142

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

Back 142

Calcium Carbonate, Gypsum, or Calcium Sulfate

Source: Randy Mosher "Tasting Beer"

Front 143

What stage in the brewing process in the order in which it occurs (from 1 to 5) is Wort Chilling & Aeration

Back 143

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Front 144

What stage in the brewing process in the order in which it occurs (from 1 to 5) is Boiling & Whirlpooling

Back 144

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Front 145

What stage in the brewing process in the order in which it occurs (from 1 to 5) is Mashing & Lautering

Back 145

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Front 146

What stage in the brewing process in the order in which it occurs (from 1 to 5) is Fermentation & Lagering

Back 146

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Front 147

What stage in the brewing process in the order in which it occurs (from 1 to 5) is Grain Milling

Back 147

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Front 148

To initiate mashing, what gets mixed with malt?

Back 148

Hot Water

Front 149

What step in the brewing process sterilizes the wort and converts alpha acids to their
isomerized form?

Back 149

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Front 150

What most commonly gets “pitched” in a brewery?

Back 150

Yeast

Front 151

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

Back 151

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Front 152

What stage of the brewing process occurs when a bottom fermented beer is held at 3-5°C
(35-41°F) for several weeks in the presence of yeast?

Back 152

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Front 153

a. If a brewer adds gelatin or Isinglass to a beer, what are they trying to achieve?
________________________________
b. Would these ingredients be added before or after primary fermentation? ___________

Back 153

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Front 154

What gas do brewery bottling operations try to minimize the presence of inside the sealed
bottle?

Back 154

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Front 155

Why do some brewers include yeast in their bottled product?

Back 155

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Front 156

Do most US-produced kegs contain pasteurized beer?

Back 156

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Front 157

Name a benefit of pasteurization for a brewer?

Back 157

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Front 158

Name a disadvantage of pasteurization for the brewer:

Back 158

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Front 159

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 159

Equal Intensity

Front 160

What properties or characteristics of beer contribute to its “intensity”?

Back 160

Malt flavor, Hop bitterness, Sweetness/body (note that these are related), Alcohol content, Carbonation, Tartness/sourness,

Fermentation derived flavors (esters, phenols, etc.), Hop flavor/aroma, Special ingredients/processes (e.g. fruit, coffee, barrel-aging, etc.)

Source: Certified Cicerone Syllabus

Front 161

Give a general example of “resonance” in pairing, listing a general beer flavor and
corresponding food flavor:

Back 161

An Indian curry with cloves resonates with the clove flavors found in a Dunkelweizen

Source: Certified Cicerone Syllabus

Front 162

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

Back 162

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Front 163

Give two examples of general food flavors that the carbonation and bitterness in beer
provide a counterpoint to.

Back 163

Cuts fat, umami, and sweetness

Source: Cicerone Certified Syllabus

Front 164

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

Back 164

Sweetness, Bitterness, Carbonation, Spice, Richness

Source: Randy Mosher "Tasting Beer"

Front 165

Roasty flavors in beer provide a counterpoint to what sort of food flavors?

Back 165

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Front 166

List three general flavors (for example “honey”) found in both beer and food:

Back 166

Herbal, Citrus, Spicy, Peppery, Earthy, Fruity, Nutty, Vanilla, Coconut, Honey, Toasted, Roasted, Caramel

Source: Randy Mosher "Tasting Beer"

Front 167

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

Back 167

Hop Bitterness

Source: Randy Mosher "Tasting Beer"

Front 168

Suggest a beer or beer style that you would pair with Gorgonzola Cheese

Back 168

A Big Hoppy Pale Ale

SIerra Nevada Celebration

Bell's Two Hearted

Victory Hop Devil

Source: Randy Mosher "Tasting Beer"

Front 169

Suggest a beer or beer style that you would pair with Camembert Cheese

Back 169

An Earthly Saison or a Toasty Brown Ale

Brasserie Dupont Moinette

North Coase Le Merle

Southhampton Saison

Source: Randy Mosher "Tasting Beer"

Front 170

Suggest a beer or beer style that you would pair with Cheddar Cheese

Back 170

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Front 171

Suggest a beer or beer style that you would pair with Roasted Chicken

Back 171

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Front 172

Suggest a beer or beer style that you would pair with Grilled Salmon

Back 172

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Front 173

Suggest a beer or beer style that you would pair with Cream-based pasta sauce (Alfredo)

Back 173

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Front 174

Suggest a beer or beer style that you would pair with Red Curry

Back 174

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Front 175

Suggest a beer or beer style that you would pair with a Chocolate Chip Cookie

Back 175

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Front 176

Suggest a beer or beer style that you would pair with Flourless Chocolate Cake

Back 176

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Front 177

Suggest a beer or beer style that you would pair with Carrot Cake with Cream Cheese Icing

Back 177

Double IPA

Front 178

Give a dessert that might make a fine pairing with a malty barleywine that has been aged in a
new oak barrel, and tell briefly why it would work.

Back 178

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Front 179

List two cheeses that might make a fine pairing with a raspberry lambic beer and why the pairing
would be likely to work.

Back 179

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Front 180

Describe a salad and a beer that make a good pairing, and the specifics of why they work
together

Back 180

OVERALL: Hoppy Saisons and lighter IPAs

(Light bodied beers with a fair amount of hops)

Lighter Wheat Beers with Simple Salads

Moderately Bitter Beers with bitter greens like Arugula balanced by sweet dressings

Source: Randy Mosher "Tasting Beer"

Front 181

ESSAY QUESTION: KEEPING AND SERVING BEER
Discuss how packaging and handling influence the development of light-struck flavor in beer.
Include steps retailers might take to protect beer from developing this flavor attribute for various
package types.

Back 181

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Front 182

ESSAY QUESTION: BEER STYLES
Discuss the range of flavors you might expect to find in wood- or barrel-aged beers. Please cite
commercial examples to illustrate.

Back 182

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Front 183

ESSAY QUESTION: INGREDIENTS AND PROCESS

Using a commonly used measure of carbonation, list typical values found in various styles of beer. To the best you are able state the beer style, a commercial brand in that style and the carbonation level of that style or brand.

Back 183

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