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183 Cards in this Set

  • Front
  • Back

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

Federal Excise Tax

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

Distributors / Wholesalers

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

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

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

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

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

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

Source: Randy Mosher "Tasting Beer"

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

Control Temperatures (refrigeration), Rotate Inventory (Remove out of date products and consume in order of dating), Encourage Staff to sell/promote beers (and not focus on one product)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

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

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

Name the Beer side components of a Draft System (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

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


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


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

FOB or Foam on Beer

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”

Gas Blender

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


Hose that delivers gas to the keg:

Gas Line

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

Beer Line

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

Applied Pressure and Resistence

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)

Increased Proportionately

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


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?

What: PSI

Where / How: Regulator from the main gas tank.

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:

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

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

Every 2 Weeks

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

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

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)

Velocity: 2 Gallons per Minute

Duration: 15 Minutes

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


What supplemental cleaning is recommended every 90 days?


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

Flush lines with cold water

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”?


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

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

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

Air dry, inverted on a stainless steel rack or grate

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 __________________.

1. Cask

2. Served

3. Fermentation


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


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

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

Name the Proper glassware for a Pilsner:

Tapered Pilsner Glass

Name the Proper glassware for an English Bitter:

Mug or Pint

Name the Proper glassware for a Saison:

Pint Glass, Tulip or Oversized Wine Glass

Source: Beer Advocate

Name the Proper glassware for a Kolsh:

Stange (Slender Cylinder)

Source: Beer Advocate

Name the Proper glassware for a Barleywine:


Name the Proper glassware for a Stout:


Name the Proper glassware for a German Hefe-Weizen:


Name the Proper glassware for an Americal Amber Ale:


Name the Proper glassware for a Munich Helles:

Flute or Pilsner Glass

Name the Proper glassware for a Belgian Dubbel:


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

BJCP - Beer Judge Certification Program

BA - Brewers Association

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


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


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

IBUs - International Bittering Units

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

Volumes of C02

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


Pale lager created and consumed in Munich:


Amber lager named for Austrian capital:


Dark German lager style whose name translates as “black:


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


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

Munich Dunkel / Dopplebock

Source: BJCP Style Guide

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


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

Düsseldorf Altbier

Source: BJCP Style Guide

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


Source: BJCP Style Guide

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

Weizen or Weissebier

German style known for distinct tartness produced by lactobacillus:

Berliner Weisse

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

German Pilsner

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

Belgian Strong Dark Ale

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

Belgian Dubbel

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

Straight Lambic

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


Spontaneously fermented Belgian-style ale aged with cherries:


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

Flanders red ale and flanders Brown Ale

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


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


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


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

Belgian Strong Gold Ale

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

Standard English Bitter

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

British Mild Brown Ale

Dark ale consumed daily by London working classes circa 1750:

Porter (Brown Porter)

Best-known Irish beer style made with roast barley:

Dry Irish Stout

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

Scottish Ale

Sub-style of stout made in England using lactose:

Milk Stout

Style name used for the strongest stouts:

Russian Imperial Stout

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

Export Stout

Modern Irish style that is not a stout:

Irish Red Ale

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

Indian Pale Ale (IPA)

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

Premium Bitter

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:


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

English Pale Ale or English Extra Special Bitter

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

Northern English Brown

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

California Common

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:

Cream Ale

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

American Standard Lager

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

American Amber Ale

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

Imperial or Double IPA

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

Oat Meal Stout

Well-bittered all-malt pale lager:

German Pilsner

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


List the five basic tastes detected by the tongue


source: Certified Cicerone Syllabus

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

Aroma & Mouthfeel

Source: Certified Cicerone Syllabus

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

Food, Beverages (Coffee & Tea), Cigarettes

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

Unwanted Odors and allergens

Source: Randy Mosher "Tasting Beer"

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

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

Source: Randy Mosher "Tasting Beer"

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

Quick sniffs (aka drive-by)

Source: Randy Mosher "Tasting Beer"

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

Heavy, sweet caramelly flavor

Source: Randy Mosher "Tasting Beer"

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


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


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


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


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


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


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


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


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

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

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

Papery, Stale, Cardboard, Shoebox

Source: Randy Mosher "Tasting Beer"

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

Skunked or Skunky

Source: Randy Mosher "Tasting Beer"

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


Other Answers: Copper, Iron & Bitter

Source: Randy Mosher "Tasting Beer"

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?

Sulfur dioxide or Hydrogen Sulfide

Source: Randy Mosher "Tasting Beer"

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


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

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"

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

The Malting Process

Source: Randy Mosher "Tasting Beer"

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?

Two-Row Barley Head and Six-Row Barley Head

Source: Randy Mosher "Tasting Beer"

Name two countries where brewing barley is grown:


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

Barley Malt

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

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


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

Source: Randy Mosher "Tasting Beer"

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


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


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


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?

Kilned / Dried

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


Source: Randy Mosher "Tasting Beer"

Name one other US state that produces hops commercially:


Name three European hop producing countries:

Germany, Czech, & England

Name a southern hemisphere country that produces hops commercially:

New Zealand

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

Near the End

(Because vigorous boiling drives off volatile oils)

Source: Randy Mosher "Tasting Beer"

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


Source: Randy Mosher "Tasting Beer"

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

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

Source: Randy Mosher "Tasting Beer"

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


Name two American hop varieties other than Cascade:


Name one European hop variety:


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


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

Alcohol (Ethanol) and C02

Compared to ales, lager fermentations are conducted at _________________


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


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


Weizen yeast produce what sorts of flavor attributes in beer?


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


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


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


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

Calcium Carbonate, Gypsum, or Calcium Sulfate

Source: Randy Mosher "Tasting Beer"

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


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


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


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


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


To initiate mashing, what gets mixed with malt?

Hot Water

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


What most commonly gets “pitched” in a brewery?


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


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?


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? ___________


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


Why do some brewers include yeast in their bottled product?


Do most US-produced kegs contain pasteurized beer?


Name a benefit of pasteurization for a brewer?


Name a disadvantage of pasteurization for the brewer:


When planning pairings, what should the intensity of a beer be relative to the intensity of
the food item it will be paired with?

Equal Intensity

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

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

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

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

Source: Certified Cicerone Syllabus

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?


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

Cuts fat, umami, and sweetness

Source: Cicerone Certified Syllabus

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

Sweetness, Bitterness, Carbonation, Spice, Richness

Source: Randy Mosher "Tasting Beer"

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


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

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

Source: Randy Mosher "Tasting Beer"

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

Hop Bitterness

Source: Randy Mosher "Tasting Beer"

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

A Big Hoppy Pale Ale

SIerra Nevada Celebration

Bell's Two Hearted

Victory Hop Devil

Source: Randy Mosher "Tasting Beer"

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

An Earthly Saison or a Toasty Brown Ale

Brasserie Dupont Moinette

North Coase Le Merle

Southhampton Saison

Source: Randy Mosher "Tasting Beer"

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


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


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


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


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


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


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


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

Double IPA

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.


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


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

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"

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.


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



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.