Cicerone Server Exam

Front 1

Name the four main ingredients in beer

Back 1

Water, malt, hops, yeast

Front 2

The three-tier system in the United States consists of:

Back 2

1)Brewers/Importers

2) Wholesalers/Distributors

3) Retailers (On & Off)

Front 3

Exceptions to the three-tier system are:

Back 3

Brewpubs that both brew and retail to customers.

Small Breweries that brew and sell directly to retailers or consumers.

Front 4

Name physical and behavioral indicators of alcohol consumption:

Back 4

Slurred Speech, Personality Change, Physical Changes, Response To Questions/Conversation, Swaying Or Stumbling

Front 5

What factors should you consider when choosing the correct glass for a beer?

Back 5

1. Size (stronger beers should be served in smaller glasses)

2. Shape (certain styles require specific shapes to enhance/maintain the head, display carbonation and color, and show off volatiles.

3. Brand (some beer brands create special glassware for their beer)

Front 6

Process for cleaning glassware:

Back 6

1. Empty it

2. Scrub it

3. Rinse it (Heal in heal out)

4. Sanitize it

5. Air dry

6. Rinse with cold water before filling with beer

Front 7

Three ways to check for "beer clean" glassware are:

Back 7

1. Sheeting test

2. Salt test

3. With beer in glass, check for bubbles sticking to glass and for proper lacing of foam.

Front 8

What temperature should a glass be when serving a beer?

Back 8

Room temperature or slightly chilled. Never frozen or frosted

Front 9

What steps should you take before serving a bottled beer?

Back 9

Check the style and whether or not it contains yeast. Check how it is sealed (cork, cap, etc). Check the date. Check to see if beer is possibly unstable by looking for white flecks floating in the beer or a thin ring of gunk at the neck.

Front 10

How to open a "lift off cap" on a bottle of beer:

Back 10

Use an opener that is at least 1/4" wide to prevent breaking the bottle and lift in one quick motion. Inspect bottle to insure that it was not chipped or broken.

Front 11

How to pour beer from a bottle:

Back 11

1.Hold the glass at a 45* angle.

2. Pour down the side of the glass until it is half full.

3. Without stopping the pour, gently tilt the glass upright and pour down the middle to create a 1 inch foam head. Note that with weizen beers will have a 2-3 inch head.

Front 12

If there is yeast present when pouring a beer from a bottle, you should?

Back 12

Make sure this is retained in the bottle by stopping the pourwhen you see the yeast moving toward the top of the bottle. If there is a doubtabout yeast, always ask the customer their preference. If they don’t know,retain it in the bottle by default.

Front 13

How to pour draught beer:

Back 13

Hold the glass at a 45 degree angle about 1 inch below the tap faucet. Grip the tap handle near the base and quickly pull it forward to completely open the flow of beer. Let the beer flow down the side of the glass until it is half full. Do not let the tap touch the beer or glass. Continue to pour as you tilt the glass upright and pour down the center to create a 1" head of foam. Finish the pour with foam at the top of the glass and quickly turn the tap off by closing the handle.

Front 14

Before changing a keg you should:

Back 14

Find the replacement keg with the oldest date. Also ensure the keg has been in the cooler for a minimum of 24 hours.

Front 15

How to change a keg...

Back 15

If you are dealing with a standard American or import Sankey keg, grip the coupler handle and pull it out and then up, to disengage it. Turn the coupler a quarter turn counterclockwise to unseat it. Once this is complete, you should be able to unseat it from the keg you are removing. Making sure the coupler doesn’t fall or get damaged, move the empty keg out of the way, and move the new, full keg into place. Once the new keg is in place, we will basically reverse the removal process. Place the coupler into its seat on the new keg and give it a quarter turn clockwise to engage it. Once the turn is complete, lower the coupler handle by pulling out and pulling it down. It will lock into place securely if done correctly.

Front 16

What additional step do you need to do if you are changing a keg on a long-draw system?

Back 16

Long-draw systems have an FOB (foam on beer) detector that needs to be reset after a keg change. This is done by venting the FOB mechanism to release foam and it's gas from the chamber.

Front 17

The historical development of beer styles was driven by:

Back 17

First by available ingredients, equipment, and water. Then shaped by technology, taxes and regulations, culture, consumer appeal, etc...

Front 18

Perceived bitterness is described using the following terms:

Back 18

low

moderate

pronounced

assertive

highly assertive

Front 19

The color of beer is described using the following terms:

Back 19

straw, gold, amber, brown, or black

Front 20

Alcohol content is described using the following descriptors:

Back 20

lower (>4.4%)

normal (4.4-5.9%)

elevated (6.0-7.4%)

high (7.5-10.0%)

very high (<10.0%)

Front 21

The quantitative parameters of beer character are:

Back 21

Alcohol by content (by volume or weight) {ABV}

International Bitterness Unit {IBU}

Standard Reference Method (color) {SRM}

Front 22

The qualitative parameters of beer character

Back 22

a. Aroma

b. Flavor

c. Aftertaste

d. Mouthfeel

e. Perceived bitterness

Front 23

Appearance of beer is marked by 5 key points:

Back 23

Glassware used

Head and head retention

Lacing

Color

Clarity

Front 24

The major styles of beer are from the following regions:

Back 24

German/Czech

Belgian

British

American

Front 25

Name the German/Czech style lagers:

Back 25

German Pilsner

Bohemian Pilsner

MunichHelles

Oktoberfest

Dunkel

Maibock

Doppelbock

Front 26

Name the German/Czech style ales:

Back 26

Weizen/Weiss/Hefeweizen

Kolsch

Front 27

Name the Belgian style Trappist & Abbey Ales:

Back 27

Dubbel

Tripel

Front 28

Name the Belgian style spontaneously fermented beers:

Back 28

Gueuze

Kriek

Front 29

Name the Belgian style Flanders ales:

Back 29

Red

Front 30

Name the Belgian style Farmhouse beers:

Back 30

Saison

Witbier

Front 31

Name the Belgian style ales in the "other" category:

Back 31

Blonde Ale

Belgian Golden Strong Ale

Front 32

Name the British style English Ales:

Back 32

Standard/Special/Extra Special Bitter

English IPA

Mild Ale

Northern English Brown Ale

Robust Porter

Brown Porter

Sweet/Milk Stout

Russian Imperial Stout

Front 33

Name the British style Scottish Ales:

Back 33

Scottish Ale

Strong Scotch Ale (Wee Heavy)

Front 34

Name the British style Irish Ales

Back 34

Dry/Irish Stout

Foreign Extra Stout

Front 35

Name the historical American style beers:

Back 35

American Lager (Light, Standard, Premium)

California Common Beer (Steam beer)

Front 36

Name the modern American style beers:

Back 36

American Wheat Beer

American Blonde Ale

American Pale Ale

American Amber Ale

American IPA

Imperial IPA

American Brown Ale

American Stout

Oatmeal Stout

American Barleywine

Cream Ale

Front 37

How do we perceive flavor?

Back 37

Through Aroma, Taste, and Mouthfeel

Front 38

Name the Established qualities of Tatse

Back 38

Sweet

Salty

Sour/Acid

Bitter

Umami

Front 39

Name the Emerging qualities of Taste

Back 39

Fat

Carbonation

Metallic

Front 40

What qualities make up Mouthfeel?

Back 40

Body & Carbonation

Front 41

What are the components of evaluating beer?

Back 41

Appearance

Aroma

Taste

Mouthfeel

Aftertaste

Front 42

The key evaluation techniques are:

Back 42

a. Short, quick sniffs to assess aroma

b. Use consistent background to assess color and clarity

c. Beer should reach all parts of tongue during tasting

d. Flavor perception continues after swallowing

Front 43

The malt and grain flavors for Pale Beer are:

Back 43

Uncooked flour, bread dough

Front 44

The malt and grain flavors for Golden Beer are:

Back 44

White bread, wheat bread, water cracker

Front 45

The malt and grain flavors for Light Amber Beer are:

Back 45

Bread crust, biscuit, graham cracker

Front 46

The malt and grain flavors for Amber Beer are:

Back 46

Toast, caramel, piecrust

Front 47

The malt and grain flavors for Brown Beer are:

Back 47

Nutty, toffee, chocolate, dark/dried fruit

Front 48

The malt and grain flavors for Black Beer are:

Back 48

Roast, burnt, coffee

Front 49

What characters do Hops add to a beer?

Back 49

Bitterness, flavor, and aroma depending on variety

Front 50

American region hops have what traits?

Back 50

Piney, citrus, resiny

Front 51

English region hops have what traits?

Back 51

Earthy, herbal, woodsy

Front 52

German/Czechregion hops have what traits?

Back 52

Floral, perfumy, peppery, minty, woodsy

Front 53

Ale yeast imparts what flavors?

Back 53

esters create fruity flavors

Front 54

Lager yeast imparts what flavors?

Back 54

no esters so focus is on malt and hop character

Front 55

Weizen Yeast imparts what flavors

Back 55

clove, nutmeg

Front 56

Are there other yeast and bacteria that can contribute to beer flavor?

Back 56

yes

Front 57

Name the most common causes of Off-flavors:

Back 57

Oxidation

Skunking/Lightstruck

Dirty draft lines

Front 58

What off-flavors does oxidation cause?

Back 58

Papery/wet cardboard

Waxy/lipstick

Front 59

What off-flavors does skunking cause?

Back 59

Skunky aroma

Front 60

What off-flavors do dirty draft lines cause?

Back 60

Buttery

Vinegar

Front 61

Malted grains are produced by:

Back 61

Sprouting and drying cereal grain, such as barley or wheat

Front 62

Variations in kilning produce...

Back 62

different shades and flavors of malt

Front 63

What is the basic anatomy of a hop plant and cone?

Back 63

Strig

Bracteole

Bract

Lupulin Glands (containing resins and essential oils)

Front 64

The major growing regions for hops are?

Back 64

Germany

Czech Republic

Britain

US (WA, OR, ID)

Australia & New Zealand

Front 65

The taxonomy for ale yeast is?

Back 65

Saccharomycees cerevisiae

Front 66

Ale yeast produce_____in levels which give

_______flavors to finished beer.

Back 66

esters, fruity

Front 67

Some ale yeast posses a phenolic off-flavor gene which results in production of phenolic flavors such as _______, ______, or ______

Back 67

clove, nutmeg, white pepper

Front 68

The taxonomy for lager yeast is?

Back 68

Saccharomycees pastorianus

(aka Saccharomycees carlsbergensis)

Front 69

Lager yeasts generally do not produce _____ or _____ in appreciable quantities, resulting in a focus on _____ & _____ character.

Back 69

esters, phenols

malt, hop

Front 70

Water makes up _____% of the weight of beer.

Back 70

90

Front 71

All water contains traces of ________. Many of which are essential to beer production and have desirable flavor impact.

Back 71

minerals

Front 72

Other off-flavors include

Back 72

Acetaldehyde, Astringent, Diacetyl, Dimethyl Sulfides (DMS)

Front 73

What beer style uses spices such as coriander and orange peel and unmalted wheat.

Back 73

Wit/Witbier

C-Straw made white by haze

PB- Low

ABV-Normal

Front 74

What style beer goes through a long multi-organism fermentation that gives it lactic, earthy flavors?

Back 74

Gueuze

C-Gold

PB-very low

ABV-Normal

Front 75

Which of the two Pilsner styles is generally lighter bodied and less malty?

Back 75

German Pilsner

C-Straw to Gold

PB-Assertive

ABV-Normal

Front 76

What pale beer style is often mistaken for a pilsner but is actually an ale with subtle fruitiness a delicate malt flavor and firm bitterness.

Back 76

Kolsch

C-Straw to Light Gold

PB-Moderate

ABV-Normal

Front 77

Which Pilsner style is darker and more malty?

Back 77

Bohemian Pilsner

C-Gold

PB-Pronounced

ABV-Normal

Front 78

Which German style beer was brewed to celebrate spring?

Back 78

Maibock/Helles Bock

C-Gold to Light Amber

PB-Moderate

ABV-Elevated

Front 79

What style of beer's flour-like maltiness of wheat is balanced by the clove & banana flavors and high levels of carbonation?

Back 79

Weizen/Weissbier/Hefeweizen

C-Light Gold to Light Amber

PB-Low

ABV-Normal

Front 80

What malt-balanced beer was historically brewed in the spring and stored over the summer months?

Back 80

Oktoberfest/Marzen

C-Gold to Amber

PB-Moderate

ABV-Normal

Front 81

What beer originally brewed by monks as liquid bread for sustenance during fasts, is highly malty and often sweet and thick?

Back 81

Doppelbock

C-Gold to Brown

PB- Low

ABV- High

Front 82

What dark lager has malt flavor that is lightly toasty and biscuit-like with a touch of caramel or nutty flavor?

Back 82

Dunkel

C-Amber to Brown

PB- Moderate

ABV- Normal

Front 83

What beer similar to a German Pilsner has a bready malt flavor from pale malt and low bitterness?

Back 83

Munich Helles

C-Pale to Light Gold

PB- Moderate

ABV- Normal

Front 84

What style of beer commonly contains corn or rice adjuncts to improve clarity and economy?

Back 84

Standard American Lager

C-Straw

PB- Low

ABV- Lower to Normal

Front 85

Made without any black malt, toasty and nutty with some caramel notes, little to no hop flavor, and a balance ranging from slightly malty to slightly bitter. Dark ale consumed daily by London working classes circa 1750.

Back 85

Brown Porter

C-Light to Dark Brown

PB- Moderate

ABV- Normal

Front 86

Displays dark malt flavors like chocolate and roast without intense acrid/coffee flavors. Hopping varies widely. History extends back to early 1700's.

Back 86

Robust Porter

C-Brown to Black

PB- Pronounced

ABV- Normal to Elevated

Front 87

Dark ale defined by burnt, acrid coffee-like flavor from roasted barley. Significant bitterness but no hop aroma and flavor. Lowest alcohol content of this variation of beer.

Back 87

Dry/Irish Stout

C-Black

PB- Assertive

ABV- Lower to Normal

Front 88

Most intense flavors for this variation of style. Bitter with notes of coffee and roasted grain. The additional alcohol may impart a warming quality during the aftertaste.

Back 88

Russian Imperial Stout

C-Black

PB-Pronounced

ABV- High to Very High

Front 89

Lower bitterness than most of it's style variation to emphasize malt flavor and sweetness. A sub-style is further sweetened by adding lactose.

Back 89

Sweet Stout (Milk Stout)

C-Black

PB- Low to moderate

ABV- Normal

Front 90

In modern times, style named for routine export. Similar to it's variations, but with less sharpness. Alcohol content falls in the middle of other variations of this style.

Back 90

Foreign Extra Stout

C-Black

PB- Pronounced

ABV- Elevated

Front 91

Draft pale ale commonly consumed in British pubs. Made for drinking in volume. Of the variations, it has the lightest malt flavor. The stronger versions are similar in color and bitterness but have stronger malt flavor and higher alcohol contents.

Back 91

Standard/Ordinary Bitter

C-Gold to Amber

PB- Pronounced

ABV- Lower

Front 92

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

Back 92

English IPA

C-Gold to Amber

PB- Assertive

ABV- Elevated

Front 93

Cool fermentations lead to low levels of fruity esters in these beers. Most common known as Export or 80 Shilling. Lower gravity ales denoted as 60/ 70/ or 80/ are better known as what sort of ale?

Back 93

Scottish Ale

C-Light Amber to Dark Amber

PB- Low to Moderate

ABV- Lower to Normal

Front 94

Style of dark ale rare in Britain except for a brand called Newcastle. Nutty caramel flavors provide the key attraction.

Back 94

Northern English Brown Ale

C-Amber to Brown

PB- Moderate

ABV- Normal

Front 95

Modern Irish ale that is not a stout

Back 95

Irish Red Ale

Front 96

Ale with tannin-like dryness with flavor reminiscent of tea. Other examples have toasty, caramelly, or chocolatey and even slightly roasty malt flavors. Alcohol content is low.

Back 96

Mild Ale

C- Amber to Brown

PB- Low

ABV- Lower

Front 97

This strong ale is often called Wee Heavy or 90 Shilling

Back 97

Scotch Ale

C- Amber to Dark

PB- Low

ABV- Elevated to High

Front 98

Straight unblended spontaneously fermented wheat-containing ale from Brussels region.

Back 98

Straight Lambic

Front 99

Black ale style whose name is derived from it's distinguishing ingredient that is a non-barley grain. It tends towards sweetness and full, creamy mouthfeel.

Back 99

Oatmeal Stout

C- Black

PB- Moderate

ABV- Normal

Front 100

Similar to American Pale Ale with it's evidence of citrus-pine hoppiness, but with slightly more malt character that includes dark caramel and deeply toasted flavors.

Back 100

American Amber Ale

C-Amber to Dark

PB- Pronounced

ABV- Normal

Front 101

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 101

Cream Ale

C-Straw to Gold

PB- Moderate

ABV- Normal

Front 102

This style is defined by the assertive presence of American hops in aroma, flavor, and bitterness. Resinous, citrus hop trait dominate aroma and flavor.

Back 102

American IPA

C-Gold to Dark Amber

PB- Assertive

ABV- Elevated

Front 103

This style is characterized by an extreme expression of American hops. Maltiness may be subdued by the use of sugar to lighten the body.

Back 103

Imperial IPA

C- Dark Gold to Dark Amber

PB- Highly Assertive

ABV- High

Front 104

Citrus & spice flavors of American hop varieties are evident in aroma and flavor. Low to medium malt base with some caramel & toast notes

Back 104

American Pale Ale

C-Gold to Amber

PB- Pronounced

ABV- Normal

Front 105

Prior to prohibition, this amber lager was made by a number of western breweries without the use of refrigeration. Malty amber beer made with lager yeast fermented at warmer temperatures. Originated as Steam Beer

Back 105

California Common

C- Light Amber to Dark Amber

PB- Pronounced

ABV- Normal

Front 106

This American version shows high levels of American hop aroma, flavor and bitterness as well as rich caramel and toffee malt flavors in a robust, high-alcohol ale.

Back 106

American Barleywine

C-Amber to Brown

PB- Pronounced to Assertive

ABV- High