Cicerone Study #2

Front 1

What is a Rauchbier?

Back 1

Smoked beer, in which the malted barley is smoked before being brewed, specialty of Franken.

Front 2

What two yeasts are most commonly associated with lambic fermentation?

Back 2

Brettanomyces bruxellensis and Brettanomyces lambicus

Front 3

Which of the following gases harms a beers flavor and aroma?

Back 3

Oxygen

Front 4

Which of the following is the name of the beer trait in which is based on the relationship between IBUs and malt content?

Back 4

Perceived bitterness.

Front 5

What beer style includes several sub styles known by names such as dry, foreign and imperial?

Back 5

Stout.

Front 6

Which of the following is the recommended practice for tasting beer?

Back 6

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

Front 7

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

Back 7

Rinse and sanitize steps.

Front 8

What is primarily a malt derived flavor?

Back 8

Caramel

Front 9

Which of the following is commonly made with coriander and dried orange peel?

Back 9

Belgium Witbier

Front 10

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

Back 10

Coupler

Front 11

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

Back 11

ABV

Front 12

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

Back 12

American Pale Ale

Front 13

How long should a keg be stored in a cooler?

Back 13

1 day.

Front 14

What is the blood alcohol lever of intoxication?

Back 14

.08

Front 15

Which of the following is a straw to gold colored beer with moderate bitterness?

Back 15

Kolsch.

Front 16

Which of the following should not be served in a pint shaped glass?

Back 16

Scotch ale

Front 17

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

Back 17

Robust Porter

Front 18

"Skunky" reduction occurs in how much time with contact to light?

Back 18

1 minute

Front 19

Which of the following is a unique feature of Kolsch?

Back 19

Fermented Ale Yeast.

Front 20

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

Back 20

Dopplebock.

Front 21

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

Back 21

80%

Front 22

What beer is Amber to Brown in color and has low bitterness?

Back 22

Scotch Ale

Front 23

Which of the following is a sign that a glass is not "beer clean"?

Back 23

Bubbles sticking to the side of the glass, no head formation and retention and or no formation of 'lace' foam residue on the side of the glass.

Front 24

Which of the following Belgium beer style is assertively soured?

Back 24

Flanders Red Ale

Front 25

What is the modern style of Anchor Steam Brewery?

Back 25

Steam Beer

Front 26

Which of the following is a notable exception to the three tier system in many states?

Back 26

Breweries.

Front 27

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

Back 27

Mild Ale

Front 28

Which of the following is the proper position of a Sankey Coupler connected to a keg?

Back 28

Clock-wise to tread on to keg with handle down.

Front 29

What beer is most likely to come from malt?

Back 29

Scotch Ale

Front 30

What beer is most likely to come from malt?

Back 30

Scotch Ale

Front 31

What beer is straw to gold colored German lager with assertive bitterness and normal alcohol content (4.4 to 5.2 ABV)

Back 31

German Pilsner

Front 32

What beer flavor is related to malt?

Back 32

Roasted Flavors.

Front 33

What flavor is produced by yeast during fermentation?

Back 33

Fruity Flavors.

Front 34

How often should draft lines be cleaned?

Back 34

Every two weeks.

Front 35

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 35

Store beer cold and away from light.

Front 36

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

Back 36

- Oktoberfest

- standard/ordinary bitter

- English IPA

- special, premium, best bitter or American pale ale.

Front 37

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

Back 37

Aroma.

Front 38

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

Back 38

Aroma.

Front 39

If draft lines are not cleaned regularly, which of the following pairs of Flavors is most likely to develop?

Back 39

Dicetyl (buttery) & "slick" (oily) mouth feel.

Front 40

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

Back 40

Is the keg empty? Is the regulator set to the proper pressure? Is the keg storage temperature at the proper temperature of 38 degrees to 40 degrees f? Had the keg had time to settle? Did you open the tap all the way? On a long draw system, is the coolant cold enough? The glycol reservoir for the coolant should stay right around the freezing, plus or minus two degrees.

Front 41

Which of the following is primarily a yeast-derived flavor?

Back 41

Esters.

Phenols.

Alcohol.

Front 42

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

Back 42

Damages beer flavor.

Front 43

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

Back 43

Astringency.

Front 44

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

Back 44

Astringency.

Front 45

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

Back 45

Allows the aroma to evaluated.

Front 46

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

Back 46

Astringency.

Front 47

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

Back 47

Allows the aroma to evaluated.

Front 48

Which of the follow gives the proper sequence of steps for creating a "beer clean" glass.

Back 48

Empty, wash, rinse, sanitize, dry, rinse.

Front 49

What are the traits of a saison?

Back 49

Fruity and peppery yeasts.

Front 50

What is primarily a malt derived flavor?

Back 50

Toast.

Front 51

What is primarily a malt derived flavor?

Back 51

Toast.

Front 52

The most common size of keg in the US, half barrel holds how many gallons?

Back 52

15.5

Front 53

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

Back 53

SRM

Front 54

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

Back 54

SRM

Front 55

What beer is a Gold to Amber colored ale with normal alcohol?

Back 55

American Pale Ale.

Front 56

What bar practice should be avoided?

Back 56

Dunking faucet in beer while pouring.

Front 57

What is primarily a hop derived flavor?

Back 57

Pine.

Front 58

Why must draft lines be cleaned regularly?

Back 58

To prevent bacteria.

Front 59

What attribute is an expected trait for American styled Wheat Beer?

Back 59

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

Front 60

What is a fundamental taste?

Back 60

Sweet, salty, sour, bitter and umami.

Front 61

When removing s coupler from a keg, which of the following steps do you do first?

Back 61

Pull the handle of the coupler out and lift up.

Front 62

Out of the following beer styles, which would have the lowest alcohol content? Oatmeal stout? Robust Porter? Special Bitter? Extra Special Bitter/Strong Bitter?

Back 62

Special Bitter.

Front 63

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

Back 63

A little beige or tan yeast residue on the bottom.

Front 64

Which of the following styles has the highest level of perceived bitterness?

American Stout

Maibock

Northern English Brown

Belgium Triple

Back 64

American Stout

Front 65

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

Back 65

Cardboard (oxidation)

Front 66

If the stout variations, which typically had the highest alcohol content?

Back 66

Russian Imperial Stout

Front 67

What US State produces the most hops?

Back 67

Washington State

Front 68

What high alcoholic beer style had many commercials examples whose name reference the devil?

Back 68

Belgium Golden Strong Ale

Front 69

What is the best method for drying beer glasses?

Back 69

Inverted on a rack that allows air circulation.

Front 70

What fermentation derived flavor commonly appears in Ale but not Lager?

Back 70

Fruity.

Front 71

What is a notable exception to the three-tier system?

Back 71

A brewpub that sells its own beer.

Front 72

What is appropriate for an Oktoberfest Beer?

Back 72

Malty Sweetness.

Front 73

Which of the following best describes the natural process that occurs during malting?

Back 73

The seeds begin to grow into a plant.

Front 74

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

Back 74

Reduces perception of all Flavors.

Front 75

If one draft line at your bat is pouring foamy which of the following could be the cause?

Back 75

Kink in the hose that runs from the coupler to the wall.

Front 76

Which type of container provides beer the greatest protection against "skunking"?

Back 76

can.

Front 77

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

Back 77

Small green pine cones.

Front 78

What role does "Choker line" play in a draft system?

Back 78

Balance draft system.

Front 79

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

Back 79

Astringency

Front 80

English hops are often associated with which flavor attributes?

Back 80

Earthy and Herbal

Front 81

Hops contribute to what aspects of beer taste?

Back 81

Bitterness, flavor and aroma.

Front 82

A 9% ABV Blonde colored ale with high esters content describes what Belgium style beer?

Back 82

Triple.

Front 83

What sort of plants do hops grow on?

Back 83

It's a vigorous, climbing, usually trained to grow up strings in a field called a "hop field" hope garden.