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Cicerone Beer Test > Beer Slides > Flashcards

Beer Slides Flashcards

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1
Q

What blood alcohol Contant level defines driver intoxication in the US Canada and the UK?
A.0.08%
B.0.008%
C.8.0%
D.0.8%

A

0.08%

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2
Q

Storing beer away from light helps prevent the following off flavors?
A. Corn
B.Green apple
C.Skunk
D.Paper

A

C.Skunk

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3
Q

In a normal three tier arrangement, a beer importer sells to which of the following?
A consumers
B manufactures
C retailer
D wholesalers

A

D. Wholesalers

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4
Q

Which of the following describes a proper way to pour beer from a bottle.
A. Poor gently down the side of the glass
B. Pour straight down the middle of the glass
C. Pour down the side with the glass at an angle then straight in the glass to finish.
D. Poor straight down the middle of until the glass and pour down the side of the glass finish.

A

C. Pour down the side with the glass at an angle then straight in the glass to finish

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5
Q

What is the most effective way to prevent beer skunking?
A. Illuminate all exposure to fluorescent light and sunlight.
B. Ensure that beers are in brown bottles
C. Cheap beer in the cooler at all times.
D. Rotate inventory

A

A. Eliminate all exposure to fluorescent light and sunlight.

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6
Q

In a normal three tier system liquor stores, restaurants and bars are considered to be which of the following?
A. Consumers
B. Retailers
C. Manufactures
D. Wholesalers

A

B. Retailers 

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7
Q

What should a retailer do if they find beer on their shelf that is out of code?
A. Rotate inventory to sell fresher beer first.
B. Sell very quickly by offering a sale.
C. Ensure that the beer is refrigerated to preserve freshness.
D. Remove beer from inventory and return to wholesaler.

A

D. Remove beer from inventory and return to wholesaler.

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8
Q

If you chip or break the lip of a bottle when opening it, what should you do?
A. Apologize to the customer discard the broken bottle and get another bottle to try again.
B. Ask the customer if it’s OK to serve the beer from the broken bottle
C. Be sure that there’s no loose glass that could fall into the customers glass before pouring the beer.
D. Put the bottle on the table with a glass and let the customer for the beer themselves. 

A

A. Apologize to the customer discard the broken bottle and get another bottle to try again. 

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9
Q

Which of the following is a notable exception to the three tier system in many states?
A. A brew pub that serves its own beer.
B. A grocery store that sells beer
C. A liquor store chain with more than 10 stores in one state.
D. An importer that sells unpasteurized beer.

A

A. A brewpub that sells it’s own beer

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10
Q

To prevent development of all flavors which of the following is the optimal temperature range for beer storage?

A

35- 45 F degrees

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11
Q

Which of the following would be an acceptable in a bottle of beer you are about to serve?
A. A light beige or tan used residue at the bottom of the bottle.
B. A ring of debris around the inside of the neck of the liquid level.
C. Haze in a Pilsner or other pale lager
D. White flakes swirling in the bottle


A

A. A light beige or tan yeast residue on the bottom of the bottle

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12
Q

Which of the following does not reduce the chances of selling stale beer?
A. Selling only pasteurized beer
B. Storing beer at refrigerated temps
C. Rotating beer correctly
D. Promoting slow moving beer

A

A. Selling only pasteurized beer

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13
Q

When you pick up a glass off the bar what is the very first step in the cleaning process?
A. Empty glass into open drain
B. Rinse in cold water heel in heel out
C. Rinse with cold water
D. Wash with sudless soap and brush

A

A.Empty glass into open drain

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14
Q

How long should a keg be stored in the cooler prior to service to ensure it is not foam?

A

24 hours/ 1 day

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15
Q

When using the three sink method to clean beer glassware why must glassware be air dried following cleaning?


A

Allows sanitizer to work

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16
Q

Which of the following bar practices should be avoided?
A. Air drying beer glassware
B. Dunking faucet in beer while pouring.
C. Holding the faucet handle at the base while pouring
D. Rinsing glasses with water immediately prior to filling with beer.

A

B. Dunking faucet and beer while pouring

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17
Q

Which of the following is a sign of a beer clean glass?
A. Bubbles adhere to the side of the glass underneath the beer surface
B. When rinsed before use water sheets and runs off rather than Forming drips.
C. When rinsed and sprinkled with salt the salt does not stick in all places.
D. Windshield with me a little to no head forms.

A

B. When rinsed before use water sheets and runs off rather than forming drips

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18
Q

The most common size of keg in the US is a half barrel how many gallons does it hold?

A

15.5

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19
Q

To prevent development of all flavors which of the following is the optimal temperature range for beer storage?

A

35-45F

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20
Q

To best assess the flavors of beer served at 38°F what should you do?
A. Chill it to 34°F
B. Drink it from the bottle
C. Let it warm up
D. Pour it in a frosted mug

A

Let it warm up

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21
Q

When cleaning beer glass or using the three sink method when is sanitizer applied?

A

In sink 3 

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22
Q

Which of the following is an appropriate reason to use a glass Rensselaer prior to pouring a beer
A. Condition the glass so that no head forms.
B. Keep glasses from getting sticky
C. Rinse out previous beer.
D. Rinse out residual sanitizer

A

Rinse out residual sanitizer

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23
Q

Which of the following is a proper positioning of a coupler engaged on a standard American keg?

A

Locked in clockwise handle down

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24
Q

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

A

Butter and vinegar

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25
Q

If one of the draft lines at your bar is foamy which of the following could be the cause

A

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

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26
Q

Which of the following styles would you most likely serve in a stem class?
A. American wheat
B.special bitter
C. Marzen
D. Triple

A

D. Tripel

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27
Q

Which of the following gives a proper sequence of steps for creating a beer clean glass?
A. Empty rinse wash sanitizer rinse dry
B. Empty wash rinse sanitize dry rinse
C. Rinse wash empty rinse sanitize dry
D. Wash empty rents sanitize rinse dry

A

B. Empty wash rinse sanitize dry rinse

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28
Q

Why must draft lines be cleaned regularly?

A

To prevent development of off flavors

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29
Q

Which of the following gases harms beer flavor and aroma?

A

Oxygen

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30
Q

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

A

Cupler

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31
Q

Which of the following glasses would be most appropriate for serving an imperial Stout with 11% ABV?

A

6 ounce snifter

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32
Q

When beer is served cold what effect does it have on flavor?

A

Reduces perception of all flavors

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33
Q

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

A

Movie around the mouth to stimulate as many taste buds as possible

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34
Q

Which of the following is a fundamental taste?
A. Citrus
B.peppermint
C.spicy
D.umami

A

Umami

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35
Q

When assessing beer why should the beer report into a glass rather than leaving it in the bottle?


A

Allows aroma to be evaluated

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36
Q

What beer attribute is perceived after you swallow?
A. Aftertaste
B. Carbonation
C. Mouthfeel
D. Temperature 

A

A. Aftertaste

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37
Q

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

A

Butter

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38
Q

What characteristic captures perceptions like creamy sin and slick?

A

Mouthfeel

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39
Q

Sweet sour or bitter salty a new mommy are perceived as part of what evaluation process?

A

Taste

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40
Q

Which of the following is a Malt derived flavor?

A

Biscuit

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41
Q

Which of the following is primarily a hop derived flavor?

A

Herbal

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42
Q

Which of the following is a primarily used to drive to flavor?

A

Apple

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43
Q

Which of the following flavors is most likely to come from malt?

A

Toffee

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44
Q

Which of the following is primarily a yeast derived flavor?

A

Pear

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45
Q

Which of the following flavors is produced by yeast during fermentation?

A

Clove

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46
Q

Which of the following flavors is commonly found in English hops? 
A. Clove
B. Earthy
C.peppery
D. Resin

A

Earthy

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47
Q

Which of the following is primarily a half drive to flavor?
A.clove
B.fig
C. Minty
D. Nutty

A

Minty

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48
Q

Which of the following flavors is produced by yeast during fermentation?
A. Clove
B. Coffee
C. Creamed corn
D. Flavor 

A

Clove

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49
Q

Which of the following beer qualities is least likely to be affected by the addition of hops?
A.aroma
B. Bitterness
C. Color
D. Flavor

A

Color

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50
Q

Which of the following is not a well-known hop growing region?
A. Bavaria, Germany
B. Highlands, Scotland
C. Kent, England
D. Yakima Valley, U.S.

A

Highlands, Scotland

51
Q

Which of the following is closest to the percentage of water found in beer?

A

90%

52
Q

Which of the following is not true about water used to brew beer?
A. Many minerals exist in our essential to beer production
B. Minerals exist and have desirable flavor impact on the beer.
C. Modern Brewers adjust the chemistry to fit the requirements of the beer they brew
D. The quality used is not significant in the finished product as it is boiled at 212 Fahrenheit

A

D. The quality is not significant in the finished product as it is boiled at 212° F

53
Q

What fermentation derived flavor commonly appears in ales but not lagers?
A. Caramel
B. Earthy
C. Fruit
D. Minty

A

Fruit

54
Q

The malt used in beer most commonly comes from what plant?
A. Barley
B. Oats
C. Rye
D. Wheat 

A

A. Barley

55
Q

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

A

Small green pinecone

56
Q

Variation in which of the following ingredients is responsible for the differences between ales and lagers?
A. Hops
B. Malt
C. Water
D. Yeast 

A

Yeast

57
Q

Which of the following is primarily used arrived flavor?
A. Nutty
B. Pear
C. Resin
D. Toffee

A

Pear

58
Q

In beer which of the following skills is used to measure bitterness

A

IBU

59
Q

In beer SRM standard reference method is used to measure which of the following?

A

Color

60
Q

Which of the following beer qualities is least likely to be affected by the addition of hops?

A

Color

61
Q

SRM Stands for what and is used for what.

A

Standard reference method, used to scale the color of beer

62
Q

What does ABV stand for and what is it used to measure.

A

Alcohol by volume, used to measure alcohol content

63
Q

Belgium

A

Lambic, Flanders, pale, unique

64
Q

British ales

A

England
Pale
Dark
Ireland
Scotland

65
Q

Germany & Czech Republic

A

Lagers
Pale, amber, bock
Ales
Wheat/Rye, rhine valley

66
Q

United States

A

Pale lagers
Pale ales
IPAS
dark ales
Strong ales
Historic styles

67
Q

Gueuze

A

ABV- normal to elevated
PB (bitterness) - Low
Color- straw to gold
Trait - effervescent
Story - blend of old and new fermented lambics placed in bottle to further ferment

68
Q

Kriek & Framboise

A

ABV- normal to elevated
PB (bitterness) - low
Color- varies with fruit
Trait - name cookie and flavor all from fruit
Story - lambics, sour and funky on their own are sweetened by the addition of fruit. Kreik- cherry Framboise - Raspberry

69
Q

Flanders red ale

A

ABV- normal to elevated
PB (bitterness) - low
Color- red to brown
Trait - a complex fruity sour profile makes it unique “wine like”
Story - 19th century, oat aged for up to 2 years. Blend if young and old beers.

70
Q

Belgian dubbel

A

ABV-elevated 6-7%
PB (bitterness) -low
Color- light amber to dark amber
Trait - malty, complex ale with strong dark fruit esters
Story - Trappist monk brewed and made famous by westmalle brewery.

71
Q

Belgian Tripel

A

ABV- high 7.5 - 9.5 %
PB (bitterness) - moderate
Color- straw to gold
Trait - yeast produces spicy fruit flavors, combined with a soft malt base.
Story - also credited by westmalle (1930’s)

72
Q

Belgian blonde ale

A

ABV- elevated 6-7.5%
PB (bitterness) -low
Color- light gold to gold
Trait - similar to a dubbel but sweeter and less bitter

73
Q

Belgian golden strong ale

A

ABV- high to very high
PB (bitterness) -moderate
Color- straw to gold
Trait - complex light fruit esters, dry finish
Story - brewed post WW1, most are named devilish names.

74
Q

Saison

A

ABV- normal to elevated
PB (bitterness) - moderate
Color- light gold to amber
Trait - highly carbonated, peppery & fruity profile
Story - brewed in the French part of Belgium during farming seasons I.e it’s a farmhouse ale example. Painters pint

75
Q

Witbier

A

ABV- normal 4.5 - 5.5 %
PB (bitterness) - low
Color- straw to light gold
Trait - spicy yeast with a subtle orange & coriander. Creamy then dry finish (think blue moon)
Story - medieval beer 11th century, brewed with 50% unmalted wheat, coriander, and orange peel.

76
Q

English best bitter

A

ABV- low to normal
PB (bitterness) - pronounced
Color- gold to amber
Trait - session beer, w buiscutty malts
Story - grew out of English pale ales

77
Q

English IPA

A

ABV-normal to elevated
PB (bitterness) -assertive
Color- gold to amber
Trait - earthy and herbal
Story -

78
Q

British brown

A

ABV- lower to normal
PB (bitterness) - moderate
Color- amber to brown
Trait - nutty malts
Story- commonly bottled

79
Q

English sweet stout

A

ABV- lower to normal
PB (bitterness) - low to moderate
Color- dark brown to black
Trait - creamy mouthfeel, toasty, chocolatey, coffee notes
Story - 1900’s sweet name comes from the use of lactose or milk sugar as a sweetener

80
Q

Scottish WEE heavy

A

ABV- elevated to high
PB (bitterness) - moderate
Color- amber to brown
Trait - rich, caramel, sweetness and smokiness
Story - 1700’s premium beer often produced for export

81
Q

Irish stout

A

ABV- lower to normal
PB (bitterness) - pronounced
Color- brown to black
Trait - roasty flavor like coffee, often served nitro
Story - made to compete with the success of London porters

82
Q

Czech premium pale lager

A

ABV- lower to normal
PB (bitterness) -pronounced
Color- straw to gold
Trait - light bread malts, floral and spicy hops
Story - brewed in 1842 by Josef groll,

83
Q

German pils

A

ABV- normal
PB (bitterness) -pronounced
Color- straw to light gold
Trait - crisp smooth malt, noble hops leans it more hoppy.
Story - germanys interpretation of the original Pilsner from pilsen.

84
Q

Munich helles

A

ABV- normal
PB (bitterness) -moderate
Color- straw to light gold
Trait - clean, grainy sweet, lager floral hops, with restrained bitterness
Story - made in Munich, spaten Brewery, made to compete with pals Pilsner type beers

85
Q

Marzen

A

ABV- normal to elevated
PB (bitterness) -moderate
Color- gold to dark
Trait - malty lager, clean rich toasty and breast malt flavor, mild hop & refreshing finish
Story - stronger “March beer” layered in cold caves over the summer

86
Q

Helles bock

A

ABV- elevated
PB (bitterness) - moderate
Color- gold to light amber
Trait - strong pale lager with grainy sweetness and more hop bitterness than a bock.
Story - newer amongst bocks. Associates with month of may.

87
Q

Doppelbock

A

ABV-elevated to high
PB (bitterness) - low
Color- gold to brown
Trait - strong rich malty lager with no hop aroma
Story - brewed in Munich by monks , names ending in -ATOR

88
Q

Weissbier

A

ABV-normal
PB (bitterness) -low
Color- straw to gold
Trait - banana and clove from yeast, hazy, highly carbonated.
Story - originally only brewed for royalty brewer with 50% + malted wheat. (Shepewizen)

89
Q

Berliner Weisse “champagne of the north”

A

ABV- normal 2.8 - 3.8
PB (bitterness) -lower
Color- straw to gold
Trait - tart, refreshing, dry finish.
Story - specialty of Berlin, 50% wheat malt. Sugar syrups often added to flavor beer & counter the strong sourness

90
Q

Gose

A

ABV- lower to normal
PB (bitterness) - low
Color- straw to light gold
Trait - refreshingly carbonated, tart and fruity wheat ale w touch of coriander and salt (our gosa )
Story - from Middle Ages, made near gose river.

91
Q

Kölsch

A

ABV- normal
PB (bitterness) -pronounced
Color- straw to light gold
Trait - brilliantly clear, clean crisp balanced and refreshing
Story - 1800’s, fermented at lager temps

92
Q

American light lager

A

ABV- normal
PB (bitterness) - low
Color- light gold to amber
Trait - high carbonation and high adjunct content.
Story - diet beer in 1960’s to reduce carbs and calories.

93
Q

American wheat beer

A

ABV- lower to normal
PB (bitterness) -moderate
Color- straw to gold
Trait - cloudy appearance but refreshing. Wheat and doughy aroma balanced with hop flavor and bitterness
Story - adapted from German Weissbeir but with a cleaner yeast and more hops

94
Q

American blonde ale

A

ABV- lower to normal
PB (bitterness) -moderate
Color- straw to gold
Trait - easy drinking light malt flavor and slight hop flavor and aroma
Story - made by craft breweries with goal to make an easy drinking crisp beer

95
Q

American amber ale

A

ABV- normal
PB (bitterness) -pronounced
Color- light amber to dark amber
Trait - caramel malt flavors
Story - 1st popular in northern ca
(If too bitter or too alcoholic they are a RED IPA)

96
Q

American pale ale

A

ABV- normal
PB (bitterness) -assertive
Color- light gold to amber
Trait - American hop aromas and bitterness are the stars
Story - kick start of craft movement, English pale ale but more hops

97
Q

American IPA

A

ABV- normal to elevated
PB (bitterness) -assertive
Color- gold to amber
Trait - HOP aromas and bitterness are the stars
Story - modern version of the English IPA with more hops aroma and bitterness.

98
Q

DOUBLE IPA

A

ABV- high
PB (bitterness) - highly assertive
Color- gold to amber
Trait - HOP aroma and bitterness are the stars
Story - double the hops and bitterness and higher alc content.

99
Q

AMERICAN brown ale

A

ABV- normal
PB (bitterness) - moderate
Color- dark amber to black
Trait - sweet, nuttiness from malts, with a slight American hop aroma and balancing bitterness
Story - Pete’s wicked ale was one of the 1st interpretations

100
Q

American porter

A

ABV- normal to elevated
PB (bitterness) - pronounced
Color- brown to black
Trait - robust coffee malt, balanced with hop flavor and bitterness
Story - more aggressive version of English & pre prohibition porters

101
Q

American stout

A

ABV- normal
PB (bitterness) -moderate
Color- dark amber to black
Trait - sweet, nuttiness, slight American hop aroma & balancing bitterness
Story - Pete’s wicked ale was 1st interpretation again

102
Q

Imperial stout

A

ABV- high to very high
PB (bitterness) - pronounced
Color- dark brown to black
Trait - roasted coffee, chocolate malt paired with hop butter finish. High ABV
Story - supposedly popular with Russian imperial court.

103
Q

American barley wine

A

ABV- high to very high
PB (bitterness) -
Pronounced
Color- light amber to medium copper
Trait - barley wines are more hop forward
Story - usually strongest ale offered by a brewery, associated with winter and holidays.

104
Q

California common

A

ABV- normal
PB (bitterness) - pronounced
Color- light amber to amber
Trait - lightly fruited with grainy maltiness and toasty flavors with a clean hops bitter finish
Story - brewed in gold rush era, fermented with lager yeast

105
Q

What is the 3 tier system

A

A mandated system for distribution of alcoholic beverages, created post prohibition to ensure fairness in the marketplace & protect consumers.

106
Q

What are the 3 tiers in the 3 tier system

A
  1. Brewery/importer (Wasserhund)
  2. Wholesaler (Reyes)
  3. Retailer (Whole Foods)
107
Q

What are the two exceptions of the 3 tier system

A
  1. Breweries can sell their own beer directly to consumers
  2. Brewpubs can sell to their own restaurant/pub.
108
Q

Rate of elimination is what

A

1 drink per hour

109
Q

How long is refrigerated beer good for

A

6 months

110
Q

How long is non refrigerated beer good for

A

3 months

111
Q

What off flavors come from oxidation

A

Papery, wet cardboard

112
Q

How many gallons in a 1/4 barrel of beer (quarter keg)

A

7.75 gallons

113
Q

“Sixtel keg” 1/6 barrel has how many gallons

A

5 gallons

114
Q

EUROPEAN keg sizes

A

Full size- 50 liters or 13.2 gallons
Small size - 20 LTR or 5.2 gallons

115
Q

Indication of TASTE

A

Sweet
Salty
Sour
Bitter
Unmami/ savory

116
Q

What are the 4 ingredients of beer

A

Grains, water, hops, and yeast

117
Q

What are types of grains used in beers

A

Barley, malt, malt colors and adjunct grains

118
Q

What flavors do hops contribute to the beer

A

Bitterness, flavor, and aroma to beer

119
Q

Hops from the US give what kind of aromas

A

Piney, citrus, catty, tropical fruit

120
Q

Hops from Germany and Czech Republic give what aromas

A

Perfumy, floral, peppery, and minty

121
Q

Hops from England give what kinds of aroma

A

Earthy, herbal, and woodsy

122
Q

What are the two types of brewing yeast

A

Lager and ale

123
Q

What is the main difference between lager and Ale yeast

A

Ale - warmer temps and faster
Lager - colder temperatures and longer

124
Q

Lager yeast

A

NO FRUITY ESTERS, CLEAN AND CRISP

Cicerone Beer Test (1 decks)

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