Cicerone Syllabus Flashcards
Test questions for the Cicerone Certified Beer Server exam.
Name the parts of the Three-tier-system.
brewers/importers, wholesalers, retailers
What are the Alcohols effects you need to consider as a server?
adsorption and elimination, physcial and behavioral indicators
Responsible serving practices include…
providing accurate ABV info, and adjust serving size based on ABV.
When beer is released from the brewery, it is…
…ready to drink.
Some strong beers may age…
…for months or years if properly cellared.
Rotate inventory…
…to ensure beer is consumed in the order of dating.
Non-pasteurinzed draft beer keeps for how long?
45-60 days refrigerated.
Pasteurized draft beer keeps for how long?
90-120 days refrigerated.
Bottled beer keeps, if refrigerated, keeps for how long?
…up to 6 months.
Bottled beer keeps, if not refrigerated, keeps for how long?
…may be noticebly off after 3 months.
Bottled beer skunking is caused by…
sunlight and fluorescent light.
Skunking most noticeable by…
aroma of the beer
Brown glass bottles block…
98% of skunking light
Green glass bottles block…
blocks 20% of skunking light
Clear glass bottles block…
blocks 0% of skunking light
Cans, ceramic bottles and closed cases offer…
maximum protection from skunking
Draught beer is best served using these gases?
CO2 or CO2-nitrogen
Party pump limits beer stability for how long?
less than a day because of oxygen contact.
FOB means this…
Foam-On-Beer
What is the standard temperature for a draft system?
38 degrees F
To prevent foaming, how long should a keg be in the cooler before service?
24 hours
If beer is still pouring badly after checking the coupling, you should do this?
contact a draft-trained professional for assistance
Draft systems need this to prevent off-flavors in beer?
cleaned
How often is cleaning required for a draft system?
every 14 days
What size factors are used in determining the proper beer glassware?
beer style
alcohol content (stronger beer, smaller glass)
provide room for appropriate sized head
What shape factors are used in determining the proper beer glassware?
cultural and historical traditions
What brand factors are used in determining the proper beer glassware?
branded glasses to match the beer
What are the six-steps to the glass cleaning procedure?
1 empty glass into drain
2 wash with non-petroleum based soap and brush
3 rinse in cold water, heel in, heel out
4 rinse in sanitizer
5 dry on rack
6 rinse with cold water immediately before dispense
What are the two methods to test a glass for “beer clean” without beer?
1 sheeting (wet glass, empty, hold to light and inspect for sheeting - formation of droplets means not beer clean). 2 salt test (wet glass, sprinkle salt in glass, places where salt does not adhere are not beer clean)
What are the two methods to test a glass for “beer clean” with beer?
1 head size, shape retention
2 upon consumption, lacing indicates beer clean glass
Glass temperatures that are acceptable?
room temperature or chilled
Glass temperatures that are un-acceptable?
frozen or frosted glasses cause foaming and makes the beer too cold
Why should you cold water rinse a glass before serving?
1 removes residual sanitizer
2 cools glasses that may be warm from washing
3 aids ideal head formation and retention
How should bottle-conditioned beer be served?
1 stored upright prior to service
2 stored at proper temps based on style
What does white flakes on a bottle indicate?
old, unstable beer - do not serve this.
What does a thing ring of gunk at the liquid level in the neck indicate?
generally, a bad bottle and should not be served.
When should retain the yeast in the bottle?
when the consumer requests yeast to be poured
and if the style is traditionally poured with yeast eg hefeweizen.
What is the first step in pouring a bottled beer?
Hold glass at 45-degree angle, pour down the side of the glass until half full.
What is the second in pouring a bottled beer?
Gently tilt glass upright and pour down the middle to create the proper 1” head. Weizens and Belgian beers traditionally have 2-4” of head.
In most cases, what do you do with the yeast in the bottle?
Retain the yeast in the bottle. When in doubt, ask the consumer.
When serving draft beer, how do you hold the glass?
At 45-degree angle and 1” below the faucet.
Kegs must be chilled at what temperature?
Generally 38-degrees F.
Historical development of beer styles was first driven by what three factors?
Available ingredients
equipment
water
Historical development of beer styles was shaped by what factors?
Technology
taxes and regulations
culture
consumer appeal
What are the five perceived bitterness rating?
low, moderate, pronounced, assertive, highly assertive
Beer color descriptors include:
straw, gold, amber brown and black
Alcohol descriptors include:
lower, normal, elevated, high, very high
Alcohol content parameters include:
ABV or by weight
Quantitive beer parameters include:
alcohol content, IBU, SRM color
Qualitative parameters of beer character include:
aroma, flavor, aftertaste, mouthfeel, perceived bitterness
ABV lower ranges are:
<4.4%
ABV normal ranges are:
4.4% to 5.9%
ABV elevated ranges are:
6.0% to 7.4%
ABV high ranges are:
7.5% to 9.9%
ABV very high ranges are:
> 10%
Key style descriptors include (3):
perceived bitterness, color, ABV
Name the five established tastes to perceive beer flavor?
sweet, salty, sour/acid, bitter, umami
What are the three emerging tastes to perceive beer flavor?
fat, carbonation, metallic
Mouthfeel is described by:
body and carbonation
Five components of beer evaluation are:
appearance aroma taste mouthfeel aftertaste
Name the four key evaluation steps (techniques):
short, quick sniffs to assess aroma
use consistent background to assess color and clarity
beer should reach all parts of the tongue during tasting
flavor perception continues after swallowing
Identify malt and grain flavors of beer and source of pale beer.
uncooked flour, bread dough
Identify hops flavors of beer and source:
bitterness, flavor and aroma effects
Traditional regional American hop traits:
piney, citrus, resiny
Yeast flavors factors to consider are:
ale vs lager flavors
Off-flavors from oxidation are:
papery/wet cardboard
Major hop growing regions are:
Germany, Czech Republic, Britain, USA, Australia New Zealand
Major hop growing regions in the USA are:
Yakima Valley WA
Oregon
Idaho
Latin name for ale yeast is:
saccharomyces cerevisiae
Ale yeast flavors are:
fruity and some phenolic flavors of clove, nutmeg, white pepper
Lager yeast latin name is:
saccharomyces pastorianus aka saccharomyces carlsbergensis
Lager yeast focus on malt and hop character because of this?
They do not produce appreciable quantities of ester or phenols.
Water makes up this percent of beer weight?
90+%
Identify malt and grain flavors of beer and source for golden beer.
white bread, wheat bread, water crackers
Identify malt and grain flavors of beer and source for light amber beer.
toast, caramel, piecrust
Identify malt and grain flavors of beer and source for brown beer.
nutty, toffee, chocolate, dark/dried fruit
Identify malt and grain flavors of beer and source for black beer.
roast, burnt, coffee
Traditional regional English hop traits:
earthy, herbal, woodsy
Traditional regional German/Czech hop traits:
floral, perfumy, peppery, minty, woodsy
