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Cicerone Server > Cicerone Syllabus > Flashcards

Cicerone Syllabus Flashcards

Test questions for the Cicerone Certified Beer Server exam.

1
Q

Name the parts of the Three-tier-system.

A

brewers/importers, wholesalers, retailers

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2
Q

What are the Alcohols effects you need to consider as a server?

A

adsorption and elimination, physcial and behavioral indicators

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3
Q

Responsible serving practices include…

A

providing accurate ABV info, and adjust serving size based on ABV.

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4
Q

When beer is released from the brewery, it is…

A

…ready to drink.

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5
Q

Some strong beers may age…

A

…for months or years if properly cellared.

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6
Q

Rotate inventory…

A

…to ensure beer is consumed in the order of dating.

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7
Q

Non-pasteurinzed draft beer keeps for how long?

A

45-60 days refrigerated.

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8
Q

Pasteurized draft beer keeps for how long?

A

90-120 days refrigerated.

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9
Q

Bottled beer keeps, if refrigerated, keeps for how long?

A

…up to 6 months.

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10
Q

Bottled beer keeps, if not refrigerated, keeps for how long?

A

…may be noticebly off after 3 months.

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11
Q

Bottled beer skunking is caused by…

A

sunlight and fluorescent light.

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12
Q

Skunking most noticeable by…

A

aroma of the beer

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13
Q

Brown glass bottles block…

A

98% of skunking light

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14
Q

Green glass bottles block…

A

blocks 20% of skunking light

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15
Q

Clear glass bottles block…

A

blocks 0% of skunking light

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16
Q

Cans, ceramic bottles and closed cases offer…

A

maximum protection from skunking

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17
Q

Draught beer is best served using these gases?

A

CO2 or CO2-nitrogen

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18
Q

Party pump limits beer stability for how long?

A

less than a day because of oxygen contact.

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19
Q

FOB means this…

A

Foam-On-Beer

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20
Q

What is the standard temperature for a draft system?

A

38 degrees F

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21
Q

To prevent foaming, how long should a keg be in the cooler before service?

A

24 hours

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22
Q

If beer is still pouring badly after checking the coupling, you should do this?

A

contact a draft-trained professional for assistance

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23
Q

Draft systems need this to prevent off-flavors in beer?

A

cleaned

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24
Q

How often is cleaning required for a draft system?

A

every 14 days

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25
Q

What size factors are used in determining the proper beer glassware?

A

beer style
alcohol content (stronger beer, smaller glass)
provide room for appropriate sized head

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26
Q

What shape factors are used in determining the proper beer glassware?

A

cultural and historical traditions

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27
Q

What brand factors are used in determining the proper beer glassware?

A

branded glasses to match the beer

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28
Q

What are the six-steps to the glass cleaning procedure?

A

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

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29
Q

What are the two methods to test a glass for “beer clean” without beer?

A 
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)
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30
Q

What are the two methods to test a glass for “beer clean” with beer?

A

1 head size, shape retention

2 upon consumption, lacing indicates beer clean glass

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31
Q

Glass temperatures that are acceptable?

A

room temperature or chilled

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32
Q

Glass temperatures that are un-acceptable?

A

frozen or frosted glasses cause foaming and makes the beer too cold

33
Q

Why should you cold water rinse a glass before serving?

A

1 removes residual sanitizer
2 cools glasses that may be warm from washing
3 aids ideal head formation and retention

34
Q

How should bottle-conditioned beer be served?

A

1 stored upright prior to service

2 stored at proper temps based on style

35
Q

What does white flakes on a bottle indicate?

A

old, unstable beer - do not serve this.

36
Q

What does a thing ring of gunk at the liquid level in the neck indicate?

A

generally, a bad bottle and should not be served.

37
Q

When should retain the yeast in the bottle?

A

when the consumer requests yeast to be poured

and if the style is traditionally poured with yeast eg hefeweizen.

38
Q

What is the first step in pouring a bottled beer?

A

Hold glass at 45-degree angle, pour down the side of the glass until half full.

39
Q

What is the second in pouring a bottled beer?

A

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.

40
Q

In most cases, what do you do with the yeast in the bottle?

A

Retain the yeast in the bottle. When in doubt, ask the consumer.

41
Q

When serving draft beer, how do you hold the glass?

A

At 45-degree angle and 1” below the faucet.

42
Q

Kegs must be chilled at what temperature?

A

Generally 38-degrees F.

43
Q

Historical development of beer styles was first driven by what three factors?

A

Available ingredients
equipment
water

44
Q

Historical development of beer styles was shaped by what factors?

A

Technology
taxes and regulations
culture
consumer appeal

45
Q

What are the five perceived bitterness rating?

A

low, moderate, pronounced, assertive, highly assertive

46
Q

Beer color descriptors include:

A

straw, gold, amber brown and black

47
Q

Alcohol descriptors include:

A

lower, normal, elevated, high, very high

48
Q

Alcohol content parameters include:

A

ABV or by weight

49
Q

Quantitive beer parameters include:

A

alcohol content, IBU, SRM color

50
Q

Qualitative parameters of beer character include:

A

aroma, flavor, aftertaste, mouthfeel, perceived bitterness

51
Q

ABV lower ranges are:

A

<4.4%

52
Q

ABV normal ranges are:

A

4.4% to 5.9%

53
Q

ABV elevated ranges are:

A

6.0% to 7.4%

54
Q

ABV high ranges are:

A

7.5% to 9.9%

55
Q

ABV very high ranges are:

A

> 10%

56
Q

Key style descriptors include (3):

A

perceived bitterness, color, ABV

57
Q

Name the five established tastes to perceive beer flavor?

A

sweet, salty, sour/acid, bitter, umami

58
Q

What are the three emerging tastes to perceive beer flavor?

A

fat, carbonation, metallic

59
Q

Mouthfeel is described by:

A

body and carbonation

60
Q

Five components of beer evaluation are:

A 
appearance
aroma
taste
mouthfeel
aftertaste
61
Q

Name the four key evaluation steps (techniques):

A

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

62
Q

Identify malt and grain flavors of beer and source of pale beer.

A

uncooked flour, bread dough

63
Q

Identify hops flavors of beer and source:

A

bitterness, flavor and aroma effects

64
Q

Traditional regional American hop traits:

A

piney, citrus, resiny

65
Q

Yeast flavors factors to consider are:

A

ale vs lager flavors

66
Q

Off-flavors from oxidation are:

A

papery/wet cardboard

67
Q

Major hop growing regions are:

A 
Germany, 
Czech Republic, 
Britain, 
USA, 
Australia
New Zealand
68
Q

Major hop growing regions in the USA are:

A

Yakima Valley WA
Oregon
Idaho

69
Q

Latin name for ale yeast is:

A

saccharomyces cerevisiae

70
Q

Ale yeast flavors are:

A

fruity and some phenolic flavors of clove, nutmeg, white pepper

71
Q

Lager yeast latin name is:

A

saccharomyces pastorianus aka saccharomyces carlsbergensis

72
Q

Lager yeast focus on malt and hop character because of this?

A

They do not produce appreciable quantities of ester or phenols.

73
Q

Water makes up this percent of beer weight?

A

90+%

74
Q

Identify malt and grain flavors of beer and source for golden beer.

A

white bread, wheat bread, water crackers

75
Q

Identify malt and grain flavors of beer and source for light amber beer.

A

toast, caramel, piecrust

76
Q

Identify malt and grain flavors of beer and source for brown beer.

A

nutty, toffee, chocolate, dark/dried fruit

77
Q

Identify malt and grain flavors of beer and source for black beer.

A

roast, burnt, coffee

78
Q

Traditional regional English hop traits:

A

earthy, herbal, woodsy

79
Q

Traditional regional German/Czech hop traits:

A

floral, perfumy, peppery, minty, woodsy

Cicerone Server (3 decks)

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