Cicerone Test Questions Flashcards
The tax brewers pay to the Federal Government on each gallon of beer they produce?
Federal Excise Tax
Importers of beer sell to what member of the three tier system?
Distributors
What aspect of beer labeling is most useful in assessing the freshness of beer?
Born on Date or Production code/date
Name two physical or behavioral indications that an individual should not be served additional alcohol.
Slurred speech, glazed eyes, disoriented, stumbling
Traits of a beer that might make it interesting to save for a year or more.
High ABV, Bottle conditioned
Name two things that retailers can do to ensure the freshness of the beer they sell.
Rotate stock, keep refrigerated, keep out of light
Device attached to a keg to allow input of gas and output of beer.
Coupler, Keg coupler
Device attached to the server’s side of the draft tower for pouring draft beer.
Faucet
Device used in some draft systems to halt the flow of beer when the keg it is attached to becomes empty.
FOB - Foam On Beer
Box outside the beer cooler that is supplied with both CO2 and nitrogen gas and has an output labeled “25% CO@”.
Blender Box
Device found in the cooler that shows gas pressure applied to one keg of beer.
Secondary Regulator
Hose that delivers gas to the keg
Gas line
Hose that carries beer from the keg to a nearby wall-mounted bracket.
Beer line
At a specific temperature, proper draft beer system operation depends upon balancing what two elements?
Applied gas pressure & Resistance
The operating temperature of a balanced draft system is increased by several degrees, how should gas pressure be changed if at all?
Increase gas pressure
When troubleshooting a direct draw system, if you open the tap and nothing comes out, name two things you should check.
Keg coupler & gas pressure
When troubleshooting a long draw system where the taps are pouring foamy beer, what is the first thing you should check and where or how would you check?
What: Temperature
Where or how: Thermometer in a glass of beer
When you have checked the temperature in a glass of beer and determined they are correct but the beer on one tap still foams, list one other thing you might check.
Coupler or faucet
How often must beer lines be cleaned in order to maintain optimal condition of a recently installed draft beer system?
Every 2 weeks
What solution at what approximate strength is required for proper routine line cleaning?
Newer System: 2% caustic solution
Older System: 3% caustic solution
When cleaning a long draw system using an electronic coil or pump what velocity of cleaning solution should be achieved and how long should it be maintained?
Velocity: 2 gallons/minute or 4 feet/second
Time: 15 mintues
What two components of the draft system should be disassembled and manually cleaned each time the system in cleaned?
Faucet and Keg coupler
What supplemental cleaning is recommended every third of fourth cleaning of a draft system?
FOB cleaning and acid line cleaning
When the cleaning cycle is complete, what liquid should you use to push the cleaning solution from the lines?
Cold Water
The inside of a wetted beer glass is sprinkled with salt and the salt adheres everywhere except for a half inch wide band at the middle of the glass. Is this glass beer clean?
No
Describe features that indicate a beer has been served in a beer clean glass.
Concentric lacing, sheeting, head retention
what is the best way to dry beer glasses and what item or equipment is required?
Air dry upside down on a a metal rack
According to the Campaign for Real Ale - Real Ale is a natural product brewed using traditional ingredients and left to mature in the___________ from which it is _________ in the pub through a process called secondary ___________.
Cask - Served (hand pump or gravity pour) - fermentation
When a retailer fills a growler jug with a screw on cap, what additional measure is needed to prevent the customer from having potential legal problems during the trip home?
tape or shrink wrap over the cap - seal the cap
Pokal or Flute —Pilsner glass
Pilnser
Stein
Munich Helles
Shaker glass
American Amber
Stange
Kolsch
Imperial Pint - 20oz
Stout or Irish Stout
Vase
German Hefe-Weizen
Nonic
English Bitter
Goblet
Belgian Dubbel or dark strong
Tulip
Barleywine or Saison
What two US organizations maintain comprehensive and detailed lists of beer styles including qualitative descriptions and quantitative data like original gravity and color?
- BJCP (Beer Judge Certification Program)
- Brewers Association
Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to assess what important property of beer?
Original gravity
The property of beer that corresponds to miligrams per liter of isomerized alpha acids is knon by what name?
International Bittering Units
What beer trait do measurements in degrees SRM or degrees EBC represent?
Color
Carbonation levels in beer are commonly represended by what measurement?
Volumes of CO
The qualitative beer trait represented by the texture and weight of the beer during tasting is known by what name?
Mouthfeel
Pale lager created and consumed in Munich
Munich Helles
Amber lager named for Austrian capital
Vienna
Dark German lager style whose name translates as black
Schwarzbier
Often pale and hoppier variation of a 16 P lager associated with spring.
Maibock
The style dubbed “liquid bread”, created to sustain fasting monks.
Doppelbock
Specialty lager nade from malt dried directly over a wood fire.
Rauchbier
Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style.
Dusseldorf Alt Bier
The city of Cologne gives a blonde ale known by what style name.
Kolsch
Munich beer style known for flavor of 4-vynil guiacol.
German Weissbier
German style known for distinct tartness produced by lactobacillus.
Berliner Weisse
Of the two sub categories of European all malt pilsner, which is the often paler and drier version?
German Pilsner
Stong usually 8% pale Belgian style ale of monastic origin.
Tripel
Brown trappist or abbey style ale around 6-7% ABV.
Dubbel
Straight, unblended spontaneously fermented wheat containing ale from Brussels region.
Lambic
Blend of one, two, and three year old spontaneously fermented Brussels region wheat containing ale
Gueuze
Spontaneously fermented Belgian style ale aged with cherries.
Kriek
With red and brown sub styles these lactic acid flavored beers derive their name from the northern region of Belgium.
Flanders
Belgian style ale that may be flavored with cuacao orange peel, coriander, and grains of paradise.
Belgian Wit
Malt accented Belgian style ale that often displays “cellar” notes and originates near the French Border.
Biere de Garde
Refreshingly well attenuated yellow orange Belgian/French style ale with complex fruit-spice aroma and some earth notes.
Saison
Very pale ales with 7.5 to 10.5% ABV made by secular Belgian brewers.
Abbey Ales
A 3.5% ABV draught pale ale consumed in British pubs.
Ordinary Bitter
English midlands ale often dark and nearly always less than 3.5% ABV.
Mild
Dark ale consumed daily by London working classes circa 1750.
Porter
Best known Irish beer style made with roast barely.
Dry Stout
Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale?
Scottish Ale
Sub-style of stout made in England using Lactose
Milk Stout or Sweet Stout
Style name used for the strongest stouts.
Imperial
Nickname for a strong Scotch Ale.
Wee Heavy
In modern times, style name for stouts made for routine export.
Foreign Stout
Modern Irish style that is not a stout.
Irish Red Ale
Well hopped and pale British ale style created for export but became popular domestically in the mid 1800’s.
India Pale Ale (IPA)
A draught pale ale with a bit more flavor than ordinary but still generally less than 4% ABV.
Premium or Special Bitter
English ale of more than 5% ABV some or all of which is held in wood vessels for six months or longer before blending and packaging.
Old Ale
A beer that contains no roast or black malts and is often the strongest of English Ales.
Barleywine
Often malt balanced ale with a color between that of amber and stout.
Brown Ale
Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration.
Steam beer
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.
Cream Ale or Blond Ale
Lager made with a grist of 30 to 50 percent corn or rice.
American Lager
Similar to American Pale Ale but with slightly more malt character.
American Amber Ale or English Pale Ale
Name for stronger more highly hopped versions of IPA.
Imperial IPA or Double IPA
Black ale style whose first name and distinguishing ingredient is a non-barely grain which it contains.
Oatmeal Stout
Well bittered all malt pale lager
Pilsner
Often malt balanced ale with a color between that of amber and stout.
Brown Ale
Five basic tastes detected by the tongue.
Sweet, salty, sour, bitter, umami
Other than taste, what other senses contribute during evaluation of beer?
Aroma/smell, sight/appearance, mouthfeel
what should be avided for at least 15 minutes before beer evaluation?
Eating, drinking, smoking
what should the ideal environment for beer tasting be free of?
outside odors
when tasting beer what might you want to have available for use between beer samples?
water, crackers, bread
Once you have swirled the beer in your half-full tasting glass, what pattern of inhalation is best used to assess the aroma of a beer.
Short snifts followed by long whiffs just be consistent
what words might be used to describe the flavors imparted in beer by crystal malt?
bready, sweetness, cereal flavors
What words describe the flavors imparted n beer by roasted barley?
coffee, dark chocolate
What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe?
Citrusy, piney
What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau , Saaz, and Tettnang?
Earthy, grassy
Diacetyl
Buttery, Butterscotch, Buttered popcorn
DMS (Dimethyl Sulfide)
Creamed Corn, Vegetable - (Tomato juice in darker beers)
Acetylaldehyde
Green Apple, Cidery - (Young Beer)
Acetic acid
Vinegar
Trans-2-nonenal
Papery, cardboard
What ingredient is most likely to be responsible for a cheesy flavor in beer?
Isovalaric Acid from OLD HOPS
What common words describe the flavor experienced in an oxidized beer?
papery, wet cardboard
A light-struck beer exhibits an aroma best described with what common word?
Skunky
What word do we use to describe a flavor that is like blood or coins?
Metalic
If you get a whiff of something that reminds you of eggs while tasting, what word that designates a chemical element would you most likely use to describe that?
sulfur
At what point in the tasting process are you most likely to notice astringency?
in the finish
What part of the barely kernel makes it uniquely attractive for use in brewing when compared to a grain like wheat?
the Husk
The process of controlled germination and drying performed on barely to prepare it for brewing is known as what?
Malting
Barely comes in two broad types based on the number of rows the kernels from on the head. What are those two broad types?
2 row and 6 row
Name two countries where brewing barley is grown.
United States, Belgium, Germany, England
Name for two examples of specialty malt
Crystal, Caramel, Chocolate, Black
Using common words give the range of colors from lightest to darkest found in the malts used by brewers.
Pale straw to black
How is corn or rice generally treated before being mixed with the majority of the malt in the brew house?
Gelatinized
Around 1820 a patented English invention transformed production of dark beers by making what previously unavailable ingredient for brewers?
Black patent malt
In a commercial hop yard what man made structure is used to support the hop plants as they grow?
Trellis
To ensure that they do not decompose during storage and shipment, what important treatment are hops subjected to immediately after picking and before being baled?
Kiln heated and dried
Name the Washington state valley best known for hop cultivation.
Yakima Valley
Name one US state other than Washington that produces hops commercially.
Idaho, California, Oregon
Name three European hop producing countries.
France, Germany, England, Belgium
Name a southern hemisphere country that produces hops commercially
New Zealand, Australia
In order to impart hop aroma in a beer would you add hops at the beginning or near the end of wort boiling?
End
Hop oil contains compounds that contribute to what attributes of beer?
Bitterness, Flavor, Aroma, Shelf life, bacterial inhibitor
The alpha acids typically constitute what percentage, by weight of the hops used by brewers? (Please give a range)
?????
Some brewers use whole hops, but these days many use a more compressed physical form known as what
Pellets
Name two American hop varieties other than Cascade
Centennial, Nugget, Citra, Simcoe
Name one European hop variety
Goldings, Saaz, Spalt, Saphir, Perle
What temperature range is beer likely to be in when it is dry hopped?
60-70 degrees F
During fermentation, sugar is converted into what two major chemical products?
Alcohol and CO2
Compated to ales lager fermentation is conducted at ___________ Temperatures.
Lower
A fermenter being held at 68 degrees F is most likely using which of the tow major yeast types?
Ale
Fruity aromas and flavors are most commonly produced by which of the two major yeast types?
Ales
Weizen yeast produces what sorts of flavor attributes in beer?
Banana and clove
Name a beer style whose flavor might be influenced by Brettanomyces Bruxellensis
Lambic, Flemish red or brown
Would the flavor attributes contributed by Pediococcus damnosis be desirable in an outstanding example of American pale ale?
No, it is a lactic acid bacteria and is not found in APAs
Would the flavor attributes contributed by Acetobacter species be desirable in an outstanding example of Flanders red ale?
No, the vinegar like acid created is not the acid created by the lactic acid Brett????????????????
What stage of the brewing process occurs when a bottom fermented beer is held at 3-5 degrees C for several weeks in the presence of yeast?
Lagering or Conditioning
If a brewer adds gelatin or Isinglass to a beer what are they trying to achieve?
Clarity and Brightness
Would a clarifying agent like gelatin be added before or after primary fermentation?
After
Why do some brewers include yeast in their bottled product?
Secondary fermentation, add CO2 to beer, bottle condition
Name a mineral found in water that may have a desirable effect on beer flavor.
Calcium, Sulfates, Carbonates
To initiate mashing what gets mixed with malt?
Hot liquor
What step in the brewing process sterilizes the wort and converts alpha acids to their isomerized form?
Boil
What most commonly gets pitched in a brewery?
Yeast
What gas do brewer bottling operations try to minimize the presence of inside the sealed bottle?
Oxygen
Name a benefit of pasteurization for a brewer.
Longer shelf life
Name a disadvantage of pasteurization.
Strips proteins reduces hop bitterness and malt levels
When planning pairings what should the intensity of a beer be relative to the intensity of the food item it will be paired with?
The same or matching
What properties or characteristics of beer contribute to its intensity?
Carbonation, hop character, ABV, Body and sweetness, roast character
Give a general example of Resonance in paring, list a general beer flavor and corresponding food flavor.
Chocolate sweetness with chocolate sweetness
In addition to intensity and resonance what is a third principle of flavor pairing that often plays a sole in great beer and food pairings?
Contrast
Give two examples of general food flavors that the carbonation and bitterness in beer provide a counterpoint (contrast) to.
Sweet, rich fatty, spicy
List three general characteristics of beer that can contrast with food flavors.
Sweet, sour, bitter
Roasty flavors in beer provide a counterpoint (contrast) to what sort of food flavors?
Sweetness, rich fatty???????????
List three general flavors (for example Honey) found in both beer and food.
nutty, caramel, citrus, chocolatey
What is the most difficult quality of beer to deal with as a cooking ingredient?
Bitterness
