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Cicerone Test Questions Flashcards

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1
Q

The tax brewers pay to the Federal Government on each gallon of beer they produce?

A

Federal Excise Tax

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2
Q

Importers of beer sell to what member of the three tier system?

A

Distributors

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3
Q

What aspect of beer labeling is most useful in assessing the freshness of beer?

A

Born on Date or Production code/date

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4
Q

Name two physical or behavioral indications that an individual should not be served additional alcohol.

A

Slurred speech, glazed eyes, disoriented, stumbling

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5
Q

Traits of a beer that might make it interesting to save for a year or more.

A

High ABV, Bottle conditioned

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6
Q

Name two things that retailers can do to ensure the freshness of the beer they sell.

A

Rotate stock, keep refrigerated, keep out of light

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7
Q

Device attached to a keg to allow input of gas and output of beer.

A

Coupler, Keg coupler

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8
Q

Device attached to the server’s side of the draft tower for pouring draft beer.

A

Faucet

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9
Q

Device used in some draft systems to halt the flow of beer when the keg it is attached to becomes empty.

A

FOB - Foam On Beer

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10
Q

Box outside the beer cooler that is supplied with both CO2 and nitrogen gas and has an output labeled “25% CO@”.

A

Blender Box

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11
Q

Device found in the cooler that shows gas pressure applied to one keg of beer.

A

Secondary Regulator

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12
Q

Hose that delivers gas to the keg

A

Gas line

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13
Q

Hose that carries beer from the keg to a nearby wall-mounted bracket.

A

Beer line

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14
Q

At a specific temperature, proper draft beer system operation depends upon balancing what two elements?

A

Applied gas pressure & Resistance

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15
Q

The operating temperature of a balanced draft system is increased by several degrees, how should gas pressure be changed if at all?

A

Increase gas pressure

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16
Q

When troubleshooting a direct draw system, if you open the tap and nothing comes out, name two things you should check.

A

Keg coupler & gas pressure

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17
Q

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?

A

What: Temperature

Where or how: Thermometer in a glass of beer

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18
Q

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.

A

Coupler or faucet

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19
Q

How often must beer lines be cleaned in order to maintain optimal condition of a recently installed draft beer system?

A

Every 2 weeks

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20
Q

What solution at what approximate strength is required for proper routine line cleaning?

A

Newer System: 2% caustic solution

Older System: 3% caustic solution

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21
Q

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?

A

Velocity: 2 gallons/minute or 4 feet/second

Time: 15 mintues

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22
Q

What two components of the draft system should be disassembled and manually cleaned each time the system in cleaned?

A

Faucet and Keg coupler

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23
Q

What supplemental cleaning is recommended every third of fourth cleaning of a draft system?

A

FOB cleaning and acid line cleaning

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24
Q

When the cleaning cycle is complete, what liquid should you use to push the cleaning solution from the lines?

A

Cold Water

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25
Q

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?

A

No

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26
Q

Describe features that indicate a beer has been served in a beer clean glass.

A

Concentric lacing, sheeting, head retention

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27
Q

what is the best way to dry beer glasses and what item or equipment is required?

A

Air dry upside down on a a metal rack

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28
Q

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 ___________.

A

Cask - Served (hand pump or gravity pour) - fermentation

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29
Q

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?

A

tape or shrink wrap over the cap - seal the cap

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30
Q

Pokal or Flute —Pilsner glass

A

Pilnser

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31
Q

Stein

A

Munich Helles

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32
Q

Shaker glass

A

American Amber

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33
Q

Stange

A

Kolsch

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34
Q

Imperial Pint - 20oz

A

Stout or Irish Stout

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35
Q

Vase

A

German Hefe-Weizen

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36
Q

Nonic

A

English Bitter

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37
Q

Goblet

A

Belgian Dubbel or dark strong

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38
Q

Tulip

A

Barleywine or Saison

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39
Q

What two US organizations maintain comprehensive and detailed lists of beer styles including qualitative descriptions and quantitative data like original gravity and color?

A
  • BJCP (Beer Judge Certification Program)

- Brewers Association

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40
Q

Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to assess what important property of beer?

A

Original gravity

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41
Q

The property of beer that corresponds to miligrams per liter of isomerized alpha acids is knon by what name?

A

International Bittering Units

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42
Q

What beer trait do measurements in degrees SRM or degrees EBC represent?

A

Color

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43
Q

Carbonation levels in beer are commonly represended by what measurement?

A

Volumes of CO

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44
Q

The qualitative beer trait represented by the texture and weight of the beer during tasting is known by what name?

A

Mouthfeel

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45
Q

Pale lager created and consumed in Munich

A

Munich Helles

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46
Q

Amber lager named for Austrian capital

A

Vienna

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47
Q

Dark German lager style whose name translates as black

A

Schwarzbier

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48
Q

Often pale and hoppier variation of a 16 P lager associated with spring.

A

Maibock

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49
Q

The style dubbed “liquid bread”, created to sustain fasting monks.

A

Doppelbock

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50
Q

Specialty lager nade from malt dried directly over a wood fire.

A

Rauchbier

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51
Q

Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style.

A

Dusseldorf Alt Bier

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52
Q

The city of Cologne gives a blonde ale known by what style name.

A

Kolsch

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53
Q

Munich beer style known for flavor of 4-vynil guiacol.

A

German Weissbier

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54
Q

German style known for distinct tartness produced by lactobacillus.

A

Berliner Weisse

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55
Q

Of the two sub categories of European all malt pilsner, which is the often paler and drier version?

A

German Pilsner

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56
Q

Stong usually 8% pale Belgian style ale of monastic origin.

A

Tripel

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57
Q

Brown trappist or abbey style ale around 6-7% ABV.

A

Dubbel

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58
Q

Straight, unblended spontaneously fermented wheat containing ale from Brussels region.

A

Lambic

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59
Q

Blend of one, two, and three year old spontaneously fermented Brussels region wheat containing ale

A

Gueuze

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60
Q

Spontaneously fermented Belgian style ale aged with cherries.

A

Kriek

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61
Q

With red and brown sub styles these lactic acid flavored beers derive their name from the northern region of Belgium.

A

Flanders

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62
Q

Belgian style ale that may be flavored with cuacao orange peel, coriander, and grains of paradise.

A

Belgian Wit

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63
Q

Malt accented Belgian style ale that often displays “cellar” notes and originates near the French Border.

A

Biere de Garde

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64
Q

Refreshingly well attenuated yellow orange Belgian/French style ale with complex fruit-spice aroma and some earth notes.

A

Saison

65
Q

Very pale ales with 7.5 to 10.5% ABV made by secular Belgian brewers.

A

Abbey Ales

66
Q

A 3.5% ABV draught pale ale consumed in British pubs.

A

Ordinary Bitter

67
Q

English midlands ale often dark and nearly always less than 3.5% ABV.

A

Mild

68
Q

Dark ale consumed daily by London working classes circa 1750.

A

Porter

69
Q

Best known Irish beer style made with roast barely.

A

Dry Stout

70
Q

Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale?

A

Scottish Ale

71
Q

Sub-style of stout made in England using Lactose

A

Milk Stout or Sweet Stout

72
Q

Style name used for the strongest stouts.

A

Imperial

73
Q

Nickname for a strong Scotch Ale.

A

Wee Heavy

74
Q

In modern times, style name for stouts made for routine export.

A

Foreign Stout

75
Q

Modern Irish style that is not a stout.

A

Irish Red Ale

76
Q

Well hopped and pale British ale style created for export but became popular domestically in the mid 1800’s.

A

India Pale Ale (IPA)

77
Q

A draught pale ale with a bit more flavor than ordinary but still generally less than 4% ABV.

A

Premium or Special Bitter

78
Q

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.

A

Old Ale

79
Q

A beer that contains no roast or black malts and is often the strongest of English Ales.

A

Barleywine

80
Q

Often malt balanced ale with a color between that of amber and stout.

A

Brown Ale

81
Q

Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration.

A

Steam beer

82
Q

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.

A

Cream Ale or Blond Ale

83
Q

Lager made with a grist of 30 to 50 percent corn or rice.

A

American Lager

84
Q

Similar to American Pale Ale but with slightly more malt character.

A

American Amber Ale or English Pale Ale

85
Q

Name for stronger more highly hopped versions of IPA.

A

Imperial IPA or Double IPA

86
Q

Black ale style whose first name and distinguishing ingredient is a non-barely grain which it contains.

A

Oatmeal Stout

87
Q

Well bittered all malt pale lager

A

Pilsner

88
Q

Often malt balanced ale with a color between that of amber and stout.

A

Brown Ale

89
Q

Five basic tastes detected by the tongue.

A

Sweet, salty, sour, bitter, umami

90
Q

Other than taste, what other senses contribute during evaluation of beer?

A

Aroma/smell, sight/appearance, mouthfeel

91
Q

what should be avided for at least 15 minutes before beer evaluation?

A

Eating, drinking, smoking

92
Q

what should the ideal environment for beer tasting be free of?

A

outside odors

93
Q

when tasting beer what might you want to have available for use between beer samples?

A

water, crackers, bread

94
Q

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.

A

Short snifts followed by long whiffs just be consistent

95
Q

what words might be used to describe the flavors imparted in beer by crystal malt?

A

bready, sweetness, cereal flavors

96
Q

What words describe the flavors imparted n beer by roasted barley?

A

coffee, dark chocolate

97
Q

What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe?

A

Citrusy, piney

98
Q

What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau , Saaz, and Tettnang?

A

Earthy, grassy

99
Q

Diacetyl

A

Buttery, Butterscotch, Buttered popcorn

100
Q

DMS (Dimethyl Sulfide)

A

Creamed Corn, Vegetable - (Tomato juice in darker beers)

101
Q

Acetylaldehyde

A

Green Apple, Cidery - (Young Beer)

102
Q

Acetic acid

A

Vinegar

103
Q

Trans-2-nonenal

A

Papery, cardboard

104
Q

What ingredient is most likely to be responsible for a cheesy flavor in beer?

A

Isovalaric Acid from OLD HOPS

105
Q

What common words describe the flavor experienced in an oxidized beer?

A

papery, wet cardboard

106
Q

A light-struck beer exhibits an aroma best described with what common word?

A

Skunky

107
Q

What word do we use to describe a flavor that is like blood or coins?

A

Metalic

108
Q

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?

A

sulfur

109
Q

At what point in the tasting process are you most likely to notice astringency?

A

in the finish

110
Q

What part of the barely kernel makes it uniquely attractive for use in brewing when compared to a grain like wheat?

A

the Husk

111
Q

The process of controlled germination and drying performed on barely to prepare it for brewing is known as what?

A

Malting

112
Q

Barely comes in two broad types based on the number of rows the kernels from on the head. What are those two broad types?

A

2 row and 6 row

113
Q

Name two countries where brewing barley is grown.

A

United States, Belgium, Germany, England

114
Q

Name for two examples of specialty malt

A

Crystal, Caramel, Chocolate, Black

115
Q

Using common words give the range of colors from lightest to darkest found in the malts used by brewers.

A

Pale straw to black

116
Q

How is corn or rice generally treated before being mixed with the majority of the malt in the brew house?

A

Gelatinized

117
Q

Around 1820 a patented English invention transformed production of dark beers by making what previously unavailable ingredient for brewers?

A

Black patent malt

118
Q

In a commercial hop yard what man made structure is used to support the hop plants as they grow?

A

Trellis

119
Q

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?

A

Kiln heated and dried

120
Q

Name the Washington state valley best known for hop cultivation.

A

Yakima Valley

121
Q

Name one US state other than Washington that produces hops commercially.

A

Idaho, California, Oregon

122
Q

Name three European hop producing countries.

A

France, Germany, England, Belgium

123
Q

Name a southern hemisphere country that produces hops commercially

A

New Zealand, Australia

124
Q

In order to impart hop aroma in a beer would you add hops at the beginning or near the end of wort boiling?

A

End

125
Q

Hop oil contains compounds that contribute to what attributes of beer?

A

Bitterness, Flavor, Aroma, Shelf life, bacterial inhibitor

126
Q

The alpha acids typically constitute what percentage, by weight of the hops used by brewers? (Please give a range)

A

?????

127
Q

Some brewers use whole hops, but these days many use a more compressed physical form known as what

A

Pellets

128
Q

Name two American hop varieties other than Cascade

A

Centennial, Nugget, Citra, Simcoe

129
Q

Name one European hop variety

A

Goldings, Saaz, Spalt, Saphir, Perle

130
Q

What temperature range is beer likely to be in when it is dry hopped?

A

60-70 degrees F

131
Q

During fermentation, sugar is converted into what two major chemical products?

A

Alcohol and CO2

132
Q

Compated to ales lager fermentation is conducted at ___________ Temperatures.

A

Lower

133
Q

A fermenter being held at 68 degrees F is most likely using which of the tow major yeast types?

A

Ale

134
Q

Fruity aromas and flavors are most commonly produced by which of the two major yeast types?

A

Ales

135
Q

Weizen yeast produces what sorts of flavor attributes in beer?

A

Banana and clove

136
Q

Name a beer style whose flavor might be influenced by Brettanomyces Bruxellensis

A

Lambic, Flemish red or brown

137
Q

Would the flavor attributes contributed by Pediococcus damnosis be desirable in an outstanding example of American pale ale?

A

No, it is a lactic acid bacteria and is not found in APAs

138
Q

Would the flavor attributes contributed by Acetobacter species be desirable in an outstanding example of Flanders red ale?

A

No, the vinegar like acid created is not the acid created by the lactic acid Brett????????????????

139
Q

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?

A

Lagering or Conditioning

140
Q

If a brewer adds gelatin or Isinglass to a beer what are they trying to achieve?

A

Clarity and Brightness

141
Q

Would a clarifying agent like gelatin be added before or after primary fermentation?

A

After

142
Q

Why do some brewers include yeast in their bottled product?

A

Secondary fermentation, add CO2 to beer, bottle condition

143
Q

Name a mineral found in water that may have a desirable effect on beer flavor.

A

Calcium, Sulfates, Carbonates

144
Q

To initiate mashing what gets mixed with malt?

A

Hot liquor

145
Q

What step in the brewing process sterilizes the wort and converts alpha acids to their isomerized form?

A

Boil

146
Q

What most commonly gets pitched in a brewery?

A

Yeast

147
Q

What gas do brewer bottling operations try to minimize the presence of inside the sealed bottle?

A

Oxygen

148
Q

Name a benefit of pasteurization for a brewer.

A

Longer shelf life

149
Q

Name a disadvantage of pasteurization.

A

Strips proteins reduces hop bitterness and malt levels

150
Q

When planning pairings what should the intensity of a beer be relative to the intensity of the food item it will be paired with?

A

The same or matching

151
Q

What properties or characteristics of beer contribute to its intensity?

A

Carbonation, hop character, ABV, Body and sweetness, roast character

152
Q

Give a general example of Resonance in paring, list a general beer flavor and corresponding food flavor.

A

Chocolate sweetness with chocolate sweetness

153
Q

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?

A

Contrast

154
Q

Give two examples of general food flavors that the carbonation and bitterness in beer provide a counterpoint (contrast) to.

A

Sweet, rich fatty, spicy

155
Q

List three general characteristics of beer that can contrast with food flavors.

A

Sweet, sour, bitter

156
Q

Roasty flavors in beer provide a counterpoint (contrast) to what sort of food flavors?

A

Sweetness, rich fatty???????????

157
Q

List three general flavors (for example Honey) found in both beer and food.

A

nutty, caramel, citrus, chocolatey

158
Q

What is the most difficult quality of beer to deal with as a cooking ingredient?

A

Bitterness

Craft Beer (1 decks)

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