Practice Test #4 Flashcards
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The three levels of the Cicerone Certification Program are:
a. Beer Server Cicerone; Certified Cicerone; Master Cicerone
b. Certified Beer Server; Certified Cicerone; Master Cicerone
c. Certified Beer Server; Certified Cicerone; National Cicerone
d. Certified Beer Cicerone; Certified Cicerone; Master Cicerone
B
If you pass the first level of the Cicerone Certification Program you may refer to yourself as a:
a. Cicerone
b. Certified Cicerone
c. Certified Beer Server
d. Master Cicerone
C
A person who passes the second level of the Cicerone Certification Program may refer to themselves as:
a. Cicerone or Certified Cicerone
b. Certified Master
c. Master Cicerone
d. Ultimate Cicerone
A
A person who passes the third level of the Cicerone Certification Program may refer to themselves as:
a. Cicerone or Certified Cicerone
b. Certified Master
c. Master Cicerone
d. Mega Cicerone
C
If you pass the first level of the Cicerone Certification Program and are telling someone about it, you may refer to yourself as a:
a. Cicerone
b. Certified Cicerone
c. Master Cicerone
d. Certified Beer Server
D
In the three-tier system for alcohol sales, an Importer can sell to: a. Retailers
b. Wholesalers c. Breweries d. Consumers
B
Which of these beers has the highest perceived bitterness: a. a. Kölsch
b. Bohemian Pilsner
c. Doppelbock
d. German Pilsner
D
A common exception to the three-tier system for alcohol sales is:
a. A bar that runs out of a certain beer can buy it at a grocery store and sell it to consumers.
b. A bottle shop can go to a special bottle release at a brewery, purchase bottles, and sell them to consumers.
c. A brewery can operate a taproom where they sell to consumers.
d. An importer of a certain small amount of barrels per year can skip the wholesalers and sell directly to retailers.
C
If beer is pouring foamy at the tap, which of these could not be the cause:
a. A kink in the beer line.
b. The beer is too cold.
c. The keg is not under enough pressure.
d. The beer lines are too clean.
D
Which is not an aspect of mouthfeel:
a. Thinness
b. Body
c. Bitterness
d. Carbonation
C
Which beer style typically has the highest ABV:
a. Maibock
b. Doppelbock
c. Munich Dunkel
d. Scottish Ale
B
Which of these beer styles is gold in color:
a. Wit
b. Munich Dunkel
c. Tripel
d. California Common
C
When a beer is light struck, it will have an off-flavor described as: a. Buttery
b. Skunky c. Papery d. Vinegary
B
A general description of the flavor contribution of common American hops is:
a. Floral & perfumey
b. Earthy & woody
c. Tropical fruit-like
d. Citrusy & piney
D
Which a. Saison beer style has a yeast profile typically described as peppery: b. American Brown Ale c. Hefeweizen d. Gueuze
A
It’s primarily better to drink beer from a glass rather than a bottle or can because:
a. The presentation is nicer for the consumer
b. The beer is less likely to skunk
c. The consumer will experience more of the aroma
d. It’s less likely to spill
C
Which a. Bitter is not a primary flavor: b. Roast c. Sour d. Sweet
B
Which off-flavor are you most likely to encounter if a draft system has not been properly cleaned:
a. Buttery
b. Skunky
c. Papery
d. Astringent
A
How often must a draft system be cleaned:
a. Once a week
b. Every two weeks
c. Once a month
d. Every three months
B
What’s an affect of serving beer too cold:
a. The consumer will experience less aroma and flavor
b. It will be overly foamy at the tap
c. The retailer is wasting money on their electrical bill
d. It will taste sweeter
A
What should a retailer do when they discover they have beer in inventory that is beyond its best by date:
a. Put it on sale to move it quickly
b. Rotate the inventory so there is fresher beer for sale
c. Remove it from the inventory
d. Blend it with fresh beer and put it on draft
C
Why shouldn’t you dunk the faucet in the glass of beer when pouring draft beer:
a. You won’t get enough head on the beer
b. You may accidently pour some beer over the side of the glass and
create waste
c. It’s lazy and looks bad to the customer
d. There will be cross contamination, it creates a breeding ground for
bacteria
D
What
a. Check for buttery and vinegary off-flavors in the beer
b. Check to see if salt will stick evenly to the inside of the glass
c. Check to see if water will sheet evenly off the inside of the glass
d. Check for the formation of tiny bubbles along the inside of the glass
D
At what BAC level is a person too incapacitated to drive (anywhere in the US and in most other countries):
a. 0.80 BAC
b. 0.08 BAC
c. 0.008 BAC
d. 8.0 BAC
B
At least how long should a keg be put in the cooler before it is served from:
a. 4 hours
b. 10 hours
c. 24 hours
d. 48 hours
C
One of the most common causes of beer that is overly foamy at the tap is:
a. The beer is too warm
b. Bartenders dunking the tap in the beer
c. The beer is too cold
d. Bartenders pulling the tap all the way open
A