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Cicerone Beer Test > Beer Slides > Flashcards

Beer Slides Flashcards

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1
Q

What blood alcohol Contant level defines driver intoxication in the US Canada and the UK?
A.0.08%
B.0.008%
C.8.0%
D.0.8%

A

0.08%

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2
Q

Storing beer away from light helps prevent the following off flavors?
A. Corn
B.Green apple
C.Skunk
D.Paper

A

C.Skunk

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3
Q

In a normal three tier arrangement, a beer importer sells to which of the following?
A consumers
B manufactures
C retailer
D wholesalers

A

D. Wholesalers

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4
Q

Which of the following describes a proper way to pour beer from a bottle.
A. Poor gently down the side of the glass
B. Pour straight down the middle of the glass
C. Pour down the side with the glass at an angle then straight in the glass to finish.
D. Poor straight down the middle of until the glass and pour down the side of the glass finish.

A

C. Pour down the side with the glass at an angle then straight in the glass to finish

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5
Q

What is the most effective way to prevent beer skunking?
A. Illuminate all exposure to fluorescent light and sunlight.
B. Ensure that beers are in brown bottles
C. Cheap beer in the cooler at all times.
D. Rotate inventory

A

A. Eliminate all exposure to fluorescent light and sunlight.

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6
Q

In a normal three tier system liquor stores, restaurants and bars are considered to be which of the following?
A. Consumers
B. Retailers
C. Manufactures
D. Wholesalers

A

B. Retailers 

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7
Q

What should a retailer do if they find beer on their shelf that is out of code?
A. Rotate inventory to sell fresher beer first.
B. Sell very quickly by offering a sale.
C. Ensure that the beer is refrigerated to preserve freshness.
D. Remove beer from inventory and return to wholesaler.

A

D. Remove beer from inventory and return to wholesaler.

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8
Q

If you chip or break the lip of a bottle when opening it, what should you do?
A. Apologize to the customer discard the broken bottle and get another bottle to try again.
B. Ask the customer if it’s OK to serve the beer from the broken bottle
C. Be sure that there’s no loose glass that could fall into the customers glass before pouring the beer.
D. Put the bottle on the table with a glass and let the customer for the beer themselves. 

A

A. Apologize to the customer discard the broken bottle and get another bottle to try again. 

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9
Q

Which of the following is a notable exception to the three tier system in many states?
A. A brew pub that serves its own beer.
B. A grocery store that sells beer
C. A liquor store chain with more than 10 stores in one state.
D. An importer that sells unpasteurized beer.

A

A. A brewpub that sells it’s own beer

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10
Q

To prevent development of all flavors which of the following is the optimal temperature range for beer storage?

A

35- 45 F degrees

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11
Q

Which of the following would be an acceptable in a bottle of beer you are about to serve?
A. A light beige or tan used residue at the bottom of the bottle.
B. A ring of debris around the inside of the neck of the liquid level.
C. Haze in a Pilsner or other pale lager
D. White flakes swirling in the bottle


A

A. A light beige or tan yeast residue on the bottom of the bottle

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12
Q

Which of the following does not reduce the chances of selling stale beer?
A. Selling only pasteurized beer
B. Storing beer at refrigerated temps
C. Rotating beer correctly
D. Promoting slow moving beer

A

A. Selling only pasteurized beer

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13
Q

When you pick up a glass off the bar what is the very first step in the cleaning process?
A. Empty glass into open drain
B. Rinse in cold water heel in heel out
C. Rinse with cold water
D. Wash with sudless soap and brush

A

A.Empty glass into open drain

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14
Q

How long should a keg be stored in the cooler prior to service to ensure it is not foam?

A

24 hours/ 1 day

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15
Q

When using the three sink method to clean beer glassware why must glassware be air dried following cleaning?


A

Allows sanitizer to work

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16
Q

Which of the following bar practices should be avoided?
A. Air drying beer glassware
B. Dunking faucet in beer while pouring.
C. Holding the faucet handle at the base while pouring
D. Rinsing glasses with water immediately prior to filling with beer.

A

B. Dunking faucet and beer while pouring

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17
Q

Which of the following is a sign of a beer clean glass?
A. Bubbles adhere to the side of the glass underneath the beer surface
B. When rinsed before use water sheets and runs off rather than Forming drips.
C. When rinsed and sprinkled with salt the salt does not stick in all places.
D. Windshield with me a little to no head forms.

A

B. When rinsed before use water sheets and runs off rather than forming drips

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18
Q

The most common size of keg in the US is a half barrel how many gallons does it hold?

A

15.5

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19
Q

To prevent development of all flavors which of the following is the optimal temperature range for beer storage?

A

35-45F

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20
Q

To best assess the flavors of beer served at 38°F what should you do?
A. Chill it to 34°F
B. Drink it from the bottle
C. Let it warm up
D. Pour it in a frosted mug

A

Let it warm up

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21
Q

When cleaning beer glass or using the three sink method when is sanitizer applied?

A

In sink 3 

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22
Q

Which of the following is an appropriate reason to use a glass Rensselaer prior to pouring a beer
A. Condition the glass so that no head forms.
B. Keep glasses from getting sticky
C. Rinse out previous beer.
D. Rinse out residual sanitizer

A

Rinse out residual sanitizer

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23
Q

Which of the following is a proper positioning of a coupler engaged on a standard American keg?

A

Locked in clockwise handle down

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24
Q

If draft lines are not cleaned regularly which of the following pairs of flavors are most likely to develop?

A

Butter and vinegar

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25
If one of the draft lines at your bar is foamy which of the following could be the cause
Kink in the hose that runs from the coupler to the wall
26
Which of the following styles would you most likely serve in a stem class? A. American wheat B.special bitter C. Marzen D. Triple
D. Tripel
27
Which of the following gives a proper sequence of steps for creating a beer clean glass? A. Empty rinse wash sanitizer rinse dry B. Empty wash rinse sanitize dry rinse C. Rinse wash empty rinse sanitize dry D. Wash empty rents sanitize rinse dry
B. Empty wash rinse sanitize dry rinse
28
Why must draft lines be cleaned regularly?
To prevent development of off flavors
29
Which of the following gases harms beer flavor and aroma?
Oxygen
30
What is the name for the part of a draft system that allows gas to flow in and beer to flow out of the keg?
Cupler
31
Which of the following glasses would be most appropriate for serving an imperial Stout with 11% ABV?
6 ounce snifter
32
When beer is served cold what effect does it have on flavor?
Reduces perception of all flavors
33
Which of the following is the recommended practice for tasting of beer?
Movie around the mouth to stimulate as many taste buds as possible
34
Which of the following is a fundamental taste? A. Citrus B.peppermint C.spicy D.umami
Umami
35
When assessing beer why should the beer report into a glass rather than leaving it in the bottle? 
Allows aroma to be evaluated
36
What beer attribute is perceived after you swallow? A. Aftertaste B. Carbonation C. Mouthfeel D. Temperature 
A. Aftertaste
37
If draft lines are not cleaned regularly which of the following flavors is most likely to develop?
Butter
38
What characteristic captures perceptions like creamy sin and slick?
Mouthfeel
39
Sweet sour or bitter salty a new mommy are perceived as part of what evaluation process?
Taste
40
Which of the following is a Malt derived flavor?
Biscuit
41
Which of the following is primarily a hop derived flavor?
Herbal
42
Which of the following is a primarily used to drive to flavor?
Apple
43
Which of the following flavors is most likely to come from malt?
Toffee
44
Which of the following is primarily a yeast derived flavor?
Pear
45
Which of the following flavors is produced by yeast during fermentation?
Clove
46
Which of the following flavors is commonly found in English hops?  A. Clove B. Earthy C.peppery D. Resin
Earthy
47
Which of the following is primarily a half drive to flavor? A.clove B.fig C. Minty D. Nutty
Minty
48
Which of the following flavors is produced by yeast during fermentation? A. Clove B. Coffee C. Creamed corn D. Flavor 
Clove
49
Which of the following beer qualities is least likely to be affected by the addition of hops? A.aroma B. Bitterness C. Color D. Flavor
Color
50
Which of the following is not a well-known hop growing region? A. Bavaria, Germany B. Highlands, Scotland C. Kent, England D. Yakima Valley, U.S.
Highlands, Scotland
51
Which of the following is closest to the percentage of water found in beer?
90%
52
Which of the following is not true about water used to brew beer? A. Many minerals exist in our essential to beer production B. Minerals exist and have desirable flavor impact on the beer. C. Modern Brewers adjust the chemistry to fit the requirements of the beer they brew D. The quality used is not significant in the finished product as it is boiled at 212 Fahrenheit
D. The quality is not significant in the finished product as it is boiled at 212° F
53
What fermentation derived flavor commonly appears in ales but not lagers? A. Caramel B. Earthy C. Fruit D. Minty
Fruit
54
The malt used in beer most commonly comes from what plant? A. Barley B. Oats C. Rye D. Wheat 
A. Barley
55
What would you describe the appearance of fresh hops to a customer?
Small green pinecone
56
Variation in which of the following ingredients is responsible for the differences between ales and lagers? A. Hops B. Malt C. Water D. Yeast 
Yeast
57
Which of the following is primarily used arrived flavor? A. Nutty B. Pear C. Resin D. Toffee
Pear
58
In beer which of the following skills is used to measure bitterness
IBU
59
In beer SRM standard reference method is used to measure which of the following?
Color
60
Which of the following beer qualities is least likely to be affected by the addition of hops?
Color
61
SRM Stands for what and is used for what.
Standard reference method, used to scale the color of beer
62
What does ABV stand for and what is it used to measure.
Alcohol by volume, used to measure alcohol content
63
Belgium
Lambic, Flanders, pale, unique
64
British ales
England Pale Dark Ireland Scotland
65
Germany & Czech Republic
Lagers Pale, amber, bock Ales Wheat/Rye, rhine valley
66
United States
Pale lagers Pale ales IPAS dark ales Strong ales Historic styles
67
Gueuze
ABV- normal to elevated PB (bitterness) - Low Color- straw to gold Trait - effervescent Story - blend of old and new fermented lambics placed in bottle to further ferment
68
Kriek & Framboise
ABV- normal to elevated PB (bitterness) - low Color- varies with fruit Trait - name cookie and flavor all from fruit Story - lambics, sour and funky on their own are sweetened by the addition of fruit. Kreik- cherry Framboise - Raspberry
69
Flanders red ale
ABV- normal to elevated PB (bitterness) - low Color- red to brown Trait - a complex fruity sour profile makes it unique “wine like” Story - 19th century, oat aged for up to 2 years. Blend if young and old beers.
70
Belgian dubbel
ABV-elevated 6-7% PB (bitterness) -low Color- light amber to dark amber Trait - malty, complex ale with strong dark fruit esters Story - Trappist monk brewed and made famous by westmalle brewery.
71
Belgian Tripel
ABV- high 7.5 - 9.5 % PB (bitterness) - moderate Color- straw to gold Trait - yeast produces spicy fruit flavors, combined with a soft malt base. Story - also credited by westmalle (1930’s)
72
Belgian blonde ale
ABV- elevated 6-7.5% PB (bitterness) -low Color- light gold to gold Trait - similar to a dubbel but sweeter and less bitter
73
Belgian golden strong ale
ABV- high to very high PB (bitterness) -moderate Color- straw to gold Trait - complex light fruit esters, dry finish Story - brewed post WW1, most are named devilish names.
74
Saison
ABV- normal to elevated PB (bitterness) - moderate Color- light gold to amber Trait - highly carbonated, peppery & fruity profile Story - brewed in the French part of Belgium during farming seasons I.e it’s a farmhouse ale example. Painters pint
75
Witbier
ABV- normal 4.5 - 5.5 % PB (bitterness) - low Color- straw to light gold Trait - spicy yeast with a subtle orange & coriander. Creamy then dry finish (think blue moon) Story - medieval beer 11th century, brewed with 50% unmalted wheat, coriander, and orange peel.
76
English best bitter
ABV- low to normal PB (bitterness) - pronounced Color- gold to amber Trait - session beer, w buiscutty malts Story - grew out of English pale ales
77
English IPA
ABV-normal to elevated PB (bitterness) -assertive Color- gold to amber Trait - earthy and herbal Story -
78
British brown
ABV- lower to normal PB (bitterness) - moderate Color- amber to brown Trait - nutty malts Story- commonly bottled
79
English sweet stout
ABV- lower to normal PB (bitterness) - low to moderate Color- dark brown to black Trait - creamy mouthfeel, toasty, chocolatey, coffee notes Story - 1900’s sweet name comes from the use of lactose or milk sugar as a sweetener
80
Scottish WEE heavy
ABV- elevated to high PB (bitterness) - moderate Color- amber to brown Trait - rich, caramel, sweetness and smokiness Story - 1700’s premium beer often produced for export
81
Irish stout
ABV- lower to normal PB (bitterness) - pronounced Color- brown to black Trait - roasty flavor like coffee, often served nitro Story - made to compete with the success of London porters
82
Czech premium pale lager
ABV- lower to normal PB (bitterness) -pronounced Color- straw to gold Trait - light bread malts, floral and spicy hops Story - brewed in 1842 by Josef groll,
83
German pils
ABV- normal PB (bitterness) -pronounced Color- straw to light gold Trait - crisp smooth malt, noble hops leans it more hoppy. Story - germanys interpretation of the original Pilsner from pilsen.
84
Munich helles
ABV- normal PB (bitterness) -moderate Color- straw to light gold Trait - clean, grainy sweet, lager floral hops, with restrained bitterness Story - made in Munich, spaten Brewery, made to compete with pals Pilsner type beers
85
Marzen
ABV- normal to elevated PB (bitterness) -moderate Color- gold to dark Trait - malty lager, clean rich toasty and breast malt flavor, mild hop & refreshing finish Story - stronger “March beer” layered in cold caves over the summer
86
Helles bock
ABV- elevated PB (bitterness) - moderate Color- gold to light amber Trait - strong pale lager with grainy sweetness and more hop bitterness than a bock. Story - newer amongst bocks. Associates with month of may.
87
Doppelbock
ABV-elevated to high PB (bitterness) - low Color- gold to brown Trait - strong rich malty lager with no hop aroma Story - brewed in Munich by monks , names ending in -ATOR
88
Weissbier
ABV-normal PB (bitterness) -low Color- straw to gold Trait - banana and clove from yeast, hazy, highly carbonated. Story - originally only brewed for royalty brewer with 50% + malted wheat. (Shepewizen)
89
Berliner Weisse “champagne of the north”
ABV- normal 2.8 - 3.8 PB (bitterness) -lower Color- straw to gold Trait - tart, refreshing, dry finish. Story - specialty of Berlin, 50% wheat malt. Sugar syrups often added to flavor beer & counter the strong sourness
90
Gose
ABV- lower to normal PB (bitterness) - low Color- straw to light gold Trait - refreshingly carbonated, tart and fruity wheat ale w touch of coriander and salt (our gosa ) Story - from Middle Ages, made near gose river.
91
Kölsch
ABV- normal PB (bitterness) -pronounced Color- straw to light gold Trait - brilliantly clear, clean crisp balanced and refreshing Story - 1800’s, fermented at lager temps
92
American light lager
ABV- normal PB (bitterness) - low Color- light gold to amber Trait - high carbonation and high adjunct content. Story - diet beer in 1960’s to reduce carbs and calories.
93
American wheat beer
ABV- lower to normal PB (bitterness) -moderate Color- straw to gold Trait - cloudy appearance but refreshing. Wheat and doughy aroma balanced with hop flavor and bitterness Story - adapted from German Weissbeir but with a cleaner yeast and more hops
94
American blonde ale
ABV- lower to normal PB (bitterness) -moderate Color- straw to gold Trait - easy drinking light malt flavor and slight hop flavor and aroma Story - made by craft breweries with goal to make an easy drinking crisp beer
95
American amber ale
ABV- normal PB (bitterness) -pronounced Color- light amber to dark amber Trait - caramel malt flavors Story - 1st popular in northern ca (If too bitter or too alcoholic they are a RED IPA)
96
American pale ale
ABV- normal PB (bitterness) -assertive Color- light gold to amber Trait - American hop aromas and bitterness are the stars Story - kick start of craft movement, English pale ale but more hops
97
American IPA
ABV- normal to elevated PB (bitterness) -assertive Color- gold to amber Trait - HOP aromas and bitterness are the stars Story - modern version of the English IPA with more hops aroma and bitterness.
98
DOUBLE IPA
ABV- high PB (bitterness) - highly assertive Color- gold to amber Trait - HOP aroma and bitterness are the stars Story - double the hops and bitterness and higher alc content.
99
AMERICAN brown ale
ABV- normal PB (bitterness) - moderate Color- dark amber to black Trait - sweet, nuttiness from malts, with a slight American hop aroma and balancing bitterness Story - Pete’s wicked ale was one of the 1st interpretations
100
American porter
ABV- normal to elevated PB (bitterness) - pronounced Color- brown to black Trait - robust coffee malt, balanced with hop flavor and bitterness Story - more aggressive version of English & pre prohibition porters
101
American stout
ABV- normal PB (bitterness) -moderate Color- dark amber to black Trait - sweet, nuttiness, slight American hop aroma & balancing bitterness Story - Pete’s wicked ale was 1st interpretation again
102
Imperial stout
ABV- high to very high PB (bitterness) - pronounced Color- dark brown to black Trait - roasted coffee, chocolate malt paired with hop butter finish. High ABV Story - supposedly popular with Russian imperial court.
103
American barley wine
ABV- high to very high PB (bitterness) - Pronounced Color- light amber to medium copper Trait - barley wines are more hop forward Story - usually strongest ale offered by a brewery, associated with winter and holidays.
104
California common
ABV- normal PB (bitterness) - pronounced Color- light amber to amber Trait - lightly fruited with grainy maltiness and toasty flavors with a clean hops bitter finish Story - brewed in gold rush era, fermented with lager yeast
105
What is the 3 tier system
A mandated system for distribution of alcoholic beverages, created post prohibition to ensure fairness in the marketplace & protect consumers.
106
What are the 3 tiers in the 3 tier system
1. Brewery/importer (Wasserhund) 2. Wholesaler (Reyes) 3. Retailer (Whole Foods)
107
What are the two exceptions of the 3 tier system
1. Breweries can sell their own beer directly to consumers 2. Brewpubs can sell to their own restaurant/pub.
108
Rate of elimination is what
1 drink per hour
109
How long is refrigerated beer good for
6 months
110
How long is non refrigerated beer good for
3 months
111
What off flavors come from oxidation
Papery, wet cardboard
112
How many gallons in a 1/4 barrel of beer (quarter keg)
7.75 gallons
113
“Sixtel keg” 1/6 barrel has how many gallons
5 gallons
114
EUROPEAN keg sizes
Full size- 50 liters or 13.2 gallons Small size - 20 LTR or 5.2 gallons
115
Indication of TASTE
Sweet Salty Sour Bitter Unmami/ savory
116
What are the 4 ingredients of beer
Grains, water, hops, and yeast
117
What are types of grains used in beers
Barley, malt, malt colors and adjunct grains
118
What flavors do hops contribute to the beer
Bitterness, flavor, and aroma to beer
119
Hops from the US give what kind of aromas
Piney, citrus, catty, tropical fruit
120
Hops from Germany and Czech Republic give what aromas
Perfumy, floral, peppery, and minty
121
Hops from England give what kinds of aroma
Earthy, herbal, and woodsy
122
What are the two types of brewing yeast
Lager and ale
123
What is the main difference between lager and Ale yeast
Ale - warmer temps and faster Lager - colder temperatures and longer
124
Lager yeast
NO FRUITY ESTERS, CLEAN AND CRISP

Cicerone Beer Test (1 decks)

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