Cicerone Syllabus

Question 1

Name the parts of the Three-tier-system.

Answer 1

brewers/importers, wholesalers, retailers

Question 2

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

Answer 2

adsorption and elimination, physcial and behavioral indicators

Question 3

Responsible serving practices include…

Answer 3

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

Question 4

When beer is released from the brewery, it is…

Answer 4

…ready to drink.

Question 5

Some strong beers may age…

Answer 5

…for months or years if properly cellared.

Question 6

Rotate inventory…

Answer 6

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

Question 7

Non-pasteurinzed draft beer keeps for how long?

Answer 7

45-60 days refrigerated.

Question 8

Pasteurized draft beer keeps for how long?

Answer 8

90-120 days refrigerated.

Question 9

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

Answer 9

…up to 6 months.

Question 10

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

Answer 10

…may be noticebly off after 3 months.

Question 11

Bottled beer skunking is caused by…

Answer 11

sunlight and fluorescent light.

Question 12

Skunking most noticeable by…

Answer 12

aroma of the beer

Question 13

Brown glass bottles block…

Answer 13

98% of skunking light

Question 14

Green glass bottles block…

Answer 14

blocks 20% of skunking light

Question 15

Clear glass bottles block…

Answer 15

blocks 0% of skunking light

Question 16

Cans, ceramic bottles and closed cases offer…

Answer 16

maximum protection from skunking

Question 17

Draught beer is best served using these gases?

Answer 17

CO2 or CO2-nitrogen

Question 18

Party pump limits beer stability for how long?

Answer 18

less than a day because of oxygen contact.

Question 19

FOB means this…

Answer 19

Foam-On-Beer

Question 20

What is the standard temperature for a draft system?

Answer 20

38 degrees F

Question 21

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

Answer 21

24 hours

Question 22

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

Answer 22

contact a draft-trained professional for assistance

Question 23

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

Answer 23

cleaned

Question 24

How often is cleaning required for a draft system?

Answer 24

every 14 days

Question 25

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

Answer 25

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

Question 26

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

Answer 26

cultural and historical traditions

Question 27

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

Answer 27

branded glasses to match the beer

Question 28

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

Answer 28

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

Question 29

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

Answer 29

``` 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) ```

Question 30

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

Answer 30

1 head size, shape retention | 2 upon consumption, lacing indicates beer clean glass

Question 31

Glass temperatures that are acceptable?

Answer 31

room temperature or chilled

Question 32

Glass temperatures that are un-acceptable?

Answer 32

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

Question 33

Why should you cold water rinse a glass before serving?

Answer 33

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

Question 34

How should bottle-conditioned beer be served?

Answer 34

1 stored upright prior to service | 2 stored at proper temps based on style

Question 35

What does white flakes on a bottle indicate?

Answer 35

old, unstable beer - do not serve this.

Question 36

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

Answer 36

generally, a bad bottle and should not be served.

Question 37

When should retain the yeast in the bottle?

Answer 37

when the consumer requests yeast to be poured | and if the style is traditionally poured with yeast eg hefeweizen.

Question 38

What is the first step in pouring a bottled beer?

Answer 38

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

Question 39

What is the second in pouring a bottled beer?

Answer 39

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.

Question 40

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

Answer 40

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

Question 41

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

Answer 41

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

Question 42

Kegs must be chilled at what temperature?

Answer 42

Generally 38-degrees F.

Question 43

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

Answer 43

Available ingredients equipment water

Question 44

Historical development of beer styles was shaped by what factors?

Answer 44

Technology taxes and regulations culture consumer appeal

Question 45

What are the five perceived bitterness rating?

Answer 45

low, moderate, pronounced, assertive, highly assertive

Question 46

Beer color descriptors include:

Answer 46

straw, gold, amber brown and black

Question 47

Alcohol descriptors include:

Answer 47

lower, normal, elevated, high, very high

Question 48

Alcohol content parameters include:

Answer 48

ABV or by weight

Question 49

Quantitive beer parameters include:

Answer 49

alcohol content, IBU, SRM color

Question 50

Qualitative parameters of beer character include:

Answer 50

aroma, flavor, aftertaste, mouthfeel, perceived bitterness

Question 51

ABV lower ranges are:

Answer 51

<4.4%

Question 52

ABV normal ranges are:

Answer 52

4.4% to 5.9%

Question 53

ABV elevated ranges are:

Answer 53

6.0% to 7.4%

Question 54

ABV high ranges are:

Answer 54

7.5% to 9.9%

Question 55

ABV very high ranges are:

Answer 55

>10%

Question 56

Key style descriptors include (3):

Answer 56

perceived bitterness, color, ABV

Question 57

Name the five established tastes to perceive beer flavor?

Answer 57

sweet, salty, sour/acid, bitter, umami

Question 58

What are the three emerging tastes to perceive beer flavor?

Answer 58

fat, carbonation, metallic

Question 59

Mouthfeel is described by:

Answer 59

body and carbonation

Question 60

Five components of beer evaluation are:

Answer 60

``` appearance aroma taste mouthfeel aftertaste ```

Question 61

Name the four key evaluation steps (techniques):

Answer 61

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

Question 62

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

Answer 62

uncooked flour, bread dough

Question 63

Identify hops flavors of beer and source:

Answer 63

bitterness, flavor and aroma effects

Question 64

Traditional regional American hop traits:

Answer 64

piney, citrus, resiny

Question 65

Yeast flavors factors to consider are:

Answer 65

ale vs lager flavors

Question 66

Off-flavors from oxidation are:

Answer 66

papery/wet cardboard

Question 67

Major hop growing regions are:

Answer 67

``` Germany, Czech Republic, Britain, USA, Australia New Zealand ```

Question 68

Major hop growing regions in the USA are:

Answer 68

Yakima Valley WA Oregon Idaho

Question 69

Latin name for ale yeast is:

Answer 69

saccharomyces cerevisiae

Question 70

Ale yeast flavors are:

Answer 70

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

Question 71

Lager yeast latin name is:

Answer 71

saccharomyces pastorianus aka saccharomyces carlsbergensis

Question 72

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

Answer 72

They do not produce appreciable quantities of ester or phenols.

Question 73

Water makes up this percent of beer weight?

Answer 73

90+%

Question 74

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

Answer 74

white bread, wheat bread, water crackers

Question 75

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

Answer 75

toast, caramel, piecrust

Question 76

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

Answer 76

nutty, toffee, chocolate, dark/dried fruit

Question 77

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

Answer 77

roast, burnt, coffee

Question 78

Traditional regional English hop traits:

Answer 78

earthy, herbal, woodsy

Question 79

Traditional regional German/Czech hop traits:

Answer 79

floral, perfumy, peppery, minty, woodsy