Cicerone Test Questions Flashcards
(158 cards)
1
Q
The tax brewers pay to the Federal Government on each gallon of beer they produce?
A
Federal Excise Tax
2
Q
Importers of beer sell to what member of the three tier system?
A
Distributors
3
Q
What aspect of beer labeling is most useful in assessing the freshness of beer?
A
Born on Date or Production code/date
4
Q
Name two physical or behavioral indications that an individual should not be served additional alcohol.
A
Slurred speech, glazed eyes, disoriented, stumbling
5
Q
Traits of a beer that might make it interesting to save for a year or more.
A
High ABV, Bottle conditioned
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
7
Q
Device attached to a keg to allow input of gas and output of beer.
A
Coupler, Keg coupler
8
Q
Device attached to the server’s side of the draft tower for pouring draft beer.
A
Faucet
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
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
11
Q
Device found in the cooler that shows gas pressure applied to one keg of beer.
A
Secondary Regulator
12
Q
Hose that delivers gas to the keg
A
Gas line
13
Q
Hose that carries beer from the keg to a nearby wall-mounted bracket.
A
Beer line
14
Q
At a specific temperature, proper draft beer system operation depends upon balancing what two elements?
A
Applied gas pressure & Resistance
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
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
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
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
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
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
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
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
23
Q
What supplemental cleaning is recommended every third of fourth cleaning of a draft system?
A
FOB cleaning and acid line cleaning
24
Q
When the cleaning cycle is complete, what liquid should you use to push the cleaning solution from the lines?
A
Cold Water
25
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
26
Describe features that indicate a beer has been served in a beer clean glass.
Concentric lacing, sheeting, head retention
27
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
28
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
29
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
30
Pokal or Flute ---Pilsner glass
Pilnser
31
Stein
Munich Helles
32
Shaker glass
American Amber
33
Stange
Kolsch
34
Imperial Pint - 20oz
Stout or Irish Stout
35
Vase
German Hefe-Weizen
36
Nonic
English Bitter
37
Goblet
Belgian Dubbel or dark strong
38
Tulip
Barleywine or Saison
39
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
40
Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to assess what important property of beer?
Original gravity
41
The property of beer that corresponds to miligrams per liter of isomerized alpha acids is knon by what name?
International Bittering Units
42
What beer trait do measurements in degrees SRM or degrees EBC represent?
Color
43
Carbonation levels in beer are commonly represended by what measurement?
Volumes of CO
44
The qualitative beer trait represented by the texture and weight of the beer during tasting is known by what name?
Mouthfeel
45
Pale lager created and consumed in Munich
Munich Helles
46
Amber lager named for Austrian capital
Vienna
47
Dark German lager style whose name translates as black
Schwarzbier
48
Often pale and hoppier variation of a 16 P lager associated with spring.
Maibock
49
The style dubbed "liquid bread", created to sustain fasting monks.
Doppelbock
50
Specialty lager nade from malt dried directly over a wood fire.
Rauchbier
51
Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style.
Dusseldorf Alt Bier
52
The city of Cologne gives a blonde ale known by what style name.
Kolsch
53
Munich beer style known for flavor of 4-vynil guiacol.
German Weissbier
54
German style known for distinct tartness produced by lactobacillus.
Berliner Weisse
55
Of the two sub categories of European all malt pilsner, which is the often paler and drier version?
German Pilsner
56
Stong usually 8% pale Belgian style ale of monastic origin.
Tripel
57
Brown trappist or abbey style ale around 6-7% ABV.
Dubbel
58
Straight, unblended spontaneously fermented wheat containing ale from Brussels region.
Lambic
59
Blend of one, two, and three year old spontaneously fermented Brussels region wheat containing ale
Gueuze
60
Spontaneously fermented Belgian style ale aged with cherries.
Kriek
61
With red and brown sub styles these lactic acid flavored beers derive their name from the northern region of Belgium.
Flanders
62
Belgian style ale that may be flavored with cuacao orange peel, coriander, and grains of paradise.
Belgian Wit
63
Malt accented Belgian style ale that often displays "cellar" notes and originates near the French Border.
Biere de Garde
64
Refreshingly well attenuated yellow orange Belgian/French style ale with complex fruit-spice aroma and some earth notes.
Saison
65
Very pale ales with 7.5 to 10.5% ABV made by secular Belgian brewers.
Abbey Ales
66
A 3.5% ABV draught pale ale consumed in British pubs.
Ordinary Bitter
67
English midlands ale often dark and nearly always less than 3.5% ABV.
Mild
68
Dark ale consumed daily by London working classes circa 1750.
Porter
69
Best known Irish beer style made with roast barely.
Dry Stout
70
Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale?
Scottish Ale
71
Sub-style of stout made in England using Lactose
Milk Stout or Sweet Stout
72
Style name used for the strongest stouts.
Imperial
73
Nickname for a strong Scotch Ale.
Wee Heavy
74
In modern times, style name for stouts made for routine export.
Foreign Stout
75
Modern Irish style that is not a stout.
Irish Red Ale
76
Well hopped and pale British ale style created for export but became popular domestically in the mid 1800's.
India Pale Ale (IPA)
77
A draught pale ale with a bit more flavor than ordinary but still generally less than 4% ABV.
Premium or Special Bitter
78
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
79
A beer that contains no roast or black malts and is often the strongest of English Ales.
Barleywine
80
Often malt balanced ale with a color between that of amber and stout.
Brown Ale
81
Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration.
Steam beer
82
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
83
Lager made with a grist of 30 to 50 percent corn or rice.
American Lager
84
Similar to American Pale Ale but with slightly more malt character.
American Amber Ale or English Pale Ale
85
Name for stronger more highly hopped versions of IPA.
Imperial IPA or Double IPA
86
Black ale style whose first name and distinguishing ingredient is a non-barely grain which it contains.
Oatmeal Stout
87
Well bittered all malt pale lager
Pilsner
88
Often malt balanced ale with a color between that of amber and stout.
Brown Ale
89
Five basic tastes detected by the tongue.
Sweet, salty, sour, bitter, umami
90
Other than taste, what other senses contribute during evaluation of beer?
Aroma/smell, sight/appearance, mouthfeel
91
what should be avided for at least 15 minutes before beer evaluation?
Eating, drinking, smoking
92
what should the ideal environment for beer tasting be free of?
outside odors
93
when tasting beer what might you want to have available for use between beer samples?
water, crackers, bread
94
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
95
what words might be used to describe the flavors imparted in beer by crystal malt?
bready, sweetness, cereal flavors
96
What words describe the flavors imparted n beer by roasted barley?
coffee, dark chocolate
97
What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe?
Citrusy, piney
98
What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau , Saaz, and Tettnang?
Earthy, grassy
99
Diacetyl
Buttery, Butterscotch, Buttered popcorn
100
DMS (Dimethyl Sulfide)
Creamed Corn, Vegetable - (Tomato juice in darker beers)
101
Acetylaldehyde
Green Apple, Cidery - (Young Beer)
102
Acetic acid
Vinegar
103
Trans-2-nonenal
Papery, cardboard
104
What ingredient is most likely to be responsible for a cheesy flavor in beer?
Isovalaric Acid from OLD HOPS
105
What common words describe the flavor experienced in an oxidized beer?
papery, wet cardboard
106
A light-struck beer exhibits an aroma best described with what common word?
Skunky
107
What word do we use to describe a flavor that is like blood or coins?
Metalic
108
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
109
At what point in the tasting process are you most likely to notice astringency?
in the finish
110
What part of the barely kernel makes it uniquely attractive for use in brewing when compared to a grain like wheat?
the Husk
111
The process of controlled germination and drying performed on barely to prepare it for brewing is known as what?
Malting
112
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
113
Name two countries where brewing barley is grown.
United States, Belgium, Germany, England
114
Name for two examples of specialty malt
Crystal, Caramel, Chocolate, Black
115
Using common words give the range of colors from lightest to darkest found in the malts used by brewers.
Pale straw to black
116
How is corn or rice generally treated before being mixed with the majority of the malt in the brew house?
Gelatinized
117
Around 1820 a patented English invention transformed production of dark beers by making what previously unavailable ingredient for brewers?
Black patent malt
118
In a commercial hop yard what man made structure is used to support the hop plants as they grow?
Trellis
119
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
120
Name the Washington state valley best known for hop cultivation.
Yakima Valley
121
Name one US state other than Washington that produces hops commercially.
Idaho, California, Oregon
122
Name three European hop producing countries.
France, Germany, England, Belgium
123
Name a southern hemisphere country that produces hops commercially
New Zealand, Australia
124
In order to impart hop aroma in a beer would you add hops at the beginning or near the end of wort boiling?
End
125
Hop oil contains compounds that contribute to what attributes of beer?
Bitterness, Flavor, Aroma, Shelf life, bacterial inhibitor
126
The alpha acids typically constitute what percentage, by weight of the hops used by brewers? (Please give a range)
?????
127
Some brewers use whole hops, but these days many use a more compressed physical form known as what
Pellets
128
Name two American hop varieties other than Cascade
Centennial, Nugget, Citra, Simcoe
129
Name one European hop variety
Goldings, Saaz, Spalt, Saphir, Perle
130
What temperature range is beer likely to be in when it is dry hopped?
60-70 degrees F
131
During fermentation, sugar is converted into what two major chemical products?
Alcohol and CO2
132
Compated to ales lager fermentation is conducted at ___________ Temperatures.
Lower
133
A fermenter being held at 68 degrees F is most likely using which of the tow major yeast types?
Ale
134
Fruity aromas and flavors are most commonly produced by which of the two major yeast types?
Ales
135
Weizen yeast produces what sorts of flavor attributes in beer?
Banana and clove
136
Name a beer style whose flavor might be influenced by Brettanomyces Bruxellensis
Lambic, Flemish red or brown
137
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
138
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????????????????
139
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
140
If a brewer adds gelatin or Isinglass to a beer what are they trying to achieve?
Clarity and Brightness
141
Would a clarifying agent like gelatin be added before or after primary fermentation?
After
142
Why do some brewers include yeast in their bottled product?
Secondary fermentation, add CO2 to beer, bottle condition
143
Name a mineral found in water that may have a desirable effect on beer flavor.
Calcium, Sulfates, Carbonates
144
To initiate mashing what gets mixed with malt?
Hot liquor
145
What step in the brewing process sterilizes the wort and converts alpha acids to their isomerized form?
Boil
146
What most commonly gets pitched in a brewery?
Yeast
147
What gas do brewer bottling operations try to minimize the presence of inside the sealed bottle?
Oxygen
148
Name a benefit of pasteurization for a brewer.
Longer shelf life
149
Name a disadvantage of pasteurization.
Strips proteins reduces hop bitterness and malt levels
150
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
151
What properties or characteristics of beer contribute to its intensity?
Carbonation, hop character, ABV, Body and sweetness, roast character
152
Give a general example of Resonance in paring, list a general beer flavor and corresponding food flavor.
Chocolate sweetness with chocolate sweetness
153
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
154
Give two examples of general food flavors that the carbonation and bitterness in beer provide a counterpoint (contrast) to.
Sweet, rich fatty, spicy
155
List three general characteristics of beer that can contrast with food flavors.
Sweet, sour, bitter
156
Roasty flavors in beer provide a counterpoint (contrast) to what sort of food flavors?
Sweetness, rich fatty???????????
157
List three general flavors (for example Honey) found in both beer and food.
nutty, caramel, citrus, chocolatey
158
What is the most difficult quality of beer to deal with as a cooking ingredient?
Bitterness
