Exam 1 Questions Flashcards Preview

Cicerone > Exam 1 Questions > Flashcards

Flashcards in Exam 1 Questions Deck (59):
1

If you store beer in the dark at room temperature for several months which is the least likely to occur?
A) accelerated loss of freshness
B) increased likelihood of oxidized flavors
C) increased likelihood of bacterial off-flavors
D) increased chance of skunking

D) increased chances of skunking

2

In the following sequence of steps for changing a common American or import single-valve keg, which of the following is NOT the recommended action?
A) first, allow each keg 24 hours in the cooler to chill and settle before tapping and serving
B) second, grip keg coupler handle, push in, and down to the "off" position to disengage
C) third, turn the coupler a quarter turn (90°) counterclockwise to unseat then lift off of the keg
D) fourth, seat the coupler on a new keg, turn clockwise a quarter turn (90°) to engage then return the coupler handle to the "on" position

B) second, grip keg coupler handle, push in, and down to the "off" position to disengage

"Push in" should be "pull out"

3

The "malt" used in beer mostly comes from what plant?
A) wheat
B) rye
C) oats
D) Barley

D) Barley

4

Which of the following beer styles is usually served in a glass uniquely associated with it?
A) Weizen
B) Brown Ale
C) California Common
D) Blonde Ale

A) Weizen

5

Which of the following flavors would be inappropriate in American-style wheat beer?
A) low/moderate grainy wheat
B) low/moderated citrus hop aroma
C) some malty sweetness
D) clove and banana aromas

D) Clove and banana aromas

6

Which of these flavors is most likely to come from malt?
A) fruity
B) citrusy
C) toasty
D) Clove-like

C) toasty

7

When you pick up a glass off the bar, what is the very first step in the cleaning process?
A) wash with suds-less soap & brush
B) rinse with cold water
C) empty glass into open drain
D) rinse in cold water, heel in, heel out

C) empty glass into cold drain

8

Which group of Belgian beers below is generally elevated to high in alcohol (6-10%) and never made using fruit or spices?
A) farmhouse beers
B) lambic beers
C) abbey and Trappist beers
D) all of the above

C) abbey and Trappist beers

9

Which of the following would you be most likely to encounter in a dry stout?
A) sugary sweetness
B) citrus hop aroma
C) assertive hop bitterness
D) Clove-phenol flavor

C) assertive hop bitterness

10

Which of the following is most likely to be black in color?
A) bitter
B) stout
C) Scottish ale
D) scotch ale

B) stout

11

A pale-gold to deep amber ale with moderate to high hop flavor, aroma and bitterness and 4.5-6.0% abc, would most likely be which style?
A) pale ale
B) blonde ale
C) amber ale
D) wheat beer

A) pale ale

12

Which of the following is true?
A) the body breaks down about 5 oz of pure alcohol per hour
B) blood alcohol concentration can continue to rise for up to four hours after the last drink before it begins to drop
C) alcohol is a central nervous system depressant
D) none of the above

C) alcohol is a central nervous system depressant

13

In addition to flavor, what other attribute do you assess while beer is in your mouth?
A) color
B) aroma
C) mouthfeel
D) aftertaste

C) mouthfeel

14

Sweet, sour, bitter, salty, and umami are perceived as part of what evaluation process?
A) aroma
B) flavor
C) appearance
D) mouthfeel

B) flavor

15

Draft beer sales have been shown to improve when a drought line cleaning program is instituted.
True or false

True

16

When evaluating a beer, which of the following is usually assessed first?
A) aroma
B) bitterness
C) carbonation
D) flavor

A) aroma

17

Which of the following beer traits would be detected by the sense of smell?
A) citrus
B) salty
C) sour
D) bitter

A) citrus

18

In the three-tier system, a beer importer would sell to which of the following?
A) consumers
B) retailers
C) wholesalers
D) manufacturers

C) wholesalers

19

In some Belgian breweries, no yeast is added to start the fermentation. Instead, yeast comes from the air and from wooden fermenting vessels. This type of beer is known as:
A) Trappist
B) abbey
C) farmhouse
D) lambic

A) Trappist

20

Which of the following describes the proper way to pour draft beer?
A) center the glass below the tap, open the tap all the way and fill, allowing foam to overflow until the liquid level is within one inch of the top of the glass
B) open the tap fully to start then close it halfway at the end to add foam to the top of the beer. Rotate glass during filling.
C) tilt the glass 45°, open the tap fully, pouring beer down the side until half full then straighten the glass to finish.
D) start by pouring straight down the middle and finish pouring gently down the side of the glass.

C) tilt the glass 45°, open the tap fully, pouring beer down the side until half full then straighten the glass to finish.

21

In the following sequence of steps for changing a common American or import single-valve keg, which of the following is NOT the recommended action?
A) first, allow each keg 2 hours in the cooler to chill and settle before tapping and serving.
B) second, grip keg coupler handle, pull out and up to the "off" position to disengage.
C) third, turn the coupler a quarter turn (90°) counterclockwise to unseat then lift off of the keg
D) fourth, seat the coupler on a new keg, turn clockwise a quarter turn (90°) to engage then return the coupler handle to the "on" position.

A) first allow the keg 2 hours in the cooler to chill and settle before tapping and serving.

Keg should be in cooler for 24 hours!

22

Which of the following is not a sub-style of the stout?
A) dry
B) foreign
C) oatmeal
D) Scottish

D) Scottish

23

What blood alcohol content level defines driver intoxication in the United States?
A) 0.08%
B) 0.8%
C) 0.008%
D) 8.0%

A) 0.08%

24

Which of the following beer styles generally has a higher alcohol content than Pilsner?
A) bock
B) doppelbock
C) Oktoberfest
D) all of the above

D) all of the above

25

Which of the following off flavors is least likely to be caused by poor storage and serving practices?
A) skunky
B) oxidized
C) acidic/sour
D) astringent

D) astringent

26

Which of the following is not detected with by taste?
A) umami
B) peppermint
C) salty
D) sweet

B) peppermint

27

Which of the following is a common trait of bock beers?
A) assertive hop bitterness
B) light pale malt flavor
C) greater than 6.3% abv
D) citrus hop aroma

C) greater than 6.3% abv

28

Which of the following best describes the natural process that occurs during malting?
A) a seed begins to grow into a new plant
B) living plant begins to decay
C) flower produces seeds
D) fruit transported by other animals

C) flower produces seeds

29

Which of the following would you not use in describing a typical blonde ale?
A) Balanced drinkability
B) soft malt sweetness
C) light fruity esters
D) caramel malt

D) caramel malt

30

Pasteurized beer easily maintains a fresh flavor for 1 year or more.
True or false?

False

31

Chimay and Orval are examples of what type of Belgian beer?
A) lambic
B) Trappist
C) farmhouse
D) all of the above

B) Trappist

32

Ina normal three-tier arrangement, wholesalers or distributors sell to which of the following?
A) retailers
B) consumers
C) importers
D) manufacturers

A) retailers

33

How many flavors can be detected by the sense of taste?
A) 4
B) 5-9
C) 23
D) 37

B) 5-9

34

Which of the following could tell you that there is a problem with a beer?
A) aroma
B) flavor
C) appearance
D) all of the above

D) all of the above

35

What modern style name best describes the flagship product of the Anchor Brewing Company?
A)Amber Ale
B) California Common
C) amber lager
D) ESB

B) California Common

36

Which of the following is not a common attribute of American-style lager?
A) low bitterness
B) assertive malt flavor
C) pale straw color
D) 4-5% alcohol by volume

B) assertive malt flavor

37

Which of the following factors does not affect your blood alcohol concentration?
A) caffeine
B) weight
C) gender
D) food

A) caffeine

38

What should you do when a bit of beer foam adheres to the side of glass after each sip giving a lace-like effect?
A) rinse glasses more carefully
B) wash glasses more carefully
C) continue to prepare glassware in exactly the same way
D) immerse glasses longer in the sanitizer solution

D) immerse glasses longer in the sanitizer solution

39

Choose the one statement that is true below.
A) bohemian pilsner is maltier than German pilsner.
B) bohemian pilsner is paler than German pilsner.
C) bohemian pilsner is drier than German pilsner
D) all of these statements are false

A) bohemian pilsner is maltier than German pilsner.

40

Generally, the US-grown hops give a different range of flavors and aromas to German-grown hops.
True or false?

True

41

Which of the following statements is true?
A) most alcohol passes into the half of stream through the wall of the small intestine.
B) alcohol doesn't need to be digested before absorption like foods and some beverages.
C) most alcohol is absorbed within 20 to 40 minutes of consumption.
D) all of the above

D) all of the above

42

Beer flavor changes as it ages.
True or false?

True

43

Most hop varieties give the same flavor and aroma characteristics with just one or two notable exceptions.
True or false?

False

44

Which of the following would be best described as malty, amber-colored, more than 6.5% abv?
A) scotch ale
B) porter
C) stout
D) brown ale

A) scotch ale

45

Which of the following is not recommended as a preparation for beer glasses?
A) frosted with ice crystals
B) room temperature
C) lightly chilled
D) none of the above

A) frosted with ice crystals

46

Which of the following statements is generally not true of American Brown Ale?
A) 18-35° SRM color
B) overall malt flavor balance
C) malty with some toasted, nutty, caramel malt flavors
D) alcohol if 6.3 - 6.9% abv

D) alcohol if 6.3 - 6.9% abv

47

Which of the following statements is true?
A) lager yeasts generally do not impart a fruity character to beer
B) lager yeast ferment at about 60° F (15° C)
C) Ale yeast impart a toasty, caramel flavor to beer
D) all dark beers are fermented with Ale yeast.

D) all dark beers are fermented with Ale yeast.

48

Who among the following can harm the flavor of the beer?
A) brewer
B) distributor
C) retailer
D) all can harm beer flavor

D) all can harm beer flavor

49

Compared to English bitters, Scottish apes are generally what?
A) less bitter
B) much darker in color
C) much higher in alcohol
D) more hop flavor and aroma

A) less bitter

50

Which of the following is a recommended are in pouring draft beer?
A) open the beer tap part-way to control the flow of the beer
B) rotate the glass while pouring to ensure proper wetting of the glass
C) pour down the side until glass half full, then gently tilt glass upright while continuing to pour.
D) allow foam to overflow the glass until the liquid level approaches the top of the glass.

C) pour down the side until glass half full, then gently tilt glass upright while continuing to pour.

51

In the three-tier system, a packaging brewery sells its kegs and cases of beer directly to which of the following?
A) consumers
B retailers
C) wholesalers
D) importers

C) wholesalers

52

Which of the following is NOT a proper part of pouring draft beer?
A) hold glass at a 45° angle, one inch below the tap faucet
B) grip tap handle near the base, pull forward to the fully open position
C) begin pouring down the middle of the glass
D) close faucet as foam cap reaches the top of the glass to prevent beer waste.

C) begin pouring down the middle of the glass

53

Which of the following styles usually displays haziness or cloudiness?
A) weizen
B) Oktoberfest
C) Pilsner
D) bock

A) weizen

54

When can you maintain quality beer service using compressed air?
A) on weekends and other busy periods
B) all the time
C) only when serving light American lagers
D) never

D) never

55

What color can malted barley be when used for brewing?
A) Pale to Golden
B) Golden to Tan
C) Tan to Brown
D) All of the above

D) All of the above

56

Which is a type of ale that comes in several strengths called by names such as "60 shilling"?
A) Bitter
B) Scottish Ale
C) Stout
D) Mild Ale

B) Scottish Ale

57

Which of the following is true?
A) The rate at which you consume alcohol does not affect your blood alcohol concentration
B) The carbohydrates in beer help to slow absorption of alcohol
C) the lower your weight, the lower your blood alcohol content will be for a given number of drinks
D) Eating dinner before you start drinking will slow absorption of the alcohol that you consume

D) Eating dinner before you start drinking will slow absorption of the alcohol that you consume

58

Which of the following is not a trait of German-style Bavarian Weizen?
A) Green-apple fruitiness
B) low hop bitterness
C) bready malt flavor
D) Less than 6% abv

A) Green-apple fruitiness

59

Which type of bottle provides the greatest protection against skunking?
A) green bottle
B) clear bottle
C) brown bottle
D) blue bottle

c) brown bottle