Cicerone Beer Server, Cicerone Certified Beer Server, Cicerone Beer Server, Cicerone Certified Beer Server Flashcards
Which of the following is the name for the beer trait which is based on the relationship between IBUs and malt content?
Perceived Bitterness
When assessing beer, why should the beer be poured into a glass rather than leaving it in the bottle
Allows aroma to be evaluated
Heel in, heel out is the required way to treat the glass during which step in the cleaning process?
Rinsing in cold water
What is the name for the part of a draft system that automatically stops the flow of beer when the keg empties?
Foam On Beer (FOB)
How long should a keg be stored in the cooler prior to service to ensure that it doesn't foam?
24 Hours
Which of the following glasses would be most appropriate for serving a Best Bitter with 3.8% alcohol by volume?
20 oz (590 ml) Imperial pint
Which of the following bar practices should be avoided?
Dunking faucet in beer while pouring
Which of the following is a trait of an Imperial Stout?
Assertive Roast Flavor
Which of the following is a sign of a "beer clean" glass?
When rinsed before use, water sheets and runs off rather than forming drips
Which of the following is a trait of a Doppelbock?
High (7-10%) ABV
Why must draft lines be cleaned regularly?
To prevent bacterial infection
Which of the following styles was created by nineteenth-century west coast brewers using warm fermentation with lager yeast?
California Common
Which of the following is NEVER recommended as a preparation for beer glasses?
Frosted with ice crystals
When must a foam-on-beer (FOB) detector be reset?
After changing a keg
Which of the following is a trait of a Belgian Golden Strong Ale?
High (7.5-10.5%) ABV
Which of the following styles has the lowest ABV?American Pale AleBerliner WeisseMarzenSaison
Berliner Weisse
If you chip or break the lip of a bottle when opening it, what should you do?
Apologize to the customer, discard the broken bottle, and get another bottle to try again
What is the best method for drying beer glasses?
Inverted on a rack that allows air circulation inside the glass
Which of the following is a notable exception to the three-tier system in many states?
A brewpub that serves its own beer
If draft lines are not cleaned regularly, which of the following flavors is most likely to develop?
Vinegar
If one of the draft lines at your bar is pouring foamy, which of the following could be the cause?
Kink in the hose that runs from the coupler to the wall
Which of the following beer styles developed in America?Best BitterDouble IPAOatmeal StoutSaison
Double IPA
A server was pouring two glasses of beer from a large bottle at the customers' table. The first glass wound up half full of foam. For the second glass, if the server wants to reduce the amount of foam, what should she do differently?
Pour more of the beer down the side of the glass
Which of the following is most important to eliminate in order to prevent beer skunking?
Exposure to sunlight and fluorescent light
Which of the following is a pale straw-colored ale that has a lower alcohol content (2.3-3.8% ABV) and a high level of acidity?
Berliner Weisse
Which of the following beer qualities is least likely to be affected by the addition of hops?
bitterness
Which of the following is the name for the beer trait which is based on the relationship bw IBUs and malt content?alcohol warmtharoma balancemalt intensityperceived bitterness
perceived bitterness
when assessing beer, why should the beer be poured into a glass rather than leaving it in the bottle?-allows aroma to be evaluated-ensures freshness of beer-helps beer maintain carbonation level-prevents lightstruck flavors from developing
allows aroma to be evaluated
when you pick up a glass off the bar, what is the very first step in the cleaning process?-empty glass into open drain-rinse in cold water, heel in, heel out-rinse with cold water-wash with sudsless soap and brush
empty glass into open drain
which of the following belgian beer styles is most likely to exhibit assertively sour, acidic flavors?dubbelflanders red alesaisonwitbier
flanders red ale
Which of the following is appropriate in a German pils?amber colorelevated ABV (6.3-7.2%)pronounced bitternesstoffee malt flavor
pronounced bitterness
storing beer away from light helps to prevent which of the following flavors?butterpaperskunkvinegar
skunk
which of the following would you be most likely to encounter in a Kolsch?amber to brown colorcaramel malt flavorelevated ABV (5.8-6.9%)moderate bitterness
moderate bitterness
which of the following bar practices should be avoided?-air drying beer glassware-dunking faucet in beer while pouring-holding the faucet handle at the base while pouring-rinsing glasses with water immediately prior to filling with beer
dunking faucet in beer while pouring
which of the following is a trait of an Imperial Stout?assertive roast flavorhigh, effervescent carbonationlow perceived bitternessmoderate buttery flavor
assertive roast flavor
what should you do when a bit of beer foam adheres to the side of the glass after each sip giving a lace-like effect?-continue to prepare glassware in exactly the same way-immerse glasses longer in the sanitize solution-rinse glasses more carefully0use more soap to wash glasses
continue to prepare glassware in exactly the same way
beers made by monks fall into which of the following categories?farmhouselambicspecialtytrappist
trappist
which of the following is a trait of a Doppelbock?black colorbready malt flavorhigh ABV (7-10%)pronounced bitterness
high ABV (7-10%)
how often should draft lines be changed?everydayonce a weekonce every two weeksonce a month
once every two weeks
what modern style name best describes the flagship product of the Anchor Brewing Company?american amber aleamerican pale alebest bittercalifornia common
california common
which of the following is NEVER recommended as a preparation for beer glasses?air driedfrosted with ice crystalslightly chilledroom temperature
frosted with ice crystals
when must a foam-on-beer detector be reset?-after changing a keg-after service, at the end of the night-before changing a keg-before service, at the beginning of the day
after changing a keg
which of the following is a trait of a Belgian golden strong ale?assertive hop bitternesscaramel malt flavorhigh ABV (7.5-10.5%)low carbonation
high ABV (7.5-10.5%)
which of the following flavors is most likely to come from malt?chocolateherbalpumpkinresin
chocolate
which of the following styles has the highest ABV?american pale aledoppelbockmilk stoutsaison
doppelbock
which of the following would be acceptable to observe in a bottle of beer that you are about to serve?-a light beige/tan yeast residue on the bottom of the bottle-a ring of debris around the inside of the neck at the liquid level-haze in a pale lager-white flakes swirling in the bottle
a light beige/tan yeast residue on the bottom of the bottle
which of the following is a trait of an american porter?gold colorhighly assertive bitternesslower to normal ABV (3.8-5%)roasty malt flavor
roasty malt flavor
which of the following Belgian beers is always made with wheat?belgian blond aledubbeltripelwitbier
witbier
which of the following is a notable exception to the three-tier system in many states?-a brewpub that serves its own beer-a grocery store that sells beer-a liquor store chain with more than 10 stores in one state-an importer that sells unpasteurized beer
a brewpub that serves its own beer
what fermentation-derived flavor commonly appears in ales but not lagers?breadycorianderfloralfruity
fruity
which of the following best describes the natural process that occurs during malting?-a flower produces seeds-a fruit is transported by other animals-a living plant begins to decay-a seed beings to grow into a new plant
a seed beings to grow into a new plant
if one of the draft lines is pouring foamy, which of the following could be the cause?-alcohol content of the beer is too high-bartender is opening the faucet too quickly-cleaning solution is left in the line-temperature of keg is too high
temperature of keg is too high
which of the following beer styles developed in America?best bitterdouble IPAoatmeal stoutsaison
double IPA
which of the following ingredients is NOT typically used to brew a Gose?black peppercorncoriandersaltwheat
black peppercorn
Which of the following is the name for the beer trait which is based on the relationship between IBUs and malt content?
Perceived Bitterness
When assessing beer, why should the beer be poured into a glass rather than leaving it in the bottle
Allows aroma to be evaluated
Heel in, heel out is the required way to treat the glass during which step in the cleaning process?
Rinsing in cold water
What is the name for the part of a draft system that automatically stops the flow of beer when the keg empties?
Foam On Beer (FOB)
How long should a keg be stored in the cooler prior to service to ensure that it doesn't foam?
24 Hours
Which of the following glasses would be most appropriate for serving a Best Bitter with 3.8% alcohol by volume?
20 oz (590 ml) Imperial pint
Which of the following bar practices should be avoided?
Dunking faucet in beer while pouring
Which of the following is a trait of an Imperial Stout?
Assertive Roast Flavor
Which of the following is a sign of a "beer clean" glass?
When rinsed before use, water sheets and runs off rather than forming drips
Which of the following is a trait of a Doppelbock?
High (7-10%) ABV
Why must draft lines be cleaned regularly?
To prevent bacterial infection
Which of the following styles was created by nineteenth-century west coast brewers using warm fermentation with lager yeast?
California Common
Which of the following is NEVER recommended as a preparation for beer glasses?
Frosted with ice crystals
When must a foam-on-beer (FOB) detector be reset?
After changing a keg
Which of the following is a trait of a Belgian Golden Strong Ale?
High (7.5-10.5%) ABV
Which of the following styles has the lowest ABV?American Pale AleBerliner WeisseMarzenSaison
Berliner Weisse
If you chip or break the lip of a bottle when opening it, what should you do?
Apologize to the customer, discard the broken bottle, and get another bottle to try again
What is the best method for drying beer glasses?
Inverted on a rack that allows air circulation inside the glass
Which of the following is a notable exception to the three-tier system in many states?
A brewpub that serves its own beer
If draft lines are not cleaned regularly, which of the following flavors is most likely to develop?
Vinegar
If one of the draft lines at your bar is pouring foamy, which of the following could be the cause?
Kink in the hose that runs from the coupler to the wall
Which of the following beer styles developed in America?Best BitterDouble IPAOatmeal StoutSaison
Double IPA
A server was pouring two glasses of beer from a large bottle at the customers' table. The first glass wound up half full of foam. For the second glass, if the server wants to reduce the amount of foam, what should she do differently?
Pour more of the beer down the side of the glass
Which of the following is most important to eliminate in order to prevent beer skunking?
Exposure to sunlight and fluorescent light
Which of the following is a pale straw-colored ale that has a lower alcohol content (2.3-3.8% ABV) and a high level of acidity?
Berliner Weisse
Which of the following beer qualities is least likely to be affected by the addition of hops?
bitterness
1/2 Barrel
15.5 Gallons, 1984 OZ
1/4 Barrel
7.75 Gallons, 992 OZ
1/6 Barrel
5.15 Gallons, 661 OZ
Three tier System that beer moves through
1. Brewers and importers sell to wholesalers2. Wholesalers sell to retailers3. Retailers sell to consumers
Exceptions to the three tier system
1. Brewpubs that both brew and retail to consumers2. Breweries that brew and sell directly to retailers or consumers
When is beer ready to be consumed?
Immediately after release from a brewer, some strong/intensely flavored beers develop over years if properly cellared
What are 3 ways to help proper rotation of product?
Sell beer in order of dating, remove out-of-date product, promote all beers available
How long until pasteurized draft beer expires?
90-120 days
How long until bottled beer expires?
If refrigerated, up to six months. If not, could be noticeably off after 3 months.
Signs of oxidation
Papery, wet, cardboard flavors.
What causes skunking?
Sunlight and florescent light
What gives maximum protection against skunking?
Cans, ceramic bottles, and bottles in closed case boxes.
What is a party pump and why is it detrimental?
Party pumps expose the beer to the air, oxygen can reduce flavor stability of beer to 24hrs or less
How must draft beer be served?
Using a C02 or a C02-nitrogen mix at the proper pressure setting.
What should never be used instead of a C02 or a C02-nitrogen mix in a draft dispense system?
Compressed air
Four key elements of draft systems
1. Keg2. Coupler3. FOB System4. Faucet
Who should adjust gas and pressure settings for the draft system?
A draft trained professional
What are you common troubleshooting steps for draft systems? What if they don't work?
24hrs refrig. for keg, coupler secure, FOB functional, no kinks in hoses; call a professional
How often is standard to clean a draft system? Why?
Every 14 days; to prevent off flavors in beer
What are 4 things that dictate what glass to use?
Size: Alcohol content, head accommodationShape: cultural/historical traditionBrand: Branded glassware matched to beer
What are 6 steps to glass washing?
1. Empty glass2. Wash with non-petroleum based soap and brush3. Rinse in cold water4. Rinse in sanitizer, heel in, heel out5. Dry inverted on rack so air circulates inside6. Rinse with cold water immediately before dispense
How do you check for clean glassware WITHOUT beer?
Sheeting (wet glass, water should sheet evenly off glass)Salt test (wet glass, sprinkle salt throughout; places where salt does not adhere are not beer clean)
How do you check for clean glassware WITH beer?
Head size, shape, retentionBubbles clinging to sides of glass indicate NOT beer cleanDuring consumption, lace will cling to sides of a beer clean glass following each sip
What temp glasses are acceptable?
Room temp or chilled
What will frozen glasses do to beer?
Causes foaming, makes beer too cold, frozen water or sanitizer may be present
What does a cold water rinse of glass before pouring do?
Removes residual sanitizer, cools glasses that may be warm from washing, aids ideal head formation and retention
How do you properly store bottle-conditioned beers? Why?
Upright at the temp recommend by the brewer, otherwise, 43° or less; Bottle conditioning produces sediment, which settles. Some brewers recommend drink it, for flavor.
How do you examine a beer bottle?
1.Look for white flakes which can indicate old, unstable beer. DO NOT serve beer in this condition.2. Look for a thin ring of gunk at liquid level of neck3. Check for yeast at the bottom of the bottle
When shouldn't you retain yeast in bottle?
Consumer requests yeast to be poured or style or traditionally poured with yeast
How do you open a twist off cap?
Twist off by hand, napkin may be used.
How do you open a pry off cap?
Use an opener with a bar or other lift area at least 1/4 inch wide to prevent possibility of breaking the bottle during opening. Lift in one motion.
How do you open a mushroom cork?
Remove wire cage, remove cork by hand, be gentle so as not to disturb sediment and make beer volatile. Keep beer pointed away from customer at all times.
What is proper pouring technique for bottled beer?
Tilt glass at 45°, pour down side until half full, pour rest down middle of upright glass for ~ 1" of head. (2-4 for weizens) stop prior to pouring sediment, unless requested.
What is proper pouring technique for draft beer?
Tilt glass at 45°, open faucet fully, pour down side until half full, straighten glass and pour down middle to generate ~1" head, close faucet, do not allow beer to touch faucet or glass or to spill
What is proper technique for changing a keg?
Pull handle outward, then up to disengage coupling, turn counterclockwise 90°. Lift and apply to new keg, turn 90° clockwise then lower handle on engage the coupling. Prime FOB detector.
What are some factors that drove the development of different beer styles?
Available ingredients, equipment and water, technology, taxes and regulations, culture, consumer appeal
What are three quantitative parameters of beer characteristic?
ABV (alcohol by volume), IBUs (international bitterness unit) , SRM color (light)
Words associated with perceived bitterness
Low, moderate, pronounced, assertive, or highly assertive
Words associated with color
Straw, gold, amber, brown, or black
Words associated with alcohol content
Lower, normal, elevated, high, or very high
What are the 6 qualitative parameters of beer?
Aroma, flavor, aftertaste, mouthfeel, perceived bitterness, appearance
Four key components of beer
1. Grains (malt and sometimes corn or rice)2. Hops (hop character in beer)3. Yeast (ale yeast, lager yeast)4. Water (makes up 90% of beer)
Major growing regions of hops
Hops can be grown anywhere but major growing regions are Germany, Czech Republic, Britain, United States, and Australia and New Zeland
Pale beer
Uncooked flour, bread dough
Golden Beer
White bread, wheat bread, water cracker
Light Amber Beer
Bread crust, biscuit, graham cracker
Amber Beer
Toast, carmel, pie crust
Brown Beer
Nutty, toffee, chocolate, dark/dried fruit
Black Beer
Roast, burnt, coffee
American Hops
Piney, citrus, resiny, tropical fruit
English Hops
Earthy, herbal, woodsy
German/Czech
Floral, perfumy, peppery, minty
Which of the following is a primarily malt derived flavor?
Caramel, toasted
What is a Rauchbier?
Smoked beer, in which the malted barley is smoked before being brewed, specialty of Franken.
Which of the following is the recommended practice for tasting beer?
Move beer around mouth to stimulate as many taste buds as possible.
What beer is commonly made with coriander and dried orange peel?
Belgium Witbier
Which of the following is the proper position of a Sankey Coupler connected to a keg?
Clock-wise to tread on to keg with handle down.
If draft lines are not cleaned regularly, which of the following pairs of Flavors is most likely to develop?
Buttery and oily
What are the traits of a saison?
Fruity and peppery yeasts.
Which of the following is primarily a yeast-derived flavor?
Esters.Phenols.Alcohol.
What US State produces the most hops?
Washington State
When removing s coupler from a keg, which of the following steps do you do first?
Pull the handle of the coupler out and lift up.
Hops contribute to what aspects of beer taste?
Bitterness, flavor and aroma.