Cicerone Certified Beer Server Flashcards
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