Cicerone Certified Beer Server Flashcards

Common British pint glass with the bubbled out section under the rim. The bubbled out section makes them easy to stack, prevents chipping of the mouth, and provides for a better grip. Beer styles include - British session beers such as milds and bitters.

Snifter Glass

Stemware originally used for liquor, these are recommended for very strong beer. They are ideal for strong ales because they allow full contact with the hand thus warming the glass as they're held. Beer Styles - Strong beers such as Barleywines and Imperial Stouts

Stemmed Tulip Glass

This stemmed glass is commonly associated with specialty and Belgian beer. The inward taper holds the beer's aroma, while the outward taper at the top supports the head and makes it easy to drink from. Beer Styles- commonly associated with Belgian styles

German Vase glass

This is the tall curvy glass commonly used for German wheat beers. The large size holds lots of foam. Beer Styles - commonly used for hefeweizen and other wheat beers

2 reasons for giving a glass a quick rinse prior to filling with beer

Rinse off any leftover sanitizer/dust and cool/wet the inside of glass

If beer is already in the glass - name 2 ways to see if the glass is 'beer' clean

Proper head, lacing, and /or bubbling on the glass. If the glass is beer clean, it will allow for a proper head to form and be retained, lacing will also form on the glass after sips.

Why shouldn't a bartender touch the glass to the tap faucet?

The faucet can cause the glass to break as well as transmit bacteria/microorganisms into the beer

Did the invention of the drum roaster help in the creation of the modern versions of the dark British styles, including porter and stout? True or False

True

In 1966, Pierre Celis single handedly saved what type of beer style by opening a brewery in Hoegaarden, which is now owned by Inbev?

Witbier

What term originally signified that a beer was fresh rather than aged and soured, but the term eventually morphed into the name of this dark English Session ale?

Mild

What style became very popular in London in the late 1600's near the beginning of the industrial revolution? It is a brown to black beer that the working class of London drank at the pubs after a hard day's work.

Porter

How much corn or rice adjucts are added into light and standard versions of American Lagers for added lightnes of body and flavor?

40%

How much corn or rice adjucts are added into Premium versions of American Lagers?

25%

American NW hops have aroma and flavor characteristics described as?

Citrusy, Piney, resinous

Name a beer style for which the addition of spices is required.

Wit

Name the five established flavors and one emerging flavor that scientists are currently studying.

Sweet, Sour(Acidic), Bitter, Umami(savory, Saltiness. - Mettalic, fat, or carbonation

The physical sensation of beer is called?

Mouthfeel

Malt descriptors for Pale or Golden Beers

Uncooked flour, bready, white bread, dough-like, wheat bread, and cracker-like

Malt descriptors for Amber Beers

Bread Crust, biscuity, graham cracker-like, toast, caramel, and pie-crust like

Malt descriptors for Brown Beers

Nutty, Toffee, Chocolaty, and dark/dried fruit

Malt descriptors for Black Beers

Roasty, Burnt, espresso, and coffee-like

Alpha Acids in hops

The substance that adds the majority of bitterness to beer. The earlier it is placed in the boil, the more alpha acids will be released, causing more bitterness.