CICERONE Certified Beer Server Practice Exam |Question and Answer| 100% Correct

CICERONE Certified Beer Server Practice Exam |Question and Answer| 100% Correct Who can importers sell to in the typical three-tier system for alcohol sales? *Ans* Wholesalers How do you know if bottled beer is off if it has no "best by" date? *Ans* Compare it to another fresh bottle or tapped beer. What two gases are acceptable for use in a draft system? *Ans* C02 and Nitrogren Most modern kegs use ______________ valve types, but older keg designs may have other tapping methods. *Ans* US Sankey A _________________ allows gas into the headspace of the keg. There is a "Thomas valve" inside it to keep beer from entering the gas line if there's ever a drop in pressure. *Ans* coupler ____°F is the standard temperature of draft systems. *Ans* 38 degrees What is the most common draft system problem? *Ans* Temperature control What are the two primary goals for cleaning the draft system? *Ans* Cleaning our beer stone and yeast. How often must you clean a draft system? *Ans* Every 2 weeks What glassware is recommended for Guinness and other beers of that style? *Ans* English Tulip This is the 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. *Ans* Imperial Nonic Pint 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. *Ans* Snifter 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. *Ans* Stemmed Tulip This is the tall curvy glass commonly used for German wheat beers. The large size holds lots of foam. *Ans* German Vase Name two reasons why good beer bars give their glassware a quick rinse before filling the glass with beer. *Ans* It rinses away any remaining sanitizer or dust from the glass, allowing for better head formation and retention. It cools and wets the inside of the glass, which could still be warm from washing. If there's beer in the glass already, what are two ways you can tell if the glass is beer clean? *Ans* Proper head, lacing, and/or bubbles on the glass. A beer clean glass will allow for a proper head to form and be retained. If the glass is beer clean lacing will form on the glass after sips. If there are bubbles clinging to the inside of the glass that indicates that there are nucleation sites in the glass caused by dirt or oil and it is not beer clean. Name two reasons why a bartender should never touch the glass to the tap faucet or allow the tap faucet to become immersed in the beer filling the glass. *Ans* Contact between the glass and beer faucet can cause glassware to break. It also transfers microorganisms on the faucet into the customer's glass. True or False: The invention of the drum roaster helped in the creation of the modern versions of the dark British styles, including porter and stout. *Ans* Tru