MASTER CICERONE® EXAM QUESTION
AND CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
INSTANT DOWNLOAD PDF
1. What is the primary yeast species used in most beer fermentation?
A. Brettanomyces
B. Saccharomyces cerevisiae
C. Saccharomyces pastorianus
D. Lactobacillus
Rationale: Saccharomyces cerevisiae is the predominant yeast for ale
fermentation.
2. Which beer style is traditionally top-fermented?
A. Pilsner
B. IPA
C. Oktoberfest
D. Helles
Rationale: IPAs are ales that use top-fermenting yeast.
3. Diacetyl contributes which flavor to beer?
A. Sour
B. Buttery
C. Fruity
D. Herbal
,Rationale: Diacetyl produces a buttery flavor and is considered an off-flavor
when excessive.
4. What temperature range is typical for lager fermentation?
A. 15–20°C
B. 22–25°C
C. 7–13°C
D. 30–35°C
Rationale: Lager yeast ferments best in cooler temperatures.
5. What compound causes haze in wheat beers?
A. Hops
B. Yeast
C. Proteins and polyphenols
D. Alcohol
Rationale: Proteins and polyphenols interact to form haze, characteristic of
wheat beers.
6. Which hop component contributes bitterness?
A. Essential oils
B. Alpha acids
C. Beta glucans
D. Maltose
Rationale: Alpha acids isomerize during boiling to provide bitterness.
7. A beer with high carbonation and spicy phenols could be:
A. Porter
B. Stout
, C. Belgian Tripel
D. American Pale Ale
Rationale: Belgian Tripels often show high carbonation and spicy phenolic notes.
8. The enzymatic conversion of starch to sugar is called:
A. Fermentation
B. Saccharification
C. Kilning
D. Lautering
Rationale: Saccharification breaks starches down to fermentable sugars.
9. The IBU scale measures:
A. Sweetness
B. Bitterness intensity
C. Color
D. Alcohol percentage
Rationale: IBU quantifies bittering compounds in beer.
10. Which off-flavor smells like rotten eggs?
A. Diacetyl
B. Acetaldehyde
C. Hydrogen sulfide
D. Phenol
Rationale: Hydrogen sulfide smells like rotten eggs.
11. Grist refers to:
A. Fermentation vessel
B. Crushed malt before mashing
AND CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
INSTANT DOWNLOAD PDF
1. What is the primary yeast species used in most beer fermentation?
A. Brettanomyces
B. Saccharomyces cerevisiae
C. Saccharomyces pastorianus
D. Lactobacillus
Rationale: Saccharomyces cerevisiae is the predominant yeast for ale
fermentation.
2. Which beer style is traditionally top-fermented?
A. Pilsner
B. IPA
C. Oktoberfest
D. Helles
Rationale: IPAs are ales that use top-fermenting yeast.
3. Diacetyl contributes which flavor to beer?
A. Sour
B. Buttery
C. Fruity
D. Herbal
,Rationale: Diacetyl produces a buttery flavor and is considered an off-flavor
when excessive.
4. What temperature range is typical for lager fermentation?
A. 15–20°C
B. 22–25°C
C. 7–13°C
D. 30–35°C
Rationale: Lager yeast ferments best in cooler temperatures.
5. What compound causes haze in wheat beers?
A. Hops
B. Yeast
C. Proteins and polyphenols
D. Alcohol
Rationale: Proteins and polyphenols interact to form haze, characteristic of
wheat beers.
6. Which hop component contributes bitterness?
A. Essential oils
B. Alpha acids
C. Beta glucans
D. Maltose
Rationale: Alpha acids isomerize during boiling to provide bitterness.
7. A beer with high carbonation and spicy phenols could be:
A. Porter
B. Stout
, C. Belgian Tripel
D. American Pale Ale
Rationale: Belgian Tripels often show high carbonation and spicy phenolic notes.
8. The enzymatic conversion of starch to sugar is called:
A. Fermentation
B. Saccharification
C. Kilning
D. Lautering
Rationale: Saccharification breaks starches down to fermentable sugars.
9. The IBU scale measures:
A. Sweetness
B. Bitterness intensity
C. Color
D. Alcohol percentage
Rationale: IBU quantifies bittering compounds in beer.
10. Which off-flavor smells like rotten eggs?
A. Diacetyl
B. Acetaldehyde
C. Hydrogen sulfide
D. Phenol
Rationale: Hydrogen sulfide smells like rotten eggs.
11. Grist refers to:
A. Fermentation vessel
B. Crushed malt before mashing
