CICERONE® ADVANCED CICERONE®
EXAM QUESTION AND CORRECT
ANSWERS (VERIFIED ANSWERS) PLUS
RATIONALES 2026 Q&A INSTANT
DOWNLOAD PDF
1. What is the primary purpose of barrel aging beer?
A) To increase carbonation
B) To impart flavors from wood and previous contents
C) To reduce alcohol content
D) To speed up fermentation
Rationale: Barrel aging is used to introduce complex flavors from the
wood and previous liquids held in the barrel.
2. Which yeast strain is most commonly used for Belgian Lambic production?
A) Saccharomyces cerevisiae
B) Brettanomyces and wild yeasts
C) Saccharomyces bayanus
D) Lactobacillus
Rationale: Lambics rely on spontaneous fermentation with Brettanomyces
and other wild yeasts.
3. What compound primarily causes diacetyl in beer?
A) Hop acids
B) Phenols
C) By-products of yeast metabolism
D) Oxidation
Rationale: Diacetyl is a common yeast metabolic by-product that can give
a buttery flavor.
4. When evaluating a Belgian Tripel, which characteristic is expected?
A) Low carbonation
, B) Dark color
C) High attenuation and spice character
D) Pronounced roasted malt
Rationale: Tripels are pale, highly attenuated, and often display
spice/fruit esters.
5. What does IBU measure?
A) Color intensity
B) Alcohol content
C) Bitterness from hops
D) Carbonation level
Rationale: International Bitterness Units quantify hop bitterness in beer.
6. Brettanomyces in a beer typically contributes what flavor?
A) Citrus
B) Funky, horse-blanket notes
C) Chocolate
D) Clean lager profile
Rationale: Brett often yields earthy, “funk” characteristics.
7. What is the typical fermentation temperature range for ales?
A) 32–40°F
B) 60–72°F
C) 80–90°F
D) 45–55°F
Rationale: Ale yeasts perform best in moderate warm ranges around 60–
72°F (15–22°C).
8. Which style is known for the use of smoked malts?
A) Pilsner
B) Rauchbier
C) Stout
D) IPA
Rationale: Rauchbier uses beechwood-smoked malt for smoky flavors.
9. What is the significance of diatomaceous earth in brewing?
A) Hop preservation
B) Filtration aid
, C) Yeast nutrient
D) Flavoring agent
Rationale: DE is used in brewing to filter beer through a bed in plate or
shell filters.
10.Oxygen pickup in finished beer most often results in:
A) Increased hop aroma
B) Stale or cardboard flavor
C) Lactic sourness
D) Higher alcohol
Rationale: Oxygen promotes oxidation, leading to stale flavors.
11.In sensory analysis, what is mouthfeel?
A) Visual clarity
B) Aroma intensity
C) Sensation of texture and body
D) Alcohol perception
Rationale: Mouthfeel describes the tactile experience of beer in the
mouth.
12.A pilsner should have what bitterness profile?
A) Low and soft
B) Crisp and assertive to balance malt
C) Intense and fruity
D) Roasty and bold
Rationale: Pilsners often balance light malt with noticeable hop
bitterness.
13.What enzymatic process converts starches to sugars?
A) Oxidation
B) Saccharification
C) Aeration
D) Fermentation
Rationale: Saccharification is the breakdown of starch into fermentable
sugars.
14.Which hop component contributes most to bitterness?
A) Essential oils
EXAM QUESTION AND CORRECT
ANSWERS (VERIFIED ANSWERS) PLUS
RATIONALES 2026 Q&A INSTANT
DOWNLOAD PDF
1. What is the primary purpose of barrel aging beer?
A) To increase carbonation
B) To impart flavors from wood and previous contents
C) To reduce alcohol content
D) To speed up fermentation
Rationale: Barrel aging is used to introduce complex flavors from the
wood and previous liquids held in the barrel.
2. Which yeast strain is most commonly used for Belgian Lambic production?
A) Saccharomyces cerevisiae
B) Brettanomyces and wild yeasts
C) Saccharomyces bayanus
D) Lactobacillus
Rationale: Lambics rely on spontaneous fermentation with Brettanomyces
and other wild yeasts.
3. What compound primarily causes diacetyl in beer?
A) Hop acids
B) Phenols
C) By-products of yeast metabolism
D) Oxidation
Rationale: Diacetyl is a common yeast metabolic by-product that can give
a buttery flavor.
4. When evaluating a Belgian Tripel, which characteristic is expected?
A) Low carbonation
, B) Dark color
C) High attenuation and spice character
D) Pronounced roasted malt
Rationale: Tripels are pale, highly attenuated, and often display
spice/fruit esters.
5. What does IBU measure?
A) Color intensity
B) Alcohol content
C) Bitterness from hops
D) Carbonation level
Rationale: International Bitterness Units quantify hop bitterness in beer.
6. Brettanomyces in a beer typically contributes what flavor?
A) Citrus
B) Funky, horse-blanket notes
C) Chocolate
D) Clean lager profile
Rationale: Brett often yields earthy, “funk” characteristics.
7. What is the typical fermentation temperature range for ales?
A) 32–40°F
B) 60–72°F
C) 80–90°F
D) 45–55°F
Rationale: Ale yeasts perform best in moderate warm ranges around 60–
72°F (15–22°C).
8. Which style is known for the use of smoked malts?
A) Pilsner
B) Rauchbier
C) Stout
D) IPA
Rationale: Rauchbier uses beechwood-smoked malt for smoky flavors.
9. What is the significance of diatomaceous earth in brewing?
A) Hop preservation
B) Filtration aid
, C) Yeast nutrient
D) Flavoring agent
Rationale: DE is used in brewing to filter beer through a bed in plate or
shell filters.
10.Oxygen pickup in finished beer most often results in:
A) Increased hop aroma
B) Stale or cardboard flavor
C) Lactic sourness
D) Higher alcohol
Rationale: Oxygen promotes oxidation, leading to stale flavors.
11.In sensory analysis, what is mouthfeel?
A) Visual clarity
B) Aroma intensity
C) Sensation of texture and body
D) Alcohol perception
Rationale: Mouthfeel describes the tactile experience of beer in the
mouth.
12.A pilsner should have what bitterness profile?
A) Low and soft
B) Crisp and assertive to balance malt
C) Intense and fruity
D) Roasty and bold
Rationale: Pilsners often balance light malt with noticeable hop
bitterness.
13.What enzymatic process converts starches to sugars?
A) Oxidation
B) Saccharification
C) Aeration
D) Fermentation
Rationale: Saccharification is the breakdown of starch into fermentable
sugars.
14.Which hop component contributes most to bitterness?
A) Essential oils
