CERTIFIED CICERONE® EXAM QUESTION
AND CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
INSTANT DOWNLOAD PDF
1. What is the primary ingredient in beer?
A. Water
B. Malted barley
C. Hops
D. Yeast
Rationale: Hops are one of the key ingredients that provide bitterness and
aroma to beer.
2. Which yeast strain is typically used for ales?
A. Lager yeast
B. Saccharomyces cerevisiae
C. Brettanomyces
D. Lactobacillus
Rationale: Saccharomyces cerevisiae is the top-fermenting yeast used in
ale production.
3. What does IBU measure?
A. Alcohol content
B. Bitterness intensity
C. Color scale
D. Carbonation level
Rationale: IBUs quantify the bitterness contributed by hops in beer.
4. Which term describes beer served without carbonation?
A. Still beer
B. Flat beer
C. Sparkling beer
, D. Nitro beer
Rationale: Flat beer refers to beer that lacks carbonation.
5. What is the ideal temperature for storing most beers?
A. 30–40°F
B. 45–55°F
C. 60–70°F
D. 75–85°F
Rationale: Moderate cool temperatures help preserve flavor without
dulling aromatics.
6. Which of these is a Belgian beer style?
A. Saison
B. Pilsner
C. Stout
D. Kölsch
Rationale: Saison originates from Belgium and is known for its spicy, fruity
character.
7. What flavor does roasted barley impart?
A. Sweet
B. Fruity
C. Roasty/coffee
D. Floral
Rationale: Roasted barley contributes deep, coffee-like and roasted
flavors.
8. What is the purpose of lautering?
A. Fermentation
B. Aging
C. Separating wort from grain
D. Adding hops
Rationale: Lautering separates the liquid wort from spent grain after
mashing.
9. Which beer style is known for high bitterness?
A. Hefeweizen
B. India Pale Ale (IPA)
, C. Lambic
D. Porter
Rationale: IPAs are characterized by pronounced hop bitterness.
10.What does “dry hopping” do?
A. Clarifies beer
B. Increases alcohol
C. Adds hop aroma
D. Lowers bitterness
Rationale: Dry hopping adds aroma without significantly affecting
bitterness.
11.Which grain is used in traditional Pilsner?
A. Wheat
B. Oats
C. Barley
D. Rice
Rationale: Barley is the primary grain in Pilsners.
12.What is a “cream ale”?
A. Cream flavored beer
B. Sour beer
C. American ale brewed to be light and smooth
D. Dark ale
Rationale: Cream ales are smooth, light ales often with adjuncts.
13.What is the main souring agent in Lambics?
A. Ale yeast
B. Wild bacteria and yeasts
C. Wine yeast
D. Lactic acid only
Rationale: Lambics use mixed fermentation with wild microbes.
14.What aroma is typical of Czech Pilsner hops?
A. Citrus
B. Floral
C. Earthy/spicy
AND CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
INSTANT DOWNLOAD PDF
1. What is the primary ingredient in beer?
A. Water
B. Malted barley
C. Hops
D. Yeast
Rationale: Hops are one of the key ingredients that provide bitterness and
aroma to beer.
2. Which yeast strain is typically used for ales?
A. Lager yeast
B. Saccharomyces cerevisiae
C. Brettanomyces
D. Lactobacillus
Rationale: Saccharomyces cerevisiae is the top-fermenting yeast used in
ale production.
3. What does IBU measure?
A. Alcohol content
B. Bitterness intensity
C. Color scale
D. Carbonation level
Rationale: IBUs quantify the bitterness contributed by hops in beer.
4. Which term describes beer served without carbonation?
A. Still beer
B. Flat beer
C. Sparkling beer
, D. Nitro beer
Rationale: Flat beer refers to beer that lacks carbonation.
5. What is the ideal temperature for storing most beers?
A. 30–40°F
B. 45–55°F
C. 60–70°F
D. 75–85°F
Rationale: Moderate cool temperatures help preserve flavor without
dulling aromatics.
6. Which of these is a Belgian beer style?
A. Saison
B. Pilsner
C. Stout
D. Kölsch
Rationale: Saison originates from Belgium and is known for its spicy, fruity
character.
7. What flavor does roasted barley impart?
A. Sweet
B. Fruity
C. Roasty/coffee
D. Floral
Rationale: Roasted barley contributes deep, coffee-like and roasted
flavors.
8. What is the purpose of lautering?
A. Fermentation
B. Aging
C. Separating wort from grain
D. Adding hops
Rationale: Lautering separates the liquid wort from spent grain after
mashing.
9. Which beer style is known for high bitterness?
A. Hefeweizen
B. India Pale Ale (IPA)
, C. Lambic
D. Porter
Rationale: IPAs are characterized by pronounced hop bitterness.
10.What does “dry hopping” do?
A. Clarifies beer
B. Increases alcohol
C. Adds hop aroma
D. Lowers bitterness
Rationale: Dry hopping adds aroma without significantly affecting
bitterness.
11.Which grain is used in traditional Pilsner?
A. Wheat
B. Oats
C. Barley
D. Rice
Rationale: Barley is the primary grain in Pilsners.
12.What is a “cream ale”?
A. Cream flavored beer
B. Sour beer
C. American ale brewed to be light and smooth
D. Dark ale
Rationale: Cream ales are smooth, light ales often with adjuncts.
13.What is the main souring agent in Lambics?
A. Ale yeast
B. Wild bacteria and yeasts
C. Wine yeast
D. Lactic acid only
Rationale: Lambics use mixed fermentation with wild microbes.
14.What aroma is typical of Czech Pilsner hops?
A. Citrus
B. Floral
C. Earthy/spicy
