Cicerone Exam UPDATED ACTUAL
Questions and CORRECT Answers
What are the four beta acid analogs in hop resin? - CORRECT ANSWER - Colupulone
(20-55%)
Lupulone (30-55%)
Adlupulone (10-15%)
Prelupulone
What is the major difference in beta and alpha acids? - CORRECT ANSWER - The
structure of the beta acid analogs prevents them from isomerizing in the kettle. Therefore, beta
acids are insoluble and only trace amounts can be found in beer
What determines the extent to which bitterness will diminish as hops oxidize? - CORRECT
ANSWER - the alpha to beta ratio
What is a congress mash? - CORRECT ANSWER - A standardized small-scale mashing
procedure employed to assess malt quality
What are the seven monasteries that can produce Trappist beer? - CORRECT ANSWER -
Abbaye Notre-Dame de Scourmont (Chimay)
Abbaye Notre-Dame d'Orval (Orval)
Abbaye Notre-Dame de St. Remy (Rochefort)
Abdij der Trappisten Westmalle (Westmalle)
St Benedictus-Abdij (Achel)
St Sixtus Abdij (Westvleteren)
Abdij Onze Lieve Vrouw van Koningshoeven (La Trappe)
What are four ways in which to speed up the fermentation of beer? - CORRECT
ANSWER - Increasing the yeast pitching rate
,Increasing the initial and active fermentation temperature
Using powdery non-flocculent yeast strains
Blending actively fermenting beer with fresh, aerated wort
What is acetaldehyde? - CORRECT ANSWER - An organic compound produced in the
early stages of fermentation. It is also the product of the metabolism of alcohol in the human
body. Characterized by green apple flavor and aroma.
What monastery is the smallest and youngest of the Trappist monasteries? - CORRECT
ANSWER - Achel, or Brouwerij der Sint-Benedictusabdij de Achelse Kluis, in
northeastern Belgium
Who is Brother Thomas? - CORRECT ANSWER - Founding brewer of Achel Brewery
who first brewed at the Trappist Abby of Westmalle and brought the Westmalle yeast to Achel
History of American Light Lager - CORRECT ANSWER - Coors briefly made a light
lager in the early 1940s.
Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers,
but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed
the beer heavily to sports fans with the "tastes great, less filling" campaign. Beers of this genre
became the largest sellers in the United States in the 1990s.
History of American Lager - CORRECT ANSWER - Although German immigrants had
brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the
modern American lager style was heavily influenced by Prohibition and World War II. Surviving
breweries consolidated, expanded distribution, and heavily promoted a beer style that was
appealing to a broad range of the population. Became the dominant beer style for many decades,
and spawning many international rivals who would develop similarly bland products for the
mass market supported by heavy advertising.
,History of Cream Ale - CORRECT ANSWER - A sparkling or present-use ale that existed
in the 1800s and survived prohibition. An ale version of the American lager style. Produced by
ale brewers to compete with lager brewers in Canada and the Northeast, Mid-Atlantic, and
Midwest states. Originally known as sparkling or present use ales, lager strains were (and
sometimes still are) used by some brewers, but were not historically mixed with ale strains.
Many examples are kräusened to achieve carbonation. Cold conditioning isn't traditional,
although modern brewers sometimes use it.
History of American Wheat Beer - CORRECT ANSWER - An American craft beer
adaptation of the German weissbier style using a cleaner yeast and more hops, first widely
popularized by Widmer in the mid-1980s.
History of International Pale Lager - CORRECT ANSWER - In the United States,
developed as a premium version of the standard American lager, with a similar history. Outside
the United States, developed either as an imitation of American style lagers, or as a more
accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed
and exported by large industrial or multi-national breweries.
History of International Amber Lager - CORRECT ANSWER - Varies by country, but
generally represents an adaptation of the mass-market International Lager or an evolution of
indigenous styles into a more generic product.
History of International Dark Lager - CORRECT ANSWER - Darker versions of
International Pale Lagers often created by the same large, industrial breweries and meant to
appeal to a broad audience. Often either a colored or sweetened adaptation of the standard pale
industrial lager, or a more broadly accessible (and inexpensive) version of more traditional dark
lagers.
History of Czech Pale Lager - CORRECT ANSWER - Josef Groll initially brewed two
types of beer in 1842-3, a výčepní and a ležák, with the smaller beer having twice the
production; Evan Rail speculates that these were probably 10 °P and 12 °P beers, but that the
výčepní could have been weaker. This is the most consumed type of beer in the Czech Republic
at present.
History of Czech Premium Pale Lager - CORRECT ANSWER - Commonly associated
with Pilsner Urquell, which was first brewed in 1842 after construction of a new brewhouse by
, burghers dissatisfied with the standard of beer brewed in Plzeň. Bavarian brewer Josef Groll is
credited with first brewing the beer.
History of Czech Amber Lager - CORRECT ANSWER - A Vienna-style lager which has
continued to be brewed in the Czech Republic. A resurgence of small breweries opening in the
Czech Republic has increased the number of examples of this style.
History of Czech Dark Lager - CORRECT ANSWER - The U Fleků brewery has been
operating in Prague since 1499. Many small, new breweries are brewing this style.
History of Munich Helles - CORRECT ANSWER - Created in Munich in 1894 at the
Spaten brewery to compete with pale Pilsner-type beers. Currently the most popular style in
Southern Germany.
History of Festbier - CORRECT ANSWER - Since 1990, the majority of beer served at
Oktoberfest in Munich has been this style. Export beer specifically made for the United States is
still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first
created the golden version in the mid-1970s because they thought the traditional Oktoberfest was
too filling. So they developed a lighter, more drinkable but still malty version that they wanted to
be "more poundable" (according to the head brewer at Paulaner). But the actual type of beer
served at Oktoberfest is set by a Munich city committee.
History of Helles Bock - CORRECT ANSWER - A fairly recent development in
comparison to the other members of the bock family. The serving of Maibock is specifically
associated with springtime and the month of May.
History of German Leichtbier - CORRECT ANSWER - Traditional versions existed as
drinks for physical laborers in factories or fields, but modern versions are more based on popular
American products in the same class.
History of Kölsch - CORRECT ANSWER - Cologne, Germany (Köln) has a top-
fermenting brewing tradition since the Middle Ages, but developed the beer now known as
Kölsch in the late 1800s to combat encroaching bottom-fermented pale lagers. Kölsch is an
appellation protected by the Kölsch Konvention (1986), and is restricted to the 20 or so
Questions and CORRECT Answers
What are the four beta acid analogs in hop resin? - CORRECT ANSWER - Colupulone
(20-55%)
Lupulone (30-55%)
Adlupulone (10-15%)
Prelupulone
What is the major difference in beta and alpha acids? - CORRECT ANSWER - The
structure of the beta acid analogs prevents them from isomerizing in the kettle. Therefore, beta
acids are insoluble and only trace amounts can be found in beer
What determines the extent to which bitterness will diminish as hops oxidize? - CORRECT
ANSWER - the alpha to beta ratio
What is a congress mash? - CORRECT ANSWER - A standardized small-scale mashing
procedure employed to assess malt quality
What are the seven monasteries that can produce Trappist beer? - CORRECT ANSWER -
Abbaye Notre-Dame de Scourmont (Chimay)
Abbaye Notre-Dame d'Orval (Orval)
Abbaye Notre-Dame de St. Remy (Rochefort)
Abdij der Trappisten Westmalle (Westmalle)
St Benedictus-Abdij (Achel)
St Sixtus Abdij (Westvleteren)
Abdij Onze Lieve Vrouw van Koningshoeven (La Trappe)
What are four ways in which to speed up the fermentation of beer? - CORRECT
ANSWER - Increasing the yeast pitching rate
,Increasing the initial and active fermentation temperature
Using powdery non-flocculent yeast strains
Blending actively fermenting beer with fresh, aerated wort
What is acetaldehyde? - CORRECT ANSWER - An organic compound produced in the
early stages of fermentation. It is also the product of the metabolism of alcohol in the human
body. Characterized by green apple flavor and aroma.
What monastery is the smallest and youngest of the Trappist monasteries? - CORRECT
ANSWER - Achel, or Brouwerij der Sint-Benedictusabdij de Achelse Kluis, in
northeastern Belgium
Who is Brother Thomas? - CORRECT ANSWER - Founding brewer of Achel Brewery
who first brewed at the Trappist Abby of Westmalle and brought the Westmalle yeast to Achel
History of American Light Lager - CORRECT ANSWER - Coors briefly made a light
lager in the early 1940s.
Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers,
but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed
the beer heavily to sports fans with the "tastes great, less filling" campaign. Beers of this genre
became the largest sellers in the United States in the 1990s.
History of American Lager - CORRECT ANSWER - Although German immigrants had
brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the
modern American lager style was heavily influenced by Prohibition and World War II. Surviving
breweries consolidated, expanded distribution, and heavily promoted a beer style that was
appealing to a broad range of the population. Became the dominant beer style for many decades,
and spawning many international rivals who would develop similarly bland products for the
mass market supported by heavy advertising.
,History of Cream Ale - CORRECT ANSWER - A sparkling or present-use ale that existed
in the 1800s and survived prohibition. An ale version of the American lager style. Produced by
ale brewers to compete with lager brewers in Canada and the Northeast, Mid-Atlantic, and
Midwest states. Originally known as sparkling or present use ales, lager strains were (and
sometimes still are) used by some brewers, but were not historically mixed with ale strains.
Many examples are kräusened to achieve carbonation. Cold conditioning isn't traditional,
although modern brewers sometimes use it.
History of American Wheat Beer - CORRECT ANSWER - An American craft beer
adaptation of the German weissbier style using a cleaner yeast and more hops, first widely
popularized by Widmer in the mid-1980s.
History of International Pale Lager - CORRECT ANSWER - In the United States,
developed as a premium version of the standard American lager, with a similar history. Outside
the United States, developed either as an imitation of American style lagers, or as a more
accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed
and exported by large industrial or multi-national breweries.
History of International Amber Lager - CORRECT ANSWER - Varies by country, but
generally represents an adaptation of the mass-market International Lager or an evolution of
indigenous styles into a more generic product.
History of International Dark Lager - CORRECT ANSWER - Darker versions of
International Pale Lagers often created by the same large, industrial breweries and meant to
appeal to a broad audience. Often either a colored or sweetened adaptation of the standard pale
industrial lager, or a more broadly accessible (and inexpensive) version of more traditional dark
lagers.
History of Czech Pale Lager - CORRECT ANSWER - Josef Groll initially brewed two
types of beer in 1842-3, a výčepní and a ležák, with the smaller beer having twice the
production; Evan Rail speculates that these were probably 10 °P and 12 °P beers, but that the
výčepní could have been weaker. This is the most consumed type of beer in the Czech Republic
at present.
History of Czech Premium Pale Lager - CORRECT ANSWER - Commonly associated
with Pilsner Urquell, which was first brewed in 1842 after construction of a new brewhouse by
, burghers dissatisfied with the standard of beer brewed in Plzeň. Bavarian brewer Josef Groll is
credited with first brewing the beer.
History of Czech Amber Lager - CORRECT ANSWER - A Vienna-style lager which has
continued to be brewed in the Czech Republic. A resurgence of small breweries opening in the
Czech Republic has increased the number of examples of this style.
History of Czech Dark Lager - CORRECT ANSWER - The U Fleků brewery has been
operating in Prague since 1499. Many small, new breweries are brewing this style.
History of Munich Helles - CORRECT ANSWER - Created in Munich in 1894 at the
Spaten brewery to compete with pale Pilsner-type beers. Currently the most popular style in
Southern Germany.
History of Festbier - CORRECT ANSWER - Since 1990, the majority of beer served at
Oktoberfest in Munich has been this style. Export beer specifically made for the United States is
still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first
created the golden version in the mid-1970s because they thought the traditional Oktoberfest was
too filling. So they developed a lighter, more drinkable but still malty version that they wanted to
be "more poundable" (according to the head brewer at Paulaner). But the actual type of beer
served at Oktoberfest is set by a Munich city committee.
History of Helles Bock - CORRECT ANSWER - A fairly recent development in
comparison to the other members of the bock family. The serving of Maibock is specifically
associated with springtime and the month of May.
History of German Leichtbier - CORRECT ANSWER - Traditional versions existed as
drinks for physical laborers in factories or fields, but modern versions are more based on popular
American products in the same class.
History of Kölsch - CORRECT ANSWER - Cologne, Germany (Köln) has a top-
fermenting brewing tradition since the Middle Ages, but developed the beer now known as
Kölsch in the late 1800s to combat encroaching bottom-fermented pale lagers. Kölsch is an
appellation protected by the Kölsch Konvention (1986), and is restricted to the 20 or so
