Certified Beer Server Exam Questions and Answers with Approved Solutions

Certified Beer Server Exam Questions and Answers with Approved Solutions In the three-tier system for alcohol sales, an Importer can sell to a. Retailers b. Wholesalers c. Breweries d. Consumers b. Wholesalers Which of these beers has the highest perceived bitterness: a. Kölsch b. Bohemian Pilsner c. Doppelbock d. German Pilsner d. German Pilsner A common exception to the three-tier system for alcohol sales is a. A bar that runs out of a certain beer can buy it at a grocery store and sell it to consumers. b. A bottle shop can go to a special bottle release at a brewery, purchase bottles, and sell them to consumers. c. A brewery can operate a taproom where they sell to consumers. d. An importer of a certain small amount of barrels per year can skip the wholesalers and sell directly to retailers. c. A brewery can operate a taproom where they sell to consumers. If a beer is pouring foamy at the tap, which of these could not be the cause: a. A kink in the beer line b. The beer is too cold. c. The keg is not under enough pressure d. The beer lines are too clean. d. The beer lines are too clean. Which is not an aspect of mouthfeel? a. Thinness b. Body c. Bitterness d. Carbonation c. Bitterness Which beer style typically has the highest ABV: a. Maidock b. Doppelbock c. Munich Dunkel d. Scottish Ale b. Doppelbock Which of these beer styles is gold in color: a. Wit b. Munich Dunkel c. Tripel d. California Common c. Tripel When a beer is light struck, it will have an off-flavor described as: a. Buttery b. Skunky c. Papery d. Vinegary b. Skunky A general description of the flavor contribution of common American hops is: a. Floral and perfumey b. Earthy and woody c. Tropical fruit-like d. Citrusy and piney d. Citrusy and piney Which beer style has a yeast profile typically described as peppery: a. Saison b. American Brown Ale c. Hefeweizen d. Gueuze a. Saison It's primarily better to drink beer from a glass rather than a bottle or can because: a. The presentation is nicer for the consumer. b. The beer is less likely to skunk c. The consumer will experience more of the aroma d. It's less likely to spill. c. The consumer will experience more of the aroma Which is not a primary flavor: a. Bitter b. Roast c. Sour d. Sweet b. Roast Which off-flavor are you most likely to encounter if a draft system has not been properly cleaned: a. Buttery b. Skunky c. Papery d. Astringent a. Buttery How often must a draft system be cleaned: a. Once a week b. Every two weeks c. Once a month d. Every three months b. Every two weeks What's an affect of serving beer too cold: a. The consumer will experience less aroma and flavor b. It will be overly foamy at the tap c. The retailer is wasting money on their electrical bill d. It will taste sweeter a. The consumer will experience less aroma and flavor What should a retailer do when they discover they have beer in inventory that is beyond its best by date: a. Put it on sale to move it quickly b. Rotate the inventory so there is fresher beer for sale c. Remove it from the inventory d. Blend it with fresh beer and put it on draft c. Remove it from the inventory Why shouldn't you dunk the faucet in the glass of beer when pouring draft beer: a. You won't get enough head on the beer b. You may accidently pour some beer over the side of the glass and create waste c. It's lazy and looks bad to the customer d. There will be cross contamination, it creates a breeding ground for bacteria d. There will be cross contamination, it creates a breeding ground for bacteria What is one way to check if a glass is beer clean when it is full of beer: a. Check for buttery and vinegary off-flavors in the beer b. Check to see if salt will stick evenly to the inside of the glass c. Check to see if water will sheet evenly off the inside of the glass d. Check for the formation of tiny bubbles along the inside of the glass d. Check for the formation of tiny bubbles along the inside of the glass At what BAC level is a person too incapacitated to drive (anywhere in the US and in most other countries): a. 0.80 BAC b. 0.08 BAC c. 0.008 BAC d. 8.0 BAC b. 0.08 BAC At least how long should a keg be put in the cooler before it is served from: a. 4 hours b. 10 hours c. 24 hours d. 48 hours c. 24 hours One the most common causes of beer that is overly foamy at the tap is: a. The beer is too warm b. Bartenders dunking the tap in the beer c. The beer is too cold d. Bartenders pulling the tap all the way open a. The beer is too warm Which statement is the most accurate: a. American ale yeast strains are typically quite "clean," British ale yeast strains commonly create more fruity character, while many Belgian ale yeast strains are extremely characterful and create fruity and spicy characteristics b. British ale yeast strains are typically quite "clean," German ale yeast strains commonly create more fruity character, while many American ale yeast strains are extremely characterful and create fruity and spicy characteristics c. Belgian ale yeast strains are typically quite "clean," American ale yeast strains commonly create more fruity character, while many British ale yeast strains are extremely characterful and create fruity and spicy characteristics d. German ale yeast strains are typically quite "clean," British ale yeast strains commonly create more fruity character, while many American ale yeast strains are extremely characterful and create fruity and spicy characteristics a. American ale yeast strains are typically quite "clean," British ale yeast strains commonly create more fruity character, while many Belgian ale yeast strains are extremely characterful and create fruity and spicy characteristics Which glass is most appropriate for a Barleywine: a. Stemmed tulip b. Shaker pint c. Snifter d. Nonic imperial pint c. Snifter Which glass is most appropriate for a British Mild: a. Stemmed tulip b. Shaker pint c. Snifter d. Nonic imperial pint d. Nonic imperial pint Which glass is most appropriate for an American IPA: a. Stemmed tulip b. Shaker pint c. Snifter d. Nonic imperial pint b. Shaker pint What glass is most appropriate for a Belgian Tripel: a. Stemmed tulip b. Shaker pint c. Snifter d. Nonic imperial pint a. Stemmed tulip Hops grow on: a. Catkins b. Vines c. Bushes d. Bines d. Bines The primary purposes for cleaning draft lines is to: a. Rid them of foreign microbes and beer stone b. Rid them of the flavor of the previous beer that was on draft and beer stone c. Rid them of skunky and papery off-flavors d. Rid them of foreign microbes and the flavor of the previous beer that was on draft a. Rid them of foreign microbes and beer stone In the three-tier system for alcohol sales, a Wholesaler can sell beer to: a. Consumers b. Retailers c. Breweries d. Importers b. Retailers Keg couplers: a. Must be vented each time you change the keg on that beer line b. Must to be cleaned every three months c. Let gas into the keg and beer out of the keg d. Attach to the faucet c. Let gas into the keg and beer out of the keg Which of these beers is a showcase for flavors that come from malt: a. British Bitter b. Wee Heavy c. Saison d. American IPA b. Wee Heavy Which is a style associated with Trappist breweries: a. Saison b. Doppelbock c. Dubbel d. Flanders Red c. Dubbel This dark English ale has pronounced perceived bitterness, is brown to black in color, and has a normal to elevated ABV: a. British Mild b. Milk Stout c. Northern English Brown d. Robust Porter d. Robust Porter This Belgian style is typically made with coriander and orange peel: a. Saison b. Dubbel c. Belgian Blond d. Wit d. Wit This American ale has highly assertive perceived bitterness, is dark gold to dark amber in color, and has a high ABV: a. American Barleywine b. Imperial IPA c. American Imperial Stout d. American Brown Ale b. Imperial IPA What are some malt flavors typically associated with pale beers: a. Uncooked flour, bread dough b. White bread, wheat bread, water cracker c. Toast, caramel, piecrust d. Nutty, toffee, chocolate, dark/dried fruit a. Uncooked flour, bread dough This American ale has highly assertive perceived bitterness, is light amber to light brown in color, and has a high to very high ABV: a. American Barleywine b. Imperial IPA c. American Imperial Stout d. American Brown Ale a. American Barleywine Which is most true: a. German hefeweizens have a "clean" yeast character, whereas American wheat beer has clove and banana yeast character. They're both cloudy from wheat protein and yeast that is in suspension. They both have ABVs in the normal range. b. German hefeweizens have clove and banana yeast character, whereas American wheat beer has a "clean" yeast character. They're both cloudy from wheat protein and yeast that is in suspension. They both have ABVs in the elevated range. c. German hefeweizens have clove and banana yeast character, whereas American wheat beer has a "clean" yeast character and can be slightly hoppier. They're both cloudy from wheat protein and yeast that is in suspension. They both have ABVs in the normal range. d. German hefeweizens have clove and banana yeast character and can be slightly hoppier, whereas American wheat beer has a "clean" yeast character. They both have brilliant clarity. They both have ABVs in the normal range. c. German hefeweizens have clove and banana yeast character, whereas American wheat beer has a "clean" yeast character and can be slightly hoppier. They're both cloudy from wheat protein and yeast that is in suspension. They both have ABVs in the normal range. Which style is associated with Rhine Valley of Germany: a. Kolsch b. Oktoberfest c. Maibock d. Hefeweizen a. Kolsch Which style is typically the least tart, sour, or acidic: a. Gueuze b. Kriek c. Flanders Red d. Dubbel d. Dubbel What flavors and aromas would most likely come from hops: a. Roasty, chocolaty b. Floral, earthy c. Bread dough, bread crust d. Banana, clove b. Floral, earthy What flavors aromas would most likely come from malt: a. Nutty, toast b. Floral, earthy c. Bread dough, bread crust d. Banana, clove a. Nutty, toast What flavors and aromas would most likely come from yeast? a. Roasty, chocolaty b. Citrusy, piney c. Peppery, banana d. Bread dough, bread crust c. Peppery, banana Which is most true about the primary differences between lager and ale yeast: a. Lager yeast prefers to ferment at a lower temperature than ale yeast and results in a less characterful yeast profile in the final beer, allowing the malt or hops to play the central role. b. Ale yeast prefers to ferment at a lower temperature than lager yeast and results in a less characterful yeast profile in the final beer that allows the malt or hops to play the central role. c. Lager yeast prefers to ferment at a higher temperature than ale yeast and results in a more characterful yeast profile in the final beer that often plays the central role. d. Lager yeast prefers to ferment at a lower temperature than ale yeast and often results in a spicy yeast profile in the final beer that balances perfectly with malt character. a. Lager yeast prefers to ferment at a lower temperature than ale yeast and results in a less characterful yeast profile in the final beer, allowing the malt or hops to play the central role. A bartender would use a glass rinser before pouring a draft beer into a glass in order to: a. Clean remnants of old beer from the glass b. Cool the glass and rinse out any remaining sanitizer and dust c. Rinse off any lipstick or other oily residue on the glass d. To impress the consumer b. Cool the glass and rinse out any remaining sanitizer and dust Which beer is not an example of an American style that originated in Europe: a. American IPA b. American Pale Ale c. Robust Porter d. California Common d. California Common Frozen frosted glassware: a. Is acceptable, especially for pale lagers b. Is not recommended, can cause foaming and makes beer too cold c. Is recommended if the draft system temperature is too warm d. Is not recommended, causes glassware to break more easily b. Is not recommended, can cause foaming and makes beer too cold To change a common keg you must: a. Grip the keg coupler handle, pull out and raise to the "up" or "off" position to disengage. Turn the coupler a quarter turn (90 degrees) counterclockwise to unseat it. Lift it off of the keg and seat it on the new keg and do the same in reverse. b. Unscrew the keg coupler counterclockwise to disengage. Lift it off of the keg and seat it on the new keg and do the same in reverse. c. Grip the keg coupler handle and turn it a quarter turn (90 degrees) counterclockwise to unseat it. Lift it off of the keg and seat it on the new keg and do the same in reverse. d. Wait for the bar back to get to it. a. Grip the keg coupler handle, pull out and raise to the "up" or "off" position to disengage. Turn the coupler a quarter turn (90 degrees) counterclockwise to unseat it. Lift it off of the keg and seat it on the new keg and do the same in reverse. If a draft system has foam-on-beer (FOB) detectors: a. They will fill the draft line with beer when the keg runs out b. They need to be reset after a keg change, usually by venting to release foam and gas from the chamber c. They must be cleaned in-line at least every 3 months during the regular cleaning. d. It is most likely a direct draw draft system. b. They need to be reset after a keg change, usually by venting to release The most popular beer style in the world: a. German Pilsner b. Bohemian Pilsner c. American Lager d. IPA c. American Lager A brown to black roasty beer associated with London and the industrial revolution era. It has pronounced perceived bitterness and a normal to elevated ABV. a. Porter b. Dry Stout c. Milk Stout d. Mild a. Porter This gold colored beer has a low perceived bitterness and an elevated ABV of 6-7.5%. It typically features a subtle spicy phenol character. a. American Blond b. Belgian Golden Strong c. American IPA d. Belgian Blond d. Belgian Blond What are some malt flavors typically associated with amber beers: a. White bread, wheat bread, water cracker b. Toast, caramel, piecrust c. Nutty, toffee, chocolate, dark/dried fruit d. Roast, burnt, coffee b. Toast, caramel, piecrust What are some hop aromas and flavors typically associated with German and Czech hops: a. Earthy, woodsy b. Piney, citrus c. Resiny, herbal d. Floral, perfumey d. Floral, perfumey Water typically makes up about this much of beer: a. 60% b. 70% c. 80% d. 90% d. 90% This amber to brown German beer is descended from ancient dark beers made in southern Germany and was the first lager style. It has moderate perceived bitterness and has a normal range ABV. a. Maibock b. Munich Dunkel c. Oktoberfest d. Doppelbock b. Munich Dunkel This beer is similar to a Tripel, but it is cleaner, simpler, lighter, and drier. Duvel is the classic example. Its perceived bitterness is moderate. Color is gold. ABV is high to very high. a. Belgian Blonde b. Belgian Golden Strong c. Belgian Pale d. Saison b. Belgian Golden Strong Typical draft system operating temperature is: a. 38°F b. 36°F c. 34°F d. 32°F a. 38°F For a proper pour, a beer should have: a. Approximately a half an inch of foam head. Weizens and Belgian ales can have 1.5 inches of head. b. Approximately 3 inch of foam head. Weizens and Belgian ales can have 4-6 inches of head. c. Approximately 1 inch of foam head. Weizens and Belgian ales can have 2-4 inches of head. d. Very little head. Weizens and Belgian ales can have 1 inch of head. c. Approximately 1 inch of foam head. Weizens and Belgian ales can have 2-4 inches of head. The proper manual glass cleaning procedure for a three part sink is: a. Empty glass into open drain; wash with petroleum based soap and brush; rinse in sanitizer; rinse in cold water, heel in, heel out; dry on rack so air circulates inside; rinse with cold water immediately before dispense. b. Empty glass into hot soapy rinse water; wash with non-petroleum based (sudsless) soap and brush; rinse in cold water, heel in, heel out; dry on rack so air circulates inside; rinse with cold water immediately before dispense. c. Empty glass into open drain; wash with non-petroleum based (sudsless) soap and brush; rinse in cold water, heel in, heel out; rinsein sanitizer; dry on rack so air circulates inside; rinse with cold water immediately before dispense. d. Empty glass into open drain; wash with non-petroleum based (sudsless) soap and brush; rinse in cold water, heel in, heel out; rinse in sanitizer; dry on top of a moist towel; rinse with cold water immediately before dispense. c. Empty glass into open drain; wash with non-petroleum based (sudsless) soap and brush; rinse in cold water, heel in, heel out; rinsein sanitizer; dry on rack so air circulates inside; rinse with cold water immediately before dispense.