Certified Beer Server Exam ALL ANSWERS 100% CORRECT SPRING FALL-2023/24 EDITION LATEST GUARANTEED GRADE A+

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 CONTINUED...