CICERONE - LEVEL 1 ACTUAL EXAM QUESTIONS
And CORRECT Answers
What are the 7 common sensory characteristics to describe styles of beer? - CORRECT
ANSWERS 1. Alcohol
2. Clarity
3. Color
4. Hop Aroma/Flavor
5. Malt Aroma/Flavor
6. Adjunct Aroma/Flavor
7. Palate Body
Describe the Alcohol sensory characteristic - CORRECT ANSWERS What is the range you
can detect the alcohol? Not detectable, mild, noticeable, harsh?
Describe the Clarity sensory characteristic - CORRECT ANSWERS The degree to which
solids in suspension are absent in beer.
Ranges are brilliant, clear, slight haze, hazy, opaque
Note: this is different from color and brightness
Describe the Color sensory characteristic - CORRECT ANSWERS Ranges can be:
Very Light, Straw, Pale, Gold
Light Amber, Amber, Medium Amber
Copper/Garnet, Light Brown, Reddish Brown, Chestnut Brown, Dark Brown
Very Dark, Black
, Describe the Hop Aroma/Flavor sensory characteristic - CORRECT ANSWERS Ranges can
be:
Citrus, Tropical
Floral, Herbal, Spicy
Woody, Green, Pine
Spruce, Resinous
Describe the Malt Aroma/Flavor sensory characteristic - CORRECT ANSWERS Ranges can
be:
Bread flour, Grainy, Biscuit, Bready, Toast
Caramel, Prune-like
Roast, Chocolate, Coffee
Smoky, Acrid
Describe the Adjunct Aroma/Flavor sensory characteristic - CORRECT ANSWERS Examples:
Candy sugar, Honey, Molasses, Refined sugar, Maple syrup
Fruit, herbs, Roasted (Unmalted) barley or wheat, spices, wood
Unmalted starchy adjuncts can include: Oats, rye, wheat, corn/maize, rice.
Note: Many of these grains can be malted to create unique flavors compared to their unmalted
counterparts
Describe the Palate Body sensory characteristic - CORRECT ANSWERS This refers to the
non-taste sensations felt on the mouth and tongue when tasting the beer. The palate of beer
can be sensed as:
- Astringency (acidity or bitterness) Ranges: low, less than medium, medium, more than
medium, high
- Body Ranges: Drying, soft, mouth-coating, sticky
And CORRECT Answers
What are the 7 common sensory characteristics to describe styles of beer? - CORRECT
ANSWERS 1. Alcohol
2. Clarity
3. Color
4. Hop Aroma/Flavor
5. Malt Aroma/Flavor
6. Adjunct Aroma/Flavor
7. Palate Body
Describe the Alcohol sensory characteristic - CORRECT ANSWERS What is the range you
can detect the alcohol? Not detectable, mild, noticeable, harsh?
Describe the Clarity sensory characteristic - CORRECT ANSWERS The degree to which
solids in suspension are absent in beer.
Ranges are brilliant, clear, slight haze, hazy, opaque
Note: this is different from color and brightness
Describe the Color sensory characteristic - CORRECT ANSWERS Ranges can be:
Very Light, Straw, Pale, Gold
Light Amber, Amber, Medium Amber
Copper/Garnet, Light Brown, Reddish Brown, Chestnut Brown, Dark Brown
Very Dark, Black
, Describe the Hop Aroma/Flavor sensory characteristic - CORRECT ANSWERS Ranges can
be:
Citrus, Tropical
Floral, Herbal, Spicy
Woody, Green, Pine
Spruce, Resinous
Describe the Malt Aroma/Flavor sensory characteristic - CORRECT ANSWERS Ranges can
be:
Bread flour, Grainy, Biscuit, Bready, Toast
Caramel, Prune-like
Roast, Chocolate, Coffee
Smoky, Acrid
Describe the Adjunct Aroma/Flavor sensory characteristic - CORRECT ANSWERS Examples:
Candy sugar, Honey, Molasses, Refined sugar, Maple syrup
Fruit, herbs, Roasted (Unmalted) barley or wheat, spices, wood
Unmalted starchy adjuncts can include: Oats, rye, wheat, corn/maize, rice.
Note: Many of these grains can be malted to create unique flavors compared to their unmalted
counterparts
Describe the Palate Body sensory characteristic - CORRECT ANSWERS This refers to the
non-taste sensations felt on the mouth and tongue when tasting the beer. The palate of beer
can be sensed as:
- Astringency (acidity or bitterness) Ranges: low, less than medium, medium, more than
medium, high
- Body Ranges: Drying, soft, mouth-coating, sticky
