Certified Cicerone Exam Questions and
Answers 2024 | Verified & Updated
Snifter
Glass that originally became popular for brandy, but is ideal for strong ales. It allows full contact with
the hand, warming the glass as it's held. It concentrates the aroma at the nose and is appropriately
small for high ABV beer.
Pokal Glass
This is a small glass with a short stem and straight tapered sides. It is classic for Bocks.
English Dimpled Pint
A short round mug used for English session beers such as Milds and Bitters. The cut lens design plays
with the light and color of the beer. The handle keeps you from warming the beer with your hand.
Nonic Imperial Pint
The typical British pint glass with the bubbled out section under the rim that makes them easy to
stack, prevents chipping of the mouth, and provides for a better grip.
,Shaker Pint
The typical American pint glass.
Bavarian Seidel
The large tall dimpled German mug perfect for low alcohol German session beers such as Pilsners,
Helles, or Marzen. They are essentially a glass copy of large ancient stone mugs that were used for
centuries.
Vase glass
The tall and curvy glass commonly used for German Weizens and American wheat beers. The large size
holds lots of foam.
Tapered Pilsner Glass
This "V" shaped glass has a narrow shape that shows off beer's pale color (a big deal when pale beers
first appeared) The outward taper supports the head, the foot is elegant, and they have an Art Deco
look because they became popular in the 1930s
English Tulip Pint
Recommended for Irish Stouts such as Guinness
Bolleke Goblet
,This is fairly typical goblet glass not unlike a snifter. Similarly, it is appropriate for strong beers and
concentrates aroma thanks to its inward taper. It is famous in Antwerp, Belgium and often has a small
ball on the stem.
Stemmed Tulip
The glass commonly associated with Belgian specialty beer. The inward taper holds the beer's aroma,
while the outward taper at the top supports the head and makes it easy to drink from.
Weissbier
These are made with 50-70% wheat with the rest being pilsner malt. They have unique yeast character
of spicy fruity flavors. Yeast esters include banana and bubble gum. Yeast phenols include clove-like (4-
vinyl guaiacol) aromas and flavors. Little or no hop aroma or flavor is common for these beers, German
noble hops are used for bitterness. They are crisp and have a dry finish and high carbonation.
Munich Helles
This is Munich's take on the Czech Pilsner. Munich's Spaten Brewery created and first brewed this style
in 1894. It is less bitter than the German or Czech Pilsners, though it is a showcase for pilsner malt.
Grainy, slightly sweet, pilsner malt flavor and medium-low bitterness from noble hops.
Munich Dunkel
Descended from ancient dark beers made in southern Germany, this was the first lager style and was
first produced in the 1500s. Typically made with up to 100% Munich malt. It has a copper color and
rich caramel flavor. Sometimes darker grains are used to darken the color and add minor roasts, nutty,
or brown bread crust melanoidin character.
Vienna Lager
This amber lager was invented in Vienna around 1840. It's a malt-balanced lager with a light toast malt
character, lower ABV and more bitter than a Marzen. It is typically made solely using Vienna or Munich
base malt.
Reinheitsgebot
, The famed 1487 Bavarian (German) "purity" law was largely about taxing beer making. It instructed
brewers as to what material they were allowed to use in their beer - just malt, hops, water, (and later
yeast, they didn't know about yeast when the law was create)
What is the difference between German and Czech Pilsner
The German Pils is similar to the original Czech but is drier, crisper, and happier due to the harder
water found in Germany (contains sulfates)the use of a higher attenuation German strain of lager
yeast, and slightly bigger carbonation. Also, the Czech version uses the "grassier" Saaz hop.
American Stout
This is a hoppy, bitter, and very toasty black American ale. They feature big toasty malt flavors of
coffee, burnt coffee grounds, and bittersweet chocolate, but these shouldn't be overly harsh. They're
bitter from high hopping and have citrusy or resiny American hop character. They finish dry with a
lingering burnt character.
American Imperial IPA
A very strong and extremely hoppy American ale. They feature huge hop character. The bitter balance,
high attenuation, and low level of malt body makes them very drinkable despite their high gravity.
Easily confused with American Barleywines by taste, but lacks the malt body and malt complexity.
Specialty IPAs
Black IPAs use debittered roasted malts to add a dark color and restrained chocolate or coffee flavors
in addition to the typical IPA hop characteristics.
White IPA are essentially a Belgian Witbier IPA. They are fruitier, spicier, lighter, and more refreshing
than a typical American IPA. They may include coriander and citrus peel, like Wits.
There are also Red, Brown, Rye, and Belgian style IPAs
Oatmeal Stout
This is essentially a slightly roaster Sweet Stout made with an adjunct other than lactic sugars. The
added adjunct is protein rich and lends a silky smooth mouthfeel, a big long lasting head, and a nutty
earthy flavor to the beer
American Brown Ale
This is a medium strength, hoppy, brown beer. It's similar to the American Pale and Amber, but has
more of a malt focus. The same citrusy hop character of the other common American Styles, but also
has a strong malt character of caramel, toast, and sometimes chocolate.
American IPA
A strong, bitter, and hoppy American Ale. Gold to copper in color. They have big hop flavor and aroma
of American hops from middle and late additions and dry hopping. The hops are often citrusy, piney,
fruity, catty, dank, or resinous. They have a high level of bettering hops with just enough malt
backbone and body to support the balance.
American Barleywine
Answers 2024 | Verified & Updated
Snifter
Glass that originally became popular for brandy, but is ideal for strong ales. It allows full contact with
the hand, warming the glass as it's held. It concentrates the aroma at the nose and is appropriately
small for high ABV beer.
Pokal Glass
This is a small glass with a short stem and straight tapered sides. It is classic for Bocks.
English Dimpled Pint
A short round mug used for English session beers such as Milds and Bitters. The cut lens design plays
with the light and color of the beer. The handle keeps you from warming the beer with your hand.
Nonic Imperial Pint
The typical British pint glass with the bubbled out section under the rim that makes them easy to
stack, prevents chipping of the mouth, and provides for a better grip.
,Shaker Pint
The typical American pint glass.
Bavarian Seidel
The large tall dimpled German mug perfect for low alcohol German session beers such as Pilsners,
Helles, or Marzen. They are essentially a glass copy of large ancient stone mugs that were used for
centuries.
Vase glass
The tall and curvy glass commonly used for German Weizens and American wheat beers. The large size
holds lots of foam.
Tapered Pilsner Glass
This "V" shaped glass has a narrow shape that shows off beer's pale color (a big deal when pale beers
first appeared) The outward taper supports the head, the foot is elegant, and they have an Art Deco
look because they became popular in the 1930s
English Tulip Pint
Recommended for Irish Stouts such as Guinness
Bolleke Goblet
,This is fairly typical goblet glass not unlike a snifter. Similarly, it is appropriate for strong beers and
concentrates aroma thanks to its inward taper. It is famous in Antwerp, Belgium and often has a small
ball on the stem.
Stemmed Tulip
The glass commonly associated with Belgian specialty beer. The inward taper holds the beer's aroma,
while the outward taper at the top supports the head and makes it easy to drink from.
Weissbier
These are made with 50-70% wheat with the rest being pilsner malt. They have unique yeast character
of spicy fruity flavors. Yeast esters include banana and bubble gum. Yeast phenols include clove-like (4-
vinyl guaiacol) aromas and flavors. Little or no hop aroma or flavor is common for these beers, German
noble hops are used for bitterness. They are crisp and have a dry finish and high carbonation.
Munich Helles
This is Munich's take on the Czech Pilsner. Munich's Spaten Brewery created and first brewed this style
in 1894. It is less bitter than the German or Czech Pilsners, though it is a showcase for pilsner malt.
Grainy, slightly sweet, pilsner malt flavor and medium-low bitterness from noble hops.
Munich Dunkel
Descended from ancient dark beers made in southern Germany, this was the first lager style and was
first produced in the 1500s. Typically made with up to 100% Munich malt. It has a copper color and
rich caramel flavor. Sometimes darker grains are used to darken the color and add minor roasts, nutty,
or brown bread crust melanoidin character.
Vienna Lager
This amber lager was invented in Vienna around 1840. It's a malt-balanced lager with a light toast malt
character, lower ABV and more bitter than a Marzen. It is typically made solely using Vienna or Munich
base malt.
Reinheitsgebot
, The famed 1487 Bavarian (German) "purity" law was largely about taxing beer making. It instructed
brewers as to what material they were allowed to use in their beer - just malt, hops, water, (and later
yeast, they didn't know about yeast when the law was create)
What is the difference between German and Czech Pilsner
The German Pils is similar to the original Czech but is drier, crisper, and happier due to the harder
water found in Germany (contains sulfates)the use of a higher attenuation German strain of lager
yeast, and slightly bigger carbonation. Also, the Czech version uses the "grassier" Saaz hop.
American Stout
This is a hoppy, bitter, and very toasty black American ale. They feature big toasty malt flavors of
coffee, burnt coffee grounds, and bittersweet chocolate, but these shouldn't be overly harsh. They're
bitter from high hopping and have citrusy or resiny American hop character. They finish dry with a
lingering burnt character.
American Imperial IPA
A very strong and extremely hoppy American ale. They feature huge hop character. The bitter balance,
high attenuation, and low level of malt body makes them very drinkable despite their high gravity.
Easily confused with American Barleywines by taste, but lacks the malt body and malt complexity.
Specialty IPAs
Black IPAs use debittered roasted malts to add a dark color and restrained chocolate or coffee flavors
in addition to the typical IPA hop characteristics.
White IPA are essentially a Belgian Witbier IPA. They are fruitier, spicier, lighter, and more refreshing
than a typical American IPA. They may include coriander and citrus peel, like Wits.
There are also Red, Brown, Rye, and Belgian style IPAs
Oatmeal Stout
This is essentially a slightly roaster Sweet Stout made with an adjunct other than lactic sugars. The
added adjunct is protein rich and lends a silky smooth mouthfeel, a big long lasting head, and a nutty
earthy flavor to the beer
American Brown Ale
This is a medium strength, hoppy, brown beer. It's similar to the American Pale and Amber, but has
more of a malt focus. The same citrusy hop character of the other common American Styles, but also
has a strong malt character of caramel, toast, and sometimes chocolate.
American IPA
A strong, bitter, and hoppy American Ale. Gold to copper in color. They have big hop flavor and aroma
of American hops from middle and late additions and dry hopping. The hops are often citrusy, piney,
fruity, catty, dank, or resinous. They have a high level of bettering hops with just enough malt
backbone and body to support the balance.
American Barleywine
