CICERONE EXAM QUESTIONS AND 100%
VERIFIED ANSWERS!!
Which of the following gases harms beer flavor and aroma?
Carbon dioxide
Nitrogen
Oxygen
Oxygen
Which of the following is the name for the beer trait which is based on the relationship bw
IBUs and malt content?
alcohol warmth
aroma balance
malt intensity
perceived bitterness
perceived bitterness
which of the following is NOT a sub-style of a stout?
irish
imperial
oatmeal
scottish
scottish
when assessing beer, why should the beer be poured into a glass rather than leaving it in
the bottle?
-allows aroma to be evaluated
-ensures freshness of beer
,-helps beer maintain carbonation level
-prevents lightstruck flavors from developing
allows aroma to be evaluated
when you pick up a glass off the bar, what is the very first step in the cleaning process?
-empty glass into open drain
-rinse in cold water, heel in, heel out
-rinse with cold water
-wash with sudsless soap and brush
empty glass into open drain
which of the following belgian beer styles is most likely to exhibit assertively sour, acidic
flavors?
dubbel
flanders red ale
saison
witbier
flanders red ale
which of the following is primarily a malt-derived flavor?
caramel
citrus
green tea
sugar beets
caramel
what is the name for the part of a draft system that automatically stop the flow of beer
when the keg empties?
, beer pump
coupler
faucet
FOB
FOB
Which of the following is the name of the scale by which alcohol content of beer is most
commonly measured?
ABV
How long should a keg be stored in the cooler prior to service to ensure that is doesn't
foam?
2 hours
10 hours
1 day
1 week
1 day
Which of the following is appropriate in a German pils?
amber color
elevated ABV (6.3-7.2%)
pronounced bitterness
toffee malt flavor
pronounced bitterness
which of the following flavors is produced by yeast during fermentation?
clove
coffee
VERIFIED ANSWERS!!
Which of the following gases harms beer flavor and aroma?
Carbon dioxide
Nitrogen
Oxygen
Oxygen
Which of the following is the name for the beer trait which is based on the relationship bw
IBUs and malt content?
alcohol warmth
aroma balance
malt intensity
perceived bitterness
perceived bitterness
which of the following is NOT a sub-style of a stout?
irish
imperial
oatmeal
scottish
scottish
when assessing beer, why should the beer be poured into a glass rather than leaving it in
the bottle?
-allows aroma to be evaluated
-ensures freshness of beer
,-helps beer maintain carbonation level
-prevents lightstruck flavors from developing
allows aroma to be evaluated
when you pick up a glass off the bar, what is the very first step in the cleaning process?
-empty glass into open drain
-rinse in cold water, heel in, heel out
-rinse with cold water
-wash with sudsless soap and brush
empty glass into open drain
which of the following belgian beer styles is most likely to exhibit assertively sour, acidic
flavors?
dubbel
flanders red ale
saison
witbier
flanders red ale
which of the following is primarily a malt-derived flavor?
caramel
citrus
green tea
sugar beets
caramel
what is the name for the part of a draft system that automatically stop the flow of beer
when the keg empties?
, beer pump
coupler
faucet
FOB
FOB
Which of the following is the name of the scale by which alcohol content of beer is most
commonly measured?
ABV
How long should a keg be stored in the cooler prior to service to ensure that is doesn't
foam?
2 hours
10 hours
1 day
1 week
1 day
Which of the following is appropriate in a German pils?
amber color
elevated ABV (6.3-7.2%)
pronounced bitterness
toffee malt flavor
pronounced bitterness
which of the following flavors is produced by yeast during fermentation?
clove
coffee
