Certified Beer Server Exam 60 QUESTIONS AND
CORRECT DETAILED ANSWERS WITH
RATIONALES (VERIFIED ANSWERS) ALREADY
GRADED A+ 2025 NEW UPDATE
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 - CORRECT ANSWER: b. Cool the glass and rinse out any
remaining sanitizer and dust
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 - CORRECT ANSWER: a. Porter
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. - CORRECT ANSWER: c. A brewery can operate a taproom
where they sell to consumers.
,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 - CORRECT ANSWER: d. Citrusy and piney
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 - CORRECT ANSWER: c. 24 hours
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 - CORRECT ANSWER: b. 0.08 BAC
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. - CORRECT
ANSWER: c. Approximately 1 inch of foam head. Weizens and Belgian ales can have 2-
4 inches of head.
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 - CORRECT ANSWER:
b. Is not recommended, can cause foaming and makes beer too cold
Hops grow on:
a. Catkins
b. Vines
c. Bushes
d. Bines - CORRECT ANSWER: d. Bines
How often must a draft system be cleaned:
a. Once a week
b. Every two weeks
c. Once a month
d. Every three months - CORRECT ANSWER: b. Every two weeks
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. - CORRECT ANSWER: d. The beer lines are too clean.
CORRECT DETAILED ANSWERS WITH
RATIONALES (VERIFIED ANSWERS) ALREADY
GRADED A+ 2025 NEW UPDATE
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 - CORRECT ANSWER: b. Cool the glass and rinse out any
remaining sanitizer and dust
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 - CORRECT ANSWER: a. Porter
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. - CORRECT ANSWER: c. A brewery can operate a taproom
where they sell to consumers.
,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 - CORRECT ANSWER: d. Citrusy and piney
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 - CORRECT ANSWER: c. 24 hours
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 - CORRECT ANSWER: b. 0.08 BAC
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. - CORRECT
ANSWER: c. Approximately 1 inch of foam head. Weizens and Belgian ales can have 2-
4 inches of head.
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 - CORRECT ANSWER:
b. Is not recommended, can cause foaming and makes beer too cold
Hops grow on:
a. Catkins
b. Vines
c. Bushes
d. Bines - CORRECT ANSWER: d. Bines
How often must a draft system be cleaned:
a. Once a week
b. Every two weeks
c. Once a month
d. Every three months - CORRECT ANSWER: b. Every two weeks
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. - CORRECT ANSWER: d. The beer lines are too clean.
