Cicerone Server Study

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Author:
Leildavid
ID:
269216
Filename:
Cicerone Server Study
Updated:
2014-04-04 17:00:07
Tags:
Beer Cicerone
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Description:
Cicerone Server Test
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  1. If a draft line is pouring foamy, which of these is the most likely cause

    Alcohol content of the beer is too high
    Bartender is opening the faucet too quickly
    Cleaning solution is left in the line
    Temperature of the keg is too high
    Temperature of the keg is too high
  2. Which of the following statements best describes the relationship between German Pilsner and Oktoberfest?

    German Pilsner is darker in color than Oktoberfest
    German Pilsner is higher in malt flavor than Oktoberfest
    German Pilsner is less bitter than Oktoberfest
    German Pilsner is lower in alcohol than Oktoberfest
    German Pilsner is lower in alcohol than Oktoberfest
  3. Which of the following best describes the natural process that occurs during malting?

    A flower produces seeds
    A fruit is transported by other animals
    A living plant begins to decay
    A seed begins to grow into a new plant
    A seed begins to grow into a new plant
  4. If draft lines are not cleaned regularly, which of the following flavors is most likely to develop?

    Clove
    Green Apple
    Nutty 
    Vinegar
    Vinegar
  5. Variation in which of the following ingredients is the difference between Ales and Lagers

    Hops
    Malt 
    Water
    Yeast
    Yeast
  6. Which of the following is a notable exception to the three-tier system in many states?

    A gas station that sells beer
    A small brewery that self-distributes locally
    An importer that sells unpasteurized beer
    Two breweries from different states selling a collaboration beer
    A small brewery that self-distributes locally
  7. What is the best method for drying beer glasses?
    Air drying, preferably inverted on a rack that allows air flow.
  8. Which of the following is generally unique to stout, and is not often found in other beers?

    Assertive hop bitterness
    Citrus hop aroma
    Malty sweetness
    Roasted barley flavor
    Roasted barley flavor
  9. Which of the following is the name for the beer trait which is based on the relationship between IBUs and malt content?

    Alcohol warmth
    Aroma balance
    Malt intensity
    Percieved bitterness
    Percieved bitterness
  10. How long does it take draft beer served with compressed air or a party pump to go bad?

    Less than 1 day
    1 week
    2 weeks
    1 month
    Less than 1 day
  11. Which of the following beer styles is usually served in a glass uniquely associated with it?

    American Brown Ale
    California Common
    English IPA
    Hefeweizen
    Hefeweizen
  12. Which of the following beer characteristics is least likely to be affected by the addition of hops?

    Aroma
    Bitterness
    Color 
    Flavor
    Color
  13. Which of the following is considered a Trappist or Abbey style beer?

    Bohemian Pilsner
    Dubbel
    Fruit Lambic
    Saison
    Dubbel
  14. Which of the following is most important to eliminate in order to prevent beer skunking?

    Exposure to sunlight
    Green bottles
    Open 6-pack carriers
    Room temperature storage
    Exposure to sunlight
  15. Which of the following is primarily a yeast-derived flavor?

    Banana
    Biscuit
    Minty
    Citrus
    Banana
  16. Which of the following is a dark gold to amber color ale with 7.5-10%abv and highly assertive hop bitterness?

    American Stout
    Belgian Golden Strong Ale
    Imperial IPA
    Tripel
    Imperial IPA
  17. To assess the flavors of a beer served at 48 degrees, what should you do?

    Drink it straight from the bottle
    Cool it down
    Let it warm up
    Pour it in a frosted mug
    Let it warm up
  18. Which of the following is a trait of Saison

    Assertive hop bitterness
    Amber to brown color
    Fruity and peppery yeast flavors
    Lower (3.8-4.5% abv)
    Fruity and peppery yeast flavors
  19. When you pick up a glass off the bar, what is the first step to the cleaning process?

    Empty glass into and open drain
    Rinse in cold water, heel in, heel out
    Rinse with cold water
    Wash with sudsless soap and brush
    Empty glass into an open drain
  20. When is the best time to assess the aroma of a beer?

    Once it has warmed to room temperature
    Only after you have tasted the beer
    Soon after it is served in the glass
    While it is still in the bottle
    Soon after it is served in the glass
  21. Which of the following high-alcohol beer styles has many commercial examples whose names reference the devil?

    American Barleywine
    Belgian Golden Strong Ale
    Dry Stout
    Strong Scotch Ale
    Belgian Golden Strong Ale

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