Cicerone Level 1 Certification Practice Exam

These questions are part of the practice quiz. Start practicing

• Which of the following flavors is produced by yeast during fermentation?
• Which term describes a beer that is not filtered, and often contains yeast particles?
• What is a pale straw-colored ale with a low alcohol content and high acidity?
• Variation in which of the following ingredients is responsible for the difference between ales and lagers?
• In addition to flavor, the character of malt has a large impact on what attribute of beer?
• What is the primary characteristic that defines a beer's bitterness?
• Which of the following beer styles would you expect to have the highest alcohol content?
• Which of the following styles has the lowest ABV?
• What is the expiration period for pasteurized draft beer?
• Which of these is NOT a key component in beer production?
• In a normal three-tier arrangement, liquor stores, restaurants, and bars are considered to be which of the following?
• If draft lines are not cleaned regularly, which flavor is most likely to develop?
• What is the result of overactive yeast during fermentation?
• Which of the following ingredients is NOT typically used to brew a Gose?
• Which of the following colors is NOT commonly associated with beer?
• What is the proper pouring technique for bottled beer?
• How should bottle-conditioned beers be stored for optimal quality?
• Which of the following beers is made with wheat malt?
• Which of the following is appropriate in a German pils?
• Which of the following is a trait of a Belgian Golden Strong Ale?
• Which of the following is the name for the stout substyle that typically has the highest alcohol content?
• Which of the following beers is typically higher in alcohol content?
• What percentage of light does green glass block?
• Which of the following styles has the lowest ABV?
• Which ingredient in beer is primarily responsible for the bitter taste?
• What does sediment from bottle conditioning indicate about the beer?
• What ingredient in beer is primarily responsible for fermentation?
• Which of the following styles has the lowest level of perceived bitterness?
• What is the defining characteristic of a Rauchbier?
• Which beer style is characterized by a high level of carbonation and a crisp finish?
• Which of the following styles has the lowest level of perceived bitterness?
• Which of the following would you be most likely to encounter in a Kolsch?
• If you chip or break the lip of a bottle when opening it, what should you do?
• Which of the following is a trait of a Doppelbock?
• Why must draft lines be cleaned regularly?
• What does the term “IBU” stand for in beer making?
• Which of the following statements is true regarding the storage of bottled beer?
• A server was pouring two glasses of beer from a large bottle at the customers' table. To reduce foam in the second glass, what should the server do differently?
• What is the recommended frequency for cleaning a draft system to prevent off flavors in beer?
• What is the primary purpose of keg cleaning?
• What are the four key elements of draft systems?
• What type of ale is characterized as gold to light amber-colored with fruity and peppery yeast-derived flavors?
• What is the first step to take when removing a coupler from a keg?
• How many drinks can the human body typically process per hour?
• What is the name for the part of a draft system that automatically stops the flow of beer when the keg empties?
• Which of the following is a notable exception to the three-tier system in many states?
• When cleaning beer glassware using the three sink method, when is the sanitizer applied?
• In terms of beer classification, which type is known for its top fermentation process?
• Which of the following flavors is common in black beer?
• Beers made by monks at Chimay, Rochefort, Orval, Westmalle, Westvleteren, Achel, and Koningshoeven fall into which of the following categories?
• Which of the following constitutes the majority of beer by weight?
• Of the following beer styles, which would have the lowest alcohol content?
• Which of the following is primarily a malt-derived flavor in beer?
• Which of the following beer qualities is least likely to be affected by the addition of hops?
• What is the best method for drying beer glasses?
• Which U.S. State is known for producing the most hops?
• What method can enhance mouthfeel in beer?
• Which of the following is a trait of an Imperial Stout?
• Which ingredient is essential for contributing aroma to beer?
• Which style is typically served in a stemmed glass?
• What is the primary flavoring agent used in the brewing process?
• What cleaning process requires the glass to be treated heel in, heel out?
• How long does non-pasteurized draft beer typically last before expiring?
• What describes a straw to gold-colored German lager with assertive bitterness?
• What common effectiveness test can be used to check for clean glassware using salt?
• Which of the following beer styles developed in America?
• In the brewing process, hops are primarily used for which purpose?
• Which of the following describes the flavor profile of English hops?
• Which of the following is NOT a sub-style of a stout?
• What is a party pump and why is it detrimental?
• Which flavor is primarily derived from malt?
• In a normal three-tier arrangement, liquor stores, restaurants, and bars are considered to be which of the following?
• Why should beer be poured into a glass rather than left in the bottle during assessment?
• Which of the following is the name for the beer trait that is based on the relationship between IBUs and malt content?
• In addition to flavor, what other attribute do you assess while beer is in your mouth?
• Which of the following styles was created by nineteenth-century west coast brewers using warm fermentation with lager yeast?
• What is the very first step in the cleaning process when you pick up a glass off the bar?
• Beer stored at room temperature for several months is most likely to develop which of the following flavors?
• Which of these flavors can you expect from a traditional brown beer?
• What is one of the three quantitative parameters of beer characteristics?
• When assessing beer, why is it recommended to pour the beer into a glass rather than leaving it in the bottle?
• What is the name of the part in the draft system that allows gas to flow in and out?
• Which of the following is NEVER recommended as a preparation for beer glasses?
• Which of the following glasses would be most appropriate for serving a Best Bitter with 3.8% alcohol by volume?
• Which of the following is a straw to gold-colored German lager with assertive bitterness and normal alcohol content (4.4 to 5.2% ABV)?
• What temperature range is acceptable for serving glasses?
• If one of the draft lines at your bar is pouring foamy, which of the following could be the cause?
• Which German ale is straw to gold-colored with low bitterness and high carbonation?
• What characterizes the flavor of most golden beers?
• Which of the following beer styles typically has the highest ABV?
• Which description best fits the flavor of German/Czech hops?
• Which of the following is a pale straw-colored ale that has a lower alcohol content (2.3-3.8% ABV) and a high level of acidity?
• Which flavor is primarily derived from yeast?
• What should you do when a bit of beer foam adheres to the side of the glass after each sip giving a lace-like effect?
• When assessing beer, why should the beer be poured into a glass rather than leaving it in the bottle?
• What does the term "ABV" stand for in the context of beer?
• Which of the following constitutes the majority of beer by weight?
• Which of the following is a malty, gold to amber colored German lager with normal to elevated alcohol content (5.8-6.3%)?
• In beer production, what role does yeast predominantly play?
• In addition to flavor, what other attribute do you assess while beer is in your mouth?
• Golden beer is best described by which of the following flavors?
• Which of the following is a trait of a Doppelbock?
• Which factors contributed to the development of different beer styles?
• How do hops affect the overall flavor profile of beer?
• Beers made by monks fall into which of the following categories?
• Which beer quality is least likely to be influenced by the addition of hops?
• In beer terminology, what does the term "skunky" refer to?
• What is the recommended technique to prevent disturbing sediment when opening a beer bottle?
• Which of the following flavors is commonly found in American hops?
• Which of the following is a trait of a Belgian Golden Strong Ale?
• What is the proper method for opening a twist-off beer cap?
• Which of the following bar practices should be avoided?
• Which of the following is a notable exception to the three-tier system in many states?
• What is the primary purpose of a beer’s head?
• Which component of beer can enhance the aroma and flavor in different styles?
• What flavor profile is typically expected from a beer with high perceived bitterness?
• What flavor is most commonly associated with a malty beer?
• Which of the following is a fundamental taste?
• What level of alcohol content would be considered 'normal'?
• How should you open a pry-off cap to avoid breaking the bottle?
• What is the primary function of hops in beer production?
• What flavor characteristics are typical of German/Czech hops?
• What technique should a server use to reduce foam while pouring beer?
• Which of the following beer styles developed in America?
• Which of the following is a brown to black-colored American beer style with normal to elevated alcohol content (4.8-6.5% ABV) and pronounced bitterness?
• What is the typical flavor profile of amber beer?
• What term describes the effect of aging on beer flavor and aroma?
• What does SRM stand for in the context of beer characteristics?
• Which of the following flavors is most likely to come from malt?
• What flavor is most commonly associated with pale beer?
• If draft lines are not cleaned regularly, which flavors are most likely to develop?
• Which of the following is a malty, gold to amber-colored German lager with normal to elevated alcohol content (5.8-6.3% ABV)?
• How long should a keg be refrigerated after purchase prior to serving?
• Which of the following flavors is primarily found in brown beer?
• What is the blood alcohol level recognized as the limit of intoxication?
• Which of the following factors influences the choice of glass for serving beer?
• Which of the following is considered a primarily yeast-derived flavor?
• When must a foam-on-beer (FOB) detector be reset?
• Draught Guinness Stout is a commercial example of which type of stout?
• To best assess the flavors of a beer served at 38°F, what should you do?
• What flavor is associated with American hops?
• Of the following beer styles, which would have the lowest alcohol content?
• How many ounces are contained in a 1/4 barrel?
• When is it appropriate to retain yeast in a beer bottle before serving?
• Which of the following flavors is commonly found in American Hops?
• Storing beer away from light helps to prevent which of the following flavors?
• When should a foam-on-beer detector be reset?
• Which country is known as a major growing region for hops?
• Which of the following is primarily a yeast-derived flavor?
• What aspect of beer storage helps to prevent spoilage?
• Which of the following is a gold to light amber-colored ale that has normal to elevated alcohol content (5-7%) and features fruity to peppery yeast-derived flavors?
• Which of the following glasses would be most appropriate for serving an Imperial Stout with 11% ABV?
• Which of the following affects the aromatic profile of beer the most?
• Which component primarily contributes to the smell of beer?
• What aspects of beer taste do hops contribute to?
• Which of the following flavors is produced by yeast during fermentation?
• What is the primary role of malt in the brewing process?
• What flavor is beer stored at room temperature for several months most likely to develop?
• How long should a keg be stored in the cooler prior to service?
• What should be avoided when pouring beer to prevent contamination?
• How long should a keg be stored in the cooler prior to service to minimize foaming?
• Which of the following beer qualities is least likely to be affected by the addition of hops?
• Which of the following styles would you most likely serve in a stemmed glass?
• Which ingredient primarily contributes to the bitterness of beer?
• What is the maximum IBU level that the human palate can typically tolerate?
• Which of the following beer styles developed in America?
• What beer style is characterized by its fruity scents and flavors due to the fermentation process?
• What is a typical shelf life of bottled beer not kept refrigerated?
• What is a common sign of beer that has gone bad due to aging?
• Heel in, heel out is the required method for cleaning the glass during which step of the process?
• How many ounces are in a full 1/2 barrel of beer?
• Beer stored at room temperature for several months is most likely to develop which of the following flavors?
• What causes beer to become skunky?
• Which of the following best describes the natural process that occurs during malting?
• Which of the following is a fundamental taste?
• At what blood alcohol content level is a driver considered intoxicated in the United States?
• What are the typical traits of a saison beer?
• What precaution should be taken when removing a mushroom cork from a beer bottle?
• Of the following beer styles, which would have the lowest alcohol content?
• Beers made by monks at Chimay, Rochefort, Orval, and others fall into which of the following categories?
• What does IBU measure in beer?
• What does the bitterness level of a beer often depend on?
• Which of the following is a sign of a "beer clean" glass?
• What modern style name best describes the flagship product of the Anchor Brewing Company?
• What gas is known to negatively affect a beer's flavor and aroma?
• Who should adjust the gas and pressure settings for the draft system?
• Which of the following is NOT one of the six qualitative parameters of beer?
• Which of the following glasses would be most appropriate for serving a Best Bitter with 3.8% alcohol by volume?
• What is the volume of a 1/6 barrel in gallons?
• What is one effective way to ensure proper rotation of beer products?
• Which of the following flavors is produced by yeast during fermentation?
• If stored refrigerated, how long can bottled beer last before becoming noticeably off?
• Which of the following Belgian beers is always made with wheat?
• What indicates that a beer bottle may contain old, unstable beer when examining it?
• When is beer generally considered ready for consumption?
• What should never be used instead of a CO2 or a CO2-nitrogen mix in a draft dispense system?
• Which of the following bar practices should be avoided?
• Why must draft lines be cleaned regularly?
• Which of the following is primarily a yeast-derived flavor?
• What does a cold water rinse before pouring beer accomplish?
• What type of flavors are American hops known for?
• What is the first step in the three-tier system of beer distribution?
• Which of the following is primarily a hop-derived flavor?
• Which of the following is primarily a malt-derived flavor?
• How long does it take for "skunky" reduction to occur when exposed to light?
• If one of the draft lines at your bar is pouring foamy, which of the following could be the cause?
• What beer attribute is fixed in bottled beer but can be affected in draft beer?
• Which term best describes a pronounced level of perceived bitterness in beer?
• Which of the following is NOT a role of hops in beer?
• What type of yeast is primarily used in the fermentation of ales?
• A beer with strong hop flavors is likely categorized as which type?
• Which of the following is a sign of a "beer clean" glass?
• What is a common sign of over-carbonated beer when poured?
• Which of the following Belgian beer styles is most likely to exhibit assertively sour, acidic flavors?
• Which malt-derived flavor is primarily associated with beer?
• What does the Standard Reference Method (SRM) measure?
• What is a key trait of a Doppelbock?
• What is the main action that needs to be prevented to avoid beer skunking?
• How often should draft lines be changed?
• What is a key characteristic of a clean beer glass during consumption?
• When pouring beer, how much head is generally desired for weizens?
• In addition to flavor, what other attribute do you assess while beer is in your mouth?
• What is a potential consequence of using dirty glassware when serving beer?
• Which flavor is most likely to come from malt?
• Which of the following characteristics does not describe the taste contribution of hops?
• What characteristic is most commonly associated with Belgian beers?
• What is the primary purpose of a beer's head when poured?
• What is the first step in changing a keg?
• Which type of bottle provides the greatest protection against skunking?
• When must a foam-on-beer (FOB) detector be reset?
• What is a defining trait of an American porter?
• Which of the following is a primarily hop-derived flavor?
• To limit oxidation while maintaining beer quality, which of the following is the optimal temperature range for beer storage?
• To limit oxidation while maintaining beer quality, which of the following is the optimal temperature range for beer storage?
• Which of the following tastes might one expect from bread crust?
• Which of the following is a brown to black-colored American beer style with normal to elevated alcohol content (4.8-6.5% ABV) and pronounced bitterness?
• Which of the following is most important to eliminate in order to prevent beer skunking?
• Which flavor profile is characteristic of black beer?
• Which of the following flavors is most likely to come from malt?
• Which of the following is a trait of an Imperial Stout?
• What is the best method for drying beer glasses?
• Which of the following is the name of the scale by which alcohol content of beer is most commonly measured?
• Which flavor is commonly found in American Pale Ales?
• If draft lines are not cleaned regularly, which of the following flavors is most likely to develop?
• What primary flavor note distinguishes a Vienna lager from other lagers?
• Which of the following styles has the lowest level of perceived bitterness?
• Which of the following is NEVER recommended as a preparation for beer glasses?
• Which flavor is commonly found in American Pale Ales?
• Which of the following flavors is commonly found in American hops?
• What is the standard temperature of draft system operation?
• What beer attribute is fixed in bottled beer but can be affected in draft beer?
• What is the primary purpose of using hops in brewing?
• Which beer style is characterized by the use of smoked malts?
• Which of the following constitutes the majority of beer by weight?
• Which of the following is a trait of an Imperial Stout?
• Which of the following is a primarily hop-derived flavor?
• What is the capacity of a 1/2 barrel in gallons?
• A 1/4 barrel holds how many gallons of beer?
• SRM (Standard Reference Method) is utilized to measure what aspect of beer?
• What is the correct way to pour draft beer to achieve the right head?
• What is a key trait of a Belgian golden strong ale?
• What is acceptable to observe in a bottle of beer before serving?
• Which of the following beer styles typically has a lower alcohol content?
• Draught Guinness Stout is a commercial example of which type of stout?
• Belgian Framboise is uniquely brewed with which ingredient?
• What component of a draft system stops the flow of beer when the keg is empty?
• How long should a keg be stored in the cooler prior to service to ensure that it doesn't foam?
• Which of the following Belgian beers is always made with wheat?
• Which of the following is an exception to the three-tier system of beer distribution?
• Which of the following Belgian beers is always made with wheat?
• Which of the following bar practices should be avoided?
• In addition to flavor, the character of malt has a large impact on what attribute of beer?
• What fermentation-derived flavor commonly appears in ales but not lagers?
• Which of the following describes the proper position of a Sankey Coupler connected to a keg?
• Which of the following gases harms beer flavor and aroma?
• If you chip or break the lip of a bottle when opening it, what should you do?
• Which flavor is typically associated with light amber beer?
• What blood alcohol content level defines driver intoxication in the United States, Canada, and the UK?
• What is the desired effect of hops in terms of beer aging?
• What happens to beer when it is poured into a frozen glass?
• Which of the following cities is the traditional home of the Kolsch style?
• What is the recommended method for tasting beer?
• Which style of beer is characterized by a high level of carbonation and a refreshing finish?
• Why is it important to wash glasses with non-petroleum based soap?
• Which of the following styles was created by nineteenth-century west coast brewers using warm fermentation with lager yeast?
• Storing beer away from light helps to prevent which of the following flavors?
• Which flavor profile is predominantly associated with the hop variety used in IPAs?
• What is the term for the part of a draft system that automatically stops the flow of beer when the keg empties?
• Variation in which of the following ingredients is responsible for the difference between ales and lagers?
• Which of the following beers is made with wheat malt?
• What is the name for the beer trait which is based on the relationship between IBUs and malt content?
• How many tastes can be detected by the tongue?
• Which of the following cities is the traditional home of the Kolsch style?
• What is the primary purpose of carbonation in beer?
• When tasting a beer, what should one consider regarding its hop profile?
• Which of the following is an amber to brown ale with low bitterness, elevated to high alcohol content and rich caramel malt flavors?
• Which of the following is a step in the glass washing process?
• A company that buys beer from a brewer or importer and sells it to retailers would be known as which of the following?
• What primary flavors are associated with amber beer?
• Which of the following styles would you likely serve in a stemmed glass?
• Which style is known for having a sour and tart flavor profile?
• How long should a keg be stored in a cooler for optimal results?
• What flavors are indicative of oxidation in beer?
• Which of the following is a malty, gold to amber-colored German lager with normal to elevated alcohol content (5.8-6.3% ABV)?
• Storing beer away from light helps to prevent which of the following flavors?
• What type of beer is commonly made with coriander and dried orange peel?
• What is typically the main ingredient in sour beers that contributes to their unique flavor?
• What effect does direct sunlight have on beer?
• Which of the following is NEVER recommended as a preparation for beer glasses?
• What color is typically associated with a straw-colored beer?
• To limit oxidation while maintaining beer quality, which of the following is the optimal temperature range for beer storage?
• What should you check to assess the cleanliness of glassware without beer?
• Which type of beer is primarily brewed using a top-fermenting yeast?
• Which ingredient is essential for the fermentation process in beer production?
• How must draft beer be served?
• What indicates that a glass is not beer clean when checking with beer?
• What percentage of light does brown glass block?
• Which of the following practices promotes proper beer rotation?
• What is the characteristic flavor profile of a Lager beer?
• If one of the draft lines is pouring foamy, which of the following could be the cause?
• What provides maximum protection against skunking?
• What is the typical color range for an Imperial Stout?
• If draft lines are not cleaned regularly, which of the following flavors is most likely to develop?
• Which of the following is a notable exception to the three-tier system in many states?
• What temperature is ideal for serving most ales?
• What is the main flavor characteristic expected from a Best Bitter?
• Which of the following is a common flavor associated with malt?
• Which of the following is the name for the beer trait which is based on the relationship between IBUs and malt content?
• Which type of beer is typically unfiltered, resulting in a hazy appearance?
• How much foam should ideally remain on the top of the beer when you finish pouring an American pale ale?