Certified Cicerone® (CFPS) — Questions and Answers

Question 1: The concept of 'matching intensity' in beer pairing means:

Serving beer at the same temperature as the dish
Matching the color of the beer to the color of the dish
Choosing a beer from the same country as the cuisine
Pairing a robust, full-flavored beer with equally bold food so neither overwhelms the other (Correct answer)

Correct answer: Pairing a robust, full-flavored beer with equally bold food so neither overwhelms the other

Intensity matching ensures the beer and food have equal 'weight' — a delicate poached fish would be overwhelmed by an Imperial Stout, just as a light lager would disappear next to a spicy barbecue brisket.

Question 2: How often should draft beer lines be cleaned according to best practices recognized by the Cicerone Certification Program?

Monthly
Daily
Every three months
Every two weeks (Correct answer)

Correct answer: Every two weeks

Best practices call for cleaning draft lines at least every two weeks to prevent yeast, bacteria, and beer stone buildup that causes off-flavors.

Question 3: What is the primary function of yeast in the brewing process?

To clarify wort by flocculating proteins
To add flavor complexity through melanoidin formation
To ferment sugars, producing ethanol, CO2, and flavor compounds (Correct answer)
To convert hop acids into soluble bitterness compounds

Correct answer: To ferment sugars, producing ethanol, CO2, and flavor compounds

Yeast consumes fermentable sugars and produces ethanol, carbon dioxide, and numerous flavor/aroma compounds that define each beer's character.

Question 4: Smoked meats like Texas brisket or German smoked sausage pair well with which beer?

Fruit Lambic
Hefeweizen
Smoked Porter or Rauchbier (Correct answer)
Berliner Weisse

Correct answer: Smoked Porter or Rauchbier

Smoked beers share Maillard browning and phenolic smoke compounds with smoked meats, creating a complementary pairing where the smoky flavors reinforce and deepen each other.

Question 5: Which hop compound is primarily responsible for bitterness in finished beer after isomerization during the boil?

Iso-alpha acids (Correct answer)
Beta acids
Polyphenols
Terpenes

Correct answer: Iso-alpha acids

Alpha acids in hops isomerize into iso-alpha acids during the boil, becoming water-soluble and responsible for the perceived bitterness in beer.

Question 6: What is the most common cause of excessive foaming (wild beer) in a properly maintained draft system?

CO2 pressure set too high relative to beer temperature (Correct answer)
Keg stored at too cold a temperature
Beer lines that are too long
Dirty glassware with residual grease

Correct answer: CO2 pressure set too high relative to beer temperature

When CO2 pressure is set too high for the serving temperature, excess carbonation is driven into the beer, causing it to foam uncontrollably at the tap.

Question 7: Which beer style is characterized by a dry, roasty flavor with minimal sweetness and is a staple of Irish pubs?

Hefeweizen
American IPA
Bock
Irish Dry Stout (Correct answer)

Correct answer: Irish Dry Stout

Irish Dry Stout, like Guinness, is defined by its dry, roasty character from unmalted roasted barley with very low residual sweetness.

Question 8: Which style is defined by a deliberate addition of salt and coriander to the brewing process?

Kölsch
Berliner Weisse
Hefeweizen
Gose (Correct answer)

Correct answer: Gose

Gose is a German wheat beer from Leipzig that traditionally includes salt and coriander, giving it a distinctive salty, spiced, and tart character.

Question 9: Which enzyme is responsible for breaking down proteins in the mash during a protein rest?

Alpha-amylase
Protease (endoprotease) (Correct answer)
Lipase
Beta-glucanase

Correct answer: Protease (endoprotease)

Proteases hydrolyze proteins in the mash, with a rest at 113–131°F degrading larger proteins into smaller peptides and free amino acids that improve yeast nutrition and head retention.

Question 10: Barrel-aged Imperial Stouts are most commonly aged in which type of barrel?

Red wine barrels
Stainless steel tanks
New American oak
Bourbon barrels (Correct answer)

Correct answer: Bourbon barrels

Bourbon barrels are the most popular choice for aging Imperial Stouts, contributing vanilla, coconut, caramel, and oak flavors from the charred American oak and residual whiskey.

Question 11: Which type of faucet is designed for serving nitrogen-conditioned beers like Guinness?

Standard chrome faucet
Ball-lock disconnect
Stout faucet with a restrictor plate (disc) (Correct answer)
Cobra tap

Correct answer: Stout faucet with a restrictor plate (disc)

A stout faucet contains a restrictor plate with tiny holes that agitate the nitrogen gas out of solution as beer passes through, creating the characteristic cascading bubble effect.

Question 12: Which American hop variety, widely known for citrus and grapefruit character, helped define the American IPA style?

East Kent Goldings
Hallertau Mittelfrüh
Saaz
Cascade (Correct answer)

Correct answer: Cascade

Cascade hops, developed in the US and released in 1972, became the signature variety of American craft IPAs due to their distinctive grapefruit and floral character.

Question 13: The IBU (International Bitterness Unit) scale measures:

The concentration of iso-alpha acids in beer (Correct answer)
The color of beer on the SRM scale
The total alcohol content by volume
The amount of carbon dioxide dissolved in beer

Correct answer: The concentration of iso-alpha acids in beer

IBUs measure the concentration of iso-alpha acids (isomerized alpha acids from hops) in beer, which are the primary contributors to bitterness.

Question 14: When pairing beer with blue cheese (Roquefort, Gorgonzola), which style works best and why?

Barleywine or Imperial Stout — sweetness and strength balance the cheese's intense saltiness and pungency (Correct answer)
Berliner Weisse — high acidity mirrors the cheese's funk
Session IPA — bitterness complements the cheese's sourness
Light lager — neutral flavor avoids clashing with strong cheese

Correct answer: Barleywine or Imperial Stout — sweetness and strength balance the cheese's intense saltiness and pungency

Strong, sweet, high-ABV beers like barleywines and Imperial Stouts can stand up to the intense, pungent character of blue cheese, with residual sweetness balancing the salt and fat.

Question 15: What does the inventory management principle 'FIFO' (First In, First Out) mean in the context of draft and packaged beer?

New deliveries are immediately placed on the most accessible shelf positions
The first kegs connected to draft lines receive the coldest cooling priority
Older stock is rotated to the front and sold before newer deliveries (Correct answer)
The freshest beer is always served first to maximize quality

Correct answer: Older stock is rotated to the front and sold before newer deliveries

FIFO ensures that beer is consumed in order of its arrival, preventing older stock from being bypassed and becoming stale while newer product is served.

Question 16: What specific compounds produced by Brettanomyces yeast create the phenolic 'barnyard' and 'leather' aromas in affected beer?

Chlorophenols from sanitation residue reacting with yeast
Diacetyl and 2,3-pentanedione from vicinal diketone production
4-ethylphenol (4EP) and 4-ethylguaiacol (4EG) from Brett metabolism of phenolic precursors (Correct answer)
Iso-alpha acids degraded to create thiol compounds

Correct answer: 4-ethylphenol (4EP) and 4-ethylguaiacol (4EG) from Brett metabolism of phenolic precursors

Brett decarboxylates ferulic and p-coumaric acids from grain into vinyl phenols, then reduces them to 4-ethylphenol (barnyard) and 4-ethylguaiacol (smoked spice).

Question 17: Why should beer be protected from direct sunlight during storage and transportation?

UV light converts iso-alpha acids into 3-methyl-2-butene-1-thiol, creating skunkiness (Correct answer)
UV radiation bleaches beer pigments and destroys color compounds
Heat from sunlight raises fermentation temperature, restarting yeast activity in bottles
Sunlight encourages algae growth that produces off-flavors in stored beer

Correct answer: UV light converts iso-alpha acids into 3-methyl-2-butene-1-thiol, creating skunkiness

UV and blue-visible light cause photochemical degradation of hop-derived iso-alpha acids, producing MBT (lightstruck mercaptan) — the same compound in skunk spray.

Question 18: What SRM value range describes a typical pale lager?

10–15
2–4 (Correct answer)
20–30
35+

Correct answer: 2–4

Pale lagers like American adjunct lagers and Pilsners typically fall in the 2–4 SRM range, producing a very light straw to golden color.

Question 19: Which observable change in beer appearance is a reliable indicator that oxidation has occurred during aging?

Beer becomes noticeably lighter or loses its color
Beer darkens or takes on a reddish-brown tinge from melanoidin oxidation (Correct answer)
Carbonation level drops noticeably as CO2 escapes
Haze increases due to protein-polyphenol complex formation

Correct answer: Beer darkens or takes on a reddish-brown tinge from melanoidin oxidation

Oxidation causes Maillard-derived melanoidin compounds to polymerize and darken, resulting in a visibly deeper, browner color in aged or stale beer.

Question 20: What is the primary role of malted barley in the brewing process?

To clarify the finished beer by binding proteins
To add bitterness and preservative qualities to beer
To prevent microbial contamination during fermentation
To provide fermentable sugars and contribute flavor and color (Correct answer)

Correct answer: To provide fermentable sugars and contribute flavor and color

Malted barley is the backbone of most beers, providing fermentable sugars from starch conversion, as well as flavor, color, and body contributions.

Question 21: Which hop oil compound is primarily responsible for the tropical, fruity, and mango-like aromas in modern American hop varieties?

Myrcene (Correct answer)
Humulene
Linalool
Caryophyllene

Correct answer: Myrcene

Myrcene is the dominant hop oil in many American varieties like Citra and Mosaic, contributing the tropical fruit, mango, and green hop character when added late or dry-hopped.

Question 22: What made Burton-on-Trent in England historically significant for the development of pale ale brewing?

Burton was the only English city permitted to brew for export under medieval law
Its location on the River Trent provided the coldest natural water for lagering
It was the first English city to import and use Continental lager yeast strains
Its naturally high-sulfate (gypsum-rich) water profile made it ideal for brewing crisp, brilliantly clear pale ales (Correct answer)

Correct answer: Its naturally high-sulfate (gypsum-rich) water profile made it ideal for brewing crisp, brilliantly clear pale ales

Burton's water, flowing through gypsum deposits, is rich in calcium sulfate, which accentuates hop bitterness and clarifies beer — perfect conditions for the India Pale Ale style.

Question 23: What CO2 pressure range is typically used to maintain a properly carbonated keg of American lager at 38°F?

35–40 PSI
2–5 PSI
25–30 PSI
10–14 PSI (Correct answer)

Correct answer: 10–14 PSI

At 38°F, most American lagers (2.5–2.7 volumes CO2) require 10–14 PSI of serving pressure to maintain carbonation without over- or under-carbonating.

Question 24: What distinctive aroma compounds from Bavarian yeast give a Weizen/Hefeweizen its signature character?

Diacetyl and acetaldehyde
Vanilla and oak tannins
Isoamyl acetate (banana) and 4-vinyl guaiacol (clove) (Correct answer)
Citrus and pine resins

Correct answer: Isoamyl acetate (banana) and 4-vinyl guaiacol (clove)

Bavarian hefeweizen yeast produces isoamyl acetate giving banana aroma and 4-vinyl guaiacol giving clove spice, defining the style.

Question 25: A Gueuze-style lambic pairs particularly well with fresh chèvre (goat cheese) because:

Both share high lactic acidity, creating a harmonious complement pairing (Correct answer)
Both are Belgian products making it a regional pairing
Gueuze has a creamy texture that matches the cheese
The sweetness of Gueuze balances the sharpness of goat cheese

Correct answer: Both share high lactic acidity, creating a harmonious complement pairing

Both Gueuze and fresh chèvre have prominent lactic acid character, creating a complementary pairing where the tangy acidity in both reinforces itself without either being overwhelming.

Question 26: Why does a session IPA pair well with a light garden salad with citrus vinaigrette?

The high alcohol in session IPAs cuts through the vinegar acidity
IPAs are always the best food pairing because of their bitterness
The citrus hop notes in the IPA complement the citrus dressing, and the light body mirrors the salad's delicacy (Correct answer)
Session IPAs are low in hops making them food-friendly

Correct answer: The citrus hop notes in the IPA complement the citrus dressing, and the light body mirrors the salad's delicacy

Aromatic hops in a session IPA share citrus terpenes (linalool, limonene) with citrus vinaigrette, creating a complementary bridge, while both are light enough not to overwhelm each other.

Question 27: What is the purpose of 'isinglass finings' used in cask ale?

To clarify beer by attracting and flocculating yeast and protein particles (Correct answer)
To preserve beer from bacterial contamination
To adjust carbonation levels in the cask
To add sweetness to the finished beer

Correct answer: To clarify beer by attracting and flocculating yeast and protein particles

Isinglass finings, derived from dried fish swim bladders, carry a positive charge that attracts negatively charged yeast cells, causing them to clump and settle rapidly, clarifying cask ale.

Question 28: Why should beer not be stored near strong-smelling foods like onions, cheese, or cleaning products?

Bacterial cross-contamination can occur through shared refrigerator space
Beer can absorb volatile aromatic compounds through permeable crown caps or corks (Correct answer)
Light from the refrigerator bulb accelerates lightstruck reactions in the beer
Extreme cold from refrigerated foods can cause beer to freeze near the coils

Correct answer: Beer can absorb volatile aromatic compounds through permeable crown caps or corks

Crown caps and especially corks are not perfectly impermeable; over time, strong-smelling volatile compounds can migrate through and taint stored beer.

Question 29: How should a bar operator confirm that draft lines have been properly cleaned and rinsed before serving customers?

Check that the beer pours with a large foam head
Pour a test pint and evaluate it sensorially for chemical or soapy off-flavors (Correct answer)
Confirm the glycol chiller temperature is within range
Verify that the FOB detector has re-engaged

Correct answer: Pour a test pint and evaluate it sensorially for chemical or soapy off-flavors

After cleaning and rinsing, a trained staff member should taste the first pint to ensure no cleaning chemical residues or off-flavors are present before opening the tap to customers.

Question 30: Which adjunct ingredient is commonly used in brewing to improve foam head retention and body?

Corn sugar (dextrose)
Rice hulls
Honey or cane sugar
Flaked wheat or oats (Correct answer)

Correct answer: Flaked wheat or oats

Flaked wheat and oats contribute proteins and beta-glucans that support foam stability and add a smooth, full mouthfeel without requiring extra mashing.

Question 31: What is the 'beer clean glass' test, and why is it important before serving draft beer?

A measurement check to ensure proper pour volume per the pour spec
A temperature test to ensure the glass is properly chilled before serving
An inspection for residues (oils, detergent, lipstick) that destroy foam head and add off-flavors (Correct answer)
A structural check for chips or cracks that could cause glass breakage

Correct answer: An inspection for residues (oils, detergent, lipstick) that destroy foam head and add off-flavors

Lipids, detergent residue, and oils destroy CO2 bubbles, collapse foam instantly, and can add off-flavors; a properly cleaned glass shows persistent carbonation bubbles rising from the nucleation point.

Question 32: What distinguishing ingredients are added to a traditional Gose, a sour wheat beer from Leipzig, Germany?

Barley malt only with no adjuncts
Rye malt with juniper berries
Salt (sodium chloride) and coriander (Correct answer)
Oats and lactose for creaminess

Correct answer: Salt (sodium chloride) and coriander

Gose is uniquely brewed with salt and coriander additions alongside wheat malt, giving it a savory-tart character complemented by lactic sourness.

Question 33: A Belgian Tripel is best described as:

A dark, malt-forward lager with caramel sweetness
A sour ale aged in oak with wild yeast
A strong, pale, bottle-conditioned ale with fruity esters and spicy phenols (Correct answer)
A smoked porter brewed with beechwood

Correct answer: A strong, pale, bottle-conditioned ale with fruity esters and spicy phenols

Belgian Tripel is a strong golden ale (typically 7.5–9.5% ABV) with complex fruity and spicy character from Belgian yeast, a dry finish, and high carbonation.

Question 34: Which type of commercial draft system requires a glycol chiller to maintain proper serving temperature?

Direct-draw systems where kegs sit directly below the tap
Long-draw systems where beer lines run 25+ feet from cold storage to tap (Correct answer)
Short-draw systems with lines under 25 feet
Gravity-fed systems using casks and real ale hand pumps

Correct answer: Long-draw systems where beer lines run 25+ feet from cold storage to tap

In long-draw systems, beer lines run significant distances through warm areas; glycol-cooled trunk lines wrapped around beer lines maintain serving temperature throughout the run.

Question 35: How often should draft beer lines be cleaned according to the Brewers Association guidelines?

Daily with hot water rinse
Once per year
At least every two weeks (Correct answer)
Only when a new keg is tapped

Correct answer: At least every two weeks

The Brewers Association recommends cleaning draft lines with caustic or enzyme cleaner at least every two weeks to prevent biofilm, yeast, and bacteria buildup that can cause off-flavors.

Question 36: Crystal (caramel) malts contribute which characteristic to beer?

Pale gold color with neutral flavor
Intense roasted coffee and bitter chocolate flavors
Residual sweetness, caramel flavor, and body due to pre-gelatinized non-fermentable dextrins (Correct answer)
Smoky, phenolic character

Correct answer: Residual sweetness, caramel flavor, and body due to pre-gelatinized non-fermentable dextrins

Crystal malts are produced by heating wet, germinated grain in a drum where starches are converted and then caramelized, creating non-fermentable dextrins that add sweetness, body, and caramel flavor.

Question 37: What is the ideal storage temperature for fresh, hop-forward beers (IPAs, Pale Ales) to best preserve their aromatic hop character?

28-32°F (-2 to 0°C) just below freezing
65-70°F (18-21°C) room temperature
50-55°F (10-13°C) cellar temperature
33-38°F (0.5-3°C) near-freezing cold storage (Correct answer)

Correct answer: 33-38°F (0.5-3°C) near-freezing cold storage

Hop-forward beers should be kept as cold as possible without freezing, since hop aroma compounds degrade rapidly at warmer temperatures.

Question 38: What is the typical CO₂ pressure range for most draft beers?

5–8 psi
25–30 psi
18–22 psi
10–12 psi (Correct answer)

Correct answer: 10–12 psi

For most draft beers, a CO₂ pressure range of 10–12 psi (pounds per square inch) is recommended to maintain proper carbonation levels and ensure a smooth, consistent pour. This pressure balances the carbonation in the beer with the resistance of the draft lines, preventing both over-carbonation (foaming) and under-carbonation (flat beer). Specific styles may vary, but this is a good general guideline.

Question 39: What best describes the primary flavor profile of a traditional Märzen/Oktoberfest lager?

Clean, toasty malt sweetness with low hop bitterness (Correct answer)
Fruity esters with citrus and tropical notes
Strong roasted coffee and chocolate character
Aggressive hop bitterness with resinous pine

Correct answer: Clean, toasty malt sweetness with low hop bitterness

Märzen is a smooth, amber German lager with rich bread and toasted malt character, balanced low bitterness, and a clean, dry finish.

Question 40: Why is carbonation especially important when serving beer with food?

Carbonation has no meaningful effect on food pairing
Carbonation cleanses the palate between bites, lifts aromas, and prevents flavor fatigue from rich foods (Correct answer)
High carbonation increases the perceived sweetness of food
Carbonation reduces the sensation of bitterness from hops

Correct answer: Carbonation cleanses the palate between bites, lifts aromas, and prevents flavor fatigue from rich foods

CO2 bubbles actively scrub fat and flavor residue from taste receptors, refresh the palate between bites, and carry aroma compounds toward the olfactory epithelium, enhancing the overall dining experience.

Question 41: Which compound is responsible for the 'rotten egg' or 'sulfury' aroma sometimes present in lager yeast fermentations?

Acetaldehyde from incomplete fermentation of sugar to ethanol
Polyphenol oxidation products from dissolved oxygen
Hydrogen sulfide (H2S) produced by stressed or nutrient-deficient yeast (Correct answer)
DMS from inadequate boiling of wort

Correct answer: Hydrogen sulfide (H2S) produced by stressed or nutrient-deficient yeast

Hydrogen sulfide is produced by yeast under stress from nutrient deficiency, high fermentation pressure, or certain lager yeast strains; it normally dissipates with CO2 during active fermentation.

Question 42: Which beer is traditionally paired with moules frites (mussels and fries) in Belgium?

Flanders Red Ale
Dubbel
Lambic Framboise
Belgian Witbier or Tripel (Correct answer)

Correct answer: Belgian Witbier or Tripel

Belgian Witbier is the classic regional pairing for moules frites — its citrus, coriander, and spicy character complement the briny mussels while its light body doesn't overpower them.

Question 43: What is the ideal serving temperature range for a British Real Ale (cask conditioned)?

35–38°F (2–3°C)
38–42°F (3–6°C)
60–65°F (15–18°C)
50–55°F (10–13°C) (Correct answer)

Correct answer: 50–55°F (10–13°C)

British cask ales are best served at cellar temperature, around 50–55°F, which allows their full malt and hop complexity to be expressed without cold suppression of aromas.

Question 44: In a formal beer evaluation, what does the term 'mouthfeel' encompass?

Body (thickness/fullness), carbonation level, warmth (alcohol), creaminess, astringency, and any other tactile sensations in the mouth (Correct answer)
The visual appearance of the beer in the glass
Only the carbonation level and alcohol warmth
The flavor intensity and duration on the palate

Correct answer: Body (thickness/fullness), carbonation level, warmth (alcohol), creaminess, astringency, and any other tactile sensations in the mouth

Mouthfeel is a comprehensive tactile assessment covering body, carbonation, warmth from alcohol, creaminess, astringency, and any other physical sensations perceived in the mouth and throat.

Question 45: What is the purpose of whirlpooling wort after the boil?

To increase hop utilization in the wort
To rapidly cool the wort below yeast pitching temperature
To create a cone of hop/protein trub in the center for clear wort runoff (Correct answer)
To oxygenate the wort before yeast addition

Correct answer: To create a cone of hop/protein trub in the center for clear wort runoff

Whirlpooling uses centrifugal force to concentrate hop matter and protein-tannin flocs (trub) into a compact cone in the kettle center, allowing clear wort to be drawn from the side.

Question 46: What US legal change in 1978, signed by President Jimmy Carter, was a major catalyst for the explosion of American craft brewing?

Legalization of homebrewing up to 100 gallons per adult per year for personal use (Correct answer)
Removal of federal excise taxes on craft breweries under 15,000 barrels
Permission for brewpubs to sell beer brewed on-premises directly to customers
Deregulation allowing breweries to self-distribute without going through wholesalers

Correct answer: Legalization of homebrewing up to 100 gallons per adult per year for personal use

Homebrewing had been federally illegal since Prohibition; Carter's legalization allowed enthusiasts to experiment, develop skills, and eventually launch the craft brewery movement.

Question 47: What distinguishes a New England IPA (NEIPA) from a classic West Coast IPA?

Hazy appearance, lower bitterness, and soft juicy hop flavor from dry hopping (Correct answer)
Darker amber color from specialty crystal malts
Higher IBU rating and more aggressive bittering hops
Use of Belgian yeast strains for fruity esters

Correct answer: Hazy appearance, lower bitterness, and soft juicy hop flavor from dry hopping

NEIPA features heavy late/dry hopping for juicy tropical flavor with low bitterness, while remaining intentionally hazy due to hop proteins and yeast.

Question 48: Which German lager style is known for high alcohol content, warming character, and names traditionally ending in '-ator'?

Dunkelweizen
Märzen
Kölsch
Doppelbock (Correct answer)

Correct answer: Doppelbock

Doppelbock is a strong Bavarian lager (7-12% ABV) with rich malt sweetness; the naming convention '-ator' dates to Paulaner's Salvator.

Question 49: If beer is pouring foamy from the draft system, what should you check first?

Adjust the CO₂ pressure.
Replace the keg.
Verify that the draft lines have been cleaned recently.
Check the keg temperature. (Correct answer)

Correct answer: Check the keg temperature.

The most common cause of foamy beer from a draft system is an incorrect keg temperature, typically too warm. When beer is too warm, CO2 comes out of solution more readily, leading to excessive foaming. Checking and adjusting the keg temperature to the ideal range (usually 38°F or 3°C) is the first and often most effective troubleshooting step.

Question 50: A 'cheesy', 'goat-like', or 'rancid' off-flavor in beer is typically caused by:

Residual DMS from slow wort chilling
Sulfur compounds from yeast autolysis
Excess isoamyl acetate from high fermentation temperature
Isovaleric acid, produced by degradation of hop compounds or bacterial fermentation of leucine (Correct answer)

Correct answer: Isovaleric acid, produced by degradation of hop compounds or bacterial fermentation of leucine

Isovaleric acid is produced when hops are poorly stored and the acids degrade, or when certain bacteria ferment the amino acid leucine — both produce the characteristic cheesy, sweaty feet, or rancid aroma.

Question 51: What is the primary consideration when pairing beer with desserts?

Carbonation level is the only factor that matters for dessert pairing
The beer should always be drier than the dessert to create contrast
The beer should be as sweet as or sweeter than the dessert to avoid tasting thin and harsh (Correct answer)
Desserts should only be paired with low-alcohol beers

Correct answer: The beer should be as sweet as or sweeter than the dessert to avoid tasting thin and harsh

If a beer is less sweet than the dessert, it will taste bitter and astringent by comparison — the beer needs to match or exceed the dessert's sweetness level to taste balanced.

Question 52: Which American city and region is most closely associated with the origins of the modern craft beer revival in the 1970s-1980s?

San Francisco and the California Bay Area (Correct answer)
Denver and the Rocky Mountain region
Chicago and the Great Lakes region
New York City and the Northeast

Correct answer: San Francisco and the California Bay Area

Fritz Maytag's revival of Anchor Brewing in 1965 and the later emergence of Sierra Nevada and New Albion in Northern California established the Bay Area as the cradle of American craft brewing.

Question 53: What line material is recommended for modern draft beer systems over traditional vinyl tubing?

Vinyl tubing
Polyethylene barrier tubing (Correct answer)
Copper tubing
Standard PVC hose

Correct answer: Polyethylene barrier tubing

Polyethylene barrier tubing is the modern standard because its barrier layer resists CO2 permeation and flavor absorption better than vinyl, maintaining beer quality especially in long-draw systems.

Question 54: What historically distinguishes a porter from a stout?

Porters must always be lower in ABV than stouts
Stouts are always sweeter than porters
Porters use roasted barley while stouts use only malted barley
Porter predates stout and is generally lighter in body and roast intensity (Correct answer)

Correct answer: Porter predates stout and is generally lighter in body and roast intensity

Porter is the older style that gave rise to stout; stouts were originally just 'stout porters' meaning stronger versions, and today stouts are typically bolder in roast character.

Question 55: Which American craft beer style is known for extreme hop bitterness exceeding 60-100+ IBUs and high alcohol content?

Cream Ale
American Wheat Ale
Session Lager
Double/Imperial IPA (Correct answer)

Correct answer: Double/Imperial IPA

Double IPA (DIPA) pushes both hops and alcohol to extremes, typically 7.5-10% ABV with intense bitterness and massive hop aroma.

Question 56: What technology does a long-draw draft system use to maintain beer quality when the cooler is far from the bar?

Insulated trunk lines with circulating glycol coolant from a remote walk-in cooler (Correct answer)
Exclusive use of nitrogen to prevent temperature-related carbonation changes
Multiple kegs connected in series to maintain continuous flow
Very high CO2 pressure to push beer quickly through warm lines

Correct answer: Insulated trunk lines with circulating glycol coolant from a remote walk-in cooler

A long-draw system uses insulated trunk lines through which glycol coolant circulates, keeping beer at proper serving temperature as it travels from a remote cooler to distant taps.

Question 57: Which sensory descriptor indicates contamination by Brettanomyces wild yeast in an unintentionally infected beer?

Barnyard, horse blanket, or 'wet leather' funky phenolic character (Correct answer)
Medicinal chlorophenol Band-Aid aroma
Sharp astringency and tannin puckering
Metallic mineral taste on the finish

Correct answer: Barnyard, horse blanket, or 'wet leather' funky phenolic character

Brettanomyces produces 4-ethylphenol and 4-ethylguaiacol, which create distinctive barnyard, leathery, and funky aromas that are a fault in most styles but desirable in intentionally wild-fermented beers.

Question 58: Which ingredient contributes most to the mouthfeel of beer?

Malt (Correct answer)
Yeast
Water
Hops

Correct answer: Malt

Malt, primarily barley malt, contributes significantly to the body and mouthfeel of beer. The proteins and unfermentable sugars derived from malt provide fullness, richness, and a certain viscosity to the beer. While other ingredients play roles, malt's contribution to the beer's texture and perceived weight on the palate is paramount.

Question 59: Which beer styles genuinely benefit from extended cellar aging, developing complexity over months or years?

Barleywine, Imperial Stout, and some strong Belgian ales (Correct answer)
Pilsner, Kölsch, and Cream Ale
Berliner Weisse, Gose, and Witbier
Session IPA, American Pale Ale, and Hefeweizen

Correct answer: Barleywine, Imperial Stout, and some strong Belgian ales

High-alcohol, malt-forward styles with strong initial flavors mellow and develop dried fruit, leather, sherry-like, and complex oxidative notes with proper aging, while hop-forward styles only deteriorate.

Question 60: What distinguishes a Hefeweizen from other wheat beers?

It is unfiltered and fermented with a yeast that produces banana and clove esters (Correct answer)
It contains no hops
It is aged in oak barrels
It uses a bottom-fermenting lager yeast

Correct answer: It is unfiltered and fermented with a yeast that produces banana and clove esters

Hefeweizen is an unfiltered Bavarian wheat beer whose distinctive banana (isoamyl acetate) and clove (4-vinyl guaiacol) character comes from its unique top-fermenting yeast strain.

Question 61: What is the recommended serving temperature range for a traditional German Hefeweizen to showcase its banana and clove aromas?

33-38°F (0.5-3°C)
44-50°F (7-10°C) (Correct answer)
55-62°F (13-17°C)
65-70°F (18-21°C)

Correct answer: 44-50°F (7-10°C)

Hefeweizen is best served at 44-50°F to highlight its yeast-driven ester and phenol aromas without being so cold that flavors are muted.

Question 62: What historical purpose led to the creation of India Pale Ale (IPA), and why did higher hopping and alcohol help?

Heavy hopping masked off-flavors from long ocean voyages to India; hops' preservative properties and higher ABV inhibited spoilage (Correct answer)
High hop rates were required by British law for all exported beers
Indian brewers couldn't produce beer locally and requested a stronger English export
Indian consumers specifically requested a more bitter beer than what was available domestically

Correct answer: Heavy hopping masked off-flavors from long ocean voyages to India; hops' preservative properties and higher ABV inhibited spoilage

British brewers found that heavily hopped, higher-alcohol ales survived the 6-month sea voyage to India better, as hops and alcohol both inhibit spoilage microorganisms.

Question 63: What does crystal/caramel malt contribute to beer that distinguishes it from base malts?

Unfermentable dextrins, sweetness, color, and body without significant enzyme activity (Correct answer)
Lowering of wort pH for mash enzyme optimization
Higher levels of fermentable sugars for increased ABV
Increased hop utilization and bitterness

Correct answer: Unfermentable dextrins, sweetness, color, and body without significant enzyme activity

Crystal malts are kilned while wet, converting starches to unfermentable dextrins and caramel compounds that add sweetness, body, and amber-red color.

Question 64: What causes 'gushing' in a bottled beer when it is opened?

Undercarbonation causing CO2 to escape rapidly
Overcarbonation from residual fermentable sugars, infection with wild yeast/bacteria, or fungal-derived proteins acting as nucleation sites (Correct answer)
Excessive hop oils rising to the surface
Autolysis of yeast creating gas pockets

Correct answer: Overcarbonation from residual fermentable sugars, infection with wild yeast/bacteria, or fungal-derived proteins acting as nucleation sites

Gushing occurs when excess CO2 comes out of solution rapidly due to overcarbonation, nucleation sites from infection, or hydrophobic proteins from Fusarium malt fungi that trigger foam formation.

Question 65: What year was the Reinheitsgebot — Germany's famous Beer Purity Law — first enacted in Bavaria?

1847
1789
1620
1516 (Correct answer)

Correct answer: 1516

The Reinheitsgebot was enacted by Duke Wilhelm IV of Bavaria in 1516, restricting beer ingredients to water, barley, and hops (yeast was unknown at the time).

Question 66: Which malt characteristic best describes a Munich malt?

Rich, bready, and melanoidin-rich with a deep amber color contribution (Correct answer)
Intensely caramel sweet with crystal malt residual sugars
Deeply roasted with coffee and dark chocolate notes
Pale, neutral base malt with low color

Correct answer: Rich, bready, and melanoidin-rich with a deep amber color contribution

Munich malt is kilned at higher temperatures than pale malt, developing rich melanoidin compounds that contribute bready, toasty, slightly sweet malt character and amber-red color.

Question 67: What is the defining characteristic of a Rauchbier?

High levels of lactic acid sourness
The use of rye malt as the primary grain
Malt that has been dried over beechwood smoke (Correct answer)
Dry hopping with American varieties

Correct answer: Malt that has been dried over beechwood smoke

Rauchbier ('smoke beer') from Bamberg, Germany uses malt kilned over beechwood fires, imparting a distinctive campfire or smoked meat character.

Question 68: A 'catty' or 'black currant' aroma in beer is most commonly caused by:

4-mercapto-4-methylpentan-2-one (4MMP), a thiol from certain hop varieties or oxidative stress (Correct answer)
Ethyl acetate from high fermentation temperatures
Geraniol from dry hopping with New Zealand hops
Phenylethanol from Belgian yeast producing rose-like notes

Correct answer: 4-mercapto-4-methylpentan-2-one (4MMP), a thiol from certain hop varieties or oxidative stress

4MMP is a potent thiol compound naturally present in some hop varieties (e.g., Nelson Sauvin) or formed through oxidative degradation, detectable at extremely low concentrations with a cat urine or black currant character.

Question 69: Which beer style pairs best with a rich chocolate cake?

American Lager
Belgian Witbier
Dry Irish Stout (Correct answer)
Hefeweizen

Correct answer: Dry Irish Stout

A Dry Irish Stout, with its roasted bitterness, notes of coffee and dark chocolate, and often a creamy texture, creates a harmonious pairing with a rich chocolate cake. The stout's bitterness can cut through the sweetness of the cake, while its complementary dark flavors enhance the chocolate experience. This pairing creates a delightful balance and depth of flavor.

Question 70: What causes 'astringency' — a harsh, drying, puckering sensation — in finished beer?

High carbonation levels irritating the palate
Flocculent yeast strains leaving protein haze in the beer
Excessive hop rates beyond the style's appropriate IBU range
Excessive polyphenol/tannin extraction from over-sparging or grain husks at high sparge temperatures (Correct answer)

Correct answer: Excessive polyphenol/tannin extraction from over-sparging or grain husks at high sparge temperatures

Polyphenols/tannins leach from grain husks when sparge water is too hot (above 170°F) or wort drops too low in gravity, binding to salivary proteins and causing astringency.

Question 71: What is the purpose of a mixed gas (beer gas) blend such as 70% N2 / 30% CO2?

To purge oxygen from empty kegs before filling
To force-carbonate beer faster
To increase alcohol content during service
To serve stouts and nitro beers at low carbonation with a creamy, cascading head (Correct answer)

Correct answer: To serve stouts and nitro beers at low carbonation with a creamy, cascading head

Nitrogen is nearly insoluble in beer and provides serving pressure without over-carbonating, allowing stouts and nitro beers to be served at the low carbonation levels needed for their creamy, cascading pour.

Question 72: What off-flavor results from yeast autolysis — the breakdown of yeast cells during prolonged contact with settled yeast?

Lightstruck mercaptan notes from UV exposure
Meaty, brothy, rubbery, or soy sauce-like flavors from intracellular yeast contents (Correct answer)
Green apple acetaldehyde from incomplete fermentation
Vegetal DMS character from SMM conversion

Correct answer: Meaty, brothy, rubbery, or soy sauce-like flavors from intracellular yeast contents

When yeast cells die and rupture, they release intracellular contents including proteases and fatty acids that create savory, meaty, or rubbery off-flavors.

Question 73: What type of gas blend is typically used to dispense nitrogenated stouts such as Guinness?

100% CO2
100% nitrogen
75% nitrogen and 25% CO2 (Correct answer)
50% CO2 and 50% nitrogen

Correct answer: 75% nitrogen and 25% CO2

Nitrogenated stouts use a 75/25 nitrogen-to-CO2 blend, which creates their signature creamy texture and tight cascading bubbles without overcarbonating the beer.

Question 74: Which hop variety is most associated with American IPAs and contributes citrus and pine aromas?

Cascade (Correct answer)
Saaz
Fuggle
Hallertau

Correct answer: Cascade

Cascade hops, developed in the US, are responsible for the grapefruit and floral citrus notes that define many American IPAs and pale ales.

Question 75: What did the Campaign for Real Ale (CAMRA), founded in England in 1971, seek to protect?

Traditional British cask-conditioned ales threatened by keg beer and lager (Correct answer)
American craft brewing against multinational corporate consolidation
Traditional Belgian lambic and gueuze brewing traditions
German Reinheitsgebot brewing purity standards in British pubs

Correct answer: Traditional British cask-conditioned ales threatened by keg beer and lager

CAMRA was founded by four journalists who feared traditional British cask ale would be eliminated by pasteurized, filtered keg beers being pushed by major breweries.

Question 76: Which sour ale style from Belgium is known for aging in oak barrels with Brettanomyces, producing complex funky, tart, and fruity flavors?

American Amber Ale
English Bitter
Flanders Red Ale (Correct answer)
Belgian Witbier

Correct answer: Flanders Red Ale

Flanders Red Ale, exemplified by Rodenbach, undergoes extended oak barrel aging with Brett and bacteria, developing wine-like sourness and complexity.

Question 77: Which specialty malt is used to contribute a sweet, honey-like flavor with a warm golden hue?

Melanoidin malt
Munich malt
Honey malt (Correct answer)
Vienna malt

Correct answer: Honey malt

Honey malt undergoes a special stewing step that converts all starches into sugars, producing a distinct sweet, honey-like flavor and light golden amber color.

Question 78: What is the traditional glassware used for serving a Kölsch, the top-fermented lager-like ale from Cologne, Germany?

Weizen glass
Stange (Correct answer)
Tulip
Masskrug

Correct answer: Stange

Kölsch is traditionally served in a Stange, a tall, narrow 200ml cylindrical glass that maintains the beer's delicate carbonation and aroma.

Question 79: Which beer style originated in Plzeň, Czech Republic and is known for its use of soft water and Saaz noble hops?

Munich Dunkel
German Helles
American Lager
Bohemian Pilsner (Correct answer)

Correct answer: Bohemian Pilsner

Bohemian Pilsner was first brewed in Plzeň in 1842 using the city's naturally soft water and aromatic Saaz hops, creating the world's first golden lager.

Question 80: What is the Maillard reaction in brewing?

The reaction between yeast and oxygen during fermentation
The isomerization of alpha acids to iso-alpha acids during boiling
The enzymatic conversion of starch to sugar during mashing
A non-enzymatic browning reaction between amino acids and reducing sugars that creates color and complex flavors in malt (Correct answer)

Correct answer: A non-enzymatic browning reaction between amino acids and reducing sugars that creates color and complex flavors in malt

The Maillard reaction occurs during malting kilning and wort boiling, producing melanoidins that contribute amber-brown color and complex bready, toasty, and caramel flavors.

Question 81: Which beer style is often recommended to pair with rich, creamy cheese like Brie or triple cream?

Smoked Porter
Imperial Stout
Barleywine
Saison or Belgian Witbier (Correct answer)

Correct answer: Saison or Belgian Witbier

The effervescent carbonation, spicy/citrus character, and dry finish of Saisons and Witbiers cut through the fat in rich creamy cheeses and cleanse the palate between bites.

Question 82: Which water mineral is critical for accentuating hop bitterness and producing crisp, dry pale ales?

Calcium sulfate (gypsum) (Correct answer)
Calcium carbonate (chalk)
Calcium chloride
Magnesium chloride

Correct answer: Calcium sulfate (gypsum)

High sulfate levels in water accentuate hop bitterness and dryness, which is why Burton-on-Trent's sulfate-rich water made it ideal for pale ales.

Question 83: Which of the following is a sign that draft beer is being dispensed at too low a temperature?

Flat beer with low perceived carbonation
Sour or acetic off-flavors in the beer
Excessive foaming at the tap
Beer appearing cloudy or icy in the glass (Correct answer)

Correct answer: Beer appearing cloudy or icy in the glass

Beer served at or below 32°F can begin to freeze, appearing visually hazy or icy in the glass, and the extreme cold also suppresses flavor perception.

Question 84: Which of the following is a defining feature of a New England IPA (NEIPA)?

Hazy, opaque appearance with low bitterness and juicy tropical fruit flavors (Correct answer)
Low carbonation and sessionable alcohol
Dark amber color with prominent caramel malt
Crystal clear appearance with aggressive resinous bitterness

Correct answer: Hazy, opaque appearance with low bitterness and juicy tropical fruit flavors

NEIPAs are intentionally hazy due to dry hopping with large amounts of hops that interact with proteins and yeast, producing a juicy, tropical, low-bitterness character.

Question 85: What is the cause of a 'Band-Aid' or 'medicinal' off-flavor in beer?

Excessive lactic acid from LAB contamination
High levels of carbonation creating an astringent texture
Autolysis of dead yeast releasing sulfur compounds
Chlorophenols formed by wild yeast (especially Brettanomyces) or the reaction of chlorine sanitizers with phenolic compounds (Correct answer)

Correct answer: Chlorophenols formed by wild yeast (especially Brettanomyces) or the reaction of chlorine sanitizers with phenolic compounds

4-chlorophenol and related compounds form when chlorine-based sanitizers react with phenolic precursors in wort/beer, or when Brettanomyces produces vinyl phenol compounds with a medicinal, Band-Aid character.

Question 86: Which iconic American craft brewery, established in Chico, California in 1980, is considered a defining force of the craft beer revolution?

New Belgium Brewing Company
Sierra Nevada Brewing Company (Correct answer)
Dogfish Head Craft Brewery
Boston Beer Company (Samuel Adams)

Correct answer: Sierra Nevada Brewing Company

Ken Grossman's Sierra Nevada Brewing Company, founded in 1980, helped establish the standards for American craft IPAs and Pale Ales with Sierra Nevada Pale Ale.

Question 87: What is the primary flavor difference between an English Bitter and an American Pale Ale?

American Pale Ales feature more prominent citrus/pine hop aroma from American hops versus the earthier, more restrained English hops in Bitters (Correct answer)
English Bitters are always unfiltered and hazy
English Bitters are always stronger in alcohol
American Pale Ales use only floor-malted barley

Correct answer: American Pale Ales feature more prominent citrus/pine hop aroma from American hops versus the earthier, more restrained English hops in Bitters

The key distinction is the hop character: American hops like Cascade bring citrus and pine forward in APAs, while English Bitters use varieties like Fuggles and EKG for earthy, floral, herbal notes.

Question 88: A python system in a pub draft installation refers to:

The gas regulator and manifold system
An insulated bundle of beer lines and a coolant tube running from the cellar to the bar (Correct answer)
A computerized beer flow monitoring system
The brand name of a specific draft faucet

Correct answer: An insulated bundle of beer lines and a coolant tube running from the cellar to the bar

A python is a flexible insulated sleeve containing multiple beer lines wrapped around a chilled coolant pipe, keeping beer cold as it travels from the cellar to the bar taps.

Question 89: Which beer style is characterized by a dry, roasty flavor with notes of coffee and dark chocolate, typically very low in residual sweetness?

Imperial Stout
Foreign Extra Stout
Milk Stout
Irish Dry Stout (Correct answer)

Correct answer: Irish Dry Stout

Irish Dry Stout, like Guinness, is known for its dry roasty finish, low sweetness, and prominent coffee and dark chocolate flavors.

Question 90: What is 'nitro dispense' and for which traditional beer style is it most commonly and authentically used?

A 75% N2/25% CO2 blend creating a creamy, cascading pour, traditional for Irish Dry Stout (Correct answer)
High-pressure CO2 pushing beer long distances in a multi-tap system
Pure nitrogen gas at high pressure to create maximum foam, used for IPAs
A CO2-only gravity dispense system for naturally conditioned ales

Correct answer: A 75% N2/25% CO2 blend creating a creamy, cascading pour, traditional for Irish Dry Stout

Nitro uses a 75/25 nitrogen-CO2 mix; nitrogen's low solubility creates tiny bubbles that cascade and produce the dense, creamy head iconic to Guinness Draught.

Question 91: What does 'original gravity' (OG) measure?

The density of wort before fermentation, indicating the amount of dissolved fermentable sugars (Correct answer)
The final alcohol level after fermentation
The pH of finished beer
The total hop bitterness added to the recipe

Correct answer: The density of wort before fermentation, indicating the amount of dissolved fermentable sugars

Original gravity (measured with a hydrometer or refractometer before pitching yeast) reflects the sugar density of unfermented wort, which predicts the potential alcohol content and body of the finished beer.

Question 92: Which ancient civilization left the earliest known written records of beer production, including a hymn to the beer goddess Ninkasi?

Ancient Greeks of the Aegean
Sumerians of ancient Mesopotamia (modern Iraq) (Correct answer)
Ancient Egyptians of the Nile Valley
Ancient Chinese of the Yellow River Valley

Correct answer: Sumerians of ancient Mesopotamia (modern Iraq)

The Sumerians of Mesopotamia left a 3,900-year-old hymn to Ninkasi that doubles as a beer recipe, and evidence of brewing dates to at least 5,000 BCE in this region.

Question 93: When tapping a new keg, what is the first step a cellarman should take?

Connect the gas line immediately upon delivery
Allow the keg to rest at cellar temperature for at least 24 hours before tapping (Correct answer)
Tap the keg while warm to purge any contamination
Shake the keg to mix any settled yeast

Correct answer: Allow the keg to rest at cellar temperature for at least 24 hours before tapping

Kegs should be allowed to rest undisturbed at serving temperature for at least 24 hours after transport to allow CO2 to re-dissolve and any agitation-induced foam to settle.

Question 94: Which organization operates the annual Great American Beer Festival (GABF), the largest professional beer competition in the United States?

The Beer Judge Certification Program (BJCP)
The American Homebrewers Association (AHA)
The Brewers Association (Correct answer)
The Society of Independent Brewers (SIBA)

Correct answer: The Brewers Association

The Brewers Association, a trade group representing small and independent brewers, has organized the GABF in Denver since 1982, awarding medals across hundreds of style categories.

Question 95: What are the correct steps to pour a beer from a draft system?

Open the tap halfway, hold the glass upright the entire time, and pour until foam reaches the rim.
Pull the tap handle halfway to control foam, hold the glass at a 45° angle, and let the faucet touch the glass.
Fully open the tap handle, hold the glass at a 45° angle, and transition to upright as the glass fills. (Correct answer)
Open the tap fully, hold the glass upright, and tilt it back if too much foam forms.

Correct answer: Fully open the tap handle, hold the glass at a 45° angle, and transition to upright as the glass fills.

To pour draft beer correctly, the tap handle should be fully opened to ensure a smooth, laminar flow and prevent excessive foaming caused by turbulence. Starting with the glass at a 45° angle allows the beer to flow gently down the side, and gradually straightening it as it fills helps to build a proper head. This method minimizes foam and ensures optimal carbonation.

Question 96: What ingredient used in Rauchbier from Bamberg, Germany gives this lager its most defining characteristic?

Smoked malt kilned over beechwood fires (Correct answer)
Very high dosage of late-addition hops
Fruit additions during secondary fermentation
Heather flowers added during the boil

Correct answer: Smoked malt kilned over beechwood fires

Rauchbier uses malt smoked over beechwood, imparting a distinctive campfire, smoked meat, or bacon-like aroma and flavor.

Question 97: What is the 'carbonation scrub' effect in beer and food pairing?

Carbonation neutralizes acids in food
CO2 bubbles physically lift fats and particles off taste receptors, refreshing the palate between bites (Correct answer)
High carbonation prevents off-flavors from being detected
CO2 dissolves flavor compounds in food making them more intense

Correct answer: CO2 bubbles physically lift fats and particles off taste receptors, refreshing the palate between bites

The physical action of carbonation bubbles acts as a palate cleanser — scrubbing oil and fat residue from taste receptors so each bite and sip starts fresh.

Question 98: What does a higher chloride-to-sulfate ratio in brewing water accomplish in the finished beer?

Lowers the mash pH for better enzyme activity
Prevents lactic acid bacteria growth during fermentation
Accentuates malt fullness, sweetness, and body (Correct answer)
Increases perceived hop bitterness and dryness

Correct answer: Accentuates malt fullness, sweetness, and body

Chloride ions enhance malt roundness and perceived sweetness/fullness; brewers adjust this ratio to emphasize either malt (high chloride) or hops (high sulfate).

Question 99: Which water mineral most directly influences hop bitterness perception, making it seem sharper and drier?

Calcium (Ca)
Sulfate (SO4) (Correct answer)
Chloride (Cl)
Magnesium (Mg)

Correct answer: Sulfate (SO4)

Sulfate ions accentuate and sharpen hop bitterness, making it seem drier and more crisp, which is why Burton-on-Trent water (high sulfate) is famous for producing assertively bitter pale ales.

Question 100: What is beer stone (calcium oxalate) and why is it a problem in draft systems?

A yeast byproduct that enhances natural carbonation
A CO2 bubble compound that causes excessive foaming
A sediment that improves beer flavor when left undisturbed
A mineral deposit that builds up in beer lines and harbors bacteria (Correct answer)

Correct answer: A mineral deposit that builds up in beer lines and harbors bacteria

Beer stone is a calcium oxalate deposit that accumulates inside draft lines and equipment, providing a rough surface for bacteria to colonize and causing off-flavors in dispensed beer.

Certified Cicerone® (CFPS)

The Certified Cicerone® credential, awarded by the Cicerone Certification Program, validates advanced knowledge of beer styles, brewing ingredients, draft systems, cellar management, beer service, and food pairing. It is the second of four levels in the Cicerone program and requires an overall score of 80% to pass.

100

Questions

120 min

Time Limit

80%

To Pass

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