Cicerone Beer Server Mock Test

Question 1 of 60

1. Question

In the three‐tier system for alcohol sales, an Importer can sell to:

Retailers
Wholesalers
Breweries
Consumers

Question 2 of 60

2. Question

Which of these beers has the highest perceived bitterness:

Kölsch
Helles Bock
Doppelbock
German Pilsner

Question 3 of 60

3. Question

A common exception to the three-‐
tier system for alcohol sales is:

A bar that runs out of a certain beer can buy it at a grocery store and sell it to consumers.
A bottle shop can go to a special bottle release at a brewery, purchase bottles, and sell them to consumers.
A brewery can operate a taproom where they sell to consumers.
Saying “It’s cool just keep that shit on the down-low”.

Question 4 of 60

4. Question

If beer is pouring foamy at the tap, which of these could not be the cause:

A kink in the beer line.
The beer is too cold.
The keg is not under enough pressure.
The beer lines are too clean.

Question 5 of 60

5. Question

Which is not an aspect of mouthfeel:

Thinness
Body
Bitterness
Carbonation

Question 6 of 60

6. Question

Which beer style typically has the highest ABV:

Hellesbock
Doppelbock
Munich Dunkel
American IPA

Question 7 of 60

7. Question

Which of these beer styles is straw-gold in color:

Marzen
Munich Dunkel
Tripel
Berliner Weisse

Question 8 of 60

8. Question

When a beer is light struck, it will have an off-‐
flavor described as:

Buttery
Skunky
Papery
Vinegary

Question 9 of 60

9. Question

A general description of the flavor contribution of common American hops is:

Floral & perfumey
Earthy & woody
Tropical fruit-‐ like
Citrusy & piney

Question 10 of 60

10. Question

Which beer style has a yeast profile typically described as peppery:

Saison
American Brown Ale
Hefeweizen
Gueuze

Question 11 of 60

11. Question

It’s primarily better to drink beer from a glass rather than a bottle or can because:

The presentation is nicer for the consumer
The beer is less likely to skunk
The consumer will experience more of the aroma
It’s less likely to spill

Question 12 of 60

12. Question

Which is not a primary flavor:

Bitter
Roast
Sour
Sweet

Question 13 of 60

13. Question

Which off-flavour
are you most likely to encounter if a draft system has not been properly
cleaned:

Buttery
Skunky
Papery
Astringent

Question 14 of 60

14. Question

How often must a draft system be cleaned:

Once a week
Every two weeks
Once a month
Every three months

Question 15 of 60

15. Question

What’s an affect of serving beer too cold:

The consumer will experience less aroma and flavor
It will be overly foamy at the tap
The retailer is wasting money on their electrical bill
It will taste sweeter

Question 16 of 60

16. Question

What should a retailer do when they discover they have beer in inventory that is beyond
its best by date:

Put it on sale to move it quickly
Rotate the inventory so there is fresher beer for sale
Remove it from the inventory
Blend it with fresh beer and put it on draft

Question 17 of 60

17. Question

Why shouldn’t you dunk the faucet in the glass of beer when pouring draft beer:

You won’t get enough head on the beer
You may accidently pour some beer over the side of the glass and create waste
It’s lazy and looks bad to the customer
There will be cross contamination, it creates a breeding ground for bacteria

Question 18 of 60

18. Question

What is one way to check if a glass is beer clean when it is full of beer:

Check for buttery and vinegary off-flavours in the beer
Check to see if salt will stick evenly to the inside of the glass
Check to see if water will sheet evenly off the inside of the glass
Check for the formation of tiny bubbles along the inside of the glass

Question 19 of 60

19. Question

At what BAC level is a person too incapacitated to drive (anywhere in the US and in
most other countries):

0.80 BAC
0.08 BAC
0.008 BAC
8.0 BAC

Question 20 of 60

20. Question

At least how long should a keg be put in the cooler before it is served from:

4 hours
10 hours
24 hours
48 hours

Question 21 of 60

21. Question

One of the most common causes of beer that is overly foamy at the tap is:

The beer is too warm
Bartenders dunking the tap in the beer
The beer is too cold
Bartenders pulling the tap all the way open

Question 22 of 60

22. Question

Which statement is the most accurate:

American ale yeast strains are typically quite “clean,” British ale yeast strains commonly create more fruity character, while many Belgian ale yeast strains are extremely characterful and create fruity and spicy characteristics
British ale yeast strains are typically quite “clean,” German ale yeast strains commonly create more fruity character, while many American ale yeast strains are extremely characterful and create fruity and spicy characteristics
Belgian ale yeast strains are typically quite “clean,” American ale yeast strains commonly create more fruity character, while many British ale yeast strains are extremely characterful and create fruity and spicy characteristics
German ale yeast strains are typically quite “clean,” British ale yeast strains commonly create more fruity character, while many American ale yeast strains are extremely characterful and create fruity and spicy characteristics

Question 23 of 60

23. Question

Which glass is most appropriate for a Barleywine:

Stemmed tulip
Shaker pint
Snifter
Nonic imperial pint

Question 24 of 60

24. Question

Which glass is most appropriate for a British Mild:

Stemmed tulip
Shaker pint
Snifter
Nonic imperial pint

Question 25 of 60

25. Question

Which glass is most appropriate for an American IPA:

Stemmed tulip
Shaker pint
Snifter
Nonic imperial pint

Question 26 of 60

26. Question

Which glass is most appropriate for a Belgian Tripel:

Stemmed tulip
Shaker pint
Snifter
Nonic imperial pint

Question 27 of 60

27. Question

Hops grow on:

Catkins
Vines
Bushes
Bines

Question 28 of 60

28. Question

The primary purposes for cleaning draft lines is to:

Rid them of foreign microbes and beer stone
Rid them of the flavor of the previous beer that was on draft and beer stone
Rid them of skunky and papery off-flavours
Rid them of foreign microbes and the flavor of the previous beer that was on draft

Question 29 of 60

29. Question

In the three-‐tier system for alcohol sales, a Wholesaler can sell beer to:

Consumers
Retailers
Breweries
Importers

Question 30 of 60

30. Question

Keg couplers:

Must be vented each time you change the keg on that beer line
Must to be cleaned every three months
Let gas into the keg and beer out of the keg
Attach to the faucet

Question 31 of 60

31. Question

Which of these beers is a showcase for flavors that come from malt:

British Bitter
Wee Heavy
Saison
American IPA

Question 32 of 60

32. Question

Which is a style associated with Trappist breweries:

Saison
Doppelbock
Dubbel
Flanders Red

Question 33 of 60

33. Question

This dark UK ale has low to moderate perceived bitterness, is dark brown to black in color,
and has a lower to normal ABV:

British Mild
Sweet Stout
Irish Stout
Brittish Brown Ale

Question 34 of 60

34. Question

This Belgian style is typically made with coriander and orange peel:

Saison
Dubbel
Belgian Blond
Witbier

Question 35 of 60

35. Question

This American ale has highly assertive perceived bitterness, is dark gold to dark amber
in color, and has a high ABV:

American Barleywine
Double IPA
Imperial Stout
American Brown Ale

Question 36 of 60

36. Question

What are some malt flavors typically associated with pale beers:

Uncooked flour, bread dough
White bread, wheat bread, water cracker
Toast, caramel, piecrust
Nutty, toffee, chocolate, dark/dried fruit

Question 37 of 60

37. Question

This American ale has a pronounced perceived bitterness, is light amber to light brown in
color, and has a high to very high ABV:

American Barleywine
Double IPA
Imperial Stout
American Brown Ale

Question 38 of 60

38. Question

Which of these is a yeast derivied flavour

Caramel
Grapefruit
Pear
Coffee

Question 39 of 60

39. Question

Which style is associated with the Rhine Valley of Germany:

Kölsch
Marzen
Helles Bock
Hefeweizen

Question 40 of 60

40. Question

Which style is typically the least tart, sour, or acidic:

Gueuze
Kriek
Flanders Red
Dubbel

Question 41 of 60

41. Question

What flavors and aromas would most likely come from hops:

Roasty, chocolaty
Floral, earthy
Bread dough, bread crust
Banana, clove

Question 42 of 60

42. Question

What flavors and aromas would most likely come from malt:

Nutty, toast
Citrusy, resinous
Peppery, tart
Banana, clove

Question 43 of 60

43. Question

What flavors and aromas would most likely come from yeast:

Roasty, chocolaty
Citrusy, piney
Peppery, banana
Bread dough, bread crust

Question 44 of 60

44. Question

Which is most true about the primary differences between lager and ale yeast:

Lager yeast prefers to ferment at a lower temperature than ale yeast and results in a less characterful yeast profile in the final beer, allowing the malt or hops to play the central role.
Ale yeast prefers to ferment at a lower temperature than lager yeast and results in a less characterful yeast profile in the final beer that allows the malt or hops to play the central role.
Lager yeast prefers to ferment at a higher temperature than ale yeast and results in a more characterful yeast profile in the final beer that often plays the central role.
Lager yeast prefers to ferment at a lower temperature than ale yeast and often results in a spicy yeast profile in the final beer that balances perfectly with malt character.

Question 45 of 60

45. Question

A bartender would use a glass rinser before pouring a draft beer into a glass in order to:

Clean remnants of old beer from the glass
Cool the glass and rinse out any remaining sanitizer and dust
Rinse off any lipstick or other oily residue on the glass
To impress the consumer

Question 46 of 60

46. Question

Which beer is not an example of an American style that originated in Europe:

American IPA
American Pale Ale
Robust Porter
Double IPA

Question 47 of 60

47. Question

Frozen frosted glassware:

Is acceptable, especially for pale lagers
Is not recommended, can cause foaming and makes beer too cold
Is recommended if the draft system temperature is too warm
Is not recommended, causes glassware to break more easily

Question 48 of 60

48. Question

To change a common keg you must:

Grip the keg coupler handle, pull out and raise to the “up” or “off” position to disengage. Turn the coupler a quarter turn (90 degrees) counterclockwise to unseat it. Lift it off of the keg and seat it on the new keg and do the same in reverse.
Unscrew the keg coupler counterclockwise to disengage. Lift it off of the keg and seat it on the new keg and do the same in reverse.
Grip the keg coupler handle and turn it a quarter turn (90 degrees) counterclockwise to unseat it. Lift it off of the keg and seat it on the new keg and do the same in reverse.
Wait for the bar back to get to it.

Question 49 of 60

49. Question

If a draft system has foam-on-
beer
(FOB) detectors:

They will fill the draft line with beer when the keg runs out
They need to be reset after a keg change, usually by venting to release foam and gas from the chamber
They give beer it’s head
It is most likely a direct draw draft system.

Question 50 of 60

50. Question

The most popular beer style in the world:

German Pilsner
Czech Premium Pale Lager
American Light Lager
IPA

Question 51 of 60

51. Question

A brown to black roasty beer inspired by the english version but hoppier. It has pronounced
perceived bitterness and a normal to elevated ABV.

American Porter
Irish Stout
Sweet Stout
Dark Mild

Question 52 of 60

52. Question

This gold colored beer has a low perceived bitterness and an elevated ABV of 6-7.5%.
It
typically features a subtle spicy phenol character.

American Blond
Belgian Golden Strong Ale
American IPA
Belgian Blond

Question 53 of 60

53. Question

What are some malt flavors typically associated with amber beers:

White bread, wheat bread, water cracker
Toast, caramel, piecrust
Nutty, toffee, chocolate, dark/dried fruit
Roast, burnt, coffee

Question 54 of 60

54. Question

What are some hop aromas and flavors typically associated with German and Czech hops:

Earthy, woodsy
Piney, citrus
Resiny, herbal
Floral, perfumey

Question 55 of 60

55. Question

Water typically makes up about this much of beer:

0.6
0.7
0.8
0.9

Question 56 of 60

56. Question

This beer is often called “Liquid Bread”

Helles Bock
Doppelbock
Oktoberfest
Marzen

Question 57 of 60

57. Question

This beer is similar to a Tripel, but it is cleaner, lighter, and drier. Duvel is the classic
example. Its perceived bitterness is moderate. Color is gold. ABV is high to very high.

Belgian Blonde
Belgian Golden Strong
Belgian Pale
Saison

Question 58 of 60

58. Question

Typical draft system operating temperature is:

38 °F
36 °F
34 °F
32 °F

Question 59 of 60

59. Question

For a proper pour, a beer should have

Approximately a half an inch of foam head. Weizens and Belgian ales can have 1.5 inches of head.
Approximately 3 inch of foam head. Weizens and Belgian ales can have 4-‐ 6 inches of head.
Approximately 1 inch of foam head. Weizens and Belgian ales can have 2-‐ 4 inches of head.
Very little head. Weizens and Belgian ales can have 1 inch of head.

Question 60 of 60

60. Question

What is the first thing you should do after clearing a used glass off the bar:

Wash the glass with petroleum based soap and brush
Refill with more beer for the customer
Empty glass into open drain
Rinse the glass in cold water