CICERONE LEVEL 1 EXAM 2023-2024 ACTUAL EXAM 200
QUESTIONS AND CORRECT ANSWERS (DETAILED
ANSWERS) |AGRADE
If you chip or break the lip of a bottle when opening it, what should you do? –
ANSWER- Apologize to the customer, discard the broken bottle, and get another
bottle to try again
Which of the following beers is made with wheat malt? – ANSWER- Weissbier
Beer stored at room temperature for several months is most likely to develop which
of the following flavors? – ANSWER- Paper
Which of the following is a brown to black-colored American beer style with
normal to elevated alcohol content (4.8-65.% ABV) and pronounced bitterness? –
ANSWER- American Porter
Which of the following flavors is commonly found in American Hops? –
ANSWER- Resin
Which of the following Belgian beers is always made with wheat? – ANSWERWitbier
What is the best method for drying beer glasses? – ANSWER- Inverted on a rack
that allows air circulation inside the glass
Which of the following is a notable exception to the three-tier system in many
states? – ANSWER- A brewpub that serves its own beer
Variation in which of the following ingredients is responsible for the difference
between ales and lagers? – ANSWER- Yeast
What beer attribute is fixed in bottled beer but can be affected in draft beer? –
ANSWER- Carbonation
If draft lines are not cleaned regularly, which of the following flavors is most likely
to develop? – ANSWER- Vinegar
In addition to flavor, the character of malt has a large impact on what attribute of
beer? – ANSWER- Color
Which of the following is a malty, gold to amber-colored German lager with
normal to elevated alcohol content (5.8-6.3% ABV)? – ANSWER- Marzen
If one of the draft lines at your bar is pouring foamy, which of the following could
be the cause? – ANSWER- Kink in the hose that runs from the coupler to the wall
In addition to flavor, what other attribute do you asses while beer is in your mouth?
- ANSWER- mouthfeel
Which of the following beer styles developed in America?
Best Bitter
Double IPA
Oatmeal Stout
Saison – ANSWER- Double IPA
A server was pouring two glasses of beer from a large bottle at the customers’
table. The first glass wound up half full of foam. For the second glass, if the server
wants to reduce the amount of foam, what should she do differently? – ANSWERPour more of the beer down the side of the glass
Which of the following is primarily a yeast-derived flavor? – ANSWER- Apple
Which of the following is most important to eliminate in order to prevent beer
skunking? – ANSWER- Exposure to sunlight and fluorescent light
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? – ANSWER- Berliner Weisse
Which of the following beer qualities is least likely to be affected by the addition
of hops? – ANSWER- bitterness
Which of the following styles would you likely serve in a stemmed glass? –
ANSWER- Tripel
1/2 Barrel – ANSWER- 15.5 Gallons, 1984 OZ
1/4 Barrel – ANSWER- 7.75 Gallons, 992 OZ
1/6 Barrel – ANSWER- 5.15 Gallons, 661 OZ
Three tier System that beer moves through – ANSWER- 1. Brewers and importers
sell to wholesalers
- Wholesalers sell to retailers
- Retailers sell to consumers
Exceptions to the three tier system – ANSWER- 1. Brewpubs that both brew and
retail to consumers - Breweries that brew and sell directly to retailers or consumers
How many drinks per hour can the human body intake? – ANSWER- 1
What should you do when a bit of beer foam adheres to the side of the glass after
each sip, producing a lace-like effect? – ANSWER- continue to prepare glassware
in the exactly the same way
heel in, heel out is the required way to treat the glass during which step of the
cleaning process? – ANSWER- rinsing & sanitizing
hop-derived flavors – ANSWER- resin, citrus
Grains absorb water and sprout into new plants. In malting, soaked grains are
kilned to dry the seed and stop growth just before it sprouts. The result is a very
short period of growth – ANSWER- natural process of malting
lambic and gueuze beers are an example of this production – ANSWER- extensive
fermentation, bottle conditioning
gose production – ANSWER- salt, coriander, and fermented with lactic acid
bacteria
Kölsch v, Pilsner – ANSWER- Ale vs. Lager
What is the cicerone certification program? – ANSWER- A professional
certification program that provides independent assessment and certification of
knowledge and skills of beer servers
Who founded the cicerone certification program? – ANSWER- Ray Daniels.
Owner of craft beer institute, has written about beer for years, senior faculty
member at the renowned brewing school Siebel Institute of Technology
What year was the cicerone certification program founded? – ANSWER- Founded
in 2007 and started giving exams in 2008.
4 levels of cicerone certification program – ANSWER- 1. Certified Beer Server
- Certified Cicerone
- Advanced Cicerone
- Master Cicerone
5 main areas of knowledge in the cicerone certification program – ANSWER- 1
keeping and serving beer. 2 beer styles. 3 beer flavor and evaluation. 4 beer
ingredients and brewing process. 5 pairing beer with food.
Three tier system of alcohol distribution – ANSWER- 1 producers/importers. 2
distributors/wholesalers. 3 retailers on site and off site. Producers sell to
distributors. Distributors sell to retailers. Retailers sell to customers.
2 types of retailers and 2 examples of each – ANSWER- On site e.g., tavern or
restaurant. Off site e.g., liquor store or grocery store.
2 common exceptions to the three tier system – ANSWER- 1 Brewpubs- they
produce beer and sell directly to consumers without having to go through a
distributor. 2 Small breweries- they’re often allowed to sell directly to retailers
without having to go through a distributor. Commonly called “self distribution.”
What law requires the three tier system? When did it start? – ANSWER- Twenty
first amendment to the United States Constitution. Enacted in 1933
3 reasons for the three tier system – ANSWER- 1 Regulate and control the alcohol
industry. 2 Prevent a return to the excess and abuses the led to Prohibition. 3 Tax
revenues.
How is alcohol absorbed into the body? – ANSWER- Through the tissues of the
mouth, throat, stomach and small intestine.