Practice Exam 1, Certified Beer Server Exam, Practice Test 3, Practice Test 2, Cicerone-Questions And Answers

What is the proper operating temp for most draft beers {Ans: 38 F}How long does it take a beer to skunk when exposed to light? {Ans: less than a minute}What are the two main off-flavors you'll often get from a dirty tap system? {Ans: buttery and vinegary}Adjunct grains typically have a greater effect on __________ than on flavor. {Ans: Mouthfeel}This light amber to light brown colored American beer style has a deep, intense, and complex malt profile, moderate fruity esters, and spicy perfumey alcohol. It features an assertive level of perceived bitterness. It has a high to very ABV from 8-12% and is often the strongest ale the brewery makes.. {Ans: Barleywine}Which is a style associated with Trappist breweries: a. Saison b. Doppelbock c. Dubbel d. Flanders Red {Ans: c. Dubbel}This tart Belgian beer style often has fruit added to create such styles as Kriek or Framboise. {Ans: Lambic}The term "__________" originally signified that a beer was fresh rather than aged and soured, but the term eventually morphed into the name of this dark English session ale. {Ans: Mild}Name the five established flavors: {Ans: sweet, salty, sour (acidic), umami (glutamate), and