Cicerone level 1 test questions and
answers already passed
Craft brewery ✔✔Producing more than 15,000 barrels but less than 6 mil. All malt or 50% of
volume flagship beer. Being owned or controlled by no more than 25%
...
Cicerone level 1 test questions and
answers already passed
Craft brewery ✔✔Producing more than 15,000 barrels but less than 6 mil. All malt or 50% of
volume flagship beer. Being owned or controlled by no more than 25% by a large brewer who is
not a craft brewer.
Oxidation ✔✔Warm environments or letting air in. Tastes like cardboard, Buttery and sour, or
meaty
Skunking ✔✔Caused by sunlight or fluorescent light. Can tell by smell.
Short run/draw draft ✔✔Less than 50 feet. Use 100% co2, 15 psi or less
Long run/draw draft ✔✔More than 50 feet. Use 60% co2, 40% n2, 35 psi
Why don't you use compressed air instead of co2 or mix gas? ✔✔Air has oxygen and will
oxidize the beer and also go flat
Nonic pint glass ✔✔Has a curve in the top of the pint glass. For English ales
Tulip glass ✔✔For Irish stouts (Guinness glass)
Weizen glass ✔✔For German wheat beers. (Blue moon glass.) For more carbonated beers
Pilsner glass ✔✔Czech and German pilsners. (BJs glass)
Stange glass ✔✔Means stick or pole in german. For kolsch style beers. Meant for quick
consumption
Mug glass ✔✔Bavarian Seidel glass originally stone or wooden with a lid. If German, use it for
an octoberfest, Hellen, and Bavarian pilsners. If it's German use it for pale ales or Browns
Oversized wine ✔✔Tulip shaped. For beers you appreciate. Belgium strong ales, gueuze,
saisons, Flanders, and scotch ales
Snifter ✔✔Like oversized wine glass/tulip but even wider(like a ball). For imperial stouts, barley
wines, and utopias
Goblet ✔✔Oversized wine glass but completely straight top. For strong beers like Belgium
Abby, Trappist ales, and German Berlinger Weiss
Washing a glass steps ✔✔Wash, rinse, sanitize, dry, rinse
detergent must NOT be fat or oil based as this will inhibit foam
Lacing/Belgium lace ✔✔When the beer is being consumed foam lines the glass (means the glass
is clean)
Frozen/frosted glasses ✔✔Causes beer to foam, not recommended
Ideal serving temperature ✔✔38-44 degrees
Leaving yeast in bottom of bottle or mixing in? ✔✔Hefeweizens are shipped upside down so it's
mixed when served. Can pour last half inch of bottle down the drain too. Bavarian weissbeer is
to be served with yeast on top, and not rolling or flipping upside down.
Head on a beer ✔✔1 inch usually. Weizens should be 2-3 inches. (Sam Adams prefers pouring
through the middle of the glass, letting it foam up because the head lasts longer, creamier
presentation, and won't fill you with gas)
Wetting a glass before pouring ✔✔Causes less foam
Changing a keg ✔✔Let it sit 24 hours in the cooler before tapping (one hour per degree)
Fob ✔✔Foam on beer detector. Must be reset every time a keg is changed (releases gas and foam
inside chamber) must be cleaned every 2 weeks
Stanley type d coupler ✔✔Most American beers
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