CICERONE CERTIFIED BEER SERVER
EXAM 2025 QUESTIONS AND 100%
CORRECT ANSWERS | GUARANTEED
CERTIFICATION
What should be avoided for at least 15 minutes before
beer evaluation? Correct Answer Brushing your teeth,
really hot food or beverages, breath mints, mouthwash,
high alcohol spirits, food
What should the ideal environment for beer tasting be free
of? Correct Answer lingering smells
When tasting beer what might you want to have available
for use between beer samples? Correct Answer water
Once you have swirled the beer in your half-full tasting
glass, what is the best way to assess the aroma of a beer?
Correct Answer Tilt the glass until the beer goes almost to
the rim and put your nose close to the surface and smell
What words might be used to describe the flavors
imparted in beer by crystal malt? Correct Answer caramel,
toffee and sometimes nutty character as well as
sweetness
What words describe the flavors imparted in beer by
roasted barley? Correct Answer Coffee, chocolate, Brown
sugar
,What words describe the flavors and aromas imparted in
beer by the use of American aroma hops such as
Cascade and Simcoe. Correct Answer Citrus fruits like
orange, lemon and grapefruit
What words describe the flavors and aromas imparted in
beer by the use of European hops such as Hallertau, Saaz
and Tettnang. Correct Answer Herbal, Cannabis, peppery
What common word(s) do beer evaluators use to describe
the flavors that these compounds produce in beer:
Diacetyl, Dimethyl Sulfide (DMS), Acetylaldehyde, Acetic
Acid, Trans-2-nonenal? Correct Answer Diacetyl is buttery
, Dimethyl Sulfide is cooked corn, Acetylaldehyde is green
apple tartness, Acetic Acid is like nail polish remover and
Trans-2-nonenal is cardboard
What ingredient is most likely to be responsible for a
cheesy flavor in beer? Correct Answer Isovaleric Acid
What common words describe the flavor experienced in
an oxidized beer? Correct Answer Stale, cardboard
A light-struck beer exhibits an aroma best described with
what common word? Correct Answer skunky
What word do we use to describe a flavor that is like blood
or coins? Correct Answer Metallic
,If you get a whiff of something that reminds you of rotten
eggs while tasting, what word that designates a chemical
element would you most likely use to describe that?
Correct Answer sulfur
At what point in the tasting process are you most likely to
notice astringency? Correct Answer in the finish
What part of the barley kernel makes it uniquely attractive
for use in brewing when compared to a grain like wheat?
Correct Answer It's husk
The process of controlled germination and drying
performed on barley to prepare it for brewing is known as
what? Correct Answer Malting
Barley comes in two broad types (actually separate
species) based on the number of rows the kernels form on
the head. What are those two broad types? Correct
Answer two row and six row
Name two countries where brewing barley is grown?
Correct Answer Germany, France, England
Crystal and chocolate are names for two examples of what
ingredient? Correct Answer malt
Using common words, give the range of colors from
lightest to darkest found in the malts used by brewers:
_______________ to ______________ Correct Answer
Pale malt, Black Malt
, How is corn or rice generally treated before being mixed
with the majority of the malt in the brewhouse? Correct
Answer cooked to allow the starch to gelatanize
Around 1820, a patented English invention transformed
production of dark beers by making what previously
unavailable ingredient for brewers: Correct Answer Malt
Roaster
What sort of plant structure (like tree, bush, grass, etc.) do
hops grow on? Correct Answer Vine
Name a benefit of pasteurization for a brewer? Correct
Answer Less chance of off flavors created by unwanted
yeast or bacteria
Name a disadvantage of pasteurization for the brewer?
Correct Answer Lose of flavor and aromatic complexity
When planning pairings, what should the intensity of a
beer be relative to the intensity of the food item it will be
paired with? Correct Answer Matched as close as possible
in intensity
What properties or characteristics of beer contribute to its
"intensity"? Correct Answer Alcoholic Strength, malt
character, hop bitterness, sweetness, richness, roastiness
Give a general example of "resonance" in pairing, listing a
general beer flavor and corresponding food flavor? Correct
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