Sample Exam: Essay Questions

This is an unofficial answer key. I've supplied what I think are correct answers to the sample Certified Cicerone Exam supplied on the Cicerone.org website. 

I've cited sources and provided links for more in depth study, and I hope that this will aid you in preparing for the exam. 

Please use the comments section to leave questions and/or differences in opinion.  

This answer key uses the following abbreviations:

TB         Tasting Beer by Randy Mosher

BJCP       Beer Judge Certification Program Style Guidelines

Cicerone Certification Program 

Certified Cicerone Exam
April 2008 

Essay Questions 

Please answer all three of the following essay questions. 
 

Keeping and Serving Beer 
 
Discuss how packaging and handling influence the development of light-struck flavor in beer. Include steps retailers might take to protect beer from developing this flavor attribute for various package types. 

Your essay should address the following points:

1) how ultraviolet light can alter the flavor of beer.

2) how beer can be packaged to protect against UV light
and different package types have different degrees of effectiveness.  (see the Certified Cicerone syllabus, section I.C.2.b.iii)

3) Maintaining outer packaging boxes and storing beer away from UV light is the best defense. Both sunlight and fluorescent light contain UV light.
  
(TB, p. 59-61)
(Best Practices Guide to Quality Craft Beer, p. 11-12)

Beer Styles 
 

Discuss the range of flavors you might expect to find in wood- or barrel-aged beers. Please cite commercial examples to illustrate. 

Your essay should address the following points:

1) Flavors imparted by the wood
2) Flavors imparted by the barrel's prior contents
3) The effect of oxygen
4) The effect of microflora

There is an excellent discussion of these topics in The Oxford Companion to Beer, p. 96-100.

Search Beer Advocate to find other examples of barrel aged beer.
  
Stone Brewing has released many versions of it's Arrogant Bastard. There are unoaked, oaked, and bourbon barrel aged versions. Taste these beers side by side to observe the differences for yourself.

Beer Ingredients and Process 
 

Using a commonly used measure of carbonation, list typical values found in various styles of beer. To the best you are able state the beer style, a commercial brand in that style and the carbonation level of that style or brand.


There is a table of beer styles and carbonation levels in Tasting Beer, p. 76. There is a similar table in How to Brew.


Style                  Volumes of CO2


British ales          1.5 to 2.0 
Porter, Stout       1.7 to 2.3 
Belgian ales         1.9 to 2.4 
American ales      2.2 to 2.7 
European lagers   2.2 to 2.7 
Belgian Lambic     2.4 to 2.8 
American wheat   2.7 to 3.3 
German wheat     3.3 to 4.5

Suggested commercial examples of each style can be found in the BJCP Style Guide.