Sample exam: Beer Styles (1 of 2)

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

(continued)

II. Beer Styles    

24. What two US organizations maintain comprehensive and detailed lists of beer styles, including qualitative descriptions and quantitative data like original gravity and color? 

Beer Judge Certification Program

Brewer's Association

(Source: Certified Cicerone Syllabus)  

Note that in the syllabus there are indication of footnotes, but no footnotes are provided.

25. Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to assess what important property of a beer?

Original Gravity  (TB p. 64-66)

26. The property of beer that corresponds to milligrams per liter of isomerized alpha acids is known by what name? (Please spell out each word.)

International Bittering Unit 

27. What beer trait do measurements in degrees SRM or degrees EBC represent? 

Color (TB p. 68-70) 

28. Carbonation levels in beer are commonly represented by what measure?  _______________ of __________________.

 
Beer carbonation levels are measured in Volumes of Carbon Dioxide.

29. The qualitative beer trait represented by the texture and weight of the beer during tasting is known by what name? 
 

When tasting, the texture and weight of the beer are know as Mouthfeel. 

Fill in the style name described by each phrase:  


30. Pale lager created and consumed in Munich:

Munich Helles  (BCJP Style 1D)

The BJCP Pale Lager category has two German styles. Only one has Munich in the name.

31. Amber lager named for Austrian capital: 

Vienna Lager  (BJCP Style 3A)

There are two amber lager substyles. One in named for the month of October, and one is named for Vienna. Vienna is the capital of Austria.

32. Dark German lager style whose name translates as “black.

Schwarzbier  (BJCP Style 4C)

33. Often pale and hoppier variation of a 16° P lager associated with Spring:

Maibock  (BJCP Style 5A)

The tip off here is Spring. Mai is German for May, one of the Spring months.

Don't let the 16°P throw you. Sixteen degrees Plato is the equivalent of a specific gravity of 1.065, which is within the range of both Maibock and Traditional Bock original gravities.    34. The style dubbed “liquid bread,” created to sustain fasting monks: 
 
Doppelbock  (BJCP Style 5C)

35. Specialty lager made from malt dried directly over a wood fire: 

Rauchbier  (BJCP Style 22A) 
Note that the BJCP style description mentions smoked malt, not malt dried directly over a wood fire. The open fire is described here.


36. Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style:  

Düsseldorf Altbier  (BJCP Style 7C)

37. The city of Cologne gives a blonde ale known by what style name: 
 
Kölsch is the appellation for a blonde ale brewed in Cologne. 
(BJCP Style 6C)
[The city of Cologne gives a beer? Book me a ticket - I'm going to Cologne!]

38. Munich beer style known for flavor of 4-vinyl guiacol:

Hefeweizen  (TB p. 56)

39. German style known for distinct tartness produced by lactobacillus: 

Berliner Weiss  (BJCP Style 17A)

Tartness is another word for Sour. There is only one German beer in the Sour Ale category (BJCP 17).

40. Of the two sub-categories of European pilsner, which is the often-paler and drier version?  

German Pilsner  (BJCP Style 2A)

41. Strong (>8% abv) pale Belgian-style ale of monastic origin:
 
Tripel  (BJCP Style 18C)
Compare this question to question 50.  

42. Brown Trappist or Abbey-style ale around 6 to 7% abv:

Dubel  (BJCP Style 18B)

43. Straight, unblended spontaneously fermented wheat-containing ale from Brussels region:
 
Lambic  (BJCP Style 17D)

Brussels is a city in Belgium. Straight, unblended is the key phrase.

44. Blend of one-, two- and three-year old spontaneously fermented Brussels-region wheat- containing ale: 

Gueuze  (BJCP Style 17E)

45. Spontaneously fermented Belgian-style ale aged with cherries:  

Kriek  (BJCP Style 17)

46. With red and brown sub-styles, these lactic-acid flavored beers derive their name from the northern region of Belgium: 

Flanders Ales  (BJCP Styles 17B & 17C)

Flanders is a region, but Brussels is a city. Here is a map.

47. Belgian-style ale that may be flavored with Curacao orange peel, coriander and grains of paradise:
 
Witbier  (BJCP Style 16A)

48. Malt-accented Belgian-style ale that often displays “cellar” notes and originates near the French border: 
 
Bière de Garde  (BJCP Style 16D)

Bière is French for Beer. There aren't many French beer styles. Cellar notes is the key phrase.