Sample Exam: Keeping and Serving Beer (2 of 2)

This is an unofficial answer key. I've supplied what I think are correct answers to the April 2008 Certified Cicerone Exam, and I've cited sources and provided links for more in depth study.

Please leave questions in the comments section below.

When citing sources, this answer key uses the following abbreviations:

TB         Tasting Beer by Randy Mosher

BJCP     Beer Judge Certification Program Style Guidelines

DQM      Brewer's Association's Draft Quality Manual

Cicerone Certification Program
Certified Cicerone Exam
April 2008 
(continued)


10. When troubleshooting a direct draw system, if you open the tap and nothing comes out, name two things you should you check:

Is the CO2 bottle empty? 
Is the regulator shutoff valve closed?  
(DQM, p. 61)
 
11a. When troubleshooting a long-draw system where taps are pouring foamy beer, what is the first thing you should check and where or how would you check it?
 
What: Temperature
Where or how: Keg & Cooler
(DQM, p. 60)
 
11b. When you have checked the items you list above and determined that they are correct but
the beer on one tap still foams, list two other things you would check:
 
Is the faucet vent clogged?  
Does the jumper line have a kink in it?  
(DQM, p. 63)

12. How often must beer lines be cleaned in order to maintain optimal condition of a recently installed draft beer system? 

14 Days  
(DQM, p. 52)

13. What solution at what approximate strength is required for proper routine line cleaning?
 
Caustic Solution, at least 2% concentration  
(DQM, p. 52)

14. When cleaning a long-draw system using an electronic coil or pump what velocity of cleaning solution should be achieved and how long should it be maintained?
 
Velocity: 2 Gallons/Minute  
Time: 15 minutes  
(DQM, p. 52)

15. What component of the draft system should be disassembled and manually cleaned each time the system is cleaned?  

Faucet  
(DQM, p. 52)

16. What supplemental cleaning is recommended every 90 days?  

Acid Line Cleaner 
(DQM, p. 52)

17. When the cleaning cycle is complete, what liquid should you use to push the cleaning solution from the lines? 

Cold Water  
(DQM, p. 52)

18. The inside of a wetted beer glass is sprinkled with salt and the salt adheres everywhere except for a half-inch wide band at the middle of the glass. Is this glass “beer clean”? 
 
No. Salt will not stick to dirty glass. 
(DQM, p. 48)

19. Describe features that indicate a beer has been served in a beer clean glass:
 
No bubbles clinging to the glass.
Foam adheres in a uniform lace pattern.
(DQM, p. 48)

20. What is the best way to dry beer glasses and what item or equipment is required?
 
Air dry glasses on wire rack 
(DQM, p. 47)

21. Please fill in the blanks in this sentence which provides the Campaign for Real Ale’s definition of “real ale”: Real ale is a natural product brewed using traditional ingredients and left to mature in the CASK from which it is SERVED in the pub through a process called secondary FERMENTATION.
 
(from the CAMRA website)

22. What is the name of the wood or plastic plug inserted into a cask and through which it will be tapped? 

Keystone 
(DQM, p. 74)

23. When a retailer fills a “growler” jug with a screw-on cap, what additional measure is needed to prevent the customer from having potential legal problems during the trip home?
 
Seal the lid 
(DQM, p. 50)