Cicerone Certified Cicerone Exam
Practice Questions And Correct Answers
(Verified Answers) Plus Rationales 2026
Q&A | Instant Download Pdf
1. Which yeast strain is commonly used in lager brewing?
a) Saccharomyces cerevisiae
b) Saccharomyces pastorianus
c) Brettanomyces bruxellensis
d) Lactobacillus plantarum
Rationale: Saccharomyces pastorianus is the bottom-fermenting
yeast used for lagers, fermenting at cooler temperatures than ale
yeast.
2. What is the typical temperature range for fermenting ales?
a) 4–8°C (39–46°F)
b) 18–22°C (64–72°F)
c) 28–32°C (82–90°F)
, d) 12–15°C (54–59°F)
Rationale: Ale yeast (Saccharomyces cerevisiae) ferments best at
warmer temperatures, usually between 18–22°C.
3. Which of the following beers is considered a German wheat beer?
a) Belgian Dubbel
b) English Bitter
c) Hefeweizen
d) American IPA
Rationale: Hefeweizen is a classic German wheat beer, typically
unfiltered with yeast in suspension.
4. Which ingredient in beer provides most of the fermentable sugars?
a) Hops
b) Malted barley
c) Yeast
d) Water
Rationale: Malted barley is the primary source of fermentable
sugars, extracted during the mashing process.
5. What is the main purpose of hops in brewing?
a) Provide fermentable sugars
b) Provide bitterness, aroma, and flavor
c) Convert starch to sugar
d) Ferment the beer
, Rationale: Hops contribute bitterness to balance sweetness and add
aroma and flavor compounds.
6. Which beer style is known for a high carbonation and light body, often
served in a flute glass?
a) Stout
b) Belgian Witbier
c) Porter
d) Barleywine
Rationale: Belgian Witbier is light, highly carbonated, and often
served in a smaller, flute-style glass.
7. Which of the following is a common off-flavor in beer caused by
oxidation?
a) Diacetyl
b) DMS
c) Stale or cardboard-like flavor
d) Sourness from lactobacillus
Rationale: Oxidation leads to stale, paper-like, or cardboard flavors
in beer.
8. What is the ideal serving temperature for most lagers?
a) 0–2°C (32–36°F)
b) 4–7°C (39–45°F)
c) 10–13°C (50–55°F)
d) 15–18°C (59–64°F)
, Rationale: Lagers are best served cold but not freezing, typically
around 4–7°C.
9. What is the difference between ales and lagers?
a) Yeast type and fermentation temperature
b) Malt type only
c) Hops usage only
d) Glassware style only
Rationale: The key distinction is yeast strain (ale = top-fermenting,
lager = bottom-fermenting) and fermentation temperature.
10. Which water profile is ideal for brewing a classic Pilsner?
a) High in sulfates
b) High in chlorides
c) Soft, low mineral content
d) High in bicarbonate
Rationale: Soft water with low mineral content is characteristic of
Pilsen and ideal for delicate Pilsner beers.
11. Which of these is considered a Belgian strong ale?
a) Kölsch
b) Tripel
c) Helles
d) Saison
Rationale: Belgian Tripels are strong, golden ales with higher ABV
and complex malt and yeast character.
Practice Questions And Correct Answers
(Verified Answers) Plus Rationales 2026
Q&A | Instant Download Pdf
1. Which yeast strain is commonly used in lager brewing?
a) Saccharomyces cerevisiae
b) Saccharomyces pastorianus
c) Brettanomyces bruxellensis
d) Lactobacillus plantarum
Rationale: Saccharomyces pastorianus is the bottom-fermenting
yeast used for lagers, fermenting at cooler temperatures than ale
yeast.
2. What is the typical temperature range for fermenting ales?
a) 4–8°C (39–46°F)
b) 18–22°C (64–72°F)
c) 28–32°C (82–90°F)
, d) 12–15°C (54–59°F)
Rationale: Ale yeast (Saccharomyces cerevisiae) ferments best at
warmer temperatures, usually between 18–22°C.
3. Which of the following beers is considered a German wheat beer?
a) Belgian Dubbel
b) English Bitter
c) Hefeweizen
d) American IPA
Rationale: Hefeweizen is a classic German wheat beer, typically
unfiltered with yeast in suspension.
4. Which ingredient in beer provides most of the fermentable sugars?
a) Hops
b) Malted barley
c) Yeast
d) Water
Rationale: Malted barley is the primary source of fermentable
sugars, extracted during the mashing process.
5. What is the main purpose of hops in brewing?
a) Provide fermentable sugars
b) Provide bitterness, aroma, and flavor
c) Convert starch to sugar
d) Ferment the beer
, Rationale: Hops contribute bitterness to balance sweetness and add
aroma and flavor compounds.
6. Which beer style is known for a high carbonation and light body, often
served in a flute glass?
a) Stout
b) Belgian Witbier
c) Porter
d) Barleywine
Rationale: Belgian Witbier is light, highly carbonated, and often
served in a smaller, flute-style glass.
7. Which of the following is a common off-flavor in beer caused by
oxidation?
a) Diacetyl
b) DMS
c) Stale or cardboard-like flavor
d) Sourness from lactobacillus
Rationale: Oxidation leads to stale, paper-like, or cardboard flavors
in beer.
8. What is the ideal serving temperature for most lagers?
a) 0–2°C (32–36°F)
b) 4–7°C (39–45°F)
c) 10–13°C (50–55°F)
d) 15–18°C (59–64°F)
, Rationale: Lagers are best served cold but not freezing, typically
around 4–7°C.
9. What is the difference between ales and lagers?
a) Yeast type and fermentation temperature
b) Malt type only
c) Hops usage only
d) Glassware style only
Rationale: The key distinction is yeast strain (ale = top-fermenting,
lager = bottom-fermenting) and fermentation temperature.
10. Which water profile is ideal for brewing a classic Pilsner?
a) High in sulfates
b) High in chlorides
c) Soft, low mineral content
d) High in bicarbonate
Rationale: Soft water with low mineral content is characteristic of
Pilsen and ideal for delicate Pilsner beers.
11. Which of these is considered a Belgian strong ale?
a) Kölsch
b) Tripel
c) Helles
d) Saison
Rationale: Belgian Tripels are strong, golden ales with higher ABV
and complex malt and yeast character.
