1|Page
Cicerone Certified Beer Server Exam Prep Document
2026/2027 ||Verified Exam!!!|| Beer Styles, Service
Standards & Draft Systems || Verified Questions with
Detailed Rationales
when you pick up a glass off the bar, what is the very first
step in the cleaning process?
-empty glass into open drain
-rinse in cold water, heel in, heel out
-rinse with cold water
-wash with sudsless soap and brush - Answer-empty glass
into open drain
which of the following belgian beer styles is most likely to
exhibit assertively sour, acidic flavors?
dubbel
flanders red ale
saison
witbier - Answer-flanders red ale
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which of the following is primarily a malt-derived flavor?
caramel
citrus
green tea
sugar beets - Answer-caramel
what is the name for the part of a draft system that
automatically stop the flow of beer when the keg empties?
beer pump
coupler
faucet
FOB - Answer-FOB
Which of the following is the name of the scale by which
alcohol content of beer is most commonly measured? -
Answer-ABV
How long should a keg be stored in the cooler prior to
service to ensure that is doesn't foam?
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2 hours
10 hours
1 day
1 week - Answer-1 day
Which of the following gases harms beer flavor and
aroma?
Carbon dioxide
Nitrogen
Oxygen - Answer-Oxygen
Which of the following is the name for the beer trait which
is based on the relationship bw IBUs and malt content?
alcohol warmth
aroma balance
malt intensity
perceived bitterness - Answer-perceived bitterness
which of the following is NOT a sub-style of a stout?
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irish
imperial
oatmeal
scottish - Answer-scottish
when assessing beer, why should the beer be poured into
a glass rather than leaving it in the bottle?
-allows aroma to be evaluated
-ensures freshness of beer
-helps beer maintain carbonation level
-prevents lightstruck flavors from developing - Answer-
allows aroma to be evaluated
Which of the following is appropriate in a German pils?
amber color
elevated ABV (6.3-7.2%)
pronounced bitterness
toffee malt flavor - Answer-pronounced bitterness
Cicerone Certified Beer Server Exam Prep Document
2026/2027 ||Verified Exam!!!|| Beer Styles, Service
Standards & Draft Systems || Verified Questions with
Detailed Rationales
when you pick up a glass off the bar, what is the very first
step in the cleaning process?
-empty glass into open drain
-rinse in cold water, heel in, heel out
-rinse with cold water
-wash with sudsless soap and brush - Answer-empty glass
into open drain
which of the following belgian beer styles is most likely to
exhibit assertively sour, acidic flavors?
dubbel
flanders red ale
saison
witbier - Answer-flanders red ale
,2|Page
which of the following is primarily a malt-derived flavor?
caramel
citrus
green tea
sugar beets - Answer-caramel
what is the name for the part of a draft system that
automatically stop the flow of beer when the keg empties?
beer pump
coupler
faucet
FOB - Answer-FOB
Which of the following is the name of the scale by which
alcohol content of beer is most commonly measured? -
Answer-ABV
How long should a keg be stored in the cooler prior to
service to ensure that is doesn't foam?
,3|Page
2 hours
10 hours
1 day
1 week - Answer-1 day
Which of the following gases harms beer flavor and
aroma?
Carbon dioxide
Nitrogen
Oxygen - Answer-Oxygen
Which of the following is the name for the beer trait which
is based on the relationship bw IBUs and malt content?
alcohol warmth
aroma balance
malt intensity
perceived bitterness - Answer-perceived bitterness
which of the following is NOT a sub-style of a stout?
, 4|Page
irish
imperial
oatmeal
scottish - Answer-scottish
when assessing beer, why should the beer be poured into
a glass rather than leaving it in the bottle?
-allows aroma to be evaluated
-ensures freshness of beer
-helps beer maintain carbonation level
-prevents lightstruck flavors from developing - Answer-
allows aroma to be evaluated
Which of the following is appropriate in a German pils?
amber color
elevated ABV (6.3-7.2%)
pronounced bitterness
toffee malt flavor - Answer-pronounced bitterness
