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Cicerone Exam Chapter 4
Test Description: Cicerone
Instructions: Answer all questions to get your test result.
1) What is the ideal grain for making beer due to its higher ratio of starch?
A
Wheat
B
Corn
C
Barley
D
Rye
2) Yeast consume?
A
Sugar
B
Hydrogen
C
Starch
D
Calcium
3) What beer making process is used in smaller quantities, denatures the enzymes in malt, and ratched up the color and flavor?
A
Roasting
B
Malliard Reaction
C
Malting
D
Klining
4) X malts create a malty-sweet background while adding body and aiding in head retention
A
Roasted Malts
B
Speciality Malts
C
Crystal Malts (Caramel Malts)
D
Base Malts
5) X malt is a very light klined malt (basically just dried out) and forms the backbone of nearly all beers. Imparts flavors of bread, biscuit, and toast.
A
Based Malts
B
Speciality Malts
C
Roasted Malts
D
Crystal Malts
6) What is a chemistry teaction where flavor in browned/roasted malts comes from. Its the same as browning in cooking
A
Roasting
B
Mailliard Reaction
C
Kilning
D
Malting
7) How fast do hops grow?
A
2 feet per day
B
4 feet per day
C
3 feet per day
D
1 feet per day
8) Hard Resins are?
A
Located in Hop Lupulin Glands
B
All of the above
C
Provide bitterness in beer
D
Contain Alpha and Beta Acids
9) Soft Resins
A
are located in the Bracteole
B
A and B
C
Are located in the Strig
D
Provide citrus, herbal, and flowery flavors
10) How many Hop varities are there?
A
75
B
125
C
50
D
100
11) How many varities of Hop are in the United States
A
3/5
B
2/3
C
1/3
D
3/4
12) Where is the best place to grow hops?
A
55 degrees
B
30 degrees
C
48 degrees
D
35 degrees
13) What do Austrailian/New Zealand hops take like?
A
Bitterness and Spicyness
B
Bright citrus, Grapefruit
C
Earthy, Herbal
D
Citrusy, Piney, Floral
14) Which of the following are true about the Hops in the United States
A
Imparts an Earthy Floral Character
B
Accounts for 31% of the world Acerage of hops
C
A and C only
D
Exists in the Yakima Valley
15) What characterizes lagers?
A
Its a top fermenting beer with the yeast gathering at the top
B
Has a spicy, fruity, ester character
C
It uses a yeast that ferments at 55-68 degrees Farenheit
D
Its bottom fermenting beer with the yeast gathering on the bottom
16) Water makes up how much of beer?
A
90% +
B
95% +
C
55% +
D
75% +
17) What minerals in water have a desirable impact on beer?
A
Bicarbonate, Sulfate, Chloride, Calcium, Magnesium, Helium
B
Bicarbonate, Sulfate, Chloride, Oxygen, Argon,
C
Calcium, Magnesium, Sodium, Bicarbonate, Sulfate, Chloride
D
Calcium, Magnesium, Sodium, Bicarbonate, Sulfate, Hydrogen
18) What are the fermentation conditions that yeast reacts to?
A
Temperature, Aeration, Wort Composition, Vessel Configuration, Pressure
B
Temperature, Aeration, Vessel Composition. Pressure
C
Vessel Configuration, Pressure, Temperature, Oxygen Levels,
D
Aeration, Vessel Composiiton, Pressure
19) All of the following are true of Ales except?
A
Temperatures range from 55 to above and most are 65-68
B
Name of Saccharomyces Cerevisiae
C
Produces fruty esters like Banana, Ripe Apple, Bready, Doughy, and Phenolics like clove, and plastic Band Aid
D
Name of Saccharomyces Pastorianus
20) All of the following are true of lagers except?
A
Temperature ranges of 55 and above. Most around 65-68
B
Lacks fruity character of ales
C
When stressed at higher temperatures lagers will produce funky off flavors
D
Generally ferments at ranges of 40 to 50 F
*select an answer for all questions
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