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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
Corn
B
Barley
C
Wheat
D
Rye
2) Yeast consume?
A
Starch
B
Calcium
C
Sugar
D
Hydrogen
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
Klining
C
Malting
D
Malliard Reaction
4) X malts create a malty-sweet background while adding body and aiding in head retention
A
Roasted Malts
B
Base Malts
C
Speciality Malts
D
Crystal Malts (Caramel 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
Crystal Malts
B
Based Malts
C
Speciality Malts
D
Roasted Malts
6) What is a chemistry teaction where flavor in browned/roasted malts comes from. Its the same as browning in cooking
A
Malting
B
Roasting
C
Mailliard Reaction
D
Kilning
7) How fast do hops grow?
A
2 feet per day
B
4 feet per day
C
1 feet per day
D
3 feet per day
8) Hard Resins are?
A
All of the above
B
Located in Hop Lupulin Glands
C
Provide bitterness in beer
D
Contain Alpha and Beta Acids
9) Soft Resins
A
A and B
B
are located in the Bracteole
C
Are located in the Strig
D
Provide citrus, herbal, and flowery flavors
10) How many Hop varities are there?
A
125
B
50
C
100
D
75
11) How many varities of Hop are in the United States
A
1/3
B
2/3
C
3/4
D
3/5
12) Where is the best place to grow hops?
A
30 degrees
B
55 degrees
C
48 degrees
D
35 degrees
13) What do Austrailian/New Zealand hops take like?
A
Earthy, Herbal
B
Bright citrus, Grapefruit
C
Bitterness and Spicyness
D
Citrusy, Piney, Floral
14) Which of the following are true about the Hops in the United States
A
Accounts for 31% of the world Acerage of hops
B
Imparts an Earthy Floral Character
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
Its bottom fermenting beer with the yeast gathering on the bottom
C
Has a spicy, fruity, ester character
D
It uses a yeast that ferments at 55-68 degrees Farenheit
16) Water makes up how much of beer?
A
55% +
B
90% +
C
95% +
D
75% +
17) What minerals in water have a desirable impact on beer?
A
Bicarbonate, Sulfate, Chloride, Oxygen, Argon,
B
Calcium, Magnesium, Sodium, Bicarbonate, Sulfate, Hydrogen
C
Calcium, Magnesium, Sodium, Bicarbonate, Sulfate, Chloride
D
Bicarbonate, Sulfate, Chloride, Calcium, Magnesium, Helium
18) What are the fermentation conditions that yeast reacts to?
A
Vessel Configuration, Pressure, Temperature, Oxygen Levels,
B
Temperature, Aeration, Wort Composition, Vessel Configuration, Pressure
C
Aeration, Vessel Composiiton, Pressure
D
Temperature, Aeration, Vessel Composition. 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
Generally ferments at ranges of 40 to 50 F
B
When stressed at higher temperatures lagers will produce funky off flavors
C
Temperature ranges of 55 and above. Most around 65-68
D
Lacks fruity character of ales
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