CFPS Beer Service and Cellar Management

Question 1

What is the ideal serving temperature range for a British Real Ale (cask conditioned)?

Accepted Answer

50–55°F (10–13°C)

Answer

British cask ales are best served at cellar temperature, around 50–55°F, which allows their full malt and hop complexity to be expressed without cold suppression of aromas.

Question 2

What does 'cask conditioning' mean in the context of real ale?

Accepted Answer

The beer undergoes its final fermentation and natural carbonation inside the cask at the pub

Answer

Real ale is a live product that continues to ferment and naturally carbonate in the cask at the cellar, requiring the cellar staff to vent, tap, and manage the cask properly.

Question 3

Which type of glassware is most appropriate for serving a Belgian Witbier?

Accepted Answer

Tumbler or footed Witbier glass

Answer

Witbier is traditionally served in a wide-mouthed tumbler or footed glass that showcases its hazy appearance and allows its wheat, spice, and citrus aromas to collect.

Question 4

A proper Pilsner pour aims for what ratio of foam to beer?

Accepted Answer

Approximately 1/4 to 1/3 head (25–33%)

Answer

A well-poured Pilsner should have a dense, white, creamy head of about 25–33% of the glass, which protects against oxidation and delivers aroma with every sip.

Question 5

What is the primary cause of 'skunked' beer?

Accepted Answer

Exposure of isohumulones in hops to UV or fluorescent light, producing 3-methylbut-2-ene-1-thiol (MBT)

Answer

Light-struck beer (skunking) occurs when UV/visible light breaks down isohumulones into MBT, a sulfur compound with an intensely skunk-like aroma detectable at very low concentrations.

CFPS - Certified Cicerone Practice Test

CFPS - Certified Cicerone Practice Test

CFPS Beer Service and Cellar Management