CFPS Cheat Sheet 2026

The 30 highest-yield CFPS facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. Which style is defined by its use of wild Brettanomyces yeast and spontaneous fermentation? → Lambic
2. Which American craft beer style is known for extreme hop bitterness exceeding 60-100+ IBUs and high alcohol content? → Double/Imperial IPA
3. Which enzyme is responsible for breaking down proteins in the mash during a protein rest? → Protease (endoprotease)
4. A proper Pilsner pour aims for what ratio of foam to beer? → Approximately 1/4 to 1/3 head (25–33%)
5. What is the recommended minimum beer line length for a direct-draw draft system using standard 3/16" vinyl tubing to provide proper flow resistance? → 5–6 feet
6. What does crystal/caramel malt contribute to beer that distinguishes it from base malts? → Unfermentable dextrins, sweetness, color, and body without significant enzyme activity
7. What US legal change in 1978, signed by President Jimmy Carter, was a major catalyst for the explosion of American craft brewing? → Legalization of homebrewing up to 100 gallons per adult per year for personal use
8. A Cicerone evaluating a beer for competition should always: → Evaluate against the style guidelines for that category rather than personal preferences
9. Which type of glassware is most appropriate for serving a Belgian Witbier? → Tumbler or footed Witbier glass
10. What is the purpose of a FOB (Foam on Beer) detector in a draft system? → To stop gas flow when a keg kicks, preventing foam and beer waste
11. Which organization operates the annual Great American Beer Festival (GABF), the largest professional beer competition in the United States? → The Brewers Association
12. Which ingredient contributes most to the mouthfeel of beer? → Malt
13. What is 'autolysis' and how does it affect beer flavor? → The self-digestion of dead yeast cells releasing meaty, sulfury, or rubbery off-flavors
14. If beer is pouring foamy from the draft system, what should you check first? → Check the keg temperature.
15. A 'bright tank' in a brewery is used for: → Final conditioning, carbonation, and storage before packaging or service
16. What is the traditional glassware used for serving a Kölsch, the top-fermented lager-like ale from Cologne, Germany? → Stange
17. What water profile was historically associated with brewing classic English Bitter, contributing to its characteristic dryness? → High sulfate (gypsum-rich), moderate to low carbonate
18. Which German lager style is known for high alcohol content, warming character, and names traditionally ending in '-ator'? → Doppelbock
19. What off-flavor results from yeast autolysis — the breakdown of yeast cells during prolonged contact with settled yeast? → Meaty, brothy, rubbery, or soy sauce-like flavors from intracellular yeast contents
20. What is the primary consideration when pairing beer with desserts? → The beer should be as sweet as or sweeter than the dessert to avoid tasting thin and harsh
21. A Flanders Red Ale gets its characteristic sour, vinous complexity primarily from: → Mixed fermentation with Lactobacillus, Pediococcus, and Acetobacter in oak foeder tanks
22. Which sour ale style from Belgium is known for aging in oak barrels with Brettanomyces, producing complex funky, tart, and fruity flavors? → Flanders Red Ale
23. How should a bar operator confirm that draft lines have been properly cleaned and rinsed before serving customers? → Pour a test pint and evaluate it sensorially for chemical or soapy off-flavors
24. What is the best way to prepare for the tasting portion of the exam? → Sample a wide range of beer styles and practice blind tastings with a study group.
25. What distinguishing ingredients are added to a traditional Gose, a sour wheat beer from Leipzig, Germany? → Salt (sodium chloride) and coriander
26. Which of the following steps is part of pouring a draft beer correctly? → Hold the glass at a 45° angle initially.
27. What is the typical CO₂ pressure range for most draft beers? → 10–12 psi
28. Which hop oil compound is primarily responsible for the tropical, fruity, and mango-like aromas in modern American hop varieties? → Myrcene
29. A Gueuze is best described as: → A blend of young and old lambic beers that undergoes secondary fermentation in the bottle
30. Which beer is traditionally paired with moules frites (mussels and fries) in Belgium? → Belgian Witbier or Tripel