CFPS Study Guide 2026

Everything you need to pass the CFPS exam in one place: the exam format, every topic to study, real practice questions with explanations, flashcards, and full-length practice tests. Free, no sign-up needed.

📋 CFPS Exam Format at a Glance

100
Questions
120 min
Time Limit
80.00%
Passing Score

📚 CFPS Topics to Study (37)

✍️ Sample CFPS Questions & Answers

1. Which of the following actions should be taken first?
Check if the keg was recently agitated.

If a keg has been recently agitated, such as during transport, the CO2 dissolved in the beer can come out of solution, leading to excessive foaming. Checking for agitation first is a simple, common troubleshooting step that often resolves foaming issues without needing to adjust equipment settings. Allowing the keg to settle can prevent unnecessary adjustments to temperature or pressure.

2. What is the primary role of malted barley in the brewing process?
To provide fermentable sugars and contribute flavor and color

Malted barley is the backbone of most beers, providing fermentable sugars from starch conversion, as well as flavor, color, and body contributions.

3. What type of gas blend is typically used to dispense nitrogenated stouts such as Guinness?
75% nitrogen and 25% CO2

Nitrogenated stouts use a 75/25 nitrogen-to-CO2 blend, which creates their signature creamy texture and tight cascading bubbles without overcarbonating the beer.

4. What is the primary source of metallic off-flavors in beer, often described as blood, coins, or pennies?
Iron, copper, or aluminum contamination from corroded or reactive brewing equipment

Iron and copper ions from reactive metals (old equipment, corroded fittings) dissolve into beer, catalyzing oxidation and contributing distinct metallic flavors even at very low concentrations.

5. What was the original primary reason hops replaced other bittering herbs (like gruit) in European brewing during the Middle Ages?
Hops' antimicrobial and preservative properties extended beer shelf life

Hops contain alpha and beta acids with significant antimicrobial properties that inhibit spoilage bacteria, extending beer's shelf life dramatically compared to unhopped ales.

6. What is the defining characteristic of a Rauchbier?
Malt that has been dried over beechwood smoke

Rauchbier ('smoke beer') from Bamberg, Germany uses malt kilned over beechwood fires, imparting a distinctive campfire or smoked meat character.

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Your CFPS Study Path
1. Learn with Flashcards → 2. Drill Practice Tests → 3. Take the Full Exam Simulation