Cicerone Certified Beer Server Practice Exam

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Prepare for the Cicerone Certified Beer Server Exam with our comprehensive practice questions and study materials. Understand key beer styles, beer storage, and proper serving techniques to ace your test!

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What fermentation-derived flavor commonly appears in ales but not lagers?

Bready
Coriander
Floral
Fruity

The correct answer is: Fruity

The flavor profile associated with ale fermentation often includes fruity notes, which are a result of the warmer fermentation temperatures and the use of top-fermenting yeast strains. Ale yeast, typically Saccharomyces cerevisiae, tends to produce a variety of esters and phenols during fermentation, which contribute to the fruity characteristics often found in ales. These esters can impart flavors reminiscent of fruits such as bananas, apples, and other tropical fruits. In contrast, lagers, which are fermented at cooler temperatures with bottom-fermenting yeast (Saccharomyces pastorianus), generally have a cleaner and crisper profile. The cooler fermentation conditions suppress the production of these esters, resulting in a flavor that is less fruity and more focused on malt and hop characteristics. This distinction makes fruity flavors a hallmark of ales and a characteristic that is typically absent or significantly muted in lagers.