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 gas is known to harm a beer's flavor and aroma?

Carbon dioxide
Nitrogen
Hydrogen
Oxygen

The correct answer is: Oxygen

Oxygen is known to harm a beer's flavor and aroma primarily through a process called oxidation. When beer is exposed to oxygen, it can lead to undesirable flavors and aromas, such as cardboard or sherry-like notes, which can significantly detract from the intended profile of the beer. This degradation is especially pronounced in hop-forward beers, where even small amounts of oxygen exposure can cause the fresh hop character to fade quickly, replacing it with stale or off-flavors. Carbon dioxide is part of the normal carbonation process in beer and contributes positively to mouthfeel and overall experience. Nitrogen is used in certain styles, like stouts, to create a smoother texture, while hydrogen is not typically relevant in beer flavor and aroma profiles. Therefore, oxygen's role in negatively affecting beer makes it the primary concern when it comes to maintaining the integrity of beer's flavors and aromas.