SOMM Beer, Sake, and Beverage Management

Question 1

Which of the following beer styles is fermented with top-fermenting yeast at warm temperatures, producing fruity esters?

Accepted Answer

Ale

Answer

Lager

Answer

Pilsner

Answer

Bock

Question 2

Sake is brewed from which primary ingredient?

Accepted Answer

Polished rice

Answer

Barley malt

Answer

Wheat

Answer

Sorghum

Question 3

In sake classification, what does 'Junmai' indicate on the label?

Accepted Answer

The sake is made from pure rice with no added distilled alcohol

Answer

The sake has been pasteurized twice

Answer

The sake has a rice polishing ratio below 60%

Answer

The sake has been aged for a minimum of 3 years

Question 4

IBU (International Bitterness Units) measures what aspect of beer?

Accepted Answer

Hop bitterness level

Answer

Alcohol content

Answer

Color intensity

Answer

Carbonation level

Question 5

When recommending beverages for a multicourse dinner, which principle guides the progression of wines?

Accepted Answer

Progress from lighter to fuller-bodied, simpler to more complex, dry to sweet

Answer

Always serve white before red, regardless of the food

Answer

Serve the most expensive wine first to impress guests

Answer

Match geographic region of wine to origin of each course

Question 6

What is the primary role of a sommelier when a guest returns a bottle of wine claiming it is 'corked'?

Accepted Answer

Smell and taste the wine to assess whether it is genuinely flawed, then replace it if confirmed faulty

Answer

Always replace the bottle without question

Answer

Refuse the return as cork taint is subjective

Answer

Offer a full refund but no replacement wine