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Advanced Cicerone® · Keeping and Serving Beer

Final bottle check

Syllabus Path

Advanced candidates should study final bottle check as part of serving bottled beer, connecting the syllabus heading to beer flavor, dispense quality, safety, and guest experience.

  1. I. Keeping and Serving Beer
  2. G. Serving bottled beer
  3. 4. Final bottle check

Exam Focus

  • Explain final bottle check as a service topic within Serving bottled beer.
  • Use specific evidence such as temperature, pressure, package condition, sanitation, equipment state, and observed service symptoms.
  • Apply the topic to beer flavor, dispense quality, safety, and guest experience rather than repeating the heading alone.

Core knowledge

  • Final checks include broken lips, rust, dried beer, yeast at the lip, gushing, unexpected aroma, and cork condition.
  • Cork taint, oxidation, infection, or package damage should trigger replacement or manager review rather than service.
  • Retain corks or crowns when presentation, rarity, or guest interest makes them relevant.

Study application

Make the final serve-or-replace decision after opening, before committing flawed beer to the glass.

Key Terms

Cork taint, oxidation, infection, or package damage
Cork taint, oxidation, infection, or package damage should trigger replacement or manager review rather than service.

References

1 available