Cicerone Certified Beer Server Practice Exam 2025 – All-in-One Resource to Pass with Confidence!

The correct answer, floral, is primarily a hop-derived flavor. Hops contribute a variety of aromas and flavors to beer, and one of the key profiles produced by certain hop varieties is floral. This characteristic can evoke the scent and taste of flowers, such as jasmine or rose, and is commonly found in styles that emphasize hop presence, like pale ales and IPAs.

In contrast, the other flavors listed, such as banana, biscuit, and clove, are not primarily derived from hops. Banana flavors often come from specific yeast strains used during fermentation, particularly in styles like hefeweizens. Biscuit flavors tend to originate from the malts used in brewing, providing a bready or toasty quality that enhances the overall profile of the beer. Clove, much like banana, is also produced by certain yeast strains, particularly in Belgian and wheat beers, which release phenolic compounds during fermentation.

Focusing on floral as the correct answer emphasizes the distinctive role of hops in creating diverse flavor and aroma profiles in beer.