Practice Exam 1, Certified Beer Server Exam, Practice Test 3, Practice Test 2, Cicerone La, Exams of Company Secretarial Practice

Download Practice Exam 1, Certified Beer Server Exam, Practice Test 3, Practice Test 2, Cicerone La and more Exams Company Secretarial Practice in PDF only on Docsity! Practice Exam 1, Certified Beer Server Exam, Practice Test 3, Practice Test 2, Cicerone Latest Update. Who can importers sell to in the typical three-tier system for alcohol sales? - Correct answer Wholesalers How do you know if bottled beer is off if it has no "best by" date? - Correct answer Compare it to another fresh bottle or tapped beer. What two gases are acceptable for use in a draft system? - Correct answer C02 and Nitrogen Most modern kegs use ______________ valve types, but older keg designs may have other tapping methods. - Correct answer US Sankey A _________________ allows gas into the headspace of the keg. There is a "Thomas valve" inside it to keep beer from entering the gas line if there's ever a drop in pressure. - Correct answer coupler ____°F is the standard temperature of draft systems. - Correct answer 38 degrees What is the most common draft system problem? - Correct answer Temperature control What are the two primary goals for cleaning the draft system? - Correct answer Cleaning our beer stone and yeast. How often must you clean a draft system? - Correct answer Every 2 weeks What glassware is recommended for Guinness and other beers of that style? - Correct answer English Tulip This is the common British pint glass with the bubbled out section Under the rim. The bubbled out section makes them easy to stack, Prevents chipping of the mouth, and provides for a better grip. - Correct answer Imperial Noni Pint Stemware originally used for liquor, these are recommended for very Strong beer. They are ideal for strong ales because they allow full Contact with the hand thus warming the glass as they're held. - Correct answer Snifter This stemmed glass is commonly associated with specialty and Belgian beer. The inward taper holds the beer's aroma, while the outward taper at the top supports the head and makes it easy to drink from. - Correct answer Stemmed Tulip This is the tall curvy glass commonly used for German wheat beers. The large size holds lots of foam. - Correct answer German Vase Name two reasons why good beer bars give their glassware a quick rinse before filling the glass with beer. - Correct answer it rinses away any remaining sanitizer or dust from the glass, allowing for better head formation and retention. It cools and wets the inside of the glass, which could still be warm from washing. If there's beer in the glass already, what are two ways you can tell if the glass is beer clean? - Correct answer Proper head, lacing, and/or bubbles on the glass. A beer clean glass will allow for a proper head to form and be retained. If the glass is beer clean lacing will form on the glass after sips. If there are bubbles clinging to the inside of the glass that indicates that there are nucleation sites in the glass caused by dirt or oil and it is not beer clean. Name two reasons why a bartender should never touch the glass to the tap faucet or allow the tap faucet to become immersed in the beer filling the glass. - Correct answer Contact between the glass and beer faucet can cause glassware to break. It also transfers microorganisms on the faucet into the customer's glass. True or False: The invention of the drum roaster helped in the creation of the modern versions of the dark British styles, including porter and stout. - Correct answer True Louis Pasteur in the 1860s discovered much about yeast and invented _____________________, a method for increasing the shelf life of beer and allowing it to be shipped to a wider consumer base. - Correct answer Pasteurization. The primary alcohol in beer is ___________________. - Correct answer Ethanol IBU stands for ____________________________. - Correct answer International Bittering Units SRM stands for _________________________. - Correct answer Standard Reference Method The body of a beer is largely the result of dissolved solids such as ______________ and ______________ (that weren't attenuated by the yeast) and other compounds in the beer that provide mouth feel. - Correct answer proteins and sugar Which one of these is NOT a mouth feel: astringency, body, bitterness, creaminess? - Correct answer bitterness What is a gold to amber colored lager from Germany that has a moderate perceived bitterness and normal ABV? It was traditionally consumed in the fall at the beginning of the new brewing season. - Correct answer Oktoberfest What's a black roast Irish beer with a tan head and a lower to normal 4-5% ABV? - Correct answer Dry Stout American lagers are light, refreshing, and thirst quenching. The Light and Standard versions may be up to ____% corn or rice adjuncts for added lightness of body and flavor. The Premium version may seem a bit fuller and use up to ____% adjuncts. - Correct answer The Light & Standard versions may be up to 40% corn or rice adjuncts for added lightness of body and flavor. The Premium version may seem a bit fuller and uses up to 25% adjuncts. Which American beer style was invented in California's San Francisco Bay Area? - Correct answer California Common (Steam Beer) The two big differences between German Hefeweizen and the American Wheat beer styles are that the American version has a _______________ yeast profile and can have a ______________ level of bitterness. - Correct answer the two big differences between German Hefeweizen and the American Wheat beer styles are that the American version has a cleaner yeast profile and can have a higher level of bitterness. Most American hops are grown in the NW of the USA and have aroma and flavor characteristics often described as __________________. - Correct answer Citrusy, resinous, and piney. This American beer style is gold to dark amber in color and has big hop flavor and aroma from late additions of hops into the boil, as well as dry hopping. This beer has a high level of bittering hops with just enough malt backbone and body to support an assertive perceived bitterness. It has an elevated ABV range from 5.5-7.5%. - Correct answer IPA This American style is a hoppy, bitter, and very roast black beer. It has assertive perceived bitterness and normal to elevated ABV. - Correct answer American Stout This light amber to light brown colored American beer style has a deep, intense, and complex malt profile, moderate fruity esters, and spicy perfume alcohol. It features an assertive level of perceived bitterness. It has a high to very ABV from 8-12% and is often the strongest ale the brewery makes... - Correct answer Barley wine Name a beer style for which the addition of spices is required. - Correct answer Wittier True or False: You can taste all five well-established flavors with all parts of The tongue. - Correct answer True Name the five established flavors and one emerging flavor that scientists are currently studying. - Correct answer the well-established flavors are sweet, salty, sour (acidic), umami (glutamate), and bitter. Some emerging flavors include fat, carbonation, and metallic. The physical sensation of beer is called _______________. - Correct answer Mouth feel What are two common malt descriptors for pale or golden beers? - Correct answer Uncooked flour, bready, white bread, dough-like, wheat bread, and cracker- like. What are two common malt descriptors for amber beers? - Correct answer Bread crust, biscuit, graham cracker-like, toast, caramel, and piecrust-like. What are two common malt descriptors for brown beers? - Correct answer Brown beers are often described as having malt flavors that are nutty, toffee, chocolaty, and dark/dried fruit. What are two common malt descriptors for black beers? - Correct answer Black beers are often described as having malt flavors that are roast, burnt, espresso, and coffee-like. Hops primarily add the flavor of ________________ to a beer, which provides the balancing factor to the sweet sugary _____________. Hops typically also contribute the specific flavor and aroma of their variety to the beer. - Correct answer Bitterness, malt The substance in hops that add the majority of bitterness to beer is _____________________. - Correct answer Alpha acids _____________________ are the most aromatic components in hops. They are volatile. - Correct answer Essential oils True or False: An additional quality of hops that made them a favorite bittering agent for brewers, is that their acids possess anti-bacterial properties and prevent or retard contamination from bacteria. - Correct answer True Name three German or Czech noble hops. - Correct answer Saab, Hallertauer, Spelt, and Tettnanger. Yeast is a ____________. During fermentation, brewer's yeast converts ___________________ in the word into ______________ and ____________. They also create small amounts of other compounds that provide aroma and flavor. - Correct answer Fungus, carbohydrates/sugars, carbon dioxide, and ethanol. The scientific name for ale yeast is _______________________. - Correct answer Ale yeast is Saccharomyces cerevisiae. The scientific name for lager yeast is _______________________. - Correct answer Lager yeast is Saccharomyces pastorianus. This off-flavor is typically described as similar to movie theater popcorn butter. - Correct answer Dactyl What is the off-flavor that smells and tastes papery? - Correct answer Oxidation. This is typically caused by the beer being old and/or poorly stored. When a beer is described as "skunk," what happened to it? - Correct answer Light struck True or False: Green bottles provide good, but not perfect, protection from skunking for beer. - Correct answer False Acetic acid is described as _______________. - Correct answer Vinegar True or False: Green malt is kilned, stewed, or roasted to whatever color level the matter desires. This halts the germination process, dries the malt, and adds color by producing melanoidins in the malt via the Mallard process. - Correct answer True There are two primary types of malt. __________ Malts are the primary malt used in the recipe. These are usually lightly kilned. __________ Malts may or may not be deeply colored depending on how they were cooked. They are typically used in small quantities to add flavor and color to the beer. - Correct answer Base / Specialty True or False: All German beers are lagers. - Correct answer False Short answer: What's the difference between bittering and aroma hops? - Correct answer Bittering hops typically have high levels of alpha acid (AA), from 10-20% AA. Bittering hops are typically used early in the boil so there's lots of time for the alpha acids to isomerize in the boiling word. Aroma hops are high in aromatic essential oils and resins, they have great flavor and aroma. Aroma hops are typically added near the end of the boil so their volatile oils are not boiled off. _________________ is the chemical process that changes alpha acids into compounds that will dissolve in the watery word. Heat and motion are necessary to make this happen, in other words, the boiling of the word. - Correct answer Isomerization. Sweet - Correct answer b. Roast Which off-flavor are you most likely to encounter if a draft system has not been properly cleaned: Buttery Skunk Papery Astringent - Correct answer a. Buttery How often a draft system must be cleaned: Once a week Every two weeks Once a month Every three months - Correct answer b. Every two weeks What's an effect of serving beer too cold? The consumer will experience less aroma and flavor It will be overly foamy at the tap The retailer is wasting money on their electrical bill It will taste sweeter - Correct answer a. The consumer will experience less aroma and flavor What should a retailer do when they discover they have beer in inventory that is beyond its best by date? Put it on sale to move it quickly Rotate the inventory so there is fresher beer for sale Remove it from the inventory Blend it with fresh beer and put it on draft - Correct answer c. Remove it from the inventory Why shouldn't you dunk the faucet in the glass of beer when pouring draft beer? You won't get enough head on the beer You may accidently pour some beer over the side of the glass and create waste It's lazy and looks bad to the customer There will be cross contamination, it creates a breeding ground for bacteria - Correct answer d. There will be cross contamination, it creates a breeding ground for bacteria What is one way to check if a glass is beer clean when it is full of beer? Check for buttery and vinegary off-flavors in the beer Check to see if salt will stick evenly to the inside of the glass Check to see if water will sheet evenly off the inside of the glass Check for the formation of tiny bubbles along the inside of the glass - Correct answer d. Check for the formation of tiny bubbles along the inside of the glass At what BAC level is a person too incapacitated to drive (anywhere in the US and in most other countries): 0.80 BAC 0.08 BAC 0.008 BAC 8.0 BAC - Correct answer b. 0.08 BAC At least how long a keg should be put in the cooler before it is served from? 4 hours 10 hours 24 hours 48 hours - Correct answer c. 24 hours One the most common causes of beer that is overly foamy at the tap is: The beer is too warm Bartenders dunking the tap in the beer The beer is too cold Bartenders pulling the tap all the way open - Correct answer a. The beer is too warm Which statement is the most accurate? American ale yeast strains are typically quite "clean," British ale yeast strains commonly create more fruity character, while many Belgian ale yeast strains are extremely characterful and create fruity and spicy characteristics British ale yeast strains are typically quite "clean," German ale yeast strains commonly create more fruity character, while many American ale yeast strains are extremely characterful and create fruity and spicy characteristics Belgian ale yeast strains are typically quite "clean," American ale yeast strains commonly create more fruity character, while many British ale yeast strains are extremely characterful and create fruity and spicy characteristics German ale yeast strains are typically quite "clean," British ale yeast strains commonly create more fruity character, while many American ale yeast strains are extremely characterful and crew - Correct answer a. American ale yeast strains are typically quite "clean," British ale yeast strains commonly create more fruity character, while many Belgian ale yeast strains are extremely characterful and create fruity and spicy characteristics Which glass is most appropriate for a Barley wine? Stemmed tulip Shaker pint Snifter Noni imperial pint - Correct answer c. Snifter Which glass is most appropriate for a British Mild? Stemmed tulip Shaker pint Snifter Noni imperial pint - Correct answer d. Noni imperial pint Which glass is most appropriate for an American IPA? Stemmed tulip Shaker pint Snifter Noni imperial pint - Correct answer b. Shaker pint What glass is most appropriate for a Belgian Triple? Stemmed tulip Shaker pint Snifter Noni imperial pint - Correct answer a. Stemmed tulip Hops grow on: Catkins Vines Bushes Bines - Correct answer d. Bines The primary purposes for cleaning draft lines is to: Rid them of foreign microbes and beer stone Rid them of the flavor of the previous beer that was on draft and beer stone Rid them of skunk and papery off-flavors Rid them of foreign microbes and the flavor of the previous beer that was on draft - Correct answer a. rid them of foreign microbes and beer stone In the three-tier system for alcohol sales, a Wholesaler can sell beer to: Consumers Retailers Breweries Importers - Correct answer b. Retailers Keg couplers: Must be vented each time you change the keg on that beer line Must to be cleaned every three months Let gas into the keg and beer out of the keg Attach to the faucet - Correct answer c. Let gas into the keg and beer out of the keg Which of these beers is a showcase for flavors that come from malt: British Bitter Wee Heavy Saison Which is most true about the primary differences between lager and ale yeast: Lager yeast prefers to ferment at a lower temperature than ale yeast and results in a less characterful yeast profile in the final beer, allowing the malt or hops to play the central role. Ale yeast prefers to ferment at a lower temperature than lager yeast and results in a less characterful yeast profile in the final beer that allows the malt or hops to play the central role. Lager yeast prefers to ferment at a higher temperature than ale yeast and results in a more characterful yeast profile in the final beer that often plays the central role. Lager yeast prefers to ferment at a lower temperature than ale yeast and often results in a spicy yeast profile in the final beer that balances perfectly with malt character. - Correct answer a. Lager yeast prefers to ferment at a lower temperature than ale yeast and results in a less characterful yeast profile in the final beer, allowing the malt or hops to play the central role. A bartender would use a glass rinse before pouring a draft beer into a glass in order to: Clean remnants of old beer from the glass Cool the glass and rinse out any remaining sanitizer and dust Rinse off any lipstick or other oily residue on the glass To impress the consumer - Correct answer b. Cool the glass and rinse out any remaining sanitizer and dust Which beer is not an example of an American style that originated in Europe? American IPA American Pale Ale Robust Porter California Common - Correct answer d. California Common Frozen frosted glassware: Is acceptable, especially for pale lagers Is not recommended, can cause foaming and makes beer too cold Is recommended if the draft system temperature is too warm Is not recommended, causes glassware to break more easily - Correct answer b. Is not recommended, can cause foaming and makes beer too cold To change a common keg you must: Grip the keg coupler handle, pull out and raise to the "up" or "off" position to disengage. Turn the coupler a quarter turn (90 degrees) counterclockwise to unseat it. Lift it off of the keg and seat it on the new keg and do the same in reverse. Unscrew the keg coupler counterclockwise to disengage. Lift it off of the keg and seat it on the new keg and do the same in reverse. Grip the keg coupler handle and turn it a quarter turn (90 degrees) counterclockwise to unseat it. Lift it off of the keg and seat it on the new keg and do the same in reverse. Wait for the bar back to get to it. - Correct answer a. Grip the keg coupler handle, pull out and raise to the "up" or "off" position to disengage. Turn the coupler a quarter turn (90 degrees) counterclockwise to unseat it. Lift it off of the keg and seat it on the new keg and do the same in reverse. If a draft system has foam-on-beer (FOB) detectors: They will fill the draft line with beer when the keg runs out They need to be reset after a keg change, usually by venting to release Foam and gas from the chamber c. They must be cleaned in-line at least every 3 months during the Regular cleaning. d. It is most likely a direct draw draft system. - Correct answer b. They need to be reset after a keg change, usually by venting to release The most popular beer style in the world: German Pilsner Bohemian Pilsner American Lager IPA - Correct answer c. American Lager A brown to black roast beer associated with London and the industrial revolution era. It has pronounced perceived bitterness and a normal to elevated ABV. Porter Dry Stout Milk Stout Mild - Correct answer a. Porter This gold colored beer has a low perceived bitterness and an elevated ABV of 6- 7.5%. It typically features a subtle spicy phenol character. American Blond Belgian Golden Strong American IPA Belgian Blond - Correct answer d. Belgian Blond What are some malt flavors typically associated with amber beers? White bread, wheat bread, water cracker Toast, caramel, piecrust Nutty, toffee, chocolate, dark/dried fruit Roast, burnt, coffee - Correct answer b. Toast, caramel, piecrust What are some hop aromas and flavors typically associated with German and Czech hops? Earthy, woodsy Piney, citrus Resin, herbal Floral, perfume - Correct answer d. Floral, perfume Water typically makes up about this much of beer: 60% 70% 80% 90% - Correct answer d. 90% This amber to brown German beer is descended from ancient dark beers made in southern Germany and was the first lager style. It has moderate perceived bitterness and has a normal range ABV. Moyock Munich Dunked Oktoberfest Doppelbock - Correct answer b. Munich Dunked This beer is similar to a Triple, but it is cleaner, simpler, lighter, and drier. Duel is the classic example. Its perceived bitterness is moderate. Color is gold. ABV is high to very high. Belgian Blonde Belgian Golden Strong Belgian Pale Saison - Correct answer b. Belgian Golden Strong Typical draft system operating temperature is: 38°F 36°F 34°F 32°F - Correct answer a. 38°F For a proper pour, a beer should have: Approximately a half an inch of foam head. Wizens and Belgian ales can have 1.5 inches of head. Approximately 3 inch of foam head. Wizens and Belgian ales can have 4-6 inches of head. Approximately 1 inch of foam head. Wizens and Belgian ales can have 2-4 inches of head. Very little head. Wizens and Belgian ales can have 1 inch of head. - Correct answer c. Approximately 1 inch of foam head. Wizens and Belgian ales can have 2-4 inches of head. The proper manual glass cleaning procedure for a three part sink is: Empty glass into open drain; wash with petroleum based soap and Why is using frozen or frosted glassware not typically recommended? - Correct answer 1. It causes over-foaming due to the formation of bubbles on icy nucleation sites in the glass. 2. Plus the beer will be too cold, dulling its flavor for the consumer. (Domestic lagers can be served in chilled glasses, but the glass should be totally dry of both sanitizer and water before being chilled to avoid the formation of ice in the glass.) The body of a beer is largely the result of dissolved solids such as ________&_________ (that weren't attenuated by the yeast) and other compounds in the beer that provide mouth feel. - Correct answer Proteins and sugars German and Czech _________ hops are typically used in German and Czech lagers. These hops are low alpha acid (not very bitter) but are highly aromatic. German Hallertauer is a famous example. - Correct answer Noble hops (->in German/Czech lagers) To properly pour a draft beer, hold the glass at a ______ degree angle one inch below the faucet. Never let the faucet touch the glass or the beer in the glass as it fills. - Correct answer 45 degree angle Why should compressed air never be used as a dispense gas in a draft system? - Correct answer these use compressed air to move the beer to the faucet limits the flavor stability of the beer to LESS THAN ONE DAY because the beer is put in contact with both oxygen and airborne microbes. The beer will rapidly begin to oxidize (papery) and will become infected by microorganisms (buttery, vinegary). Bocks originated in which Southern German town? - Correct answer Reinbeck, Southern Germany (BOCKS) What is a word that means both a beer style (and two) but is also a very light colored base malt? - Correct answer Pilsner (light colored base malt) "Weiss" means - Correct answer White "Wizen" means - Correct answer Wheat "Hefei" translates as - Correct answer Yeast and means the beer was not filtered and thus still has yeast in it. "Doppler" translates to English as: - Correct answer Double. There is no true upper limit for the gravity of a Doppelbock, but a high ABV range of ____-_____% is the norm. - Correct answer 7-10% ABV. Name three beer styles that are made with wheat - Correct answer 1. Hefeweizen 2. American Wheat 3. Wit 4. Saison Wit translates to English as: - Correct answer White (NOT wheat). This is because they're pale and cloudy from wheat protein and yeast in suspension in the beer and appear almost white in color. Kusch style originated in: - Correct answer Cologne (Koln), Germany What exactly makes Kusch a "hybrid" beer style? - Correct answer Kusch is fermented with ale yeast, but then it is laagered (cold stored) What exactly makes California Common a "hybrid" beer style? - Correct answer it is fermented with a special lager yeast strain at a relatively warm temp. Usually associated with ale fermentation. _______ Beers are similar in style to Rapist beers but are brewed by secular breweries. - Correct answer Abbey beers (-> brewed by secular breweries) "Rapist Breweries" are in: - Correct answer Belgium. Name two unique yeast characteristics that German hefeweizen yeast provides to German wheat beers? - Correct answer German hefeweizen yeast gives the beer spicy fruity flavors not found in other beers. Yeast esters in a hefeweizen include banana and bubble gum. Greuze is a blend of one, two, and three year old ________. - Correct answer Lambic Name (10) of the Rapist Breweries: - Correct answer 1. Ache 2. Chimayo 3. Oral 4. La Trappe/Koningshoeven 5. Rocheport 6. Weethalle 7. Westvleteren 8. Abdi Maria Toevlucht 9. St. Joseph's Abbey 10. Sift Engel Szell Raspberry is added to Lambic to make a ______________. - Correct answer Farmhouse. (Farmhouse = raspberry) The ___________ style from Belgium is generally the most acetic of all beer styles. It is aged in oak barrels to allow its tart sour flavor to develop. - Correct answer Flanders Red. (MOST ACETIC BELGIUM BEER STYLE) ____________ is dominated by its yeast profile. Its ale yeast strain is unique and makes lots of peppery spices but low levels of fruity esters. - Correct answer Saison (peppery spices/low fruity esters) ________________ have a bready wheat malt flavor, no hop flavor, and a mix of spice character from spices including coriander, pepper-like grains of paradise and orange peel. - Correct answer Wits (coriander, pepper of paradise, and orange peel) T or F. The Belgian Blond isn't like the American version of blond ale, the Belgian style has a much higher ABV and more yeast character. - Correct answer TRUE British ________ are lower ABV, malt balanced beer with a low perceived bitterness. They are generally amber to brown in color. - Correct answer Mild (amber to brown color, low ABV) British yeasts tends to be quite _______ compared to cleaner American ale strains. - Correct answer Fruity. (British ale strains typically produce lots of esters) T or F. The Special/Best/Premium British Bitters is a session beer that should be served in a shaker pint glass. - Correct answer False. The Special British Bitter is a "session beer", but the more traditional glass to serve it in would be an imperial Noni style pint glass. ____________ are roast, brown to black beers with pronounced perceived bitterness. They have normal to elevated ABVs. Milder versions are often British in character (sweeter, fruitier, and less hoppy) while American version is often quite aggressive (intense rustiness, no fruitiness, very hoppy) - Correct answer robust porters (roast/ brown-black beers) The body of British style sweet stouts are often intensified and made richer by the use of _________, or milk sugar, hence the name Mild Stout. - Correct answer Lactose/lactic sugar. A common Americanized version of the British Sweet Stout is the _________ Stout. - Correct answer Oatmeal Stout (American version of a British Sweet Stout) Wee Heavies are also known by the name: - Correct answer Scotch Ales = Wee Heavies _________ is among the richest and strongest of ale styles and is commonly associated with and released by breweries in winter. They have layered malt flavors How does a beer get "skunk"? - Correct answer when beer is "light struck" or being warm. Female hop plants make __________ - Correct answer Catkins (like cones) Hop plants are fast growing_____________. - Correct answer Bines Acetic acid is described as ________________. - Correct answer Vinegar = acetic acid There are two primary types of malt. _________ Malts are the primary malt used in the recipe. These are usually lightly kilned - Correct answer Base malts (primary malt) T or F. Pilsner specialty malt is the lightest specialty malt at about 2L. - Correct answer False! Pilsner malt is the lightest base malt, it is not a specialty malt. ___________________ is when the brewer adds hops to the beer after primary fermentation has completed. - Correct answer dry hopping (added after primary fermentation) The general rule is that beer should be consumed ___________, it is ready to be consumed when____________. - Correct answer should be consumed fresh. Ready to be consumed when released from brewery. Name the two major haze-producing materials in a hefeweizen - Correct answer Common haze producing materials: Suspended yeast and proteins from wheat. Describe the five steps for manually washing glassware in a three part sink: - Correct answer 1. Empty glass 2. Wash with suds less detergent soap and a brush in hot water. 3. Rinse in cold water "heel in, heel out" 4. Rinse in sanitizer Dry the glassware so that air can circulate inside it. RINSE with cold water right before pouring beer into it. Why should compressed air never be used in a draft beer system? - Correct answer Compressed air will oxidize the beer rapidly, causing papery off-flavors. How long will a bottled beer typically last if refrigerated? - Correct answer Six months How many drinks does it take to affect a person's judgment and attention? - Correct answer A person will rich a 0.01-0.05 blood alcohol content that results in a slight impairment of attention after even a single drink. Who can distributor sell to in the typical three-tier system for alcohol sales? - Correct answer Retailers True or False. In the three-tier system, if an on-premise retailer (bar) runs out of a certain beer, they can purchase bottles from a nearby off-premise retainer (bottle shop) and sell them to their customers? - Correct answer False. Retailer can only buy from wholesalers and can only sell to customers. ____ Degrees Fahrenheit is the standard temperature of a draft system: - Correct answer 38 digress True or False. Beer is usually best consumed after 90-120 days of aging - Correct answer False. Beer is typically best consumed fresh and is ready for consumption as soon as it leaves the brewery. True or False. Bars should sell their newest beer shipment first: - Correct answer False. Part of rotating inventory is selling the older beer first. What do white flakes in a bottle beer indicate? Should you serve the beer? - Correct answer the beer is probably very old and unstable, do not serve it. What are the two primary issues that drive of the decision about which glassware (type and size) is appropriate to serve a beer in? - Correct answer the beer style and its alcohol content. 11a. this is the typical American pint glass. They typically come in 14-16 oz. sizes. They're thought to do very little to enhance beer aroma, flavor, or presentation. - Correct answer Shaker pint; common American beers of typical strength, such as pale ale, IPA, brown, porter. 11b. Recommended for beers such as Guinness. - Correct answer English Tulip: Irish stouts 11c. this is the common British pint glass with the bubbled out section under the rim. The bubbled out section makes them easy to stack, prevents chipping of the mouth, and provided for a better grip. - Correct answer noni imperial pint; British session beers such as melds, bitters, and pale ales. 11d. originally used for liquor, this stemware is recommended for very strong beer. They are ideal for strong ales because they allow full contact with the hand thus warming the glass as they're held. - Correct answer Snifter; appropriate for strong beers such as Barley wines and Imperial Stouts. 11d. this is the tall curvy glass commonly used for German wheat beers. The large size hold lots of foam. - Correct answer German vase; commonly used for hefeweizen and other wheat beers. True or False. FOB devices are cleaned in-line and cleaner vented out the top every three months. - Correct answer False. FOBS should be cleaned in-line and have cleaner vented out the top every two weeks. True or False. Beer lines should be cleaned with a caustic line-cleaning chemical every month. - Correct answer False. Beer lines should be cleaned with caustic line-cleaning chemical every TWO WEEKS. True or False. After cleaning, flush lines with cold beer until there is no visible debris being carried from the lines? - Correct answer False. After cleaning, flush lines with cold water until the pH matches that of tap water and there is no visible debris being carried from the lines. NEVER flush with beer because you could accidentally serve a customer a beer with cleaning chemicals in it. Name two reasons why good beer bars give their glassware a quick rinse before filling the glass with beer. - Correct answer 1. It rinses away any remaining sanitizer or dust from the glass, allowing for better head formation and retentions. 2. It cools and wets the inside of the glass, which could still be warming from washing. Which US organization catalogs and creates the commonly used beer style guide that the Cicerone Certification Program uses as its style guide? - Correct answer The BJCP (beer judge certification program) What's the difference between "bitterness" and "perceived bitterness"? - Correct answer Bitterness: bitterness is a flavor and can be measured in beer as International Bittering Units (IBU). However, IBU is a quantitative measurement and doesn't tell you about the beer's qualitative balance without more information. Perceived bitterness: perceived bitterness is the perception of how bitter the beer is. It is dependent not only on the IBU of the beer, but on how sweet the beer is. The perceived bitterness of a beer is a ratio of IBU to gravity (FG). In other words, a 20 IBU pilsner that is very dry may taste bitterer than a 60 IBU barley wine that has loads of sweet sugar. SRM stands for: - Correct answer Standard Reference Method If there's a ring of gunk at the liquid level in the neck of a bottle of beer it usually indicates the bottle has been _________. - Correct answer Infected by foreign microbes. Do not serve! American lager have ___________ perceived bitterness, ___________ color, and ________ ABV. - Correct answer American lagers have low perceived bitterness, straw/very pale color, and lower to normal ABV Which beer style was invented in California's San Francisco-Bay area? - Correct answer California common (modern steam beer) The two big differences between German Hefeweizen and the American Wheat beer styles are that the German yeast profile has banana and ____________ the German version generally has a _____________ level of bitterness. - Correct answer German hefeweizen: German yeast profile has banana and clove. && German version has a lower level of bitterness. True or False. A general trend is that American versions of European beer styles have a cleaner yeast character and more hop bitterness flavor? - Correct answer True. True or False. In recent years, the American Amber has shifted to become a style that can be every bit as hoppy as American Pale Ale. There is even some overlap in the typical color of the styles. - Correct answer True. What spices or fruits are typically added to Wit beer? - Correct answer Coriander, grains of paradise, and orange peel. _____________ are easily confused with American barely wines by taste, but they lack the high level of malt body and complex malt character of an American barley wine. - Correct answer American Imperial IPA The American beer is a normal strength, moderately bitter, light brown to dark brown beer. It's similar to the American Pale and Amber, but has more of a malt focus. These can have the same citrusy hop character of the other common American styles, but also has a strong malt character of caramel, toast, and sometimes chocolate. - Correct answer American Brown Ales. Name the five established flavors: - Correct answer sweet, salty, sour (acidic), umami (glutamate), and bitter. Alcoholic warming, astringency, and body are all aspects of a beer’s: - Correct answer Mouth feel What are two common malt descriptors for amber beer? - Correct answer bread crust, biscuit, graham cracker-like, toast, caramel, and piecrust-like. What are two common malt descriptors for black beers? - Correct answer roast, burnt, espresso, and coffee-like When analyzing a beer, why is it important to smell it first? - Correct answer always smell the beer as soon as you've received it. Volatile aromas can dissipate rapidly. Hops primarily add the flavor of _________ to a beer, which provides the balancing factor to the sweet sugary ___________. Hops also contribute flavor and aroma to the beer. - Correct answer primarily add the flavor of bitterness to a beer, which provides the balancing factor to the sweet sugary malt. ___________ are the most aromatic components in hops. They are volatile (easily evaporated). - Correct answer essential oils True or False. Prior to using hops as a bittering agent in beer, brewers used bitter herbs, plants, and spices as the balancing agent. Today, those unhoped beers are called grits. - Correct answer True. (Those unhoped beers = grits) What are two common descriptors for American hop varieties? - Correct answer citrusy (especially grapefruit), piney, and resin (like weed) characteristics Name two common American hop varieties: - Correct answer Common American hops include: Cascade Chinook Columbus Name three German or Czech noble hops: - Correct answer there are 4 "Noble Hops": Saab Hallertauer Spelt Tettnanger Yeast is a __________. During fermentation, yeast converts _________ in the word into ____________ and ___________. They also create small amounts of other compounds that give the beer aroma and flavor. - Correct answer Yeast is a fungus. Yeast converts carbohydrates/sugars into carbon dioxide and ethanol. The scientific name for lager yeast is - Correct answer Saccharomyces pastorianus = lager yeast What are the two main off-flavors you'll often get from a dirty tap system? - Correct answer buttery and vinegary Name two yeast derived phenol characteristics that are acceptable in some beer styles: - Correct answer Acceptable phenols: Clove, black pepper, and general "spiciness". (These are mostly common only in Belgian and French styles.) What causes papery off-flavors in beer? - Correct answer if a beer is old or has been improperly stored it may oxidize and have papery off-flavors. How long does it take a beer to skunk when exposed to light? - Correct answer less than a minute True or False. Brown bottles are good, but not perfect, protection for beer. Clear, blue, and green bottles offer very little protection from skunking. - Correct answer True. __________ is a source of sugar used to make beer that isn't malted barley - Correct answer Adjuncts. (Sugar that isn't malted barley) Adjunct grains typically have a greater effect on __________ than on flavor. - Correct answer Mouth feel The scientific name for hops is: - Correct answer Cumulus lupus= hops __________ is the chemical process that changes alpha acids into compounds that will dissolve in the watery word. - Correct answer Isomerization (alpha acids- >dissolvable compounds) Name three beer styles in which "wild yeast" and bacteria produced aromas and flavors are required or appropriate. - Correct answer "wild yeast" required for: Greuze Fruited limbic (creek, farmhouse) Flanders reds. (They are also acceptable in Seasons) Name the top two countries for hop growing: - Correct answer 1st most: Germany 2nd most: US The general rule is that beer should be consumed _________, it is ready to be consumed when______________. - Correct answer SHOULD be consumed fresh. READY to be consumed when released by the brewery. True or False. At 90-120 days, pasteurized beer can be stored for nearly twice as long as "live" or bottle-conditioned beer. - Correct answer True. How do you check if a glass is beer clean WITHOUT beer in the glass? - Correct answer (2) ways to check: The "sheeting and spots test”. To perform the sheeting test, dip the glass in water and lift out. If the water is evenly coated inside (sheeting) then the glass is beer Relationship between German pills and marten - Correct answer German pills is lower in alcohol content One of the draft lines at your bar is pouring foamy. What could be the cause of it - Correct answer Temp is too warm Co2 pressure is too high Faucet is dirty or broken Improper pour A server was about to clear a customer’s beer bottle when he realized it still contained half an inch of beer at the bottom - Correct answer Which of the following is primarily a yeast derived flavor - Correct answer Clove Important in preventing beer skunking - Correct answer Eliminate exposure to light Which of the following is commonly brewed with coriander and salt - Correct answer goes Which of the following beer qualities is less likely to be affected by additional hops - Correct answer Color Which of the following styles would you most likely serve in a stemmed glass - Correct answer Seasons Belgians, double pies, Scottish Ales? What two gases are acceptable for use in a draft system? - Correct answer Nitrogen and Carbon Dioxide Most modern kegs use ______________ valve types, but older keg designs may have other tapping methods. - Correct answer U.S Sankey A _________________ allows gas into the headspace of the keg. There is a "Thomas valve" inside it to keep beer from entering the gas line if there's ever a drop in pressure. - Correct answer coupler ____°F is the standard temperature of draft systems. - Correct answer 38 degrees What is the most common draft system problem? - Correct answer Temperature Control What are the two primary goals for cleaning the draft system? - Correct answer Cleaning our beer stone and yeast. How often must you clean a draft system? - Correct answer Every 2 weeks What glassware is recommended for Guinness and other beers of that style? - Correct answer English Tulip This is the common British pint glass with the bubbled out section Under the rim. The bubbled out section makes them easy to stack, Prevents chipping of the mouth, and provides for a better grip. - Correct answer Imperial Noni Pint Stemware originally used for liquor, these are recommended for very Strong beer. They are ideal for strong ales because they allow full Contact with the hand thus warming the glass as they're held. - Correct answer Snifter This stemmed glass is commonly associated with specialty and Belgian beer. The inward taper holds the beer's aroma, while the outward taper at the top supports the head and makes it easy to drink from. - Correct answer Stemmed Tulip This is the tall curvy glass commonly used for German wheat beers. The large size holds lots of foam. - Correct answer German Vase Name two reasons why good beer bars give their glassware a quick rinse before filling the glass with beer. - Correct answer it rinses away any remaining sanitizer or dust from the glass, allowing for better head formation and retention. It cools and wets the inside of the glass, which could still be warm from washing. If there's beer in the glass already, what are two ways you can tell if the glass is beer clean? - Correct answer Proper head, lacing, and/or bubbles on the glass. A beer clean glass will allow for a proper head to form and be retained. If the glass is beer clean lacing will form on the glass after sips. If there are bubbles clinging to the inside of the glass that indicates that there are nucleation sites in the glass caused by dirt or oil and it is not beer clean. Name two reasons why a bartender should never touch the glass to the tap faucet or allow the tap faucet to become immersed in the beer filling the glass. - Correct answer Contact between the glass and beer faucet can cause glassware to break. It also transfers microorganisms on the faucet into the customer's glass. True or False: The invention of the drum roaster helped in the creation of the modern versions of the dark British styles, including porter and stout. - Correct answer True Louis Pasteur in the 1860s discovered much about yeast and invented _____________________, a method for increasing the shelf life of beer and allowing it to be shipped to a wider consumer base. - Correct answer Pasteurization. The primary alcohol in beer is ___________________. - Correct answer Ethanol IBU stands for - Correct answer International Bittering Units SRM stands for - Correct answer Standard Reference Method The body of a beer is largely the result of dissolved solids such as ______________ and ______________ (that weren't attenuated by the yeast) and other compounds in the beer that provide mouth feel. - Correct answer proteins and sugar