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 Short answer: What's the difference between "bitterness" and "perceived bitterness?" - Correct answer Bitterness is one of the primary flavors and can be measured in beer as International Bittering Units. However, IBU is a quantitative measurement and doesn't tell you about the beer's qualitative balance without 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. ____________________ is when the brewer adds hops to the beer after primary fermentation has completed, allowing them to soak in the beer and give it their aromatic oils and beta acids. - Correct answer Dry-hopping Many ale yeast strains are characterful, others are considered "clean." Some ale yeast strains produce lots of fruity _____________ ranging from banana, to orange, to plum, to others. Ale yeast strains that possess the POF+ gene mutation produce spicy _____________ often described as clove, nutmeg, or white pepper. - Correct answer esters / phenols About 90% (or more) of the average beer is ____________. - Correct answer water The general rule is that beer should be consumed _______________, it is ready to be consumed when ____________________________. - Correct answer fresh, released by the brewery In the three-tier system for alcohol sales, an Importer can sell to Retailers 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 American IPA - Correct answer b. Wee Heavy Which is a style associated with Rapist breweries: Saison Doppelbock Dubbed Flanders Red - Correct answer c. Dubbed This dark English ale has pronounced perceived bitterness, is brown to black in color, and has a normal to elevated ABV: British Mild Milk Stout Northern English Brown Robust Porter - Correct answer d. Robust Porter This Belgian style is typically made with coriander and orange peel: Saison Dubbed Belgian Blond Wit - Correct answer d. Wit This American ale has highly assertive perceived bitterness, is dark gold to dark amber in color, and has a high ABV: American Barley wine Imperial IPA American Imperial Stout American Brown Ale - Correct answer b. Imperial IPA What are some malt flavors typically associated with pale beers? Uncooked flour, bread dough White bread, wheat bread, water cracker Toast, caramel, piecrust 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 brush; rinse in sanitizer; rinse in cold water, heel in, heel out; dry on rack so air circulates inside; rinse with cold water immediately before dispense. b. Empty glass into hot soapy rinse water; wash with non-petroleum based (suds less) soap and brush; rinse in cold water, heel in, heel out; dry on rack so air circulates inside; rinse with cold water immediately before dispense. c. Empty glass into open drain; wash with non-petroleum based (suds less) soap and brush; rinse in cold water, heel in, heel out; rinse in sanitizer; dry on rack so air circulates inside; rinse with cold water immediately before dispense. d. Empty glass into open drain; wash with non-petroleum based (suds less) soap and brush; rinse in cold water, heel in, heel out; rinse in sanitizer; dry on top of a moist t - Correct answer c. Empty glass into open drain; wash with non-petroleum based (suds less) soap and brush; rinse in cold water, heel in, heel out; rinse in sanitizer; dry on rack so air circulates inside; rinse with cold water immediately before dispense. Who can retailers sell to in the typical three-tier system for alcohol sales? - Correct answer Consumers T or F. In the three-tier system, retailers cannot go to breweries or brewpubs for bottle releases, buy bottles, and then sell them in their shops or bars. - Correct answer True. Retailers can only buy from wholesalers and can only sell to consumers. BAC limits for driving? - Correct answer 0.08 BAC Rotating inventory is key to ensuring customers get fresh beer. What are the two main things a bar should do in rotating its inventory? - Correct answer 1. Selling older beer first 2. Removing out of date products from the inventory. What is the most common draft system problem? - Correct answer Temp control problems. They can easily throw them out of balance. Most modern kegs use_______ valve types, but older keg designs may have other tapping methods. - Correct answer Modern kegs use Sankey valve types. What are the two primary goals for cleaning the draft system? - Correct answer 1. Remove organic material (microorganisms that feed on the beer). 2. Remove mineral deposits that fall out of the beer and quickly build up in the lines (aka beer stone). Name two off-flavors processes that will quicken when beer is stored warm? - Correct answer stored warm speeds up oxidation resulting in PAPERY flavors. It also speeds up infection that result in BUTTERY & VINEGARY off flavors. Bubbles and foam deliver _______ to the drinker. - Correct answer aroma 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 Beer style and its alcohol content 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 that can include biscuit, deep toast, dark caramel, toffee, and molasses, but can also have assertive perceived bitterness. - Correct answer Barley wine (richest/strongest of ale styles) What's a black, roast, and bitter Irish beer with a tan head and a lower to normal 4-5% ABV? - Correct answer Dry Stout (Irish beer with tan head normal ABV) American Cascade variety hops grown in the NW of the USA have aroma and flavor characteristics often described as_____________ - Correct answer citrusy or grapefruit-like __________ are mildly fruity, amber, American beers with some toasty, caramel malt flavor, they are not roast. They are the only style to strongly feature the woody, minty aromas and flavors of the Northern Brewer hop varietal. They have a normal 4.5-5.5% ABV range. - Correct answer California common (steam beer; mildly fruity, amber, American, NOT ROASTY) feature woody, minty aromas and flavors. T or F. the American Amber, American Pale, and American Brown Ales are all quite similar but for their malt profiles, which can also lead to mildly different levels of perceived bitterness. - Correct answer TRUE The __________ style is perhaps the ultimate example of American craft brewers taking a European style and making it bigger and bolder. This beer has highly assertive bitterness, dark gold to dark amber color, and a high ABV level. It is typically dry hopped for big hop aroma. - Correct answer American Imperial IPAs Sugars ____________ the body of beer because they are nearly 100% fermentable and do not add fermentable proteins to starches to the beer. - Correct answer lighten or thin ____________ were invented by American home brewers and then adopted as a style by pro brewers. It's similar to the American Pale and Amber, but has more of a malt focus. - Correct answer American Brown Ales 3 American beers that are similar with slight malt alterations - Correct answer 1. American Brown Ales 2. American Pale 3. American Amber Oatmeal is protein rich and adds a silky smooth mouth feel, a big long lasting head, and a nutty earthy oat flavor to this dark American beer - Correct answer Oatmeal Stout. T or F. You can only taste the five well-established flavors with certain parts of the tongue. - Correct answer False. You can taste all flavors on all parts of the tongue (and also in other parts of your mouth and throat) Name the five established flavors and one emerging flavor that scientists are currently studying. - Correct answer well-established flavors: Sweet Salty Sour (acidic) Umami (glutamate) Bitter Some emerging flavors include: Fat, carbonation, and metallic Alcoholic warming, astringency and body are all aspects of a beer's ___________. - 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, cracker- like What are two common malt descriptors for brown beer? - Correct answer nutty, toffee, chocolaty, and dark/dried fruit 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! If there's yeast in the bottom of a bottle of beer you're pouring for a customer, what should you do when pouring? - Correct answer Leave the yeast in the bottle when you pour, unless the customer requests the yeast be poured or that style of beer is traditionally poured with the yeast, such as for a hefeweizen. True or False. It's OK to let the faucet touch the glass or the beer in the glass as it fills. - Correct answer FALSE. This German lager style was created in 1629 by the Pauline monks in Munich to sustain them during lent It is nicknamed "liquid bread". - Correct answer Dobbelbock The famed Bavarian (German) Reinheitsgebot "purity" law instructed brewers as to what material they were allowed to use in their beer. Those ingredients were_______, _________, and _________. They didn't know about yeast at the time. - Correct answer Malt, hops, and water. Is German or Bohemian Pilsner the drier, crisper, and happier version? - Correct answer German Pilsner is drier, crisper, and happier due to the harder water found in Germany (which contains sulfates), the use of a higher attenuation German strain of lager yeast, and a higher carbonation level. What German Bock has a moderate perceived bitterness, is gold to light amber, and has a normal ABV? - Correct answer Moyock The Kusch style originated in _____________, Germany. - Correct answer Cologne, Germany (*Koln) Is Kusch fermented with ale or lager yeast? - Correct answer it is fermented with ale yeast. It is then laagered (cold stored), making it a "hybrid" style beer. This tart Belgian beer style often has fruit added to create such styles as Creek or Farmhouse. - Correct answer Lambic Name two "farmhouse" beer styles. - Correct answer Saison and Wit. _____________ are similar to a Strong Belgian Guldens, but are slightly darker and fuller bodied, with a more rounded malt flavor. They're gold colored, highly carbonated, have a peppery spice and citrusy fruit yeast character, and a soft alcohol flavor supported by soft bready malt flavor. They have a moderate perceived bitterness and a high ABV range of 7.5-9.5%. - Correct answer Triple. Triple- - Correct answer +darker and fuller bodied +have rounded malt flavor +gold colored +highly carbonated +have a peppery spice and citrusy fruit yeast character +soft alcohol flavor supported by soft bready malt flavor. +have moderate perceived bitterness +high ABV of 7.5-9.5% Cherry is added to Lambic to make a __________. - Correct answer Creek Name the ten Rapist breweries: - Correct answer 1. Ache 2. Chimayo 3. Oral 4. La Trappe/Koningshoeven 5. Rocheport Weethalle Westvleteren Abdi Maria Toevlucht St. Joseph's Abbey Sift Engel Szell ____________ is dominated by its yeast profile. Its yeast strain is unique in that it can ferment at very high temperatures and makes lots of peppery spice but low levels of esters. - Correct answer Saison. ____________ 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 curacao orange peel. - Correct answer Wits. ___________ are red to brown in color, have low perceived bitterness, and a normal to elevated ABV range. They are a tart and sour Belgian ale often described as being like red wine. - Correct answer Flanders Red The term "__________" originally signified that a beer was fresh rather than aged and soured, but the term eventually morphed into the name of this dark English session ale. - Correct answer Mild The _________ was the first industrialized beer. They are brown to black and often feature chocolaty malt character. - Correct answer Brown porter 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 clean. If the water forms droplets on the inside then the glass has spots of invisible film and is not beer clean. The "salt test". To perform the salt test first wet the glass, then sprinkle salt throughout the inside of it. Places where salt does NOT adhere are NOT beer clean. Salt will not adhere to greasy film How do you check to make sure a glass is beer clean WITH beer in the glass? - Correct answer it is beer clean if the beer forms a proper head, creates residual lacing on the sides of the glass as it is consumed, and there are not little bubbles forming on the inside of the glass. Which fruit flavor is typically found in a German Weiss bier - Correct answer Banana? Which of the following is not a style of English bitter - Correct answer Double bitter What is the proper operating temp for most draft beers - Correct answer 38 F? Which of the following countries contains the largest number of Rapist breweries - Correct answer Belgium Which of the following styles is known for its highly assertive bitterness - Correct answer Double IPA Which of the following beers should be served in a 16 oz. shaker pint glass - Correct answer American amber ale Which of these words is common for a malt flavor - Correct answer Bready Which of the following gives the proper sequence of steps for creating a clean beer glass - Correct answer Empty glass Wash with soap Wash and heal with cold water Rinse in sanitizer Dry on rack Rinse Which of the following is appropriate in a Czech premium pale lager - Correct answer Smooth, hoppy, light gold to deep gold, bitter balance often spicy floral/herbal. Low ABV ABV 5-7.5 gold to amber color high hop aroma - Correct answer English IPA How quickly does the skunking occur when unprotected beer is exposed to the proper wavelength of light - Correct answer 1 minute? Light amber to light brown ale (8-12 ABV) - Correct answer American barley wine What constitutes the majority of beer by weight - Correct answer Water? Malty, amber to brown colored ale more than 6.5 ABV - Correct answer Strong Scottish ale Beers made by monks at Chimayo, Rocheport.... fall into which of the following categories - Correct answer Rapist Which of the following is primarily a hop derived flavor - Correct answer Floral or spicy American style lagers typically contain a significant amount of what ingredient - Correct answer Corn, rice What style of beer has the lowest level or perceived bitterness - Correct answer Light gold to light amber? What is the proper positioning of a coupler engaged on a standard American keg - Correct answer Turn clockwise and press the handle downward? Which of the following flavors is most likely to come from a malt - Correct answer Toffee What style has the lowest ABV - Correct answer Pilsner? The best approach to pouring a bottled Belgian triple that contains a visible yeast layer on the bottom - Correct answer Rouse by swirling, rolling or inverting What flavor is commonly found in American hops - Correct answer Citrus or piney or resin Beer stored at room temp for several months is most likely to develop which flavor - Correct answer Metallic or stale When cleaning beer glassware using the 3 sink method, when is sanitizer applied - Correct answer 3rd sink Which is a notable exception to the three tier system in many states - Correct answer Brewpubs The malt used in beer most commonly comes from what plant - Correct answer Barley Relationship between German pills and marten - Correct answer German pills is lower in alcohol content