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 Nitrogren 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 Nonic 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 mouthfeel. - Correct answer proteins and sugar Which one of these is NOT a mouthfeel: 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 more information. Perceived bitterness is the perception of how bitter the beer is. It is dependent not only on the IBU 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 roasty 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 perfumey 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 Barleywine Name a beer style for which the addition of spices is required. - Correct answer Witbier True of 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 Mouthfeel 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, biscuity, 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 roasty, 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 Saaz, Hallertauer, Spalt, and Tettnanger. Yeast is a ____________. During fermentation, brewer's yeast converts ___________________ in the wort into ______________ and ____________. They also create small amounts of other compounds that provide aroma and flavor. - Correct answer Fungus, carbohydrates/sugars, carbon dioxide, 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 Diacetyl 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 "skunky," 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 maltster desires. This halts the germination process, dries the malt, and adds color by producing melanoidins in the malt via the Maillard 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 wort. 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 wort. Heat and motion are necessary to make this happen, in other words, the boiling of the wort. - 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 d. Every three months - Correct answer b. Every two weeks What's an affect of serving beer too cold: a. The consumer will experience less aroma and flavor b. It will be overly foamy at the tap c. The retailer is wasting money on their electrical bill d. 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: a. Put it on sale to move it quickly b. Rotate the inventory so there is fresher beer for sale c. Remove it from the inventory d. 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: a. You won't get enough head on the beer b. You may accidently pour some beer over the side of the glass and create waste c. It's lazy and looks bad to the customer d. 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: a. Check for buttery and vinegary off-flavors in the beer b. Check to see if salt will stick evenly to the inside of the glass c. Check to see if water will sheet evenly off the inside of the glass d. 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): a. 0.80 BAC b. 0.08 BAC c. 0.008 BAC d. 8.0 BAC - Correct answer b. 0.08 BAC At least how long should a keg be put in the cooler before it is served from: a. 4 hours b. 10 hours c. 24 hours d. 48 hours - Correct answer c. 24 hours One the most common causes of beer that is overly foamy at the tap is: a. The beer is too warm b. Bartenders dunking the tap in the beer c. The beer is too cold d. Bartenders pulling the tap all the way open - Correct answer a. The beer is too warm Which statement is the most accurate: 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 b. 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 c. 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 d. 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 cre - 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 Barleywine: a. Stemmed tulip b. Shaker pint c. Snifter d. Nonic imperial pint - Correct answer c. Snifter Which glass is most appropriate for a British Mild: a. Stemmed tulip b. Shaker pint c. Snifter d. Nonic imperial pint - Correct answer d. Nonic imperial pint Which glass is most appropriate for an American IPA: a. Stemmed tulip b. Shaker pint c. Snifter d. Nonic imperial pint - Correct answer b. Shaker pint What glass is most appropriate for a Belgian Tripel: a. Stemmed tulip b. Shaker pint c. Snifter d. Nonic imperial pint - Correct answer a. Stemmed tulip Hops grow on: a. Catkins b. Vines c. Bushes d. Bines - Correct answer d. Bines The primary purposes for cleaning draft lines is to: a. Rid them of foreign microbes and beer stone b. Rid them of the flavor of the previous beer that was on draft and beer stone c. Rid them of skunky and papery off-flavors d. 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: a. Consumers b. Retailers c. Breweries d. Importers - Correct answer b. Retailers Keg couplers: a. Must be vented each time you change the keg on that beer line b. Must to be cleaned every three months c. Let gas into the keg and beer out of the keg d. 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: a. British Bitter b. Wee Heavy c. Saison d. American IPA - Correct answer b. Wee Heavy Which is a style associated with Trappist breweries: a. Saison b. Doppelbock c. Dubbel d. Flanders Red - Correct answer c. Dubbel This dark English ale has pronounced perceived bitterness, is brown to black in color, and has a normal to elevated ABV: a. British Mild b. Milk Stout c. Northern English Brown d. Robust Porter - Correct answer d. Robust Porter This Belgian style is typically made with coriander and orange peel: a. Saison b. Dubbel d. 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: a. American IPA b. American Pale Ale c. Robust Porter d. California Common - Correct answer d. California Common Frozen frosted glassware: a. Is acceptable, especially for pale lagers b. Is not recommended, can cause foaming and makes beer too cold c. Is recommended if the draft system temperature is too warm d. 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: 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. b. 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. c. 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. d. 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: a. They will fill the draft line with beer when the keg runs out b. 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: a. German Pilsner b. Bohemian Pilsner c. American Lager d. IPA - Correct answer c. American Lager A brown to black roasty beer associated with London and the industrial revolution era. It has pronounced perceived bitterness and a normal to elevated ABV. a. Porter b. Dry Stout c. Milk Stout d. 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. a. American Blond b. Belgian Golden Strong c. American IPA d. Belgian Blond - Correct answer d. Belgian Blond What are some malt flavors typically associated with amber beers: a. White bread, wheat bread, water cracker b. Toast, caramel, piecrust c. Nutty, toffee, chocolate, dark/dried fruit d. Roast, burnt, coffee - Correct answer b. Toast, caramel, piecrust What are some hop aromas and flavors typically associated with German and Czech hops: a. Earthy, woodsy b. Piney, citrus c. Resiny, herbal d. Floral, perfumey - Correct answer d. Floral, perfumey Water typically makes up about this much of beer: a. 60% b. 70% c. 80% d. 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. a. Maibock b. Munich Dunkel c. Oktoberfest d. Doppelbock - Correct answer b. Munich Dunkel This beer is similar to a Tripel, but it is cleaner, simpler, lighter, and drier. Duvel is the classic example. Its perceived bitterness is moderate. Color is gold. ABV is high to very high. a. Belgian Blonde b. Belgian Golden Strong c. Belgian Pale d. Saison - Correct answer b. Belgian Golden Strong Typical draft system operating temperature is: a. 38°F b. 36°F c. 34°F d. 32°F - Correct answer a. 38°F For a proper pour, a beer should have: a. Approximately a half an inch of foam head. Weizens and Belgian ales can have 1.5 inches of head. b. Approximately 3 inch of foam head. Weizens and Belgian ales can have 4-6 inches of head. c. Approximately 1 inch of foam head. Weizens and Belgian ales can have 2-4 inches of head. d. Very little head. Weizens and Belgian ales can have 1 inch of head. - Correct answer c. Approximately 1 inch of foam head. Weizens and Belgian ales can have 2-4 inches of head. The proper manual glass cleaning procedure for a three part sink is: a. 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 (sudsless) 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 (sudsless) soap and brush; rinse in cold water, heel in, heel out; rinsein 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 (sudsless) 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 (sudsless) soap and brush; rinse in cold water, heel in, heel out; rinsein 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 Bocks originated in which Southern German town? - Correct answer Einbeck, Southern Germany (BOCKS) What is a word that means both a beer style (or two) but is also a very light colored base malt? - Correct answer Pilsner (light colored base malt) "Weiss" means - Correct answer White "Weizen" means - Correct answer Wheat "Hefe" translates as - Correct answer Yeast and means the beer was not filtered and thus still has yeast in it. "Doppel" translates to English as: - Correct answer Double. There is no tru 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. Kolsch style originated in : - Correct answer Cologne (koln), Germany What exactly makes Kolsch a "hybrid" beer style? - Correct answer Kolsch is fermented with ale yeast, but then it is lagered (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 Trappist beers but are brewed by secular breweries. - Correct answer Abbey beers (-> brewed by secular breweries) "Trappist 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. Gueuze is a blend of one, two, and three year old ________. - Correct answer Lambics Name (10) of the Trappist Breweries: - Correct answer 1. Achel 2. Chimay 3. Orval 4. La Trappe/Koningshoeven 5. Rochefort 6. Westmalle 7. Westvleteren 8. Abdij Maria Toevlucht 9. St. Joseph's Abbey 10. Stift Engelszell Raspberry is added to lambic to make a ______________. - Correct answer Framboise. (Framboise = 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 grainds 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 Britsh 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 Nonic style pint glass. ____________ are roasty, brown to black beers with pronounced perceived bitterness. They have normal to elevated ABVs. Milder versions are often British in character (sweeter, fruitier, less hoppy) while American version is often quite aggressive (intense roastiness, no fruitiness, very hoppy) - Correct answer Robust porters (roasty/ 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 biscuity, deep toast, dark caramel, toffee, and molasses, but can also have assertive perceived bitterness. - Correct answer Barleywine (richest/strongest of ale styles) What's a black, roasty, 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 roasty. 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 unfermentable proteins to starches to the beer. - Correct answer lighten or thin 4. Rinse in sanitizer 5. 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 degress 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 it's 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 nonic imperial pint; British session beers such as milds, 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 Barleywines and Imperial Stouts. 11d. This is the tall curvey 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 more bitter 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 Paulaner 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 hoppier version? - Correct answer German Pilsner is drier, crisper, and hoppier 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 Maibock The Kolsch style originated in _____________, Germany. - Correct answer Cologne, Germany (*koln) Is Kolsch fermented with ale or lager yeast? - Correct answer It is fermented with ale yeast. It is then lagered (cold stored), making it a "hybrid" style beer. This tart Belgian beer style often has fruit added to create such styles as Kriek or Framboise. - Correct answer Lambic Name two "farmhouse" beer styles. - Correct answer Saison and Wit. _____________ are similar to a Strong Belgian Goldens, but are slightly darker and fuller bodied, with a more rounded malt flavor. They're gold colored, highly carbonated, What are two common malt descriptors for amber beer? - Correct answer bread crust, biscuity, graham cracker-like, toast, caramel, and piecrust-like. What are two common malt descriptors for black beers? - Correct answer roasty, 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 unhopped beers are called gruits. - Correct answer True. (those unhopped beers = gruits) What are two common descriptors for American hop varieties? - Correct answer citrusy (especially grapefruit), piney, and resiny (like weed) characteristics Name two common American hop varieties: - Correct answer Common American hops include: 1. Cascade 2. Chinook 3. Columbus Name three German or Czech noble hops: - Correct answer There are 4 "Noble Hops": 1. Saaz 2. Hallertauer 3. Spalt 4. Tettnanger Yeast is a __________. During fermentation, yeast converts _________ in the wort 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 Mouthfeel The scientific name for hops is: - Correct answer Humulus lupulus= hops __________ is the chemical process that changes alpha acids into compounds that will dissolve in the watery wort. - 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: 1. Gueuze 2. Fruited lambics (kriek, framboise) 3. Flanders reds. (they are also acceptable in Saisons) 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: 1. The "sheeting and spots test" . To perform the sheeting test, dip the glass in water and lift out. if the water is evently coated inside (sheeting) then the glass is beer clean. if the water forms deoplets on the inside then the glass has spots of invisible film and is not beer clean. 2. 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 weissbier - 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 Trappist 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 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 Nonic 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 mouthfeel. - Correct answer proteins and sugar