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124 Cards in this Set
- Front
- Back
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Name 2 Pale Ales from England. |
Best Bitter and English IPA. Best Bitter has a pronounced bitterness and lower to normal ABV. English IPA has moderate bitterness and normal to elevated ABV. Both are gold to amber in color. |
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Name 3 Dark Ales from England. |
British Brown Ale, Sweet Stout, and Oatmeal Stout. |
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Name 3 Irish beer styles. |
Irish Red Ale, Irish Stout, Irish Extra Stout |
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Name 4 beer styles from Scotland. |
Scottish Light, Scottish Heavy, Scottish Export, and Wee Heavy. |
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Are taste and smell the same for everybody? |
No, everybody senses differently. The physical sensors in our body are not exactly the same for everybody. Additionally, senses are interpreted differently in the brain. What tastes good to one person might taste horrible to someone else. |
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Are taste and smell independent from each other? |
No. Smell accounts for 90-95% of our sense of taste. |
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Where in the body are the 2 sets of sensors for smell located? |
1. High in the nose. 2. In the channel that connects the nose and mouth, and in the back of the mouth. |
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What are the tiny bumps on the tongue? |
The tiny bumps on the tongue are not taste buds, they are for mechanical purposes. Some of those tiny bumps have taste sensors on the sides. |
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True for false: The front of the tongue tastes only sweet and salty flavors. |
False! Some parts of the tongue are slightly more sensitive to certain flavors, but most of the tongue is sensitive to all of the flavors. |
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What flavors are detected by the taste buds on the front 2/3 of the tongue? |
The front 2/3 of the tongue is sensitive to all flavors. |
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What flavors are detected by the taste buds on the sides at the back of the tongue? |
The sides at the back of the tongue are sensitive to all flavors, and are especially sensitive to fat and sour. |
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What flavors are detected by the taste buds on the back of the tongue? |
The back of the tongue is sensitive to all flavors, and is especially sensitive to bitter and fat. |
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Name the 5 established flavors, one emerging flavor, and 2 less agreed-upon flavors. |
Established flavors: Sweet, Salty, Sour (emerging flavor Acidic is similar), Bitter, Umami Emerging flavor: Fat Less agreed-upon flavors: Carbonic, Metallic |
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What is umami flavor? |
Umami is pleasant savory taste or deliciousness. It tastes brothy or meaty. |
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What is mouthfeel? |
Mouthfeel is how the beer feels while it’s in the mouth, .e.g., carbonation, viscosity, cooling or burning |
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What is body in the mouthfeel? |
Body is how firm or thick the liquid feels in your mouth. It can range from thin to firm or syrupy. |
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What is the main thing that affects the body of a beer? |
A unique protein structure in beer gives it the body. This is also what causes beer foam. |
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How does carbonation affect mouthfeel? |
Carbonation adds a sourness and a bite to beer. |
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Name 3 highly carbonated beer styles. |
Belgian abbey Weissbier American light lager |
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Name 3 lightly carbonated beer styles. |
British cask ale (“real ale”) Barleywine Imperial stout |
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Name 5 components to beer evaluation. |
Appearance Aroma Taste Mouthfeel Aftertaste |
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Name 3 techniques for beer evaluation. |
Look Smell Feel & taste |
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What are the three tiers in the three-tier system of alcohol distribution? |
Producers/Importers Distributors/Wholesalers Retailers (on-site and off-site) |
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Name 2 types of retailers and 2 examples of each. |
On-site e.g., tavern or restaurant Off-site e.g., liquor store or grocery store |
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What are 2 common exceptions to the three-tier system? |
Breweries produce beer and sell directly to consumers without having to go through a distributor. Small breweries are often allowed to sell directly to retailers. Commonly called “self-distribution.” |
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What law requires the three-tier system? When did it start? |
Twenty-first Amendment to the United States Constitution. 1933. |
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What are 3 reasons for the three-tier system? |
Regulate and control the alcohol industry Prevent a return to the excesses and abuses that led to Prohibition Tax revenues |
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How is alcohol absorbed into the body? |
Through the tissues of the mouth, throat, stomach, and small intestine. |
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Name 5 factors that affect the absorption of alcohol into the body. |
Food Concentration of the alcohol Carbonation Temperature (of the beverage) Hydration |
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What are 4 classic symptoms of intoxication? |
Relaxed inhibitions Impaired judgment Slowed reaction time Loss of coordination |
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What are some chronic health issues caused by alcohol consumption? |
Damage to the liver, heart and brain |
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What does BAC stand for? |
Blood Alcohol Concentration |
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What is the legal BAC limit for driving? |
0.08% in every state of the U.S. except Utah, where it is 0.05% effective Dec 30, 2018. |
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What is alcohol tolerance? |
Regular consumption of alcohol can result in a tolerance. Consumption of more alcohol will produce the same effects as previously with lesser amounts. |
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Name 2 types of alcohol tolerance. |
Metabolic tolerance – The body absorbs the alcohol more slowly. Functional tolerance – A person can act sober with higher BAC. |
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What are 4 ways that the body gets rid of alcohol? |
Breathe Sweat Urine Mother’s milk |
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Why is it dangerous to consume alcohol while taking medication? |
The liver processes alcohol and some types of medication. One substance could be processed at the neglect of the other, or the liver could be overworked. |
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Why is it important to be a responsible beverage server? |
To ensure everyone’s health and safety. We, or our employer, could be held liable for the actions of a drunk customer. |
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What is the legal drinking age? |
21 in most instances (There are some exceptions for consumption, but the legal age to buy alcohol is almost always 21 years.) |
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Name 4 forms of acceptable ID. |
Driver license ID card Passport Military ID |
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Could you or your employer be held liable for your customer’s DUI? |
Yes. Either the licensee or the server could be sued for injuries or death that resulted from gross negligence or willful misconduct. |
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What are 3 kinds of alcohol related liability? |
Administrative liability – The licensee could be held responsible. Criminal liability – The server could be held responsible for a violation such as serving a minor or after-hours drinking. Civil liability – The licensee or the server could be sued for injuries or death. |
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Does beer have a shelf life? |
Yes. Beer is best consumed while it’s fresh. |
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Which types of beer are best for aging? |
Beers with high ABV or with strong flavors are best for aging. |
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Name 3 tactics to ensure that the beer you serve is fresh. |
Rotate inventory Store beer properly Serve beer properly (draft beer should use CO2, not air) |
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How long will beer say fresh on tap? |
Non-pasteurized draft beer – 1 1/2 to 2 months refrigerated Pasteurized draft beer – 3-4 months refrigerated |
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How long will beer stay fresh in bottles? |
Up to 6 months refrigerated. |
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Must all beer be stored in refrigeration? |
All beer will stay fresh longer in refrigeration. Refrigeration is required for draft. Refrigeration is recommended for bottled beer. |
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Name 2 characteristics of oxidized beer. |
Papery flavor Wet cardboard flavor |
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How does beer become “skunked”? |
Light damages beer within a few minutes. Skunkiness mostly shows up in the aroma. |
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Does glass color protect the beer from light? |
Yes. Glass color protects beer from light. Brown glass protects best, then green. Clear glass provides no protection from light. Aluminum, ceramic, and boxes provide maximum protection from light. |
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What are 4 ways to keep draft beer fresh longer? |
Always refrigerate draft beer Always use CO2 or CO2-nitrogen mixture Use the proper pressure Never use air or a “party pump” |
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What are the 4 main elements of a draft system? |
Keg Coupler Foam on beer detector (FOB) Faucet |
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Name 4 keg characteristics. |
Allows for storage and transport of beer. Usually made of stainless steel. Sizes vary from 5 gal (1/6 barrel) to 15.5 gal (1/2 barrel). Has a valve to attach the coupler. |
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Name 3 coupler characteristics. |
Attaches to the keg valve. Allows CO2 in and beer out. Beer line attaches to the coupler. |
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Name 3 Foam on Beer (FOB) detector characteristics. |
Foam on beer detector. Automatically stops the flow when the keg is low on beer. Saves beer—and money—by preventing foam from entering the lines, so you don’t have to purge the lines when switching kegs. Can be wall-mounted, or part of the coupler. |
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Name 3 faucet characteristics. |
The “tap” that dispenses beer. Screws onto the shank. Tap marker (“tap handle”) identifies the beer. |
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What is the standard temperature of a draft system?
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38° F (3° C) |
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How long must a keg be refrigerated before dispensing? |
24 hours or else it will foam. |
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Who may adjust gas pressure to kegs? |
Only a draft-trained technician may adjust gas pressure to kegs. |
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What are 4 basic ways to troubleshoot a draft system? |
Refrigerate the keg for 24 hours. Check that the coupler is engaged. Check for kinks or pinches in the beer line. Check that the FOB is set for service. |
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How often should a draft system be cleaned? |
Every 2 weeks. Every 3 months for a complete FOB and coupler cleaning. |
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Name 3 primary drivers in the development of beer styles. |
Available ingredients Equipment Technology |
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When was the first known documentation of beer? |
The first known documentation of beer was around 3000 B.C. with the Sumerians. |
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When and where were hops introduced into beer? |
Hops were introduced into beer around the year 1000 in Bremen, Germany. |
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In what part(s) of the world did beer dominate and become the styles we know today? |
Beer gained popularity across Northern Europe in Germany, Flanders, Netherlands, and England. |
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What were 4 primary factors in the refining of beer styles? |
Technology Regulation Culture Consumer appeal |
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Name 2 scientific instruments that were adopted in brewing in the 1700s. |
Thermometer Hydrometer |
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What major advancement in brewing happened in the 1800s? |
Single-yeast cultures were first used in beer in the mid-1800s. By the mid-1900s it was the norm. |
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When and where was refrigeration first used in commercial brewing? |
Refrigeration was first used in commercial brewing in 1873 in Germany. |
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What was published in 1876? |
Louis Pasteur’s “Études sur la Bière” (Studies in Beer) was published in 1876. It had widespread affects across the beer world because it demonstrated the causes of beer spoilage and how to prevent it. |
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What is the Reinheitsgebot? |
Reinheitsgebot is the German beer purity law of 1516. It limited the ingredients allowed in beer. Many beer styles from Northern Germany were lost from the Reinheitsgebot. |
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What did Prohibition do to the number of breweries in the U.S.? |
Before Prohibition, there were thousands of breweries in the U.S. After Prohibition, there was a low of 44 breweries in 1979. |
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Where was Pilsner invented? |
Pilsner beer style was invented in Plzen, Bavaria (Germany). |
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Where were Porter and Pale Ale invented? |
Porter and Pale Ale beer styles were invented in England. |
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What are 3 style considerations for choosing glassware? |
Size
Shape
Branding |
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In general, what size glass is for stronger beers? |
A smaller glass. |
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When was the shaker pint first used for beer and what was it designed for? |
It was first used in the 1980s. It was designed for making cocktails. |
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What glass features are helpful for holding? |
Handle, stem, ridges and bumps. |
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How does an inward taper at the top of a glass affect the beer? |
It holds aromas in the glass. It compresses foam into a denser head. |
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How does an outward taper at the top of a glass affect the beer? |
It disperses the liquid more widely across the mouth. It forms a wedge for the head to rest upon itself. |
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When should a branded glass be used? |
When the beer matches the branding. |
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How could a dirty glass affect the beer? |
Off taste. Bad odor. Residues that kill the beer head. Disappearing head. |
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List the 6 steps to cleaning a glass (3-sink method). |
Empty and rinseWash Rinse in water Rinse in sanitizer (heel in, heel out) Dry on rack (upside down) Rinse before use |
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What is the procedure for using a glass washing machine? |
Use a dedicated machine Check detergent and sanitizer concentrations daily Maintain proper water temperature: 130-140° F (54-60° C) Maintain proper flow rate Service intervals |
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What are 3 ways to test for beer clean glassware? |
Sheeting test Salt test Lacing test |
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What are 3 signs of a dirty glass that is full of beer? |
Disappearing head. Bubbles stick to the inside of the glass. Lace does not cling to inside of glass after each sip. |
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What is the proper glass temperature for serving beer? |
Room temperature for most craft beer. 38-40° F (3-4° C) for domestic lagers. Never freeze glassware. |
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What is the purpose of pre-rinsing a glass before using? |
Rinse the inside of residue. Chill the inside. |
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What is the proper angle for storing a bottle of beer? |
Store bottled beer upright. |
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What is the proper temperature for storing bottled beer? |
35° F (1° C) for lagers 45° F (7° C) for ales (slightly warmer for English ales) 50-55° F (10-12° C) for real ale (cask ale) Otherwise, 43° F (6° C) or less. |
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Name 2 visual signs of bad beer. |
White flakes A ring of gunk inside the bottleneck |
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For what style of beer should yeast be poured? |
Weissbier is traditionally poured with the yeast. All others, keep the yeast inside the bottle unless the customer asks for it. |
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How should yeast be poured with beer? |
Gently rouse the yeast by swirling, rolling, or inverting the bottle. |
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Name 4 basic types of bottle seals. |
Twist-off cap Pry-off cap Mushroom cork Combo: cork and cap |
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What size bottle opener should be used for pry-off caps? |
The bar should be at least 1/4 inch (0.5 cm) wide to prevent breaking the bottle. |
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What are 2 considerations when opening beer that is sealed with mushroom cork? |
Handle gently to not rouse the yeast or make the beer volatile. Point the cork away from people when opening. |
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How should you remove the cork from a bottle that is sealed with cap and cork? |
Use a corkscrew. |
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What should you do with the cork or cap after opening a bottle of beer? |
Always present the cork to the customer. Present the cap to the customer when serving a rare, unusual, or new beer. |
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What are 4 things you should look for in the lip of the beer bottle? |
Broken or damaged glass Rust from the cap Dried beer Yeast |
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How should you hold the glass while pouring beer? |
Hold the glass at a 45-degree angle until half-full, then hold it upright. |
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What is the proper thickness for the foam head? |
1 inch (2.5 cm) of foam. 2-4 inches (5-10 cm) for Weizen or Belgian ales. |
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At what angle should you hold the glass under the tap faucet? |
Hold the glass at a 45-degree angle until half-full, then hold it upright. |
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How far from the tap faucet should you hold the glass? |
Hold the glass about one inch (2.5 cm) below the faucet. |
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How far should you open the tap? |
Open the tap all the way. |
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When should you let the faucet touch the glass? |
Never let the faucet touch the glass. |
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When should you let the faucet become submerged in beer? |
Never let the faucet become submerged in beer. |
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At what point should you shut off the tap? |
Shut off the tap when the foam gets to the top of the glass. Don’t let foam or beer pour over the side, it wastes beer. |
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Which direction does the coupler handle move to disengage from the keg? |
The coupler handle moves out and up to disengage. |
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Which direction does the coupler turn to remove it from the keg? |
Turn the coupler 1/4-turn counterclockwise to disengage it from the keg. |
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How is a keg coupler engaged?
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Place the coupler on the neck of the keg. Turn it 1/4-turn clockwise. Swing the handle down until it snaps into place. |
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How do you pour a beer on nitro? |
Hold the glass at a 45-degree angle until three-fourths full, then let it sit for 1-2 minutes. Pour down the middle of the glass to form the right amount of foam. |
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Name 3 Pale European Lagers. |
German Pils, Munich Helles, Czech Premium Pale Lager. |
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Name an amber or dark European Lager. |
Märzen |
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Name 2 bock beers. |
Helles bock and doppelbock |
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Name 3 European wheat ales. |
Weissbier, Berliner Weisse, gose. |
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Name a Rhine Valley ale. |
Kölsch |
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Name a pale lager style from the United States. |
American Light Lager |
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Name 4 American wheat ales. |
American wheat beer, American blonde ale, American pale ale, American amber ale. |
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Name 2 IPA styles from the United States. |
American IPA and double IPA. |
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Name 4 dark ales from the United States. |
American brown ale, American porter, American stout, Imperial stout. |
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Name a strong ale from the United States. |
American barleywine. |
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Name a historic beer style from the United States. |
California Common. |
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Name a popular international beer style. |
International pale lager. |
