Cbs

Front 1

Peak serving condition

Back 1

Fresh

Flavorful

Properly Carbonated

Front 2

Brewers package beer in two ways:

Back 2

Small pack: Bottles and Cans

Draft: Kegs

Front 3

Three Tiered Supply Chain

Back 3

Brewer/Importer: Source of Beer

Wholesaler: Purchases beer in bulk, stores in warehouse, sells to retailers

Retailer: Purchases beer from wholesaler and sells to consumer

Exceptions:

Brewpubs that both brew and retail to consumers.

Breweries that brew and sell directly to retailers or consumers.

Front 4

Three enemies of beer:

Back 4

Oxygen

Heat

Light

Front 5

What is the oxidation of beer?

Back 5

Oxygen or air in contact with beer, promotes and accelerates flavor deterioration.

Front 6

Flavors commonly associated with staling:

Back 6

Papery, cardboard flavor

Waxy flavor and/or mouthfeel

Dulling/decline of Hop aromas

Front 7

If a beer does not have a "best by" date, how long can we assume it will last?

Back 7

Three months

Front 8

Most beer styles will have deteriorated substantially after how many months?

Back 8

Six months

Front 9

For draft beer, what is the key beer gas; and what other gas can be mixed in?

Back 9

Carbon dioxide (CO2)

some portion of Nitrogen (N2)

-A party pump limits the flavor stability of the beer to less than one day because oxygen is put in contact with the beer

Front 10

What should never be used to dispense draft beer?

Back 10

Compressed air

Front 11

What is the ideal storage temperature of beer?

Back 11

35-45°Fahrenheit (2-7°Celsius)

Front 12

Rules of thumb for beer storage are:

Back 12

Store beer cold

If you can't store it cold, sell it fast

Front 13

Brief exposure to light can give beer a distinctly unpleasant character; this result is known as?

Back 13

Lightstruck or "skunked" beer

Front 14

Skunking occurs when beer is exposed to specific wavelengths of light, found in:

Back 14

Fluorescent light

And Sunlight

Front 15

What beer packaging can protect beer from skunking?

Back 15

Kegs, cans, ceramic bottles, and bottles in closed cardboard case boxes

Front 16

Common areas where glass bottles have an issue of skunking:

Back 16

Glass door refrigerator cases with fluorescent lights

Fluorescent overhead lights above beer displays

Outdoor beer service (clear glasses as well as clear/green bottles in sunlight)

Front 17

Brown glass bottles

Back 17

Block 98% of damaging wavelengths of light

Front 18

Green glass bottles

Back 18

Block 20% of the damaging wavelengths of light.

When exposed to damaging light, beer can become skunky in minutes.

Front 19

Clear glass bottles

Back 19

Block 0% of damaging wavelengths of light.

When exposed to damaging light, beer can become skunky in minutes.

Note: some Brewers use a special type of Hop to prevent skunking in clear bottles.

Front 20

Key considerations for glass size:

Back 20

Strength and cost

Front 21

Beer clean glass means:

Back 21

-Free of visible soil and residue (like dried on foam or lipstick)

-Free of oil and other invisible residues (like detergent, sanitizer, and beer residue)

Front 22

Beer clean glass attractive traits when filled:

Back 22

-No bubbles sticking to the side of the glass in the liquid part of the beer

-Good head formation and prolonged head retention

-Formation of "lace" or foam residue on the side of the glass as beer is consumed

Front 23

First rule of beer service is:

Back 23

Use a glass

Front 24

Key considerations for glass size:

Back 24

Strength and cost

Front 25

Beer clean glass means:

Back 25

-Free of visible soil and residue (like dried on foam or lipstick)

-Free of oil and other invisible residues (like detergent, sanitizer, and beer residue)

Front 26

Beer clean glass attractive traits when filled:

Back 26

-No bubbles sticking to the side of the glass in the liquid part of the beer

-Good head formation and prolonged head retention

-Formation of "lace" or foam residue on the side of the glass as beer is consumed

Front 27

Proper glass cleaning procedure uses a three sink system:

Back 27

Cleaner

Rinse

Sanitizer

Front 28

What procedure ensures the glass is filled properly and completely rinsed and sanitized?

Back 28

Heel in and heel out

Front 29

What are the six steps to beer clean glassware?

Back 29

1. Empty glass into open drain

2. Wash with non-petroleum based (sudsless) soap and brush.

3. Rinse in cold water, heel in and heel out.

4. Rinse in sanitizer, heel in and heel out.

5. Dry inverted on rack so air circulates inside.

6. Rinse in cold water immediately before dispense.

Front 30

When pouring draft beer, why do you manipulate handle from the base and not the top?

Back 30

-gives you better control

-requires less force, meaning less likelihood of internal breakage

Front 31

Assessing beer clean glass:

Back 31

-Rinse the inside of the glass with water and dump out

-Hold the glass up to light

-A beer clean glass will show a solid sheet of water on inside surface

-Can also do the "salt test"

Front 32

Signs of a Beer Clean Glass:

Back 32

-free of lip marks on edge

-water sheets on inside of glass

-nice foam head forms when filled with beer

Leaves "lace" as beer is consumed

Front 33

Why are frosted glasses unfriendly to beer?

Back 33

-Carbonation bubbles stick to the tiny frost crystals on the side of the glass, causing extreme foaming

-because sanitizer is often the last liquid to touch glass, the sanitizer may be frozen to the glass

-today's fuller flavored beers really do not taste their best when served extremely cold

Front 34

Why do you rinse glass before serving?

Back 34

-removes any lingering sanitizer residue

-helps cool the glass to room temperature in case still warm from washing

-conditions surface of the glass for proper head formation

Front 35

How to properly pour a draft beer:

Back 35

-hold glass in one hand

-open faucet all the way with other

-hold glass at 45° angle and pour down side of glass

-when glass is about two-thirds full, shift the glass so that you are pouring directly down the middle of glass

-draught beer quality manual calls for one inch (2-3cm) of head on every beer

-close faucet completely

Front 36

What should you never do with the faucet when pouring beer?

Back 36

-Do not touch glass to the faucet

-Never allow beer or foam in the glass to come in contact with the faucet

Front 37

When beer lacks an expiration date how long does it last?

Back 37

Non-pasteurized draft beer about 45-60 days (refrigerated)

Pasteurized draft beer about 90-120 days (refrigerated)

Front 38

What are the key elements of a draft system?

Back 38

Keg

Coupler

FOB (Foam on Beer) detector

Faucet

Front 39

What is the standard draft system temperature?

Back 39

38°F

Front 40

How long should kegs be in cooler prior to service and why?

Back 40

24hrs to prevent foaming

Front 41

Alcohol Absorption

Back 41

The passage of alcohol into the blood

-most absorption occurs from the small intestine due to its large surface area and rich blood supply

-generally, the higher the alcohol concentration of the beverage, the faster the rate of absorption. However, above a certain concentration, the rate may decrease due to the delayed passage of alcohol from stomach into the small intestine.

Front 42

Alcohol Distribution

Back 42

The temporary placement of alcohol into various body tissues.

Front 43

Alcohol Elimination

Back 43

The removal of alcohol from the body.

-alcohol is eliminated from the body by excretion and metabolism.

-most alcohol is metabolized, or burned, in a manner similar to food, yielding carbon dioxide and water. A small portion of alcohol is excreted, such as through the breath.

Front 44

Alcohol Diffusion

Back 44

The method of passage of alcohol through the cell membranes, which is governed by concentration differences on either side of the cell wall.

Front 45

Physical and Behavioral Indicators of alcohol

Back 45

Vision: visual acuity, depth perception, peripheral vision, and glare recovery

Reaction time: simple, choice, and complex reaction times

Tracking tasks: compensatory and pursuit tracking

Cognitive functions: concentrated attention, divided attention, rates of information processing, judgement, and decision making

Psychomotor skills: coordination, body sway, manual dexterity, and general walking

Other aspects: memory, risk-taking, overcompensation

Front 46

Responsible Serving

Back 46

Consuming Alcohol: person must be 21 yrs of age to consume alcohol. Acceptable forms of identification varies with state.

Pouring Alcohol: 21yrs for bartenders and cocktail servers. Typically, 18yrs to serve alcohol in a bonafide eating place- an area primarily designed and used for sale and service of food.

ID Confiscation: employees have the right to confiscate stolen, expired or false forms of ID. Some states may actually REQUIRE it by law.

Serving Minors: Illegal across the board. Most states consider this to be a misdemeanor offense.

Happy Hour Laws, Re-corking Laws, and Serving Hours: vary by state

Provide accurate ABV information to consumers

Adjust serving size based on ABV

Front 47

Healthy Consumption

Back 47

Debatable depending on the resource. Alcohol consumed in moderation is thought to help the risk of heart disease. Most sources say that alcohol in moderation is equivalent to 1 drink over the course of an hour and

-for women, 2-3 drinks in one day

-for men, 3-4 drinks in one day.

Front 48

Good Practice in selling alcohol

Back 48

-Always check IDs

-Alcohol is not served to intoxicated persons- right to deny service

-Alcohol is not “over-served” -right to deny service

-Encourage water & food consumption

-Call taxi cabs for intoxicated individuals

Front 49

Gas pressure applied to keg should only be set or adjusted by who?

Back 49

A draft-trained professional

Front 50

Basic Draft System troubleshooting:

Back 50

-Beer has been in cooler for 24hrs

-Coupler is properly engaged

-No kinks or pinches in hose from Coupler to Wall

-FOB, if present, properly set for service

-If Beer is still pouring badly, contact a draft-trained professional for assistance

Front 51

Draft System Maintenance

Back 51

-Draft systems need to be cleaned to prevent development of off flavors in beer and to ensure proper operation of Draft system

-Cleaning required every 14days

-Due to hazardous nature of cleaning solutions, never attempt to pour beer prior to full completion of draft system cleaning

Front 52

Serving Bottled Beer:

How to prepare for service?

Back 52

a. Bottle conditioned beer should be stored upright prior to service

b. If possible, store beer at ideal serving temperature as dictated by style, otherwise store all beer under refrigeration (43° or less)

Front 53

Serving Bottled Beer:

How to examine bottle?

Back 53

a. Look for white flakes (snow-like) which can indicate old, unstable beer. Do not serve beer in this condition.

b. Look for a thin ring of gunk at liquid level in neck- generally indicative of a bad bottle of present. Do not serve beer in this condition.

c. Check for yeast on bottom of bottle.

-Retain yeast in bottle unless:

-consumer requests for yeast to be poured

-style (e.g. Weissbier) is traditionally poured with yeast

-to pour yeast, rouse by swirling, rolling, or inverting

Front 54

Opening Bottles:

Twist off caps

Back 54

-twist off by hand

-napkin may be used to aid grip and protect hand

Front 55

Opening Bottles:

Pry Off Caps

Back 55

-prefer openers with a bar or other lift area at least 1/4 inch wide to prevent possibility of breaking the bottle during opening

-lift in one motion

Front 56

Opening Bottle:

Mushroom Cork

Back 56

-remove wire cage by untwisting the tab

-remove cork by hand- napkin may aid grip

-be gentle so as not to disturb sediment and make beer volatile

-practice cork safety- keep bottle pointed away from consumer at all times

Front 57

Opening Bottle:

Cap Plus Cork

Back 57

-corkscrew will be required after removing cap

-present the cork (always) or the cap of a rare, unusual or new beer, to the consumer

Front 58

Opening Bottle:

Check Bottle Lip

Back 58

-do not serve beer from bottles with broken/damaged lips

-also examine Bottle lip for rust, dried beer, or yeast that could affect flavor or appearance of beer

Front 59

Pouring Bottled Beer:

Filtered Beer

Back 59

-beers bottles without yeast or other sediment - the entire contents of the bottle can be poured into the glass

-hold glass at 45 degree angle, pour down the side until glass is half full

-gently tilt glass upright and pour down the middle to create approximately one inch of foam head on the beer as the pour finishes. Weizens and Belgian Ales traditionally have two to four inches of head

Front 60

Pouring bottle beer:

Unfiltered Beers

Back 60

-some beers are packaged with yeast in the bottle or completely unfiltered

-unfiltered beer should still be poured same as filtered beer

-in most cases, yeast should be retained in the bottle. Be prepared to stop pouring when the yeast moves toward the top of the bottle.

-when in doubt about pouring yeast, ask the consumer their preference

Front 61

Serving Draft Beer:

Pouring a beer

Back 61

-hold glass at 45°angle, one inch below the tap faucet

-grip faucet handle near the base, pull forward to the fully open position to start the flow of beer- when a faucet is only opened partially, Beer will pour foamy

-pour down the side until glass is half full

-while continuing to pour gently tilt glass upright and pour down the middle to create appropriate amount of head on the beer as the pour finishes

-close faucet as foam cap reaches the top of the glass to prevent beer waste

-never put faucet in contact with the glass or allow it to become immersed in beer in the glass

Front 62

Changing a Keg

Back 62

-kegs must be chilled to draft system operating temperature (generally 38°F) before tapping and serving- general guideline is 24hrs in cooler before serving

-on common American and import Sankey kegs: grip 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. Lift off of the keg.

-seat the coupler on a new keg. Turn clockwise a quarter turn (90 degrees) to lock the coupler in place, then lower the coupler handle to the “down” or “on” position to engage.

-in long-draw system that use them, the foam-on-beer (FOB) detector for the keg needs to be reset after a keg change. This is usually done by venting the FOB mechanism to release foam and gas from the chamber.

Front 63

Geuze

Back 63

Lambic Beers

Belgium and France

C: Straw to Gold (SRM: 3-7)

PB: Low (IBU: 0-10)

Alcohol: Normal to Elevated (ABV: 5.0-8.0%)

Examples: Cantillon, Classic Geuze 100% Lambic, Drie Fonteinen, Oude Geuze, The Lost Abbey, Duck Duck Gooze

Overall Impression: A Belgium wheat beer with spontaneous fermentation. Complex, pleasantly sour/acidic, balanced, and pale.

History: Comes from a farmhouse tradition near Brussels that is several centuries old. Numbers are dwindling. Some modern versions have sugar added post-fermentation, to make it more palatable to a wide audience.