Cbs Exam - Keeping And Serving Beer

Front 1

By law, alcoholic beverages must comply with the U.S. three tier system which includes:

Back 1

Brewers/Importers

Distributors (Wholesalers)

Retailers

Front 2

In three tier system, brewers and Importers sell to:

Back 2

Distributors (Wholesalers)

Front 3

In three tier system, wholesalers sell to:

Back 3

On and off- premises retailers

Front 4

In three tier system, retailers sell to:

Back 4

Consumers

Front 5

Exceptions to three tier system include:

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Breweries or brewpubs that sell directly to retailers or consumers

Front 6

2 affects of alcohol include:

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Absorption and Elimination

Physical and Behavioral indicators

Front 7

Responsible alcohol serving practices include:

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Providing accreted ABV information to consumers

Adjusting serving size based on ABV

Front 8

Most beers best consumed when?

Back 8

Fresh, or as close to the time it leaves the brewery as possible

Front 9

Proper aging of beer requires:

Back 9

Temperature and light controlled cellaring

Front 10

Preserving and enhancing freshness can be achieved by wholesaler and retailers by these 2 methods:

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Rotating stock

Proper storage

Front 11

When do you discard non-pasteurized draft beer?

Back 11

45-60 days after receiving it

Front 12

When do you discard pasteurized draft beer?

Back 12

90-120 days after receiving it

Front 13

Refrigerated bottled beer can be kept how long?

Back 13

Up to 6 months

Front 14

Unrefrigerated beer or beer subjected to other stresses can be kept how long?

Back 14

Up to 3 months

Front 15

What test may be performed to determine deterioration of beer?

Back 15

Taste test between older beer and fresh beer

Front 16

What can employees do to ensure freshness of all beer in stock?

Back 16

Practice in selling ALL beers on sales floor

Front 17

How should beer be stored in order to ensure freshness?

Back 17

Refrigerated

Front 18

What kind of storage accelerates aging and development of off-flavors?

Back 18

Non-refrigeration

Front 19

Oxidation in beer can be recognized as what flavors?

Back 19

Wet cardboard and paper

Front 20

Skunking is caused by:

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Exposure to sunlight and/or fluorescent light

Front 21

Skunking is most recognized how?

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Aroma

Front 22

Brown glass bottle qualities

Back 22

Blocks 98% skunking wavelengths and provides good protection

Front 23

Green glass bottle qualities

Back 23

Blocks 20% skunking wavelengths and skunking can occur within minutes of exposure

Front 24

Clear glass bottle qualities

Back 24

Does not protect against skunking and is very likely to occur within minutes

Front 25

Best containers for freshest beer:

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Cans

Ceramic Bottles

Bottles in closed cases

Front 26

To properly serve draught (draft) beer, what must be used?

Back 26

CO2 or CO2-Nitrogen mix at the proper pressure setting

Front 27

What should never be used in place of CO2 or CO2-Nitrogen mix in a draft dispense system

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Compressed air

Front 28

A party pump limits the flavor stability of beer by how long and why?

Back 28

one day because oxygen is put in contact with beer

Front 29

What are the four key elements of a draft system?

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Keg, coupler, FOB (foam on beer) and faucet

Front 30

Standard temperature of draft beer

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38 degrees

Front 31

How long should kegs be kept in cooler before service and why?

Back 31

24 hours and to prevent foaming

Front 32

Gas pressure to keg should only be adjusted by whom?

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Draft trained professional

Front 33

2 main advantages to using an FOB in a draft beer system

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Decrease waste

Increase profits

Front 34

Purpose of FOB

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Stops beer flow once keg is empty, but leaves beer in beer line

Front 35

Purpose of keg coupler:

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to tap the keg

Front 36

6 types of couplers:

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A, D, S, G, U and M

Front 37

Most common type of coupler used in US

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D

Front 38

4 troubleshooting checks for keg malfunction

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Coupler is properly engaged, keg has been refrigerated for 24 hours, no kinks in beer line, FOB is properly set for service

Front 39

Draft systems should be cleaned how often and why?

Back 39

Every 14 days to prevent off flavors and proper operation

Front 40

What is a volatile?

Back 40

Compounds that evaporate from beer to create its aroma

Front 41

What are some examples of volatiles?

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hop oils, yeast fermentation products such as alcohol, fruity esters and fusels, spices or other additions

Front 42

Benefits of a flute glass:

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Enhances and showcases carbonation

Releases volatiles quickly for an intense and upfront aroma

Front 43

Beer styles ideal for a flute glass

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German and Czech Pilsners, Bock, Lambic, Vienna Lager, Weizenbock

Front 44

Benefits of a goblet (or chalice)

Back 44

Eye appeal, designed to maintain head, wide mouthed for deep sips

Front 45

Beer styles ideal for goblet (chalice)

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Belgian IPA, Dubbel, Trippel, Quadrupel, Belgian strong Dark Ale

Front 46

Benefits of a mug or stein

Back 46

Easy to drink out of, holds plenty of volume

Front 47

Benefits of pilsner glass (or pokal)

Back 47

Showcases color, clarity and carbonation

Promotes head retention

Enhances volatiles

Front 48

Shape and volume of Pilsner glass

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Tall and skinny, usually 12 oz

Front 49

How is Pokal glass different from Pilsner glass?

Back 49

Pokal is a European equivalent of a pilsner glass but has a stem

Front 50

Benefits of a pint glass (aka: becker, monic, tumbler)

Back 50

Cheap to make, easy to store, easy to drink from

Front 51

Benefits of a snifter

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Captures aromas of strong ales, provide room to swirl and agitate volatiles

Front 52

Beer styles for snifter glass

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barleywines, strong ales, imperial IPA's, imperial stouts

Front 53

Benefits of stange

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Tighter concentration of volatiles

Front 54

Shape and reason for a stange

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Tall slender glass used for serving delicate beers

Front 55

Benefits of tulip glass

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captures and enhances volatiles while inducing and supporting large foamy heads

Front 56

Benefits of weizen glass

Back 56

specifically used to take on volume and head while locking in banana like aromas associated with the style

Front 57

the size of the glass should be determined by:

Back 57

alcohol content in beer

amount of head that is to be served

Front 58

Six steps to cleaning glassware in order:

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1) empty glass into open drain 2) wash with sudsless (non-petroleum based) soap and brush 3) rinse in cold water heel in and heel out 4) rinse in sanitizer 5) dry on rack so air circulates inside 6) rinse with cold water immediately before dispense

Front 59

Tests for checking for "beer clean" glass without beer

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Sheeting

Salt test

Front 60

In checking for "beer clean" glass, what does the "sheeting" test include?

Back 60

Wet glass, hold up to light and check for evenness. Formations of droplets or webbing indicates glass is not clean

Front 61

In checking for "beer clean" glass, what does the "salt test" include?

Back 61

wet glass, sprinkle salt, places where salt does not adhere are not clean

Front 62

Tests for checking for "beer clean" glass with beer.

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head size, shape, retention

bubbles should not cling to sides of glass

upon consumption, lacing indicates "beer clean" glass

Front 63

What is the recommended temperature of the glass prior to serving?

Back 63

room temp or chilled

Front 64

What temperature is not recommended and why?

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Frozen or frosted because frozen water or sanitizer may be present on glass, may affect the temp of the beer, and excess foaming may occur

Front 65

Why rinse glass with cold water prior to serving

Back 65

remove any residual sanitizer, cool the glass after washing, aids in ideal formation and retention of head

Front 66

Bottle conditioned beer should be stored ______ prior to service

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upright

Front 67

Storing temperature of beer depends on __________

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style of beer

Front 68

When examining a bottled beer for soundness, these 2 indicators mean that the quality has been compromised and the beer should be thrown away:

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white snow-like flakes

a thin ring of gunk at neck level inside bottle

Front 69

Retain yeast in bottle unless__________

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consumer requests yeast to be poured

style of beer includes yeast (hefeweizen)

Front 70

to twist off bottle cap:

Back 70

twist in one motion with hand, napkin may be used to aid in grip, protect hand

Front 71

to open a lift cap:

Back 71

use an opener with a 1/4" wide to prevent bottle breaking, lift off with one motion

Front 72

to remove mushroom cork:

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untwist tab and remove cage, use hand with or without napkin and slowly twist to remove cork being careful not to disturb sediment and make beer volatile. Always practice cork safety

Front 73

to remove cap plus cork:

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corkscrew will be required after cap is removed, cork should be presented to consumer

Front 74

after removing cap/cork, ensure that:

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bottle lip is fully intact, has no rust, dried beer or extra yeast that could affect the flavor of the beer

Front 75

method for pouring beer from a bottle

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Hold glass at 45 degree angle, pour down side of glass and when half full, gently tilt glass back to upright and pour beer down the middle to create 1" foam.

Front 76

Belgian beers often recommend _______ amount of foam

Back 76

2-4"

Front 77

steps in pouring draft beer

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1) hold glass 1" from faucet 2) grip faucet near base and open all the way 3) pour down side of glass tip half full 4) gently bring glass upright and continue to pour until appropriate foam and beer levels have been reached 5) close faucet completely without allowing beer poured to touch faucet

Front 78

To remove a coupler from a common American or import Sangkey keg:

Back 78

grip keg coupler handle, pull out and raise to "up" or "off" position to disengage, turn the coupler 90 degrees counterclockwise to unseat, lift off keg

Front 79

To seat coupler on a new keg:

Back 79

turn clockwise 90 degrees to engage then lower the coupler handle to the “down” or “on” position

Front 80

If FOB is used, it is reset by:

Back 80

venting the FOB mechanism to release foam and gas from the chamber

Front 81

Historical development of beer styles was driven by:

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available ingredients, equipment and water

Front 82

Over time, beer styles were driven by:

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culture, taxes and regulations, technology, customer appeal, etc