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55 Cards in this Set
- Front
- Back
Describe the three-tier system |
By law, alcoholic beverages must comply with the three-tier system in the US. The three tiers are Brewers/Importers, Wholesalers (also known as Distributors), and Retailers |
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Name 2 common exceptions to the three tier system: |
Brewpubs that both brew and retail to consumers
Breweries that brew and sell directly to retailers or consumers |
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What taxes are generally levied on beer? |
Federal Excise Tax – paid by brewers |
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What should you check when assessing a beer shipment? |
1. Date code if available |
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What are the physical and behavioral indicators negatively influenced by alcohol? |
* 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 |
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What is Absorption? |
* Absorption is the passage of alcohol into the blood.
* Most absorption occurs from the small intestine due to its large surface area and rich blood supply. |
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What is Elimination? |
* 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. |
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What is considered to be a healthy consumption of alcohol? |
Alcohol 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. |
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What are responsible serving practices when selling alcohol? |
* 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 |
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Beer is best consumed ___________________ |
Fresh |
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How can freshness be preserved and enhanced by wholesalers and retailers actions? |
Rotate Inventory, Store Beers Properly & Serve Beer Properly |
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How to rotate inventory? |
Ensure that beer is consumed in the order of dating
Train staff to encourage/sell/promote all beers offered |
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When should Non-pasteurized draft beer be consumed (with no date code)? |
about 45-60 days (refrigerated) |
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When should Pasteurized draft beer be consumed (with no date code)? |
about 90-120 days (refrigerated) |
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When should bottled beer be consumed (with no date code)? |
If kept refrigerated, can be good for up to six months |
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How long does it take for skunky flavors to become evident in beer? |
Skunking can occur in a matter of minutes, most often in green or clear bottles. |
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Where is skunking most notable and what causes it? |
Skunking is most notable in beer aroma and is caused by exposure to sunlight or fluorescent lighting. |
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Draught beer must be served using.... |
CO2 or a CO2-nitrogen mix at the |
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________________should never be used instead of CO2 or a CO2-nitrogen mix in a draft dispense system |
Compressed Air |
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A party pump limits the flavor stability of the beer to_________________.
Why? |
Less then 24 Hours
because oxygen and air-borne contaminants are put in contactwith the beer |
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Volume of a standard keg Gallons: Ounces: # of 12oz Beers: Weight: |
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Volume of a 1/4 barrel keg Gallons: Ounces: # of 12oz Beers: Weight: |
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Volume of a Pony keg Gallons: Ounces: # of 12oz Beers: Weight: |
Gallons:7.75 |
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Volume of a Cylinder keg Gallons: Ounces: # of 12oz Beers: Weight: |
Gallons 5- 5.16 |
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Varieties of keg valve systems/ coupler types |
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Internal Structure of a Keg |
Neck, Topskirt (Chime), Top Bowl, Keg Valve, Holes, Chime, Valve Down Tube, Bottom Skirt (Chime), Bottom Bowl, Sump |
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Pressure Side Components: Name the gas sources of a draft system |
CO2- Primary gas used to dispense draught beer Nitrogen- Usually blended with CO2- Good for long draw system |
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Cylinder/Bulk tank |
may be used for high volume. Filled, maintained and inspected by the vendor. |
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Nitrogen generator |
-Extracts nitrogen from the atmosphere -Air is supplied by either a remote or integrated air compressor -Typically equipped with a built-in gas blender -Should have the following features: 1) Produce N2 with a purity of at least 99.7% 2) Have air inlets equipped with both an oil/water filter and a sterile air filter 3) Use “oil-free”- type compressors -All filters should be inspected and replaced according to the manufacturer’s specifications. |
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Air Compressor |
NEVER use with a traditional keg -When beer is exposed to oxygen, it produces stale paper or cardboard-like flavors in the beer -Also pushes contaminates from the outside atmosphere into the keg
May be used with “Bag-in-Ball” type kegs (e.g. KeyKeg) |
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Gas blender |
-Mix pure tank CO2 and pure tank nitrogen to specified ratios -Can be ordered to specific ratios and provide one, two or even three blends -3 product blenders will usually be set to dispense beers at 2.7 volumes of CO2and 2.5 volumes of CO2 and nitrogenized beers.
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Recommended features for a Gas Blender |
-Output mix is present by the manufacturer and is not adjustable on site -Blender shuts down when either gas supply runs out; preventing damage from running only one gas -Blenders produce two or three blends so that both “Nitro” and regular carbonated beers can be served. The blends for regular carbonated beers can adequately serve products with a reasonable range of CO2 volumes (e.g. 2.2-2.8 volumes of CO2). |
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Primary and Secondary Regulators |
-Adjusts and controls the flow of gas from any source -A primary regulator attached to the gas source -Two gauges: -One high pressure showing tank or supply pressure -Second low or regulated pressure gauge showing what is being delivered to the keg |
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Absolute Pressure |
the total pressure on the beer and is the sum of atmospheric pressure plus any additional applied pressure from dispensing gas |
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Atmospheric Pressure |
the amount of force exerted by the weight of air in the Earth’s atmosphere above an object. |
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Couplers |
-Gas flows in and beer flows out of the keg through the coupler -When attached to keg to tap it a probe on the bottom depresses a ball or poppet in the keg valve, allowing CO2 or mixed gas to enter the keg thereby applying pressure to the beer -Attach a jumper or a beer line using a washer, tailpiece and beer nut -Check for leaks after installing a beer nut to any coupler |
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Jumper Line |
-A flexible piece of vinyl tubing used between the keg and draught beer system that should be replaced annually |
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FOB Detectors |
-Stops the flow of beer through a line once the keg is empty -Reduces the beer loss normally associated with changing a keg and reduces operating costs -Should be cleaned every two weeks and completely disassembled and manually cleaned quarterly to assure a clean system |
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Trunk Line |
an insulated bundle of beer line and glycol line) -Glycol supply and return in the center -Products line on the outside -Vapor barrier -Foam Insullation |
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Power Packs (glycol chiller) |
-Used to maintain temperature of the beer lines -Key component of long draw systems |
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Beer Line |
(vinyl, barrier, stainless, etc.) -Most draught systems use clear vinyl tubing for all or part of the beer line -Barrier tubing- low-resistance, easy to clean beer line for long draw systems -Stainless steel- found in jockey boxes and tap towers -Colored vinyl and braided vinyl used for CO2 gas -Polyethylene tubing used to carry glycol coolant |
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Draft Tower |
-Various shapes and sizes and may have anywhere from one to dozens of faucets -Beer line running through tower must be kept at the same temperature as the beer cooler |
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Beer Faucets (2 Types) |
Standard (rear shut off) -Have vent holes that need to be carefully cleaned and inspected during routine cleanings
Nitro faucet -Used to nirogenate beer -Uses a diaphragm and restrictor plate to “cream” the beer |
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Direct Draw Draft System |
Most direct draw systems employ vinyl beer line and pure CO2 gas -Open procedures-dispense enough beer to repack vinyl beer lines -Include a drip tray and incorporate a tap tower |
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Air Cooled Draft System |
-Also called 'Long Draw' -Fan pushes cold air from a condensing unit inside the cooler into and through the duct work. -Single-duct systems runs up to 15 feet and double duct systems runs longer than 25 feet |
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Glycol Cooled Draft System |
-Systems that run longer than 25 feet -Separate chiller pumps a chilled mixture of water and food-grade glycol through cooling lines parallel to and in contact with beer lines |
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What is the standard operating temperature for a draft system? |
38* F |
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Troubleshooting a draft beer system: No beer at faucet |
Empty C02, N2 or Gas blend / Replace bottle Regulator Shutoff Closed / Open Regulator Gas Bottle Main Valve Turned Off / Turn On Keg Empty / Replace with full Keg Coupler not engaged / Tap keg properly and engage coupler Check ball in coupler stuck / Free check ball Line or Faucet dirty / Clean line or faucet |
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Troubleshooting a draft beer system: Beer Foaming |
Temperature too warm / Adjust temperature Temperature too cold (beer frozen in lines) / Adjust Temperature Kinked Beer Line / Change Beer Line Wrong diameter or length of beer line (min. 4-5 ft or 3/16" tubing) Applied Pressure too high or low / Adjust to brewers specification (12-14 psi for most beers) Coupler or Faucet washers bad / Replace coupler or faucet washer System is dirty Leaking or out of C02 / Check fittings, clamps, shutoffs and regulators - replace if necessary Beer foaming in jumper -keg valve seal torn or ripped / replace keg and report defect to distributor Beer foaming in jumper - Physical obstructions at coupler valve junction / Remove physical obstructions or debris Beer foaming at faucet - clogged bent holes / disassemble and clean faucet |
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Troubleshooting a draft beer system: |
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Troubleshooting a draft beer system: Cloudy Beer |
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Applied balance: psi |
the pressure applied to any keg is shown by the gas regulator attached to it |
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Why do you need to maintain a clean draft system? |
To maintain optimum taste, clarity and limit waste. |
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Frequency of cleaning? |
2 weeks |
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Cleaner Type |
2% caustic solution 3% for older or problem lines |