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Cicerone I Part I

Keeping and Serving Beer

QuestionAnswer
1. The 3-Tier System Brewers and Importers Whole Sellers (aka Distributors) Retailers that sell to consumers
1. Exceptions to 3 Tier System Brewpubs that brew and retail to consumers Breweries that brew and sell direct to retailers or consumers
2. Absorption VS Elimination Absorption: Presence of alcohol that has entered the blood stream Elimination: The process of removing alcohol from blood stream
2. Name three PHYSICAL indicators of impairment Blood shot eyes, flushed face, droopy eyes, disheveled
2. Name three BEHAVIORAL indicators of impairment Restless, depressed, crying, overly animated, loud, aggressive, erratic, swaying, stumbling, spilling drinks, vomiting
2. What is the responsible way to serve a beer? Provide accurate ABV level to consumer, and adjust glass size
3. What are 3 ways to keep beer fresh? Rotate inventory, Store Beer Properly, Serve Beer Properly
3. What are 3 ways to ensure inventory rotation? Consume beer, Remove out of date beer, Train Staff to Sell ALL beers
3. How long does NON-pasteurized beer draft beer last refrigerate? 45-60 Days
3. How long does Pasteurized draft beer last refrigerated? 90-120 Days
3. How long does bottled beer last with refrigeration? 6 Months
3. How long does bottled beer last without refrigeration? 3 Months
3. How do you determine deterioration of freshness in beer? Taste an aged product against a fresh product
3. Refrigerated storage is good for which beers? ALL beers
3. Lack of refrigerations causes what? Acceleration of aging and developing off flavors
3. What always happens with time? Signs of Oxidation
3. What "flavor" does oxidation create? Papery, wet cardboard
3. What causes "skunking"? Sunlight and Florescent light
3. Skunking is most noticeable in what aspect of the beer? Aroma
3. BROWN glass blocks what % of sunlight? 98%
3. GREEN glass blocks what % of sunlight? 20%
3. CLEAR glass blocks what % of sunlight? 0%
3. What type of vessel will give maximum protection from light, thus skunking? Cans and ceramic bottles in closed case boxes
3. What gas must be used to properly serve beer? CO2 or CO2-Nitrogen mix
3. What kind of air should never be used to serve beer? Compressed Air
3. What device limits flavor stability to less than One Day due to the introduction of oxygen? A Party Pump
4. 4 Key Elements to a draft system? Keg Coupler FOB (Foam on Beer) detector Faucet
4. Standard temp for a draft system? 38* F
4. All kegs should be in a cooler for how long to prevent foaming? 24 hours
4. Who can set or adjust gas pressure to a keg? Draft-Trained Professional
4 4 Ways of Troubleshooting bad pouring beer? Be sure keg is in fridge for 24 hours Coupler is properly engaged No kinks in the hose FOB is properly set for service
4. Draft systems are required to be cleaned every ______ days? 14
5. What are 3 things to consider when selecting appropriate glassware? Size Shape Brand
5. How is the size of a beer glass determine? Based on style and ABV
5. How is shape of glass determined? Certain glasses are precipice to certain styles, based on history/culture
5. What are 3 components of "Beer Clean" glassware? Glass Cleaning Procedures Checking glass for "Beer Clean" Preparation to serve
5. What is the proper way to clean a glass? Empty Wash (non-petroleum soap) Rinse with COLD water Rinse with Sanitizer Dry Inverted Rinse immediately before dispense
5. What is evident when a glass is beer clean (without beer)? Sheeting
5. What is evident when a glass is beer clean (with beer)? Bubbles DO NOT cling to side and lacing after sipping
5. What is the recommended glass temperature? Room temp OR chilled
5. What does a cold water rinse do for the glass? Removes residuals, cools glass, aids in head formation and retention
6. At what temperature should beer be stored? 43* or less...OR whatever is dictated for that style
6. Unlike wine, bottle-conditioned beer should be stored in what position? Upright
6. What can indicate old , unstable beer? White (snowlike) flakes
6. What can indicate a bad bottle? A thin ring of gunk at liquid level in neck
6. Retain yeast in the bottle UNLESS what? Consumer wants the yeast to be poured OR the style is traditionally poured with yeast
6. What is the proper way to pour yeast? By swirling, rolling or inverting
6. What are the 4 methods of opening a bottle? Twist, pry, cork, or combo
6. When would you present the cork of a beer? If the beer is rare, unusual or new.
6. Appropriate amount of head is how many inches? Approximately 1 in.
6. What is the traditional amount of head for a Weizen or Belgian Ale? 2-4 inches of head
7. What are the steps to properly pouring a beer? Hold the glass at 45*, pour down side of glass til half way, level out till appropriate amount of head
7. What do you NEVER want to do when pouring a draft beer? Put faucet in contact with glass OR allow it to submerge in beer
7. When should the FOB be reset? After any new keg is tapped
Created by: hopsmacker