Question | Answer |
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 | Consume beer, Remove out of date beer, Train Staff to Sell ALL beers |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 |