Keeping and Serving Beer
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| 1. The 3-Tier System | Brewers and Importers
Whole Sellers (aka Distributors)
Retailers that sell to consumers
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| 1. Exceptions to 3 Tier System | Brewpubs that brew and retail to consumers
Breweries that brew and sell direct to retailers or consumers
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| 2. Absorption VS Elimination | Absorption: Presence of alcohol that has entered the blood stream
Elimination: The process of removing alcohol from blood stream
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| 2. Name three PHYSICAL indicators of impairment | Blood shot eyes, flushed face, droopy eyes, disheveled
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| 2. Name three BEHAVIORAL indicators of impairment | Restless, depressed, crying, overly animated, loud, aggressive, erratic, swaying, stumbling, spilling drinks, vomiting
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| 2. What is the responsible way to serve a beer? | Provide accurate ABV level to consumer, and adjust glass size
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| 3. What are 3 ways to keep beer fresh? | Rotate inventory, Store Beer Properly, Serve Beer Properly
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| 3. What are 3 ways to ensure inventory rotation? | Consume beer, Remove out of date beer, Train Staff to Sell ALL beers
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| 3. How long does NON-pasteurized beer draft beer last refrigerate? | 45-60 Days
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| 3. How long does Pasteurized draft beer last refrigerated? | 90-120 Days
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| 3. How long does bottled beer last with refrigeration? | 6 Months
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| 3. How long does bottled beer last without refrigeration? | 3 Months
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| 3. How do you determine deterioration of freshness in beer? | Taste an aged product against a fresh product
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| 3. Refrigerated storage is good for which beers? | ALL beers
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| 3. Lack of refrigerations causes what? | Acceleration of aging and developing off flavors
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| 3. What always happens with time? | Signs of Oxidation
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| 3. What "flavor" does oxidation create? | Papery, wet cardboard
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| 3. What causes "skunking"? | Sunlight and Florescent light
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| 3. Skunking is most noticeable in what aspect of the beer? | Aroma
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| 3. BROWN glass blocks what % of sunlight? | 98%
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| 3. GREEN glass blocks what % of sunlight? | 20%
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| 3. CLEAR glass blocks what % of sunlight? | 0%
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| 3. What type of vessel will give maximum protection from light, thus skunking? | Cans and ceramic bottles in closed case boxes
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| 3. What gas must be used to properly serve beer? | CO2 or CO2-Nitrogen mix
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| 3. What kind of air should never be used to serve beer? | Compressed Air
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| 3. What device limits flavor stability to less than One Day due to the introduction of oxygen? | A Party Pump
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| 4. 4 Key Elements to a draft system? | Keg
Coupler
FOB (Foam on Beer) detector
Faucet
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| 4. Standard temp for a draft system? | 38* F
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| 4. All kegs should be in a cooler for how long to prevent foaming? | 24 hours
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| 4. Who can set or adjust gas pressure to a keg? | Draft-Trained Professional
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| 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
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| 4. Draft systems are required to be cleaned every ______ days? | 14
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| 5. What are 3 things to consider when selecting appropriate glassware? | Size
Shape
Brand
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| 5. How is the size of a beer glass determine? | Based on style and ABV
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| 5. How is shape of glass determined? | Certain glasses are precipice to certain styles, based on history/culture
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| 5. What are 3 components of "Beer Clean" glassware? | Glass Cleaning Procedures
Checking glass for "Beer Clean"
Preparation to serve
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| 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
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| 5. What is evident when a glass is beer clean (without beer)? | Sheeting
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| 5. What is evident when a glass is beer clean (with beer)? | Bubbles DO NOT cling to side and lacing after sipping
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| 5. What is the recommended glass temperature? | Room temp OR chilled
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| 5. What does a cold water rinse do for the glass? | Removes residuals, cools glass, aids in head formation and retention
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| 6. At what temperature should beer be stored? | 43* or less...OR whatever is dictated for that style
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| 6. Unlike wine, bottle-conditioned beer should be stored in what position? | Upright
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| 6. What can indicate old , unstable beer? | White (snowlike) flakes
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| 6. What can indicate a bad bottle? | A thin ring of gunk at liquid level in neck
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| 6. Retain yeast in the bottle UNLESS what? | Consumer wants the yeast to be poured OR the style is traditionally poured with yeast
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| 6. What is the proper way to pour yeast? | By swirling, rolling or inverting
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| 6. What are the 4 methods of opening a bottle? | Twist, pry, cork, or combo
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| 6. When would you present the cork of a beer? | If the beer is rare, unusual or new.
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| 6. Appropriate amount of head is how many inches? | Approximately 1 in.
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| 6. What is the traditional amount of head for a Weizen or Belgian Ale? | 2-4 inches of head
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| 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
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| 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
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| 7. When should the FOB be reset? | After any new keg is tapped
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Created by:
hopsmacker
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