Beer Service And Glass Cleaning

Question 1

Which of the following would be acceptable to observe in a bottle of beer that you are about to serve?

A) A light beige tan yeast residue on the bottom of the bottle

B) A ring of debris around the inside of the neck at the liquid level

C) Haze in a pale lager

D)White flakes swirling in the bottle 

Answer 1

A) A light beige tan yeast residue on the bottom of the bottle

Question 2

When cleaning beer glassware using the three sink method, when is the sanitizer applied?

Answer 2

Third sink

Question 3

How much foam should ideally remain on the top of the beer when you finish pouring an American pale ale?

Answer 3

1 inch

Question 4

Which glass would be most appropriate for serving an imperial stout with 11% ABV?

Answer 4

6 oz Snifter

Question 5

Which of the following styles would you most likely serve in a stemmed glass?

American wheat beer
British brown ale
Marzen
Tripel

Answer 5

Tripel

Question 6

Heel in, heel out is the required way to treat the glass during which step in the cleaning process?

Answer 6

Rinsing in cold water

Question 7

What blood alcohol content level defines driver intoxication in the United States?

Answer 7

0.08%

Question 8

Which glass would be most appropriate for serving a Best Bitter with a 3.8% ABV?

Answer 8

20 oz Imperial pint

Question 9

What are two methods to determine if glass is “beer clean” before pouring beer?

Answer 9

Sheeting: . water sheets and runs off instead of forming drips

Salt test: sprinkle salt throughout wet glass. If it doesn’t adhere glass is dirty.

Question 10

T/F: preparing a glass frosted with ice crystals is never recommended for beer service

Answer 10

True- causes foam, makes beer too cold, water or sanitizer may be present

Question 11

If you chip or break the lip of the bottle when opening it, what should you do?

Answer 11

Apologize to customer, discard the broken bottle, and get another bottle 

Question 12

What is the best method for drying beer glasses?

Answer 12

Place glasses inverted on a rack that allows air circulation to the interior of the glass

Question 13

A server was pouring two glasses of beer from a large bottle at the customers table. The first glass wound up half full of foam. For the second glass, if the server wants to reduce the amount of foam, what should she do differently?

Answer 13

Pour the beer down the side of the glass

Question 14

What style of glassware would be most appropriate for a Belgian Tripel?

Answer 14

A stemmed glass

Question 15

How many drinks per hour can a person’s liver intake?

Answer 15

1 drink per hour

Question 16

What are factors that determine glassware choice?

Answer 16

Size : Alc content, head accommodation
Shape : cultural traditions
Brand : match to branded glassware

Question 17

What are the six steps to glass washing?

Answer 17

1. Empty glass.
2. wash with non-petroleum soap and brush
3. Rinse and cold water
4. Heel in, heel out in sanitizer
5. Dry inverted on rack
6. Rinse with cold water before serving

Question 18

What three factors demonstrate that a glass is “beer clean” during consumption?

Answer 18

Head size and retention
No bubbles clinging to sides of glass
Lacing between sips

Question 19

What temperatures are acceptable for beer glasses?

Answer 19

Room temperature or chilled

Question 20

What does a cold water rinse before pouring do?

Answer 20

Removes residual sanitizer, cools warm glasses, maximizes head formation and retention

Question 21

What are three steps to examine a beer bottle?

Answer 21

1. Look for white flakes (old unstable beer)
2. Look for gunk ring at liquid level of neck
3. Check for settled yeast at bottom

Question 22

Should you twist off a cap by hand?

Answer 22

Yes, using a napkin is also acceptable

Question 23

How do you open a pry off cap?

Answer 23

With a bar opener 1/4 inch wide to prevent breaking. Use single motion.

Question 24

How do you open a mushroom cork?

Answer 24

Remove cage
Gently remove cork
Keep beer pointed away from customer

Question 25

What degree do you tilt glass for proper beer service?

Answer 25

45° angle

Question 26

T/ F: pour beer into the middle of an empty glass until glass becomes full for best head retention

Answer 26

False: pour down the side of 45 deg glass until half full, pour rest down middle of upright glass on table, stop prior to pouring sediments

Question 27

T/F: The process for properly pouring draft beer is similar to bottled beer

Answer 27

True: The only difference is tilting glass to 45° before opening faucet and preventing faucet from touching the beer

Question 28

When pouring a draft a beer, why must you prevent the faucet from touching the beer?

Answer 28

It’s unsanitary

Question 29

Which four styles are appropriately served in a stemmed glass?

Answer 29

Saisons
Belgians
Imperial IPAs
Scottish Ales