Beer Service Quality Flashcards
What is the first rule of beer service to ensure the best drink making experience?
Use a glass
What are 2 key considerations for determining beer glass size?
Strength and cost of the beer.
Notes: High alcohol beers served in smaller portions
Strong & rare beers may be expensive, so a smaller portion keeps price reasonable.
A “Beer Clean” Glass means it’s free of these 2 things.
Free of Visible soil & residue
Free of oil and other invisible residue such as detergent, sanitizer and beer residue.
When Bubbles are sticking to the glass where the liquid is, those bubbles are attached to what?
Dirt or debris.
That is not a beer clean glass
Indications of a beer clean glass are:
A. No bubbles sticking to the side of the glass where liquid is.
B. Good head formation and prolonged head retention.
C. Formation of lace or foam residue on the side of the glass as the beer is consumed.
D. All of the above
D
True or false?
A glass washer used for beer glass cleaning can also be used for dirty bar plates.
False
Nothing that goes in the washer with beer glassware can have dairy or food residue on it.
The water temperature in a glass washer “Wash cycle” needs to be
A. Minimum of 100 F
B. Minimum of 129 F
C. Minimum of 131 F
D. Minimum of 165 F
C. 131 F
True or false:
Rinse cycle should be 149°F
True. It should be a minimum of 149F
True or false:
Beer should be served in a frosted glass.
False:
Carbonation bubbles stick to the frost crystals on the side of the glass, causing excessive foam
Because the sanitizer is often the last liquid to touch the glass, the sanitizer may be frozen to the glass.
Today’s full-flavored beers really do not taste the best when served extremely cold. 
What is the final thing you should do to a beer clean glass prior to pouring beer in it?
Rinse the glass.
This removes any lingering sanitizer residue and helps to cool the glass to room temperature in case it is still warm from washing. It also conditions the surface of the glass for proper head formation.
When pouring a draft beer, do you grab the tap handle from the top or the bottom?
A. Bottom/ base of the tap handle.
It gives better control and puts less stress on the tap system.
When pouring a draft beer, should the glass touch the tap faucet?
No
The foam should also not touch the faucet
True or false:
When pouring a draft beer, you want to pour the beer directly down the center of a class?
False
You want to hold the glass at a 45° angle and begin pouring down the side of the glass by opening the Faucet all the way.
When the glass is about 2/3 full, begin pouring directly down the middle of the glass to form a beer head about 1 inch tall.
Four benefits to serving beer in a glass instead of a bottle are:
A. It allows enjoyment of aroma during consumption.
B. It separates the beer from the yeast in a bottle conditioned beer.
C. It releases some carbonation, so there is less gas in the drinker’s stomach.
D. It enhances overall flavor and enjoyment.
All of the above
When pouring most bottle conditioned beers you should
A. Pour the entire beer, including the yeast, into the glass.
B. Leave the yeast behind in the bottle.
B. leave the yeast behind in the bottle
An exception would be Weissbeer, which is traditionally served by pouring all the contents, including the yeast into the glass.
