Beer Slides Flashcards
What blood alcohol Contant level defines driver intoxication in the US Canada and the UK?
A.0.08%
B.0.008%
C.8.0%
D.0.8%
0.08%
Storing beer away from light helps prevent the following off flavors?
A. Corn
B.Green apple
C.Skunk
D.Paper
C.Skunk
In a normal three tier arrangement, a beer importer sells to which of the following?
A consumers
B manufactures
C retailer
D wholesalers
D. Wholesalers
Which of the following describes a proper way to pour beer from a bottle.
A. Poor gently down the side of the glass
B. Pour straight down the middle of the glass
C. Pour down the side with the glass at an angle then straight in the glass to finish.
D. Poor straight down the middle of until the glass and pour down the side of the glass finish.
C. Pour down the side with the glass at an angle then straight in the glass to finish
What is the most effective way to prevent beer skunking?
A. Illuminate all exposure to fluorescent light and sunlight.
B. Ensure that beers are in brown bottles
C. Cheap beer in the cooler at all times.
D. Rotate inventory
A. Eliminate all exposure to fluorescent light and sunlight.
In a normal three tier system liquor stores, restaurants and bars are considered to be which of the following?
A. Consumers
B. Retailers
C. Manufactures
D. Wholesalers
B. Retailers 
What should a retailer do if they find beer on their shelf that is out of code?
A. Rotate inventory to sell fresher beer first.
B. Sell very quickly by offering a sale.
C. Ensure that the beer is refrigerated to preserve freshness.
D. Remove beer from inventory and return to wholesaler.
D. Remove beer from inventory and return to wholesaler.
If you chip or break the lip of a bottle when opening it, what should you do?
A. Apologize to the customer discard the broken bottle and get another bottle to try again.
B. Ask the customer if it’s OK to serve the beer from the broken bottle
C. Be sure that there’s no loose glass that could fall into the customers glass before pouring the beer.
D. Put the bottle on the table with a glass and let the customer for the beer themselves. 
A. Apologize to the customer discard the broken bottle and get another bottle to try again. 
Which of the following is a notable exception to the three tier system in many states?
A. A brew pub that serves its own beer.
B. A grocery store that sells beer
C. A liquor store chain with more than 10 stores in one state.
D. An importer that sells unpasteurized beer.
A. A brewpub that sells it’s own beer
To prevent development of all flavors which of the following is the optimal temperature range for beer storage?
35- 45 F degrees
Which of the following would be an acceptable in a bottle of beer you are about to serve?
A. A light beige or tan used residue at the bottom of the bottle.
B. A ring of debris around the inside of the neck of the liquid level.
C. Haze in a Pilsner or other pale lager
D. White flakes swirling in the bottle

A. A light beige or tan yeast residue on the bottom of the bottle
Which of the following does not reduce the chances of selling stale beer?
A. Selling only pasteurized beer
B. Storing beer at refrigerated temps
C. Rotating beer correctly
D. Promoting slow moving beer
A. Selling only pasteurized beer
When you pick up a glass off the bar what is the very first step in the cleaning process?
A. Empty glass into open drain
B. Rinse in cold water heel in heel out
C. Rinse with cold water
D. Wash with sudless soap and brush
A.Empty glass into open drain
How long should a keg be stored in the cooler prior to service to ensure it is not foam?
24 hours/ 1 day
When using the three sink method to clean beer glassware why must glassware be air dried following cleaning?

Allows sanitizer to work
Which of the following bar practices should be avoided?
A. Air drying beer glassware
B. Dunking faucet in beer while pouring.
C. Holding the faucet handle at the base while pouring
D. Rinsing glasses with water immediately prior to filling with beer.
B. Dunking faucet and beer while pouring
Which of the following is a sign of a beer clean glass?
A. Bubbles adhere to the side of the glass underneath the beer surface
B. When rinsed before use water sheets and runs off rather than Forming drips.
C. When rinsed and sprinkled with salt the salt does not stick in all places.
D. Windshield with me a little to no head forms.
B. When rinsed before use water sheets and runs off rather than forming drips
The most common size of keg in the US is a half barrel how many gallons does it hold?
15.5
To prevent development of all flavors which of the following is the optimal temperature range for beer storage?
35-45F
To best assess the flavors of beer served at 38°F what should you do?
A. Chill it to 34°F
B. Drink it from the bottle
C. Let it warm up
D. Pour it in a frosted mug
Let it warm up
When cleaning beer glass or using the three sink method when is sanitizer applied?
In sink 3 
Which of the following is an appropriate reason to use a glass Rensselaer prior to pouring a beer
A. Condition the glass so that no head forms.
B. Keep glasses from getting sticky
C. Rinse out previous beer.
D. Rinse out residual sanitizer
Rinse out residual sanitizer
Which of the following is a proper positioning of a coupler engaged on a standard American keg?
Locked in clockwise handle down
If draft lines are not cleaned regularly which of the following pairs of flavors are most likely to develop?
Butter and vinegar
If one of the draft lines at your bar is foamy which of the following could be the cause
Kink in the hose that runs from the coupler to the wall
Which of the following styles would you most likely serve in a stem class?
A. American wheat
B.special bitter
C. Marzen
D. Triple
D. Tripel
Which of the following gives a proper sequence of steps for creating a beer clean glass?
A. Empty rinse wash sanitizer rinse dry
B. Empty wash rinse sanitize dry rinse
C. Rinse wash empty rinse sanitize dry
D. Wash empty rents sanitize rinse dry
B. Empty wash rinse sanitize dry rinse
Why must draft lines be cleaned regularly?
To prevent development of off flavors
Which of the following gases harms beer flavor and aroma?
Oxygen
What is the name for the part of a draft system that allows gas to flow in and beer to flow out of the keg?
Cupler
Which of the following glasses would be most appropriate for serving an imperial Stout with 11% ABV?
6 ounce snifter
When beer is served cold what effect does it have on flavor?
Reduces perception of all flavors
Which of the following is the recommended practice for tasting of beer?
Movie around the mouth to stimulate as many taste buds as possible
Which of the following is a fundamental taste?
A. Citrus
B.peppermint
C.spicy
D.umami
Umami
When assessing beer why should the beer report into a glass rather than leaving it in the bottle?

Allows aroma to be evaluated
What beer attribute is perceived after you swallow?
A. Aftertaste
B. Carbonation
C. Mouthfeel
D. Temperature 
A. Aftertaste
If draft lines are not cleaned regularly which of the following flavors is most likely to develop?
Butter
What characteristic captures perceptions like creamy sin and slick?
Mouthfeel
Sweet sour or bitter salty a new mommy are perceived as part of what evaluation process?
Taste
Which of the following is a Malt derived flavor?
Biscuit
Which of the following is primarily a hop derived flavor?
Herbal
Which of the following is a primarily used to drive to flavor?
Apple
Which of the following flavors is most likely to come from malt?
Toffee
Which of the following is primarily a yeast derived flavor?
Pear
Which of the following flavors is produced by yeast during fermentation?
Clove
Which of the following flavors is commonly found in English hops? 
A. Clove
B. Earthy
C.peppery
D. Resin
Earthy
Which of the following is primarily a half drive to flavor?
A.clove
B.fig
C. Minty
D. Nutty
Minty
Which of the following flavors is produced by yeast during fermentation?
A. Clove
B. Coffee
C. Creamed corn
D. Flavor 
Clove
Which of the following beer qualities is least likely to be affected by the addition of hops?
A.aroma
B. Bitterness
C. Color
D. Flavor
Color
Which of the following is not a well-known hop growing region?
A. Bavaria, Germany
B. Highlands, Scotland
C. Kent, England
D. Yakima Valley, U.S.
Highlands, Scotland
Which of the following is closest to the percentage of water found in beer?
90%
Which of the following is not true about water used to brew beer?
A. Many minerals exist in our essential to beer production
B. Minerals exist and have desirable flavor impact on the beer.
C. Modern Brewers adjust the chemistry to fit the requirements of the beer they brew
D. The quality used is not significant in the finished product as it is boiled at 212 Fahrenheit
D. The quality is not significant in the finished product as it is boiled at 212° F
What fermentation derived flavor commonly appears in ales but not lagers?
A. Caramel
B. Earthy
C. Fruit
D. Minty
Fruit
The malt used in beer most commonly comes from what plant?
A. Barley
B. Oats
C. Rye
D. Wheat 
A. Barley
What would you describe the appearance of fresh hops to a customer?
Small green pinecone
Variation in which of the following ingredients is responsible for the differences between ales and lagers?
A. Hops
B. Malt
C. Water
D. Yeast 
Yeast
Which of the following is primarily used arrived flavor?
A. Nutty
B. Pear
C. Resin
D. Toffee
Pear
In beer which of the following skills is used to measure bitterness
IBU
In beer SRM standard reference method is used to measure which of the following?
Color
Which of the following beer qualities is least likely to be affected by the addition of hops?
Color
SRM Stands for what and is used for what.
Standard reference method, used to scale the color of beer
What does ABV stand for and what is it used to measure.
Alcohol by volume, used to measure alcohol content
Belgium
Lambic, Flanders, pale, unique
British ales
England
Pale
Dark
Ireland
Scotland
Germany & Czech Republic
Lagers
Pale, amber, bock
Ales
Wheat/Rye, rhine valley
United States
Pale lagers
Pale ales
IPAS
dark ales
Strong ales
Historic styles
Gueuze
ABV- normal to elevated
PB (bitterness) - Low
Color- straw to gold
Trait - effervescent
Story - blend of old and new fermented lambics placed in bottle to further ferment
Kriek & Framboise
ABV- normal to elevated
PB (bitterness) - low
Color- varies with fruit
Trait - name cookie and flavor all from fruit
Story - lambics, sour and funky on their own are sweetened by the addition of fruit. Kreik- cherry Framboise - Raspberry
Flanders red ale
ABV- normal to elevated
PB (bitterness) - low
Color- red to brown
Trait - a complex fruity sour profile makes it unique “wine like”
Story - 19th century, oat aged for up to 2 years. Blend if young and old beers.
Belgian dubbel
ABV-elevated 6-7%
PB (bitterness) -low
Color- light amber to dark amber
Trait - malty, complex ale with strong dark fruit esters
Story - Trappist monk brewed and made famous by westmalle brewery.
Belgian Tripel
ABV- high 7.5 - 9.5 %
PB (bitterness) - moderate
Color- straw to gold
Trait - yeast produces spicy fruit flavors, combined with a soft malt base.
Story - also credited by westmalle (1930’s)
Belgian blonde ale
ABV- elevated 6-7.5%
PB (bitterness) -low
Color- light gold to gold
Trait - similar to a dubbel but sweeter and less bitter
Belgian golden strong ale
ABV- high to very high
PB (bitterness) -moderate
Color- straw to gold
Trait - complex light fruit esters, dry finish
Story - brewed post WW1, most are named devilish names.
Saison
ABV- normal to elevated
PB (bitterness) - moderate
Color- light gold to amber
Trait - highly carbonated, peppery & fruity profile
Story - brewed in the French part of Belgium during farming seasons I.e it’s a farmhouse ale example. Painters pint
Witbier
ABV- normal 4.5 - 5.5 %
PB (bitterness) - low
Color- straw to light gold
Trait - spicy yeast with a subtle orange & coriander. Creamy then dry finish (think blue moon)
Story - medieval beer 11th century, brewed with 50% unmalted wheat, coriander, and orange peel.
English best bitter
ABV- low to normal
PB (bitterness) - pronounced
Color- gold to amber
Trait - session beer, w buiscutty malts
Story - grew out of English pale ales
English IPA
ABV-normal to elevated
PB (bitterness) -assertive
Color- gold to amber
Trait - earthy and herbal
Story -
British brown
ABV- lower to normal
PB (bitterness) - moderate
Color- amber to brown
Trait - nutty malts
Story- commonly bottled
English sweet stout
ABV- lower to normal
PB (bitterness) - low to moderate
Color- dark brown to black
Trait - creamy mouthfeel, toasty, chocolatey, coffee notes
Story - 1900’s sweet name comes from the use of lactose or milk sugar as a sweetener
Scottish WEE heavy
ABV- elevated to high
PB (bitterness) - moderate
Color- amber to brown
Trait - rich, caramel, sweetness and smokiness
Story - 1700’s premium beer often produced for export
Irish stout
ABV- lower to normal
PB (bitterness) - pronounced
Color- brown to black
Trait - roasty flavor like coffee, often served nitro
Story - made to compete with the success of London porters
Czech premium pale lager
ABV- lower to normal
PB (bitterness) -pronounced
Color- straw to gold
Trait - light bread malts, floral and spicy hops
Story - brewed in 1842 by Josef groll,
German pils
ABV- normal
PB (bitterness) -pronounced
Color- straw to light gold
Trait - crisp smooth malt, noble hops leans it more hoppy.
Story - germanys interpretation of the original Pilsner from pilsen.
Munich helles
ABV- normal
PB (bitterness) -moderate
Color- straw to light gold
Trait - clean, grainy sweet, lager floral hops, with restrained bitterness
Story - made in Munich, spaten Brewery, made to compete with pals Pilsner type beers
Marzen
ABV- normal to elevated
PB (bitterness) -moderate
Color- gold to dark
Trait - malty lager, clean rich toasty and breast malt flavor, mild hop & refreshing finish
Story - stronger “March beer” layered in cold caves over the summer
Helles bock
ABV- elevated
PB (bitterness) - moderate
Color- gold to light amber
Trait - strong pale lager with grainy sweetness and more hop bitterness than a bock.
Story - newer amongst bocks. Associates with month of may.
Doppelbock
ABV-elevated to high
PB (bitterness) - low
Color- gold to brown
Trait - strong rich malty lager with no hop aroma
Story - brewed in Munich by monks , names ending in -ATOR
Weissbier
ABV-normal
PB (bitterness) -low
Color- straw to gold
Trait - banana and clove from yeast, hazy, highly carbonated.
Story - originally only brewed for royalty brewer with 50% + malted wheat. (Shepewizen)
Berliner Weisse “champagne of the north”
ABV- normal 2.8 - 3.8
PB (bitterness) -lower
Color- straw to gold
Trait - tart, refreshing, dry finish.
Story - specialty of Berlin, 50% wheat malt. Sugar syrups often added to flavor beer & counter the strong sourness
Gose
ABV- lower to normal
PB (bitterness) - low
Color- straw to light gold
Trait - refreshingly carbonated, tart and fruity wheat ale w touch of coriander and salt (our gosa )
Story - from Middle Ages, made near gose river.
Kölsch
ABV- normal
PB (bitterness) -pronounced
Color- straw to light gold
Trait - brilliantly clear, clean crisp balanced and refreshing
Story - 1800’s, fermented at lager temps
American light lager
ABV- normal
PB (bitterness) - low
Color- light gold to amber
Trait - high carbonation and high adjunct content.
Story - diet beer in 1960’s to reduce carbs and calories.
American wheat beer
ABV- lower to normal
PB (bitterness) -moderate
Color- straw to gold
Trait - cloudy appearance but refreshing. Wheat and doughy aroma balanced with hop flavor and bitterness
Story - adapted from German Weissbeir but with a cleaner yeast and more hops
American blonde ale
ABV- lower to normal
PB (bitterness) -moderate
Color- straw to gold
Trait - easy drinking light malt flavor and slight hop flavor and aroma
Story - made by craft breweries with goal to make an easy drinking crisp beer
American amber ale
ABV- normal
PB (bitterness) -pronounced
Color- light amber to dark amber
Trait - caramel malt flavors
Story - 1st popular in northern ca
(If too bitter or too alcoholic they are a RED IPA)
American pale ale
ABV- normal
PB (bitterness) -assertive
Color- light gold to amber
Trait - American hop aromas and bitterness are the stars
Story - kick start of craft movement, English pale ale but more hops
American IPA
ABV- normal to elevated
PB (bitterness) -assertive
Color- gold to amber
Trait - HOP aromas and bitterness are the stars
Story - modern version of the English IPA with more hops aroma and bitterness.
DOUBLE IPA
ABV- high
PB (bitterness) - highly assertive
Color- gold to amber
Trait - HOP aroma and bitterness are the stars
Story - double the hops and bitterness and higher alc content.
AMERICAN brown ale
ABV- normal
PB (bitterness) - moderate
Color- dark amber to black
Trait - sweet, nuttiness from malts, with a slight American hop aroma and balancing bitterness
Story - Pete’s wicked ale was one of the 1st interpretations
American porter
ABV- normal to elevated
PB (bitterness) - pronounced
Color- brown to black
Trait - robust coffee malt, balanced with hop flavor and bitterness
Story - more aggressive version of English & pre prohibition porters
American stout
ABV- normal
PB (bitterness) -moderate
Color- dark amber to black
Trait - sweet, nuttiness, slight American hop aroma & balancing bitterness
Story - Pete’s wicked ale was 1st interpretation again
Imperial stout
ABV- high to very high
PB (bitterness) - pronounced
Color- dark brown to black
Trait - roasted coffee, chocolate malt paired with hop butter finish. High ABV
Story - supposedly popular with Russian imperial court.
American barley wine
ABV- high to very high
PB (bitterness) -
Pronounced
Color- light amber to medium copper
Trait - barley wines are more hop forward
Story - usually strongest ale offered by a brewery, associated with winter and holidays.
California common
ABV- normal
PB (bitterness) - pronounced
Color- light amber to amber
Trait - lightly fruited with grainy maltiness and toasty flavors with a clean hops bitter finish
Story - brewed in gold rush era, fermented with lager yeast
What is the 3 tier system
A mandated system for distribution of alcoholic beverages, created post prohibition to ensure fairness in the marketplace & protect consumers.
What are the 3 tiers in the 3 tier system
- Brewery/importer (Wasserhund)
- Wholesaler (Reyes)
- Retailer (Whole Foods)
What are the two exceptions of the 3 tier system
- Breweries can sell their own beer directly to consumers
- Brewpubs can sell to their own restaurant/pub.
Rate of elimination is what
1 drink per hour
How long is refrigerated beer good for
6 months
How long is non refrigerated beer good for
3 months
What off flavors come from oxidation
Papery, wet cardboard
How many gallons in a 1/4 barrel of beer (quarter keg)
7.75 gallons
“Sixtel keg” 1/6 barrel has how many gallons
5 gallons
EUROPEAN keg sizes
Full size- 50 liters or 13.2 gallons
Small size - 20 LTR or 5.2 gallons
Indication of TASTE
Sweet
Salty
Sour
Bitter
Unmami/ savory
What are the 4 ingredients of beer
Grains, water, hops, and yeast
What are types of grains used in beers
Barley, malt, malt colors and adjunct grains
What flavors do hops contribute to the beer
Bitterness, flavor, and aroma to beer
Hops from the US give what kind of aromas
Piney, citrus, catty, tropical fruit
Hops from Germany and Czech Republic give what aromas
Perfumy, floral, peppery, and minty
Hops from England give what kinds of aroma
Earthy, herbal, and woodsy
What are the two types of brewing yeast
Lager and ale
What is the main difference between lager and Ale yeast
Ale - warmer temps and faster
Lager - colder temperatures and longer
Lager yeast
NO FRUITY ESTERS, CLEAN AND CRISP
