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1
Q

Who is part of the Three-Tier system in the United Sates?

A

Brewers/Importers, Wholesalers/ Distributors and On/ Off premise retailers

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2
Q

Who do On/Off premises retailers sell to directly?

A

Consumers

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3
Q

Who are distinct exceptions to the three tier system?

A

Small Breweries or Brew Pubs who sell directly to consumers or retailers

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4
Q

When is it acceptable to store beer to consume months or years later?

A

When they are high in ABV or have intense strong flavors.

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5
Q

What can retailers and wholesalers do to preserve the freshness of beer?

A

Rotate beer (in order of dating), keep in cool areas, eliminate as much light as possible, check expiration dates

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6
Q

What is the average shelf life for refrigerated beer who have not been pasteurized?

A

45-60 days

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7
Q

What is the average shelf life for refrigerated beer who have been pasteurized?

A

90-120 days

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8
Q

What are signs of Oxidation?

A

Papery, Cardboard Flavors

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9
Q

What causes skunking?

A

When fluorescent or direct sunlight gets to the beer.

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10
Q

How long does it take for a beer to get a Skunk Flavor?

A

Less than a Minute

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11
Q

What type of containers are most helpful to avoid skunking? Arrange from most helpful to least helpful.

A

Kegs, tin cans, ceramic bottles, containers shielding from light, brown bottles, green bottles, clear bottles

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12
Q

What is the proper pressure settings to serve draught beer?

A

CO2 (75%) and Nitrogen (25%)

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13
Q

What should never replace the CO2/ Nitrogen pressure system when serving beer?

A

Oxygen

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14
Q

How long, after beer has been introduced to air by a party pump, does it have before it goes bad?

A

Less than one day

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15
Q

What are the key elements of a Draft system?

A

Keg, Coupler, FOB and Faucet

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16
Q

What is the standard temperature of Draft System?

A

38 Degree F

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17
Q

How long should a Keg be kept in a cooler before it is put to service?

A

24 Hours

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18
Q

What are some trouble shooting steps that you can do if you are having problems with your Draft System?

A

Is coupler properly engaged, no kinks or pinches to hose, Fob properly engaged, temperature of beer lines, is there beer in the keg

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19
Q

How often should a Draft System be cleaned?

A

Every 2 Weeks

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20
Q

Cleaning a Draft System can be done by anyone. True of False?

A

False. It should be done by a trained professional.

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21
Q

What factors do you assess when selecting the appropriate size of beer glass to use?

A

ABV of drink

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22
Q

What type of beer specifically uses a certain type of glass?

A

Hefeweizen

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23
Q

How do you properly clean a beer glass?

A
  1. Empty glass to open drain
  2. Wash with non petroleum (sudsless) soap and brush 3. Rinse in cold water (heel in, heel out)
  3. Rinse in Sanitizer (Heel in, heel out)
  4. Dry on Rack so air circulates inside 6. Rinse with cold water before serving
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24
Q

What tests can you do to check if a glass is beer clean?

A

Sheeting test, Salt test and Lacing test

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25
What temperatures of glass can you serve beer in?
Room temperature and chilled are okay but Frozen are NOT.
26
What should you do to a glass before serving?
Rinse in cold water
27
What are things to look for that would show if a beer is not servable?
White flakes in beer, thin ring of gunk at liquid level of neck, check for yeast at the bottom of the bottle, rust at the cap of beer, chipped glass
28
What do you do when serving a beer that has a cap plus cork?
Present Cork or cap to the consumer
29
If a beverage has yeast at the bottom, it is customary to do what?
Ask consumer if they would like to have the yeast or not.
30
How do you properly pour bottled beer?
Pour at a 45 degree angle until it hits half way, straighten glass and pour the remaining content in the middle so that you get a 1-2 inch head (2-4 inches if its a hefeweizen), if applicable, ask consumer if they would like to add the yeast or not
31
What must you never do when serving draft beer?
Allow faucet to get in contact with the beer or glass
32
What are the quantitative parameters of beer character?
ABV, IBU, SRM
33
What are the qualitative parameters of beer character?
Aroma, Flavor, Aftertaste, Mouthfeel and perceived bitterness
34
How do we perceive flavor?
Aroma, taste, mouthfeel
35
What are established tastes when flavoring beer?
Sweet, Salty, Sour, Bitter, Umami
36
What are emerging tastes when flavoring beer?
Fat, Carbonation, Metallic
37
How do we perceive mouthfeel?
Body (Viscosity), Carbonation
38
What are the components of evaluating beer?
Appearance, Aroma, Taste, Mouthfeel, Aftertaste
39
What are key techniques of evaluating beer?
Short and Quick sniffs, use consistent background, allow beer to reach all parts of your mouth, pay attention to after taste
40
Identify normal flavors of Malt and Grains
Pale Beer: Uncooked four Golden Beer: White bread, wheat bread Light Amber Beer: Bread Crust, graham cracker Amber Beer: Toast, caramel, Brown Beer: Chocolate, Dried fruit Black Beer: Coffee, Roast, Burnt
41
What do hops impart on beer?
Bitterness, flavor and aroma
42
If you want to pay attention to the bitterness of a beer, when in the brewing process would you focus on adding hops?
Primarily in the beginning
43
If you want to pay attention to aroma of a beer, when in the brewing process would you focus on adding hops?
Primarily in the end
44
Give examples of flavor attributes hops introduce
American: Citrusy English: Earthy, Herbal, Woodsy German: Minty, peppery
45
Yeast predominantly give Ales what flavor attribute that is not given in Lagers?
Fruitiness
46
Hefeweizen yeast gives out what flavor?
Banana and Clove
47
Oxidation gives what kind of off flavor?
Wet cardboard, waxy
48
What are the four main ingredients to beer?
Malt, Hops, Yeast and Water
49
Rice and Corn Malt is considered this
Adjunct
50
What determines the color/ flavor of the malt?\
How roasted the malt gets kilned
51
What are major regions where hops are grown?
Germany, Czech Republic
52
What ingredient balances the bitterness of hops?
Malt
53
Water makes up what percent of beer?
90%
54
What is the proper name for Ale Yeast
Saccharomyces Cerevisiae
55
What is the proper name for Lager Yeast?
Saccharomyces Pastorianus
56
Describe the quantitative aspects of a German Pilsner
Straw to gold 4.4-5.2 ABV 25-45 IBU
57
Describe the quantitative aspects of a Bohemian Pilsner
Gold 4.2-5.4 ABV 35-45 IBU
58
Describe the quantitative aspects of a Octoberfest
Gold to Amber 4.8-5.7 ABV 20-28 IBU
59
Describe the quantitative aspects of a Munich Dunkel
Amber to Brown 4.5-5.6 ABV 18-28 IBU
60
Describe the quantitative aspects of a Maibock
Gold to Light Amber 6.3-7.4 ABV 23-35 IBU
61
Describe the quantitative aspects of a Dobblebock
Gold to brown 7-10 ABV 16-26 IBU
62
Describe the quantitative aspects of a Weiss/ Hefeweizen
Light gold to Light amber 4.3-5.6 ABV 8-15 IBU
63
Describe the quantitative aspects of a Rhine Valley Ale/ Kolsch
Straw to light gold 4.4-5.2 ABV 20-30 IBU
64
Describe the quantitative aspects of a Double/ Dubbel
Amber to Brown 6-7.6 ABV 15-25 IBU
65
Describe the quantitative aspects of a Triple/ Tripel
Gold 7.5-9.5 ABV 20-40 IBU
66
Describe the quantitative aspects of a Gueuz
Gold 5-8 ABV 0-10 IBU
67
Describe the quantitative aspects of a Witbier/ White
Straw made white by haze 4.5-5.5 ABV 10-20 IBU
68
Describe the quantitative aspects of a Imperial IPA
Dark Gold to Dark Amber 7.5-10 ABV 60-120 IBU
69
The clove or nutmeg flavors associated with 4-vinyl guaiacol are typically produced by the yeast used to make which style of beer?
Weissen
70
What off flavor is often associated with over-sparging?
Astringency
71
What beer style is solely made with wheat?
Witbier
72
Compared to Bohemian Pilsner, a German Pilsner will usually be:
Lighter bodied, lighter color
73
What beer would haze be a sign of a likely problem with the beer?
Pilsner
74
What BAC level defines driver intoxication in the US?
0.08
75
Compared to brown ale, a porter has roastier ________ flavor
Malt
76
A common trait of Bocks is that they have an ABV greater than_______________%
6.3
77
__________________ is the strongest variation of a particular style
Imperial
78
What style of beer was created by 19th century California brewers using warm fermentation with Lager yeast?
Steam beer/ California Common
79
Beers in the robust porter style are most similar to what style?
Dry stout
80
What flavor is generally unique to stout and is not often found in other beers?
Roasted barley flavor
81
Which group of Belgian beers is generally elevated to high in alcohol (6-10%) and never made using fruit or spice?
Abbey and Trappist beers
82
___________ is a German pale lager with an assertive bitterness and ABV of 4.5-5%
Pilsner
83
In some Belgian breweries, no yeast is added to start fermentation. instead, yeast comes from the air from wooden fermented vessels. This type of beer is known as:
Lambic
84
In addition to flavor, the character of malt has a large impact on what attribute of beer?
Color
85
Which group of beers usually has moderate to slightly elevated alcohol content (5-7%) and is sometimes made using spices but never with fruit like cherries or raspberries?
Farmhouse Beers
86
``` Which of the following is least likely used to make specialty beers? A)Coffee B)Graham Flour C)Oatmeal D)Rye ```
B)Graham Flour
87
``` What character of beer is least influenced by carbonation level? A)Flavor B)Appearance C)Mouthfeel D)After Taste ```
D)After Taste
88
Which German beer style exhibits a clove or phenolic flavor?
Weizen
89
``` Which of the following flavors do not come from fermentation? A)Fruity B)Clean/ refined C)Clove D)Caramel ```
D)Caramel
90
Compared to Pilsners, Octoberfest style beers are generally what?
Higher in alcohol
91
When evaluating beer, what is usually assessed first?
Appearance
92
What is primarily a malt derived flavor?
Roasted Barley
93
Heel in, heel out is the required way to treat class during what step in the cleaning process?
Step 3
94
Lambic and Gueuze beers of Belgium are examples of what style of production?
Sour Ales/ Spontaneously fermented
95
Belgian witbiers are commonly brewed with which two spices?
Coriander and Orange Peel
96
Beers made by monks fall into what style?
Trappist
97
What quality of beer is least likely to be affected by the addition of hops?
Color
98
What is the definition to 'One ' Drink?
1-1.5 oz of hard liquor at 40%ABV or 80proof 1-5 oz of wine at 11% ABV 1-12 oz of beer at 4% ABV
99
What does ABV stand for?
Alcohol by volume
100
What does IBU stand for?
International Bitterness Unit
101
What does SRM stand for?
Standard Reference Method
102
What are the three "C"s of pairing?
Cuts, Compliment, Contrasts
103
What is the main trait of a Dopplebock?
Big malt flavor
104
What beer was known as "liquid bread" during fasting periods in the past?
Dopplebocks

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