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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
Q

What temperatures of glass can you serve beer in?

A

Room temperature and chilled are okay but Frozen are NOT.

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26
Q

What should you do to a glass before serving?

A

Rinse in cold water

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27
Q

What are things to look for that would show if a beer is not servable?

A

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

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28
Q

What do you do when serving a beer that has a cap plus cork?

A

Present Cork or cap to the consumer

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29
Q

If a beverage has yeast at the bottom, it is customary to do what?

A

Ask consumer if they would like to have the yeast or not.

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30
Q

How do you properly pour bottled beer?

A

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

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31
Q

What must you never do when serving draft beer?

A

Allow faucet to get in contact with the beer or glass

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32
Q

What are the quantitative parameters of beer character?

A

ABV, IBU, SRM

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33
Q

What are the qualitative parameters of beer character?

A

Aroma, Flavor, Aftertaste, Mouthfeel and perceived bitterness

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34
Q

How do we perceive flavor?

A

Aroma, taste, mouthfeel

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35
Q

What are established tastes when flavoring beer?

A

Sweet, Salty, Sour, Bitter, Umami

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36
Q

What are emerging tastes when flavoring beer?

A

Fat, Carbonation, Metallic

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37
Q

How do we perceive mouthfeel?

A

Body (Viscosity), Carbonation

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38
Q

What are the components of evaluating beer?

A

Appearance, Aroma, Taste, Mouthfeel, Aftertaste

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39
Q

What are key techniques of evaluating beer?

A

Short and Quick sniffs, use consistent background, allow beer to reach all parts of your mouth, pay attention to after taste

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40
Q

Identify normal flavors of Malt and Grains

A

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

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41
Q

What do hops impart on beer?

A

Bitterness, flavor and aroma

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42
Q

If you want to pay attention to the bitterness of a beer, when in the brewing process would you focus on adding hops?

A

Primarily in the beginning

43
Q

If you want to pay attention to aroma of a beer, when in the brewing process would you focus on adding hops?

A

Primarily in the end

44
Q

Give examples of flavor attributes hops introduce

A

American: Citrusy
English: Earthy, Herbal, Woodsy
German: Minty, peppery

45
Q

Yeast predominantly give Ales what flavor attribute that is not given in Lagers?

A

Fruitiness

46
Q

Hefeweizen yeast gives out what flavor?

A

Banana and Clove

47
Q

Oxidation gives what kind of off flavor?

A

Wet cardboard, waxy

48
Q

What are the four main ingredients to beer?

A

Malt, Hops, Yeast and Water

49
Q

Rice and Corn Malt is considered this

A

Adjunct

50
Q

What determines the color/ flavor of the malt?\

A

How roasted the malt gets kilned

51
Q

What are major regions where hops are grown?

A

Germany, Czech Republic

52
Q

What ingredient balances the bitterness of hops?

A

Malt

53
Q

Water makes up what percent of beer?

A

90%

54
Q

What is the proper name for Ale Yeast

A

Saccharomyces Cerevisiae

55
Q

What is the proper name for Lager Yeast?

A

Saccharomyces Pastorianus

56
Q

Describe the quantitative aspects of a German Pilsner

A

Straw to gold
4.4-5.2 ABV
25-45 IBU

57
Q

Describe the quantitative aspects of a Bohemian Pilsner

A

Gold
4.2-5.4 ABV
35-45 IBU

58
Q

Describe the quantitative aspects of a Octoberfest

A

Gold to Amber
4.8-5.7 ABV
20-28 IBU

59
Q

Describe the quantitative aspects of a Munich Dunkel

A

Amber to Brown
4.5-5.6 ABV
18-28 IBU

60
Q

Describe the quantitative aspects of a Maibock

A

Gold to Light Amber
6.3-7.4 ABV
23-35 IBU

61
Q

Describe the quantitative aspects of a Dobblebock

A

Gold to brown
7-10 ABV
16-26 IBU

62
Q

Describe the quantitative aspects of a Weiss/ Hefeweizen

A

Light gold to Light amber
4.3-5.6 ABV
8-15 IBU

63
Q

Describe the quantitative aspects of a Rhine Valley Ale/ Kolsch

A

Straw to light gold
4.4-5.2 ABV
20-30 IBU

64
Q

Describe the quantitative aspects of a Double/ Dubbel

A

Amber to Brown
6-7.6 ABV
15-25 IBU

65
Q

Describe the quantitative aspects of a Triple/ Tripel

A

Gold
7.5-9.5 ABV
20-40 IBU

66
Q

Describe the quantitative aspects of a Gueuz

A

Gold
5-8 ABV
0-10 IBU

67
Q

Describe the quantitative aspects of a Witbier/ White

A

Straw made white by haze
4.5-5.5 ABV
10-20 IBU

68
Q

Describe the quantitative aspects of a Imperial IPA

A

Dark Gold to Dark Amber
7.5-10 ABV
60-120 IBU

69
Q

The clove or nutmeg flavors associated with 4-vinyl guaiacol are typically produced by the yeast used to make which style of beer?

A

Weissen

70
Q

What off flavor is often associated with over-sparging?

A

Astringency

71
Q

What beer style is solely made with wheat?

A

Witbier

72
Q

Compared to Bohemian Pilsner, a German Pilsner will usually be:

A

Lighter bodied, lighter color

73
Q

What beer would haze be a sign of a likely problem with the beer?

A

Pilsner

74
Q

What BAC level defines driver intoxication in the US?

A

0.08

75
Q

Compared to brown ale, a porter has roastier ________ flavor

A

Malt

76
Q

A common trait of Bocks is that they have an ABV greater than_______________%

A

6.3

77
Q

__________________ is the strongest variation of a particular style

A

Imperial

78
Q

What style of beer was created by 19th century California brewers using warm fermentation with Lager yeast?

A

Steam beer/ California Common

79
Q

Beers in the robust porter style are most similar to what style?

A

Dry stout

80
Q

What flavor is generally unique to stout and is not often found in other beers?

A

Roasted barley flavor

81
Q

Which group of Belgian beers is generally elevated to high in alcohol (6-10%) and never made using fruit or spice?

A

Abbey and Trappist beers

82
Q

___________ is a German pale lager with an assertive bitterness and ABV of 4.5-5%

A

Pilsner

83
Q

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:

A

Lambic

84
Q

In addition to flavor, the character of malt has a large impact on what attribute of beer?

A

Color

85
Q

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?

A

Farmhouse Beers

86
Q 
Which of the following is least likely used to make specialty beers? 
A)Coffee 
B)Graham Flour 
C)Oatmeal 
D)Rye
A

B)Graham Flour

87
Q 
What character of beer is least influenced by carbonation level? 
A)Flavor 
B)Appearance 
C)Mouthfeel 
D)After Taste
A

D)After Taste

88
Q

Which German beer style exhibits a clove or phenolic flavor?

A

Weizen

89
Q 
Which of the following flavors do not come from fermentation? 
A)Fruity 
B)Clean/ refined 
C)Clove 
D)Caramel
A

D)Caramel

90
Q

Compared to Pilsners, Octoberfest style beers are generally what?

A

Higher in alcohol

91
Q

When evaluating beer, what is usually assessed first?

A

Appearance

92
Q

What is primarily a malt derived flavor?

A

Roasted Barley

93
Q

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

A

Step 3

94
Q

Lambic and Gueuze beers of Belgium are examples of what style of production?

A

Sour Ales/ Spontaneously fermented

95
Q

Belgian witbiers are commonly brewed with which two spices?

A

Coriander and Orange Peel

96
Q

Beers made by monks fall into what style?

A

Trappist

97
Q

What quality of beer is least likely to be affected by the addition of hops?

A

Color

98
Q

What is the definition to ‘One ‘ Drink?

A

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
Q

What does ABV stand for?

A

Alcohol by volume

100
Q

What does IBU stand for?

A

International Bitterness Unit

101
Q

What does SRM stand for?

A

Standard Reference Method

102
Q

What are the three “C”s of pairing?

A

Cuts, Compliment, Contrasts

103
Q

What is the main trait of a Dopplebock?

A

Big malt flavor

104
Q

What beer was known as “liquid bread” during fasting periods in the past?

A

Dopplebocks

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