Certified Beer Server Flashcards
Study questions to help those who are studying for thee Cicerone Certified Beer Server Exam - L1
What would be an example of a visible residue on a beer glass?
Dried on foam or lipstick
What would be an example of an invisible residue on a beer glass?
Oil, detergent, sanitizer, dry beer
What does ‘Beer Clean Glass’ mean?
No visible or invisible residues on or in the beer glass.
What 3 things would a “Beer Clean Glass” show?
- No bubble sticking to side of the glass in the liquid part of the beer.
- Good head formation and prolonged retention.
- Formation of ‘Lace” as beer is consumed.
Regarding General Freshness Guidelines, non-pasteurized draught beer will stay fresh while refrigerated for how long?
45-60 days
Regarding General Freshness Guidelines, pasteurized draught beer will stay fresh while refrigerated for how long?
90-120 days
Regarding General Freshness Guidelines, canned or bottled beer will stay fresh while refrigerated for how long?
up to 6 months
Regarding General Freshness Guidelines, if canned or bottled beer are not refrigerated or subjected to other stresses, how long will it remain fresh?
It will become noticeably off within 3 months.
How long do Hoppy styles of beer such as IPA’s remain fresh when refrigerated?
Hoppy styles are more susceptible to the effects of time. They may show flavour changes within 3 months even when refrigerated.
What is the recommended beer storage temperature?
3℃ (38℉)
What temperature should never be exceeded for storage
It should never exceed 25℃ (77℉) as rapid flavour degradation will occur.
What is another name for the ‘Skunky’ flavour in beer and what causes it?
Also know as Lightstruck.
It is caused by sunlight, fluorescent light and most LED’s
How does the colour of the glass of a beer bottle impact protection from lightstuck flavours?
- Brown glass blocks most of the wavelengths taht cause skunky flavours.
- Green glass blocks very little of the light that cuases skunky flavours.
- Clear glass offers no protection against skunking
What is the best type of gas to be used to dispense draught beer?
- CO₂ or CO₂-nitrogen mix at the correct pressure is the best.
how effective is the Party Pump for dispensing draught beer.
- great when having a party!
But due to the fact it brings oxygen in contact with the beer, the flavour stability is less than a day.
Does a keg of beer need to sit before being tapped?
A keg should remain in the refrigerator for at least 24 hours before being tapped to prevent foaming.
4 quick reasons why foaming problems may occur with a draught system?
- Keg not stored for 24hrs in refrigerator before being tapped.
- Kink in the lines from keg to bar.
- Coupler is not properly engaged.
- FOB system is not properly set for service.
How ofter should a draught line be cleaned?
It is suggested that every 14 days the draught line should be cleaned.
What are three reasons why beer should not be served in a frosted glass?
- Carbonation bubbles stick to the tiny frost crystals on the side of the glass, which will cause excessive foaming.
- Sanitizer was the last thing to touch the glass and may be frozen to the inside.
- Todays fuller styles of beer really do not taste there best when served extremely cold.
What malt and grain flavours might you expect in a ‘Pale Beer’?
You would expect; Uncooked Flour and Bread Dough flavours
What malt and grain flavours might you expect in a ‘Golden Beer’?
You would expect; White Bread, Wheat Bread and Water Cracker flavours
What malt and grain flavours might you expect in a ‘Light Amber Beer’?
You would expect; Bread Crust, Biscuit, and Graham Cracker flavours
What malt and grain flavours might you expect in a ‘Amber Beer’?
You would expect; Toast, Caramel, and Pie Crust flavours
What malt and grain flavours might you expect in a ‘Brown Beer’?
You would expect; Nutty, Toffee, Chocolate, and Dark / Dried Fruit flavours
What malt and grain flavours might you expect in a ‘Black Beer’?
You would expect; Roasted, Burnt, and Coffee flavours
What three components does Hops bring to beer.
- Bitterness, Flavour and Aroma effects
What flavour and aroma traits would you expect from Traditional American Hops?
- Piney, citrus, resiny, tropical fruit, catty, onion/garlic
What flavour and aroma traits would you expect from Traditional English Hops?
- Earthy, herbal, woodsy
What flavour and aroma traits would you expect from Traditional German/Czech Hops?
- Floral, perfumy, peppery, minty
What types of flavours might you expect from oxidized beer?
- Diminished hop flavour and aroma
- Malt shift towards honey, caramel, and toffee
- Papery / wet cardboard
- Waxy / Lipstick
What determines the different types of Malt Flavours in Beer?
Different flavours and colours from malt are created / determined by how long the Malt is roasted.
Which type of yeast gives more esters that impact the beers final flavour?
Ale Yeast generally produces ester levels which give fruity flavours to finished beers.
What is the latin name for Ale yeast?
Saccharomyces Cerevisiae
What is the latin name for Lager yeast?
Saccharomyces Pastorianus
of
Saccharomyces Carlsbergenes
What grains are most often used in making beer?
Barley (#1) and Wheat.
What grains can be used fro making beers?
Barley (#1), Wheat, Corn, and Rice.. among others.
What is a benefit of the bitterness added to beer from hops?
The Bitterness from the hops helps to balance the sweetness from the malt.
What is an adjunct?
An adjunct is an un-malted ingredient that contributes fermentable sugar to the beer recipe.
What are some examples of an adjunct?
Some examples of adjuncts are;
- Corn
- Rice
- Honey
- Sugar
- Oats
- Flaked barley
What is the difference between an adjunct and a flavour additive.
An adjunct will be added to add fermentable sugars but no real impact on beer flavour. A flavour additive will be added to directly impact eh flavour of the beer but bring very little or no fermentable sugars to the recipe.
What are some examples of flavour additives?
Some examples of flavour additives are; - Cherries - Raspberries - Chocolate - Coffee - Ginger - Lavender - Orange Peel. ( the list can go on and on...)
Name three factors/ descriptors of mouthfeel.
- Viscosity (Thin, Thick, Watery)
- Astringency (Dry, Puckering)
- Texture (Creamy, Smooth, Dry)
What is ABV short for
- Alcohol by Volume.
The measurement of how much alcohol the beer contains.
What are the 5 levels of alcohol we use to categorize beer when tasting?
Low - Less than 4.3% Normal - 4.4% to 5.9% Elevated - 6.0% to 7.5% High - 7.6% to 10.0% Very High - Greater than 10.0%
