Certified Beer Server

Question 1

What would be an example of a visible residue on a beer glass?

Answer 1

Dried on foam or lipstick

Question 2

What would be an example of an invisible residue on a beer glass?

Answer 2

Oil, detergent, sanitizer, dry beer

Question 3

What does ‘Beer Clean Glass’ mean?

Answer 3

No visible or invisible residues on or in the beer glass.

Question 4

What 3 things would a “Beer Clean Glass” show?

Answer 4

• 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.

Question 5

Regarding General Freshness Guidelines, non-pasteurized draught beer will stay fresh while refrigerated for how long?

Answer 5

45-60 days

Question 6

Regarding General Freshness Guidelines, pasteurized draught beer will stay fresh while refrigerated for how long?

Answer 6

90-120 days

Question 7

Regarding General Freshness Guidelines, canned or bottled beer will stay fresh while refrigerated for how long?

Answer 7

up to 6 months

Question 8

Regarding General Freshness Guidelines, if canned or bottled beer are not refrigerated or subjected to other stresses, how long will it remain fresh?

Answer 8

It will become noticeably off within 3 months.

Question 9

How long do Hoppy styles of beer such as IPA’s remain fresh when refrigerated?

Answer 9

Hoppy styles are more susceptible to the effects of time. They may show flavour changes within 3 months even when refrigerated.

Question 10

What is the recommended beer storage temperature?

Answer 10

3℃ (38℉)

Question 11

What temperature should never be exceeded for storage

Answer 11

It should never exceed 25℃ (77℉) as rapid flavour degradation will occur.

Question 12

What is another name for the ‘Skunky’ flavour in beer and what causes it?

Answer 12

Also know as Lightstruck.

It is caused by sunlight, fluorescent light and most LED’s

Question 13

How does the colour of the glass of a beer bottle impact protection from lightstuck flavours?

Answer 13

• 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

Question 14

What is the best type of gas to be used to dispense draught beer?

Answer 14

• CO₂ or CO₂-nitrogen mix at the correct pressure is the best.

Question 15

how effective is the Party Pump for dispensing draught beer.

Answer 15

• 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.

Question 16

Does a keg of beer need to sit before being tapped?

Answer 16

A keg should remain in the refrigerator for at least 24 hours before being tapped to prevent foaming.

Question 17

4 quick reasons why foaming problems may occur with a draught system?

Answer 17

• 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.

Question 18

How ofter should a draught line be cleaned?

Answer 18

It is suggested that every 14 days the draught line should be cleaned.

Question 19

What are three reasons why beer should not be served in a frosted glass?

Answer 19

• 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.

Question 20

What malt and grain flavours might you expect in a ‘Pale Beer’?

Answer 20

You would expect; Uncooked Flour and Bread Dough flavours

Question 21

What malt and grain flavours might you expect in a ‘Golden Beer’?

Answer 21

You would expect; White Bread, Wheat Bread and Water Cracker flavours

Question 22

What malt and grain flavours might you expect in a ‘Light Amber Beer’?

Answer 22

You would expect; Bread Crust, Biscuit, and Graham Cracker flavours

Question 23

What malt and grain flavours might you expect in a ‘Amber Beer’?

Answer 23

You would expect; Toast, Caramel, and Pie Crust flavours

Question 24

What malt and grain flavours might you expect in a ‘Brown Beer’?

Answer 24

You would expect; Nutty, Toffee, Chocolate, and Dark / Dried Fruit flavours

Question 25

What malt and grain flavours might you expect in a ‘Black Beer’?

Answer 25

You would expect; Roasted, Burnt, and Coffee flavours

Question 26

What three components does Hops bring to beer.

Answer 26

• Bitterness, Flavour and Aroma effects

Question 27

What flavour and aroma traits would you expect from Traditional American Hops?

Answer 27

• Piney, citrus, resiny, tropical fruit, catty, onion/garlic

Question 28

What flavour and aroma traits would you expect from Traditional English Hops?

Answer 28

• Earthy, herbal, woodsy

Question 29

What flavour and aroma traits would you expect from Traditional German/Czech Hops?

Answer 29

• Floral, perfumy, peppery, minty

Question 30

What types of flavours might you expect from oxidized beer?

Answer 30

• Diminished hop flavour and aroma
• Malt shift towards honey, caramel, and toffee
• Papery / wet cardboard
• Waxy / Lipstick

Question 31

What determines the different types of Malt Flavours in Beer?

Answer 31

Different flavours and colours from malt are created / determined by how long the Malt is roasted.

Question 32

Which type of yeast gives more esters that impact the beers final flavour?

Answer 32

Ale Yeast generally produces ester levels which give fruity flavours to finished beers.

Question 33

What is the latin name for Ale yeast?

Answer 33

Saccharomyces Cerevisiae

Question 34

What is the latin name for Lager yeast?

Answer 34

Saccharomyces Pastorianus
of
Saccharomyces Carlsbergenes

Question 35

What grains are most often used in making beer?

Answer 35

Barley (#1) and Wheat.

Question 36

What grains can be used fro making beers?

Answer 36

Barley (#1), Wheat, Corn, and Rice.. among others.

Question 37

What is a benefit of the bitterness added to beer from hops?

Answer 37

The Bitterness from the hops helps to balance the sweetness from the malt.

Question 38

What is an adjunct?

Answer 38

An adjunct is an un-malted ingredient that contributes fermentable sugar to the beer recipe.

Question 39

What are some examples of an adjunct?

Answer 39

Some examples of adjuncts are;

• Corn
• Rice
• Honey
• Sugar
• Oats
• Flaked barley

Question 40

What is the difference between an adjunct and a flavour additive.

Answer 40

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.

Question 41

What are some examples of flavour additives?

Answer 41

Some examples of flavour additives are;
- Cherries
- Raspberries
- Chocolate
- Coffee
- Ginger 
- Lavender 
- Orange Peel.
( the list can go on and on...)

Question 42

Name three factors/ descriptors of mouthfeel.

Answer 42

• Viscosity (Thin, Thick, Watery)
• Astringency (Dry, Puckering)
• Texture (Creamy, Smooth, Dry)

Question 43

What is ABV short for

Answer 43

• Alcohol by Volume.

The measurement of how much alcohol the beer contains.

Question 44

What are the 5 levels of alcohol we use to categorize beer when tasting?

Answer 44

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%