CHAPTER 1.1: Enemies of Beer and Basic Service

Question 1

Name the three “enemies” of beer.

Answer 1

• Oxygen
• Heat
• Light

Beer can be exposed to these damaging factors in a number of ways as it makes its way from the brewery to the consumer’s glass.

Question 2

Oxygen or air in contact with beer promotes and accelerates flavor deterioration. This process is called ____________ and it leads to specific off flavors in beer.

Answer 2

OXIDATION

To prevent oxidation, brewers go to great lengths to protect beer from exposure to oxygen and air. Draft beer can be filled into kegs with virtually no air contact, but a small amount of oxygen inevitably gets into bottles and cans and contributes to flavor changes over time.

Question 3

Name the flavors commonly associated with staling.

Answer 3

• Papery, cardboard flavor
• Waxy flavor and/or mouthfeel
• Dulling/decline of hop aromas

Question 4

What is the ideal storage temperature for beer?

Answer 4

35 - 45 °FAHRENHEIT (2 - 7 °CELSIUS)

Whenever possible, beer should be stored cold. The warmer the beer, the faster off flavors will develop.

The rules of thumb for beer storage are:

• Store beer cold
• If you can’t store it cold, sell it fast

Question 5

Exposure to which of the three “enemies” of beer causes skunking?

Answer 5

LIGHT

Beer has an unusual sensitivity to light. Even brief exposure to light under the wrong conditions can alter the aroma and flavor of beer, giving it a distinctly unpleasant character. The result is known as lightstruck or “skunked” beer–because it smells like the common American skunk!

Skunking occurs when beer is exposed to specific wavelengths of light, which are found in fluorescent light and sunlight.

Beer packaging can protect beer from skunking. Kegs, cans, and cardboard case boxes all keep light from reaching the beer inside and therefore prevent skunking.

Question 6

Name the three main bottle colors and the amount of the damaging wavelengths of light they block.

Answer 6

• BROWN: 98%
• GREEN: 20%
• CLEAR: 0%

When exposed to damaging light, beer in green glass bottles can become skunky in as little as five minutes; beer in clear glass bottles can become skunky in a matter of minutes.

NOTE: A special type of hops can be used to prevent skunking. Some brewers use these hops to brew beers packaged in clear glass bottles.

Question 7

What are two key considerations when choosing the appropriate glass size for a serving of beer?

Answer 7

Strength and cost

• High-alcohol beers should be served in smaller portions: 12, 10, 8, or even 6 ounces, depending on alcohol content
• Strong and rare beers are often very expensive, so a small portion size helps keep consumer prices at a reasonable level for a single serving

Question 8

Describe a “beer-clean” glass.

Answer 8

Beer-clean means:

• Free of visible soil and residue (like dried-on foam or lipstick)
• Free of oil and other invisible residues (like detergent, sanitizer, and beer residue)

Question 9

What are the three sinks used in a standard three-sink system?

Answer 9

1. Washing Sink
2. Rinsing Sink
3. Sanitizing Sink

• Use bar glass detergent or cleaner
• Have a corrugated surface for drying
• Use a dump sink for residual beer
• “Heel in and heel out” procedure ensures the glass is filled properly and completely rinsed and sanitized
• Drying is important for sanitizer to set

Question 10

Which of the following are signs of a beer-clean glass?

• Free of lip marks on edge
• Water sheets on inside of glass
• Nice foam head forms when filled with beer
• Bubbles cling to glass in liquid beer
• Leaves “lace” as beer is consumed

Answer 10

All of these are signs of a beer-clean glass, except for clinging bubbles. When bubbles cling to the side of the glass in the liquid beer, they are sticking to dirt or debris that has not been washed from the glass.

Question 11

Is beer best served in a frosted glass?

A. Yes, beer is always best served in a frosted glass

B. It depends; most beer styles are served best in a frosted glass, but some are not

C. No, beer should not be served in a frosted glass

Answer 11

C. No, beer should not be served in a frosted glass

Frosted glasses actually aren’t very friendly to beer for a number of reasons:

• Carbonation bubbles stick to the tiny frost crystals on the side of the glass, causing extreme foaming
• Because sanitizer is often the last liquid to touch glass, the sanitizer may be frozen to the glass
• Today’s fuller-flavored beers really do not taste their best when served extremely cold

Room temperature glasses are preferred for most flavorful beers. If your customers really want cold glasses, chill the glass rather than freezing it.

Question 12

Which of the following represents an error in proper draft pouring technique?

SELECT THE BEST RESPONSE:

A. Position the faucet in contact with the inside of the glass

B. Open faucet completely

C. Begin pouring down the side of the glass

D. Finish by pouring down the middle for head formation

Answer 12

A. Position the faucet in contact with the inside of the glass

The faucet should never touch the glass. Also, the faucet should never come in contact with the foam or beer in the glass.