CHAPTER 1.2: Draft Maintenance and Bottled Beer Service Flashcards
What are the three major components of the draft system?
- Keg
- Stores the beer
- Pressurized with CO2 or a mixture of CO2 and N2
- Kegs are stored in a refrigerated cooler to maintain proper serving temperature
- Faucet
- Controls beer flow with a lever or tap handle
- Hose
- AKA draft line
- Connects the keg to the tap
- Attaches to the keg via a Sankey coupler, the standard coupler for beer kegs
What are the four main causes of foamy beer?
- Improper Beer Temperature (38°F / 3°C)
- Issues with Hose and Gaskets
- Beer Gas Out or Off
- Improper Draft Maintenance
How long should a keg be placed in the cooler before being put on service to ensure that it has reached the proper temperature?
24 hours
It takes 24 hours for a keg that has warmed up to 48 °F to cool to 38 °F in the cooler. Kegs can also warm up if the cooler door is open a great deal during the day, so be sure to keep it closed as much as possible.
There are several places where gas can be shut off within a draft system causing beer to foam, pour slowly, and eventually stop pouring altogether.
List 5 of them.
- Tank valve
- Regulator valve
- Regulator pressure setting
- Secondary regulator shut-off valve
- Gas blender
How often should draft lines be cleaned?
Every two weeks
This helps prevent the buildup of mineral and organic deposits. Proper cleaning requires fulfillment of several criteria (time, temperature, concentration of cleaning solution, speed of flow, etc.) Poorly maintained draft lines cause constant foaming and off flavors in the beer.
What is a FOB?
Foam on Beer device
A FOB is a device that automatically stops the flow of beer into the draft line when it detects the keg has run out. After changing a keg, the FOB must be reset.
Which of the following are reasons to serve bottled beer in a glass?
A. Reduces bottle shock and related flavors in the beer
B. Enhances appreciation of beer’s visual attributes
C. Allows enjoyment of beer aroma during consumption
D. Seperates beer from yeast in bottle-conditioned beers
All of these are valid reasons to serve bottled beer in a glass, except for the first item. Bottles and bottling do not cause off flavors in beer.
When pouring most bottle-conditioned beers, the yeast should be:
A. poured into the glass.
B. left behind in the bottle.
C. it doesn’t make much difference if it is poured in or not.
B. left behind in the bottle.
If the yeast is poured into the glass, it makes the beer cloudy and imparts its own flavor, which is at best yeasty, and at worst sulfury and rubbery, depending on the freshness and handling of the beer. The yeast may also be chunky, giving the beer an unpleasant mouthfeel.
- *(A.) A small number of bottle-conditioned beers and styles are intended to be served with the yeast poured into the glass. Weissbier, for example, is traditionally served this way.
- *(C.) Some brewers’ beers have such a small amount of yeast in the bottle that it doesn’t make much difference if it is poured in or not.
How should draft beer be poured for a customer?
With glass at a 45° angle, pour down the side until two-thirds full, then shift the glass upright and pour down the middle.
Whether you’re pouring draft or bottled beer, the best technique in a service environment is the same.
NOTE: When pouring draft beer, the faucet should never touch the glass, nor should it touch the beer itself or the foam head.
How should bottled beer be poured for a customer?
With glass at a 45° angle, pour down the side until two-thirds full, then shift the glass upright and pour down the middle.
Whether you’re pouring draft or bottled beer, the best technique in a service environment is the same.
What are the three types of bottle seals?
- Crown - Twist-off and Pry-off
- Mushroom Cork & Cage
- Straight Cork Under a Crown
Which of the following is NOT a reason for using a water rinse on a beer glass before filling it with beer?
A. Removes residual sanitizer
B. Helps chill the glass
C. Conditions the surface for good head formation
D. Cleans out old beer
D. Cleans out old beer
The cold water rinse is for preparing glasses that are already clean for dispensation. Therefore, there should not be any old beer to clean out.
Which of the following is most likely to help preserve the freshness and flavor of bottled beer?
A. Fluorescent light
B. Prolonged room temperature storage
C. Carrying it around in the trunk of your car
D. Refrigerated storage
D. Refrigerated storage
The best way to preserve beer’s freshness and flavor is to store it in a refrigerator away from fluorescent lights.
Fluorescent light gives beer a skunky aroma and flavor. Warm storage hastens aging and the onset of oxidized flavors. Repeated agitation and temperature fluctuations may induce haze and hasten aging and the development of off flavors.
Which type of light is not a problem for beer in a clear or green glass bottle?
A. Direct sunlight
B. Fluorescent lights on room temperature beer
C. Fluorescent lights on cold beer
D. Incandescent light bulbs
D. Incandescent light bulbs
Beer is damaged by fluorescent light, which is a component of sunlight. Incandescent bulbs, however, give off very little fluorescent light, which makes them relatively harmless to beer.
Which of the following flavors is NOT a sign of stale beer?
A. Papery
B. Cardboard
C. Banana
D. Sherry
C. Banana
There are many flavors associated with stale beer. Three of the most common are paper, cardboard, and sherry. Banana-like fruitiness is an expected and common flavor in many ales, especially when fresh.
