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Ciccerone Level 1 Test > Glassware > Flashcards

Glassware Flashcards

1
Q

What are glassware considerations?

A

Size-in regards to ABV and head
Historical/cultural traditions
Branded glassware

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2
Q

Shaker Pint

A

Standard, old shaker not great for flavor or aroma .

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3
Q

English tulip pint

A

Irish Stout

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4
Q

Nonich Pint

A

Low gravity session beers

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5
Q

Stemmed tulip/poco grande/Libby

A

Inward taper holds aroma.
Stemmed
Best of all worlds

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6
Q

Snifter

A

Round.
Inward taper
Stem
Good for barleywines, stouts, strong ales

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7
Q

Tapered Pilsner Glass

A

Shows off pale color

Art Deco 1930s style

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8
Q

Weissbeir Vase

A

Outward taper holds head

Large to hold good amount of foam

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9
Q

Bolleke hoblet

A

Inward taper
Little boll on stem
Famous in the Antwerp/Belgium
“Little ball”

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10
Q

Pokal

A

Stemmed, beveled v shape
Used for blocks and string beer
Used to be lidded

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11
Q

Updated Pokal

A

General purpose

Belgian trippel, maibock, IIPA, no stem.

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12
Q

English Dimpled Pint

A

1948
Ale and mild bitters
Dimples make amber look pretty

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13
Q

Bavarian Siedel

A

Pilsner, Helles, Oktoberfest

Glass version of old simple stoneware

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14
Q

Hand washing a glass

A

-empty, wash with non petroleum/sudsless soap, rinse with cold water (heel in/out), rinse in sanitizer (heel in/out), dry inverted with airflow, rinse just before use

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15
Q

Machine washing a glass

A

Dedicated to beer glassware, temp 130-140F/54-60C,high temp can be used instead of sanitizer (180F/82C), good water-flow and regular servicing

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16
Q

Beer-clean? With beer.

A

Head size /shape/retention.
Bubbles clinging inside is BAD!
Lacing after each sip is GOOD!

17
Q

Beer-clean? Without Beer

A

Water should sheet off.
Droplets/webbing are BAD!
Salt test- salt not sticking? That’s BAD!

18
Q

Glasses temp?

A

Room temp!

NOT frozen/frosted.

Ciccerone Level 1 Test (8 decks)

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