Keeping & Serving Beer

Question 1

What are the goals of the three-tier system?

Answer 1

The three-tier system is supposed to make tax collection easier for the state, protect consumers from abuses by companies that make or sell alcohol, and create competition in the market.

Question 2

How do you assess a beer shipment’s physical condition and age when it’s being delivered to you?

Answer 2

1) Check the date code on the bottle, can, or keg. Fresher is better.

2) Check the physical condition of the container. If it’s damaged or leaking do not accept.


3) Check the temperature of the beer, it should still be cool upon delivery.

Question 3

Describe the three-tier system in the US.

Answer 3

Brewers & importers can only sell to a wholesaler, who can only sell to a retailer, who can only sell to consumers. It requires legal separation between these tiers.

Question 4

Who pays the Federal Excise Tax on beer? Who pays the State Excise Tax? Who pays Sales Tax and local fees? Who pays Income Tax from beer sales?

Answer 4

Brewers pay the Federal Excise Tax to the US Federal Alcohol And Tobacco Tax And Trade Bureau (TTB). Wholesalers pay the State Excise Tax. Retailers pay Sales Tax and local fees. All profit- earning corporations pay Federal and State Income Taxes.

Question 5

What are the effects of alcohol on the body?

Answer 5

Alcohol is a central nervous system depressant. It affects people in very low concentrations. Even one drink can results in divided attention and a narrowing of a person’s “attentional field.” Alcohol is absorbed in the gastrointestinal tract by simple diffusion into the blood, mostly from the small intestine.

Question 6

What are some responsible alcohol serving practices?

Answer 6

1) Always tell customers what the ABV of each beer is on the menu.

2) Serve high ABV beers in small serving sizes (smaller glassware).

3) A beertender should serve responsibly. Never serve someone who is visibly drunk.

Question 7

What can distributors and retailers do to ensure beer’s freshness is preserved?

Answer 7

1) Rotate inventory by selling older beer first, removing out of date products from inventory, and checking older beer without a date by tasting it next to a fresh example.
2) Refrigerated storage. If stored warm that accelerates oxidation, autolysis, and potential infection off flavor development.


3) Limit the beer’s exposure to light to avoid skunking.

Question 8

Why and how do party pumps limit the flavor stability of beer?

Answer 8

Party pumps limit the flavor stability of the beer to less than one day because the beer immediately comes into contact with oxygen that oxidizes it and with microbes that infect the beer.

Question 9

What beers should be consumed fresh?

Answer 9

It should always be assumed that when a beer is released from the brewery it is ready to drink! Almost all beer styles are best consumed fresh and the brewery will release the beer as soon as it is ready. This is particularly true for hoppy beers, lighter beers, and all beer of typical strength.

Question 10

What gases are acceptable for use serving beer via a draft system?

Answer 10

Only carbon dioxide (CO2) and nitrogen (or a blend of those gases) are acceptable for use in a draft system. Never use compressed air or oxygen or the beer will begin to oxidize rapidly.

Question 11

Explain the structure and workings of a typical keg.

Answer 11

When tapped, a keg’s valve (Sankey) admits gas into the headspace, which applies the pressure needed to push beer up through the spear (or “down tube”) and out of the keg up into the coupler and into the beer tube, while maintaining the correct carbonation in the remaining beer.

Question 12

Explain the components and workings of the pressure side of a draft system.

Answer 12

A high-pressure gas cylinder provides CO2. An attached Primary Regulator lowers the pressure to a usable level. Each keg has its own Secondary Regulator. Sankey Couplers allow gas into the headspace of the keg. If it’s a long draw system it may use a Nitrogen Generator and Gas Blender to add pressure to the system. A Beer Pump can also add pressure. Braided vinyl or poly tubing Gas Line is used throughout.

Question 13

Describe the one-way valves in a coupler.

Answer 13

1) The Thomas valve allows CO2 into the keg but prevents beer from backing up into the gas line if the pressure drops.

2) The Check valve is for when the coupler is disconnected from the keg. It prevents beer remaining in the beer line from flowing out through the coupler, preventing a mess when tapping a fresh keg.

Question 14

Describe a beer keg coupler.

Answer 14

The Coupler is important to the beer and pressure sides of a draft system because as gas flows in the keg, beer is pushed out, all through the coupler. The coupler pushes down the ball or poppet in the keg neck allowing gas to flow in and creating pressure in the keg’s headspace that pushes beer up through the spear and into the beer line to the faucet. There are 6 different types of Sankey coupler.

Question 15

Describe jumper lines and what they’re used for in a draft system.

Answer 15

Jumper line is flexible vinyl beer line in a long draw system that goes from the keg couplers to the bundles of beer tube and also from the beer tube to the faucet shanks. The jumper line is just a piece of tubing at either end of the system that makes the connections, to the keg on one end and the faucet on the other. Because they’re vinyl, they should be replaced annually (just like the vinyl tubing in a direct draw draft system).

Question 16

Describe the various types of beer line that can be used in a draft system.

Answer 16

Low resistance barrier tubing is used in long draw truck lines. It is good at keeping oxygen from contacting the beer. It has a glass smooth lining that inhibits beer stone, microbial growth, and flavor leakage.

Vinyl tubing is more oxygen permeable and should not be used in bundles for long draw systems. It needs to be replaced annually, especially jumper lines. Sometimes beer line can be stainless tubing like in a jockey box or draft tower.

Question 17

Describe Foam on Beer detectors and what they’re used for in a draft system.

Answer 17

FOB detectors aka “Foam on Beer detectors” are used in long draw systems. A FOB is a float in a sealed bowl that drops when beer flow stops because the keg has run out. The FOB fills the beer line with dispense gas, which keeps the line full of pressurized beer while the keg is changed. FOBs save the bar operating costs by limiting beer waste. FOBs must be cleaned every two weeks.

Question 18

Describe trunk lines, glycol, and power packs and what they’re used for in a draft system.

Answer 18

• Trunk lines* are bundles of barrier beer tubing and polyurethane glycol tubing wrapped up together in insulation. They are used in long draw systems where the beer in the lines needs to be kept cool.
• Power packs* cool and circulate a long draw system’s glycol.

Glycol is a refrigerant that keeps the beer chilled while it sits in and moves through trunk lines.

Question 19

Beer needs to remain at the same temperature all way through the draft system or it will be foamy when poured. What are the ways to ensure it stays cold?

Answer 19

Direct draw systems are the simplest tap systems. They are simple kegerators with faucets or tap towers connected to a refrigerated box of kegs.

Air-cooled draft systems are direct draw systems with a fan that blows cold air from the fridge into the tap towers or shadow boxes in the wall.

Glycol cooled draft systems are long draw systems where the beer lines are cooled by a power pack and glycol as they run between the cooler and the faucet.

Question 20

Describe beer faucets.

Answer 20

Beer Faucets dispense beer and hold the tap handle. The faucet is connected to the wall or draft tower via a shank. US faucets attach to standard shanks (1-1/8” diameter & 18 threads).

Standard beer faucets are rear sealing and have vent holes that need to be carefully cleaned and inspected during routine cleaning.

Ventless or forward-sealing (Perlick) faucets are easier to clean.

Question 21

The standard temperature of a draft beer system.

Answer 21

38°F is the standard temperature of draft systems. To avoid dispensing problems, all kegs should be kept at 38°F or lower while being served. In fact, to ensure freshness, the beer should be kept at 38°F throughout the entire distribution process from the brewery to the glass. Kegs that are too warm are a common cause of excessive foaminess at the tap. Temperature control issues are the most common draft system problems!

Question 22

If there’s no beer coming out of the faucet what are the likely causes and solutions?

Answer 22

1) CO2 tank is empty (replace/fill it).
2) Regulator shutoff or main CO2 tank valve is closed (turn it on).


3) Keg is empty (replace it).

4) Coupler on keg is not engaged (tap the keg properly).


5) Check ball in the coupler’s Thomas valve is stuck (free it).

6) Line or faucet is dirty (clean it!)
7) Beer pumps or FOB issues in long draw systems (reset FOBs or check the gas flow to the pumps).

Question 23

If the beer coming out of the tap is flat, what are the likely causes and solutions?

Answer 23

1) System pressure is too low (turn it up, 12-14 PSI is the norm).


2) Dirty glassware (causes CO2 to come out of solution rapidly).


3) Beer temp is too cold (the CO2 comes out of solution as the beer warms up, if it’s too cold to begin with, the CO2 may not come out of solution as readily).

Question 24

If the beer is excessively foamy coming out of the faucet what are the likely causes and solutions?

Answer 24

1) Keg is too warm (let chill).


2) Kinked beer line (replace).


3) Beer freezing in line (lower glycol temp).

4) Coupler or faucet washers bad (replace).

5) CO2 out or leaking (replace or service).

6) Keg valve seal is torn (report to distributor).


7) Physical obstruction at coupler-valve junction (gas is going directly into beer, replace coupler).

8) Clogged faucet vent holes (clean).

9) Wrong mixture of gases (adjust).


10) Glycol pump issue (fix power pack)

Question 25

**How often** do **beer lines** need to be **replaced**?

Answer 25

1) **All vinyl lines** and jumpers in direct draw systems should be replaced **every year**. 2) In long draw systems, **trunk lines** should be replaced after **10 years** or after they're **imparting flavor** from beer to adjacent lines. 
3) Beer line may need to be replaced **after being used for root beer, margaritas, fruit beers, and ciders** that may permanently contaminate a line and even adjacent lines in a trunk.

Question 26

Describe the **two week cleaning** for a beer draft system.

Answer 26

1) **Beer lines** should be cleaned with a **caustic line-cleaning chemical**.
 2) **Faucets** should be completely **disassembled** and **cleaned**.
 3) **Keg couplers** and **tapping devices** should be **scrubbed clean**.
 4) **FOB devices** are **cleaned in-line** and **cleaner vented out the top**.

Question 27

Describe the **additional steps** taken during the **three month cleaning** for a draft beer system.

Answer 27

**In addition** to the steps of **two week cleaning**: 1) **Beer line** should be **de-stoned** with an **acid line-cleaning chemical** in addition to the regular caustic line-cleaning chemical.
 2) **FOB devices** should be completely **disassembled** and **cleaned**.
 3) **Couplers** should be completely **disassembled** and **cleaned**.

Question 28

What **cleaner temperature**, **contact** **time**, and **flow rate** should you use when cleaning a draft beer system?

Answer 28

1) **Cleaning solution** should be **2-3%** solution and at **80-110°F**.
 2) **Pump** cleaner through the lines for at least **15 minutes** OR let it **stand** in the lines for no less than **20 minutes**. 3) **Pump** cleaner through the beer lines, (“dynamic cleaning”) at **up to 2 gallons per minute**.

Question 29

What are the **two primary goals of cleaning** the draft system?

Answer 29

1) To **remove organic material** (**microorganisms** that feed on the beer).
 2) To **remove mineral deposits** that fall out of the beer and quickly build up in the lines (**aka beer stone**).

Question 30

What is a **nucleation** **site**?

Answer 30

**Bubbles** **form** at *nucleation sites* in the glass and **travel to the head**. Nucleation sites can be **dirty spots**, **microscopic rough spots**, or even **purposefully laser drawn designs** in the bottom of a glass.

Question 31

**Without beer** in the glass there are **two tests** you can perform to **check if a glass is beer clean**. Describe them.

Answer 31

1) **Sheeting** **and spots test** - **dip the glass in water** and lift out. If the water is **evenly coated** inside then the glass is **beer clean**. If the water forms **droplets** on the inside then the glass has spots of **invisible film** and is **not beer clean**.
 2) **Salt test** - first **wet the glass**, then **sprinkle salt** throughout the inside of it. Places where salt does NOT adhere are NOT beer clean. **Salt will not adhere to greasy film**.

Question 32

How do you **prepare glassware** for serving beer?

Answer 32

1) The glassware should be at **room temperature**. **Frozen or frosted** glassware is **not recommended** because **icy nucleation sites** will cause **over foaming**. 2) A **cold water glass rinse** before dispensing beer aids in getting the glass beer **clean** by **removing residual sanitizer** and **dust**.

Question 33

Describe the **six steps** for **manually washing** a beer glass in a **three-compartment sink**.

Answer 33

1) **Empty glass** into the **open drain**. Don't dump left over beer into the cleaning water. 2) **Wash** with **sudsless detergent soap** and a **brush** in **hot water** in the **first sink**. 3) **Rinse** in **cold water** in the **second** **sink** (“**heel in, heel out**”). 
4) **Rinse** in **sanitizer** in the **third sink**. 
5) **Dry** the glassware such that **air can circulate** inside it. 
6) **Rinse the glassware** with **cold water** right **before pouring** beer into it.

Question 34

What are **three ways** to tell if a glass is beer **clean** if there’s **beer already in the glass**.

Answer 34

1) The beer has **proper head size**, **shape**, and **retention**. **Greasy film** in the glass will **rapidly collapse** the head. 2) There is **proper glass lacing** as beer is **consumed**. If the glass is beer clean then rings of foam will form on the glass after sips. 
3) There are **no patches of bubbles** on the interior surface of the glass.

Question 35

What are **two signs** that you should **not serve a bottled beer**?

Answer 35

1) If there are **white flakes in the beer** that means it is probably **old and unstable**.
 2) If there’s a **ring of gunk** at the **level of the liquid in the neck** of the beer that means it is probably **infected by foreign microbes**.

Question 36

What should you do if you’re about to **pour a bottled beer** for a customer and it has **yeast in the bottom** of it?

Answer 36

**Leave the yeast in the bottle** when you pour, **unless**: 
1) The **customer requests the yeast** be poured (if in doubt, ask them!), or; 2) That style of beer is **traditionally poured with the yeast**, such as for a hefeweizen.

Question 37

What are some important steps when pouring a draft beer?

Answer 37

1) Hold the glass at a **45-degree angle** **one inch below the faucet**. Never let the faucet touch the glass or the beer in the glass as it fills. 2) **Fully open** the tap. 
3) Pour **down the side** of the glass **until it is half full**. 
4) **Tilt it upright** and **pour down the middle** to create the **1-inch collar of foam** (or **2-4 inches if a Belgian or weizen**).

Question 38

Why should you **check a bottles lip** before serving?

Answer 38

1) **Ensure the lip hasn't been damaged** during opening creating the possibility that there's broken glass being poured into the customer’s glass. Never serve beer poured from a bottle with a broken lip!
 2) **Check for brown rust**, **dried beer gunk**, or **crusty yeast** that indicates a negative affect to the beer’s flavor or appearance.

Question 39

Why do brewers and beer lovers prefer their beer have a **1-inch collar** of foam?

Answer 39

1) **Volatile aromatics** are released by the bubbles in the head. 
2) **Visual appeal**.
 3) The **palate cleansing effect** of **carbonation** is enhanced by a foamy head.

Question 40

Why shouldn’t a bartender allow the glass or beer to touch the beer faucet or become submerged in beer?

Answer 40

1) **Contact with beer faucets** can **break glasses** and **transfers microorganisms** feeding on beer on the faucet into the customer's glass. 2) Faucets dipped in beer are breeding ground for microorganisms that will **contaminate the customer's beer and also the entire draft system**.

Question 41

How do you **close a growler** to abide by the law and protect the customer from open container laws?

Answer 41

1) **Each state has different laws**, check before making assumptions.
 2) At minimum, **seal the growler top with tape or a heat-shrink seal**. States often require a **tag or label** indicating what product is inside. 
3) **Keep extra seals for any type of growler** a customer may show up with (in some states customers may use any growler they bring in).

Question 42

How long does beer **stay good in a cask** once it is tapped? What happens to it?

Answer 42

Ale served from a cask must be **consumed in just a few days** because as the beer is pumped out of the cask **the headspace fills with air**. The **oxygen** **softens the flavor of the ale rapidly** and the beer **begins to oxidize**, **loses carbonation**, and will even **begin to sour** as **microorganisms** begin to feed on the beer.

Question 43

What is a **growler's shelf life** approximately?

Answer 43

If **unopened** and kept **refrigerated** the growler should be OK for **two weeks**. Some experts suggest the shelf life is as short as one week, others say the growler is potentially good for up to one month.

Question 44

What is the definition of “**real ale**?”

Answer 44

CAMRA: "A **natural product** brewed using **traditional ingredients** and left to **mature in the cask** (container) from which it is served in the pub through a process called **secondary fermentation**."

Question 45

What is **CAMRA**?

Answer 45

The "**Campaign For Real Ale**." They are a highly successful **consumer campaign** that rescued cask beer and many traditional styles of British ale from likely extinction. They define what Real Ale is.

Question 46

What’s the **serving temp** for **British cask ales**?

Answer 46

*British cask ales* should be served at **cellar temps** of **50-55°F** with a "**lively**" **but not excessive carbonation**.

Question 47

How does **Real Ale** achieve **carbonation**?

Answer 47

**No ingredients** are added to the real ale to carbonate it. Cask ales are **naturally carbonated** by yeast consuming sugar near the **end of the fermentation process** and making CO2. The cask is sealed and the beer comes under a low level of pressure, leaving it lightly carbonated.

Question 48

What happens to the **hard spile** when beer is being served from a cask?

Answer 48

The *hard spile* is **removed** from the top of the cask when the beer is being served to **allow oxygen to replace the beer** being pumped out. It is **put back in for the night** when the pub closes.

Question 49

What is a **bung** and a **keystone**?

Answer 49

The **hole on the head** (the **front**) of a cask is where the **tap is inserted**. After the cask has been sealed for several days and the beer is done clearing (using a fining agent like isinglass), a tap is pounded into the bung with a hammer blow. An **inner wooden plug** gives way (called the *keystone*) and this allows the tap to seat in the cask.

Question 50

What is a **sparker**?

Answer 50

In the north of England and in Scotland, many publicans attach "sparklers" to the end of their beer engine **swan neck** faucets. These **force CO2 out of solution** as the beer is being poured, creating the **cascading bubble effect** and **big dense head** that in America we associate with nitrogenated beer.

Question 51

What are **KeyKegs**, i.e. "**Bag-in-Ball**" kegs?

Answer 51

These are **one-way disposable kegs** that are used and thrown away. They contain an **aluminum-coated bag** inside a ball. The beer is in the bag. Pressure is applied between the ball and the bag, so the **pressurizing gas does not touch the beer**. Therefore, these are the only kegs for which it is **OK to use compressed air**.