Practice Test #1

Question 1

Who can importers sell to in the typical three-tier system for alcohol sales?

Answer 1

Wholesalers

Question 2

How do you know if bottled beer is off if it has no “best by” date?

Answer 2

Taste an aged product against a fresh one to determine if there has been noticeable deterioration. If so, remove it from service inventory.

Question 3

What two gases are acceptable for use in a draft system?

Answer 3

Carbon dioxide (CO2) and Nitrogen (N2).

Question 4

Most modern kegs use ______________ valve types, but older keg designs may have other tapping methods.

Answer 4

Sankey

Question 5

A _________________ allows gas into the headspace of the keg. There is a “Thomas valve” inside it to keep beer from entering the gas line if there’s ever a drop in pressure.

Answer 5

Coupler

Question 6

___°F is the standard temperature of draft systems.

Answer 6

38°F.

Question 7

What is the most common draft system problem?

Answer 7

Temperature control problems are the most common issues for draft systems and can easily throw them out of balance.

Question 8

What are the two primary goals for cleaning the draft system?

Answer 8

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

Question 9

How often must you clean a draft system?

Answer 9

Every two weeks.

Question 10

Answer each question with the name of the proper glassware and a style it is appropriate for.
a. Recommended for Guinness and other beers of that style.
b. This is the common British pint glass with the bubbled out section
under the rim. The bubbled out section makes them easy to stack,
prevents chipping of the mouth, and provides for a better grip.
c. Stemware originally used for liquor, these are recommended for very
strong beer. They are ideal for strong ales because they allow full
contact with the hand thus warming the glass as they’re held.
d. This stemmed glass is commonly associated with specialty and
Belgian beer. The inward taper holds the beer’s aroma, while the outward taper at the top supports the head and makes it easy to drink from.
e. This is the tall curvy glass commonly used for German wheat beers. The large size holds lots of foam.

Answer 10

Answers:
a. English tulip: Irish stouts
b. Nonic imperial pint: British session beers such as milds and bitters.
c. Snifter: appropriate for strong beers such as Barleywines and
Imperial Stouts
d. Stemmed tulip: commonly associated with Belgian styles
e. German vase: commonly used for hefeweizen and other wheat beers

Question 11

Name two reasons why good beer bars give their glassware a quick rinse before filling the glass with beer.

Answer 11

It rinses away any remaining sanitizer or dust from the glass, allowing for better head formation and retention. It cools and wets the inside of the glass, which could still be warm from washing.

Question 12

If there’s beer in the glass already, what are two ways you can tell if the glass is beer clean?

Answer 12

Proper head, lacing, and/or bubbles on the glass. A beer clean glass will allow for a proper head to form and be retained. If the glass is beer clean lacing will form on the glass after sips. If there are bubbles clinging to the inside of the glass that indicates that there are nucleation sites in the glass caused by dirt or oil and it is not beer clean.

Question 13

Name two reasons why a bartender should never touch the glass to the tap faucet or allow the tap faucet to become immersed in the beer filling the glass.

Answer 13

Contact between the glass and beer faucet can cause glassware to break. It also transfers microorganisms on the faucet into the customer’s glass. Faucets dipped in beer become an excellent breeding ground for microorganisms that can contaminate the entire draft system.

Question 14

True or False: The invention of the drum roaster helped in the creation of the modern versions of the dark British styles, including porter and stout.

Answer 14

True

Question 15

Louis Pasteur in the 1860s discovered much about yeast and invented _____________________, a method for increasing the shelf life of beer and allowing it to be shipped to a wider consumer base.

Answer 15

Pasteurization

Question 16

The primary alcohol in beer is ___________________.

Answer 16

Ethanol

Question 17

IBU stands for ________________

Answer 17

International Bittering Units.

Question 18

SRM stands for _________

Answer 18

Standard Reference Method.

Question 19

The body of a beer is largely the result of dissolved solids such as ______________ and ______________ (that weren’t attenuated by the yeast) and other compounds in the beer that provide mouthfeel.

Answer 19

Proteins and sugars.

Question 20

Which one of these is NOT a mouthfeel: astringency, body, bitterness, creaminess.

Answer 20

Bitterness is a primary flavor, not a mouthfeel. That said, overly bitter beer can sometimes be experienced as astringent.

Question 21

Short answer: What’s the difference between “bitterness” and “perceived bitterness?”

Answer 21

Bitterness is one of the primary flavors and can be measured in beer as International Bittering Units. However, IBU is a quantitative measurement and doesn’t tell you about the beer’s qualitative balance without more information. Perceived bitterness is the perception of how bitter the beer is. It is dependent not only on the IBU of the beer, but on how sweet the beer is. In other words, a 20 IBU pilsner that is very dry may taste more bitter than a 60 IBU barley wine that has loads of sweet sugar in it.

Question 22

What does the German word “lager” mean?

Answer 22

Lager translates into English as “storage.” It is the long cool storage of a beer. It’s also a species of brewer’s yeast that likes to ferment beer at a lower temperature than ale yeast.

Question 23

German and Czech ________________ hops are typically used in German and Czech lagers. These hops are low in alpha acid but are highly aromatic. German Hallertauer is a famous example.

Answer 23

Noble hops.

Question 24

Is German or Bohemian Pilsner the drier, crisper, and hoppier version?

Answer 24

German Pilsner is drier, crisper, and hoppier due to the harder water found in Germany (which contains sulfates), the use of a higher attenuation German strain of lager yeast, and a higher carbonation level.

Question 25

The original 1842 pilsner comes from the Czech town of _______________.

Answer 25

Plzeň

Question 26

Bocks originated in which southern German town?

Answer 26

Einbeck

Question 27

This German lager style was created in 1629 by the Paulaner monks in Munich to sustain them during lent. Paulaner’s version is named “Salvator.” It is nicknamed “liquid bread.”

Answer 27

Doppelbock

Question 28

Weiss means __________ and weizen means _________. Hefe translates as __________.

Answer 28

Weiss means “white” and weizen means “wheat.” Hefe translates as “yeast” and indicates the beer was not filtered and thus still has yeast in it still.

Question 29

Name two unique yeast characteristics that German hefeweizen yeast provides to German wheat beers?

Answer 29

Yeast esters in a hefeweizen include banana and bubble gum. Yeast phenols include clove-like aromas and flavors.

Question 30

Which Belgian beer style does this describe: This Belgian ale is amber to brown in color and has an elevated ABV between 6-7.6%. It is malt balanced and very complex. It has rich malty sweetness (but a dry finish, never cloying), caramel, toast, never roast or burnt flavors. It has a low perceived bitterness. The Belgian yeast provides dark raisin and prune fruit esters, spicy clove or pepper-like phenols, and soft spicy alcohol. Dark candi sugar provides a light body and dry finish despite the elevated ABV.

Answer 30

Dubbel

Question 31

Gueuze is a blend of one, two, and three year old ______________.

Answer 31

Lambics

Question 32

This beer’s name translates as “season.”

Answer 32

Saison

Question 33

In 1966 Pierre Celis single handedly saved the _____________ style by opening a brewery in Hoegaarden, which is now owned by Inbev.

Answer 33

Witbier

Question 34

This style is similar to a Tripel but is cleaner, simpler, lighter, and drier than its Trappist/Abby cousin. Duvel and Russian River’s Damnation are classic examples. The style was developed by Moortgat brewery, makers of Duvel.

Answer 34

Belgian Golden Strong ale.

Question 35

British yeasts tends to be quite ______________ compared to cleaner American ale strains.

Answer 35

Fruity (British ale strains typically produce lots of esters).

Question 36

Name a famous British hop variety.

Answer 36

East Kent Goldings, Goldings, Fuggles, Challenger, etc.

Question 37

This gold to amber English ale is often brewed with just pale malt and sometimes sugar. The hop flavor and aroma in this beer will be greater than in a British Bitter, they’re assertively bitter. Typical English hops are used. It has an elevated ABV between 5.0-7.5%.

Answer 37

English IPA.

Question 38

The term “_____________” originally signified that a beer was fresh rather than aged and soured, but the term eventually morphed into the name of this dark English session ale.

Answer 38

Mild.

Question 39

This style became very popular in London in the late 1600s, near the beginning of the industrial revolution. This inexpensive brown to black beer is what the working class of London drank at the pubs after a hard day’s work.

Answer 39

Porter.

Question 40

The body of Sweet Stouts are often intensified and made richer by the use of _____________, or milk sugar, hence the name Milk Stout. This is not fermentable by regular brewer’s yeast, so it serves to provide a rich mouthfeel and to give the impression of a sweeter beer.

Answer 40

Lactose/lactic sugar.

Question 41

Scotch Ales are also known by the name ___________________.

Answer 41

Wee Heavy.

Question 42

What is a gold to amber colored lager from Germany that has a moderate perceived bitterness and normal ABV? It was traditionally consumed in the Fall at the beginning of the new brewing season

Answer 42

Oktoberfest.

Question 43

What’s a black roasty Irish beer with a tan head and a lower to normal 4-5% ABV?

Answer 43

Dry Stout.

Question 44

American lagers are light, refreshing, and thirst quenching. The Light and Standard versions may be up to ____% corn or rice adjuncts for added lightness of body and flavor. The Premium version may seem a bit fuller and use up to ____% adjuncts.

Answer 44

The Light & Standard versions may be up to 40% corn or rice adjuncts for added lightness of body and flavor. The Premium version may seem a bit fuller and uses up to 25% adjuncts.

Question 45

Which American beer style was invented in California’s San Francisco Bay Area?

Answer 45

California Common (aka Steam Beer).

Question 46

46. The two big differences between German Hefeweizen and the American Wheat beer styles are that the American version has a _______________ yeast profile and can have a ______________ level of bitterness.

Answer 46

The two big differences between German Hefeweizen and the American Wheat beer styles are that the American version has a cleaner yeast profile and can have a higher level of bitterness.

Question 47

Most American hops are grown in the NW of the USA and have aroma and flavor characteristics often described as __________________.

Answer 47

Citrusy, resinous, and piney.

Question 48

This American beer style is gold to dark amber in color and has big hop flavor and aroma from late additions of hops into the boil, as well as dry hopping. This beer has a high level of bittering hops with just enough malt backbone and body to support an assertive perceived bitterness. It has an elevated ABV range from 5.5-7.5%.

Answer 48

American IPA.

Question 49

This American style is a hoppy, bitter, and very roasty black beer. It has assertive perceived bitterness and normal to elevated ABV.

Answer 49

American Stout.

Question 50

This light amber to light brown colored American beer style has a deep, intense, and complex malt profile, moderate fruity esters, and spicy perfumey alcohol. It features an assertive level of perceived bitterness. It has a high to very ABV from 8-12% and is often the strongest ale the brewery makes..

Answer 50

American Barleywine.

Question 51

Name a beer style for which the addition of spices is required.

Answer 51

Wit.

Question 52

True of False: You can taste all five well-established flavors with all parts of
the tongue.

Answer 52

True.

Question 53

Name the five established flavors and one emerging flavor that scientists are currently studying.

Answer 53

The well-established flavors are sweet, salty, sour (acidic), umami (glutamate), and bitter. Some emerging flavors include fat, carbonation, and metallic.

Question 54

The physical sensation of beer is called _______________.

Answer 54

Mouthfeel

Question 55

What are two common malt descriptors for pale or golden beers?

Answer 55

Uncooked flour, bready, white bread, dough-like, wheat bread, and cracker- like.

Question 56

What are two common malt descriptors for amber beers?

Answer 56

Bread crust, biscuity, graham cracker-like, toast, caramel, and piecrust-like.

Question 57

What are two common malt descriptors for brown beers?

Answer 57

Brown beers are often described as having malt flavors that are nutty, toffee, chocolaty, and dark/dried fruit.

Question 58

What are two common malt descriptors for black beers?

Answer 58

Black beers are often described as having malt flavors that are roasty, burnt, espresso, and coffee-like.

Question 59

Hops primarily add the flavor of ________________ to a beer, which provides the balancing factor to the sweet sugary _____________. Hops typically also contribute the specific flavor and aroma of their variety to the beer.

Answer 59

Bitterness, malt.

Question 60

The substance in hops that add the majority of bitterness to beer is _____________________.

Answer 60

Alpha acids.

Question 61

_____________________ are the most aromatic components in hops. They are volatile.

Answer 61

Essential oils.

Question 62

True or False: An additional quality of hops that made them a favorite bittering agent for brewers, is that their acids possess anti-bacterial properties and prevent or retard contamination from bacteria.

Answer 62

True

Question 63

Name three German or Czech noble hops.

Answer 63

There are four hop varietals from this region that are referred to as “Noble Hops”: Saaz, Hallertauer, Spalt, and Tettnanger.

Question 64

Yeast is a ____________. During fermentation, brewer’s yeast converts ___________________ in the wort into ______________ and ____________. They also create small amounts of other compounds that provide aroma and flavor.

Answer 64

Fungus, carbohydrates/sugars, carbon dioxide, ethanol.

Question 65

The scientific name for ale yeast is _______________________.

Answer 65

Ale yeast is Saccharomyces cerevisiae.Lager yeast is Saccharomyces pastorianus.

Question 66

The scientific name for lager yeast is _______________________.

Answer 66

Lager yeast is Saccharomyces pastorianus.

Question 67

This off-flavor is typically described as similar to movie theater popcorn butter.

Answer 67

Diacetyl

Question 68

What is the off-flavor that smells and tastes papery?

Answer 68

Oxidation. This is typically caused by the beer being old and/or poorly stored.

Question 69

When a beer is described as “skunky,” what happened to it?

Answer 69

Skunkiness happens to beer that is “light struck” by sunlight or indoor lighting. It is common to beer sold in green bottles (brown bottles protect the beer better).

Question 70

True or False: Green bottles provide good, but not perfect, protection from skunking for beer.

Answer 70

False. Brown bottles offer the most protection from skunking.

Question 71

Acetic acid is described as _______________.

Answer 71

Vinegar

Question 72

True or False: Green malt is kilned, stewed, or roasted to whatever color level the maltster desires. This halts the germination process, dries the malt, and adds color by producing melanoidins in the malt via the Maillard process.

Answer 72

True

Question 73

There are two primary types of malt. __________ malts are the primary malt used in the recipe. These are usually lightly kilned. __________ malts may or may not be deeply colored depending on how they were cooked. They are typically used in small quantities to add flavor and color to the beer.

Answer 73

Base malts. Specialty malts.

Question 74

True or False: All German beers are lagers.

Answer 74

False. There are also traditional German wheat beers and hybrid ales.

Question 75

Short answer: What’s the difference between bittering and aroma hops?

Answer 75

Bittering hops typically have high levels of alpha acid (AA), from 10-20% AA. Bittering hops are typically used early in the boil so there’s lots of time for the alpha acids to isomerize in the boiling wort. Aroma hops are high in aromatic essential oils and resins, they have great flavor and aroma. Aroma hops are typically added near the end of the boil so their volatile oils are not boiled off.

Question 76

_________________ is the chemical process that changes alpha acids into compounds that will dissolve in the watery wort. Heat and motion are necessary to make this happen, in other words, the boiling of the wort.

Answer 76

Isomerization.

Question 77

____________________ is when the brewer adds hops to the beer after primary fermentation has completed, allowing them to soak in the beer and give it their aromatic oils and beta acids.

Answer 77

Dry hopping.

Question 78

Many ale yeast strains are characterful, others are considered “clean.” Some ale yeast strains produce lots of fruity _____________ ranging from banana, to orange, to plum, to others. Ale yeast strains that possess the POF+ gene mutation produce spicy _____________ often described as clove, nutmeg, or white pepper.

Answer 78

Esters, phenols..

Question 79

About 90% (or more) of the average beer is ____________.

Answer 79

Water

Question 80

The general rule is that beer should be consumed _______________, it is ready to be consumed when ____________________________.

Answer 80

Fresh, released by the brewery.