Practice Test #2

Question 1

Why should compressed air never be used in a draft beer system? _________________________________.

Answer 1

Compressed air will oxidize the beer rapidly, causing papery off-flavors

Question 2

How long will a bottled beer typically last if refrigerated? ________________________________.

Answer 2

Six months.

Question 3

How many drinks does it take to affect a person’s judgment and attention?

Answer 3

A person will reach a 0.01-0.05 Blood Alcohol Content that results in a slight impairment of attention after even a single drink.

Question 4

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

Answer 4

Retailers.

Question 5

True or False: In the three-tier system, if an on-premise Retailer (bar) runs out of a certain beer, they can purchase bottles from a nearby off-premise Retailer (bottle shop) and sell them to their customers.

Answer 5

False. Retailers can only buy from wholesalers and can only sell to consumers.

Question 6

____°F is the standard temperature of draft systems.

Answer 6

38°F.

Question 7

True or False: Beer is usually best consumed after 90-120 days of aging.

Answer 7

False. Beer is typically best consumed fresh and is ready for consumption as soon as it leaves the brewery.

Question 8

True or False: Bars should sell their newest beer shipments first.

Answer 8

False. Part of rotating inventory is selling the older beer first.

Question 9

What do white flakes in a bottled beer indicate? Should you serve the beer?

Answer 9

The beer is probably very old and unstable, do not serve it.

Question 10

What are the two primary issues that drive of the decision about which glassware (type and size) is appropriate to serve a beer in?

Answer 10

Beer style & its alcohol content.

Question 11

Answer each question with the name of the proper glassware and a beer style it is appropriate for.
a. This is the typical American pint glass. They typically come in 14 or 16 oz sizes. They’re thought to do very little to enhance beer aroma, flavor, or presentation.
b. Recommended for beers such as Guinness.
c. 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.
d. Originally used for liquor, this stemware is 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.
e. This is the tall curvy glass commonly used for German wheat beers.
The large size holds lots of foam.

Answer 11

Answers:
f. Shaker pint: common American beers of typical strength, such as pale
ale, IPA, brown, porter, etc.
g. English tulip: Irish stouts
h. Nonic imperial pint: British session beers such as milds, bitters, and
pale ales.
i. Snifter: appropriate for strong beers such as Barleywines and
Imperial Stouts
j. German vase: commonly used for hefeweizen and other wheat beers

Question 12

True or False: FOB devices are cleaned in-line and cleaner vented out the top every three months.

Answer 12

False. FOBs should be cleaned in-line and have cleaner vented out the top every two weeks.

Question 13

True or False: Beer lines should be cleaned with a caustic line-cleaning chemical every month.

Answer 13

. False. Beer lines should be cleaned with caustic line-cleaning chemical every two weeks.

Question 14

True or False: After cleaning, flush lines with cold beer until there is no visible debris being carried from the lines.

Answer 14

False. After cleaning, flush lines with cold water until the pH matches that of tap water and there is no visible debris being carried from the lines. Never

Question 15

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

Answer 15

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 16

Which US organization catalogs and creates the commonly used beer style guide that the Cicerone Certification Program uses as its style guide?

Answer 16

The BJCP (Beer Judge Certification Program).

Question 17

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

Answer 17

Bitterness is a flavor 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. The perceived bitterness of a beer is a ratio of IBU to gravity (FG). 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 18

SRM stands for _________________________.

Answer 18

Standard Reference Method.

Question 19

If there’s a ring of gunk at the liquid level in the neck of a bottle of beer it usually indicates the bottle has been ________________.

Answer 19

Infected by foreign microbes. Do not serve!

Question 20

Short answer: If there’s yeast in the bottom of a bottle of beer you’re pouring for a customer, what should you do when pouring?

Answer 20

Leave the yeast in the bottle when you pour, unless the customer requests the yeast be poured or that style of beer is traditionally poured with the yeast, such as for a hefeweizen.

Question 21

True or False: It’s OK to let the faucet touch the glass or the beer in the glass as it fills.

Answer 21

False.

Question 22

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

Answer 22

Doppelbock

Question 23

The famed Bavarian (German) Reinheitsgebot “purity” law instructed brewers as to what material they were allowed to use in their beer. Those ingredients were __________, __________, and ___________. They didn’t know about yeast at the time.

Answer 23

Malt, hops, water.

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

What German bock has a moderate perceived bitterness, is gold to light amber, and has a normal ABV?

Answer 25

Maibock

Question 26

The kölsch style originated in _____________, Germany.

Answer 26

Cologne (Köln).

Question 27

Is Kölsch fermented with ale or lager yeast?

Answer 27

It is fermented with ale yeast. It is then lagered (cold stored), making it a “hybrid” style beer.

Question 28

This tart Belgian beer style often has fruit added to create such styles as Kriek or Framboise.

Answer 28

Lambic

Question 29

Name two “farmhouse” beer styles.

Answer 29

Wit

Question 30

__________ are similar to a Strong Belgian Goldens, but are slightly darker and fuller bodied, with a more rounded malt flavor. They’re gold colored, highly carbonated, have a peppery spice and citrusy fruit yeast character, and a soft alcohol flavor supported by soft bready malt flavor. They have a moderate perceived bitterness and a high ABV range of 7.5-9.5%.

Answer 30

Tripel

Question 31

Cherry is added to lambic to make a _________.

Answer 31

Kriek

Question 32

Name three of the ten Trappist breweries

Answer 32

Achel, Chimay, Orval, La Trappe/Koningshoeven, Rochefort, Westmalle, Westvleteren, Abdij Maria Toevlucht, St. Joseph’s Abbey, Stift Engelszell.

Question 33

_____________ is dominated by its yeast profile. Its yeast strain is unique in that it can ferment at very high temperatures and makes lots of peppery spice but low levels of esters.

Answer 33

Saison

Question 34

__________ have a bready wheat malt flavor, no hop flavor, and a mix of spice character from spices including coriander, pepper-like grains of paradise, and Curaçao orange peel.

Answer 34

Wits

Question 35

_____________ are red to brown in color, have low perceived bitterness, and a normal to elevated ABV range. They are a tart and sour Belgian ale often described as being like red wine.

Answer 35

Flanders Red.

Question 36

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 36

Mild

Question 37

The _____________ was the first industrialized beer. They are brown to black and often feature a chocolaty malt character.

Answer 37

Brown porter.

Question 38

This big, intense, dark roasty style was originally created in England with a high gravity and hopping level for export to Russia and the Baltic countries. American craft brewers have made it even bigger and bolder.

Answer 38

Imperial Stout.

Question 39

Name two Scottish ale styles.

Answer 39

Scotch ale (strong Wee Heavy), Scottish ale (the lower strength Shilling ales).

Question 40

American lagers have ________ perceived bitterness, _________ color, and ___________ ABV.

Answer 40

American lagers have low perceived bitterness, straw/very pale color, and lower to normal ABV.

Question 41

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

Answer 41

California Common (steam beer).

Question 42

he two big differences between German Hefeweizen and the American Wheat beer styles are that the German yeast profile has banana and _________ and the German version generally has a ______________ level of bitterness.

Answer 42

Clove, lower.

Question 43

True or False: A general trend is that American versions of European beer styles have a cleaner yeast character and more hop bitterness and flavor.

Answer 43

True

Question 44

True or False: In recent years, the American Amber has shifted to become a style that can be every bit as hoppy as American Pale Ale. There is even some overlap in the typical color of the styles.

Answer 44

True

Question 45

What spices or fruit are typically added to Wit beer?

Answer 45

Coriander, grains of paradise, and orange peel.

Question 46

________________ are easily confused with American barleywines by taste, but they lack the high level of malt body and complex malt character of an American barleywine.

Answer 46

American Imperial IPAs.

Question 47

This American beer is a normal strength, moderately bitter, light brown to dark brown beer. It’s similar to the American Pale and Amber, but has more of a malt focus. These can have the same citrusy hop character of the other common American styles, but also has a strong malt character of caramel, toast, and sometimes chocolate.

Answer 47

American Brown Ales.

Question 48

Name the five established flavors.

Answer 48

The well-established flavors are sweet, salty, sour (acidic), umami (glutamate), and bitter.

Question 49

Alcoholic warming, astringency, and body are all aspects of a beer’s ______________.

Answer 49

Mouthfeel.

Question 50

What are two common malt descriptors for amber beers?

Answer 50

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

Question 51

What are two common malt descriptors for black beers?

Answer 51

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

Question 52

When analyzing a beer, why is it important to smell it first?

Answer 52

Always smell the beer as soon as you’ve received it. Volatile aromas can dissipate rapidly.

Question 53

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

Answer 53

Bitterness, malt.

Question 54

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

Answer 54

Essential oils.

Question 55

True or False: Prior to using hops as a bittering agent in beer, brewers used bitter herbs, plants, and spices as the balancing agent. Today, those unhopped beers are called gruits.

Answer 55

True

Question 56

What are two common descriptors for American hop varieties?

Answer 56

US hop varietals are known for their citrusy (especially grapefruit), piney, and resiny (like cannabis) characteristics.

Question 57

Name two common American hop varieties

Answer 57

Common American hops include Cascade, Chinook, and Columbus, etc. Newer US varieties include Amarillo, Simcoe, Citra, and Glacier.

Question 58

Name three German or Czech noble hops.

Answer 58

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

Question 59

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

Answer 59

Fungus, carbohydrates/sugars, carbon dioxide, ethanol.

Question 60

The scientific name for lager yeast is _______________________.

Answer 60

Lager yeast is Saccharomyces pastorianus.

Question 61

What are the two main off-flavors you’ll often get from a dirty tap system?

Answer 61

Buttery diacetyl and vinegary acetic acid.

Question 62

Name two yeast derived phenol characteristics that are acceptable in some beer styles.

Answer 62

Acceptable phenols for certain styles include clove, black pepper, and general “spiciness.” These are mostly common only in Belgian and French styles.

Question 63

What causes papery off-flavors in beer?

Answer 63

If a beer is old or has been improperly stored it may oxidize and have papery off-flavors.

Question 64

How long does it take a beer to skunk when exposed to light?

Answer 64

A beer will get skunky in less than a minute when exposed to light.

Question 65

True or False: brown bottles are good, but not perfect, protection for beer. Clear, blue, and green bottles offer very little protection from skunking.

Answer 65

True.

Question 66

________________ is a source of sugar used to make beer that isn’t malted barley.

Answer 66

Adjuncts.

Question 67

Adjunct grains typically have a greater effect on _______________ than on flavor.

Answer 67

Mouthfeel.

Question 68

The scientific name for hops is _______________________.

Answer 68

Humulus lupulus.

Question 69

________________ is the chemical process that changes alpha acids into compounds that will dissolve in the watery wort.

Answer 69

Isomerization.

Question 70

Name three beer styles in which “wild yeast” and bacteria produced aromas and flavors are required or appropriate.

Answer 70

These characteristics are required for Gueuze, Fruited Lambics (Kriek, Framboise), and Flanders Red. They are also acceptable in Saisons.

Question 71

Name the top two countries for hop growing.

Answer 71

Germany grows the most hops, the USA grows the second most.

Question 72

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

Answer 72

Fresh, released by the brewery.

Question 73

True or False: At 90-120 days, pasteurized beer can be stored for nearly twice as long as “live” or bottle-conditioned beer.

Answer 73

True

Question 74

How do you check if a glass is beer clean without beer in the glass?

Answer 74

Without beer in the glass there are two tests you can perform to check if a glass is beer clean. The first is the “sheeting and spots test.” To perform the Sheeting Test, dip the glass in water and lift out. If the water is evenly coated inside (sheeting) 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. The second test is the “salt test” To perform the 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 75

How do you check to make sure a glass is beer clean with beer in the glass.

Answer 75

If there’s already beer in the glass, you can tell it is beer clean if the beer forms a proper head, creates residual lacing on the sides of the glass as it is consumed, and there are not little bubbles forming on the inside of the glass.