Practice Test #3

Question 1

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

Answer 1

Consumers

Question 2

True or False: In the three-tier system, retailers cannot go to breweries or brewpubs for bottle releases, buy bottles, and then sell them in their shops or bars.

Answer 2

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

Question 3

What’s the Blood Alcohol Content (BAC) limit for driving everywhere in the US and in most other countries?

Answer 3

A 0.08 Blood Alcohol Content is above the limit for driving. It only takes two drinks in less than an hour for many people to reach this BAC.

Question 4

Rotating inventory is key to ensuring customers get fresh beer. What are the two main things a bar should do in rotating its inventory?

Answer 4

Two parts of rotating inventory include: 1) selling older beer first; and 2) removing out of date product from the inventory.

Question 5

What is the most common draft system problem?

Answer 5

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

Question 6

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

Answer 6

Sankey

Question 7

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

Answer 7

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

Question 8

Name two off-flavor processes that will quicken when beer is stored warm?

Answer 8

Storing beer warm speeds up the oxidation process that result in papery flavors. It also speeds up infections that result in buttery and vinegary off- flavors.

Question 9

Bubbles and foam deliver _______________ to the drinker.

Answer 9

Aroma

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

What’s the most appropriate glassware in which to serve an American Pale Ale?

Answer 11

A shaker pint. They’re used for common American beers of typical strength, such as pale ale, IPA, brown, porter, etc.

Question 12

What’s the most appropriate glassware in which to serve a Belgian Tripel?

Answer 12

A stemmed tulip. These are commonly associated with Belgian specialty beers.

Question 13

What’s the most appropriate glassware in which to serve a German Hefeweizen?

Answer 13

A German vase glass. These are commonly used for hefeweizen and other wheat beers.

Question 14

What’s the most appropriate glassware in which to serve Dry Irish Stout?

Answer 14

An English tulip is traditional for Irish stouts such as Guinness.

Question 15

What’s the most appropriate glassware in which to serve an Imperial Stout?

Answer 15

A snifter glass is appropriate for strong beers such as Imperial Stouts and Barleywines.

Question 16

What’s the most appropriate glassware in which to serve a British Bitter?

Answer 16

A nonic imperial pint glass is traditional for British session beers such as milds, bitters, and pale ales.

Question 17

True or False: When the beer stops flowing because the keg runs out, the Foam On Beer detector fills the beer line with dispense gas, which keeps the line full of pressurized beer while the keg is changed. The FOB must be purged before normal service can resume.

Answer 17

True

Question 18

True or False: Keg couplers and tapping devices should be scrubbed clean every two weeks.

Answer 18

True

Question 19

True or False: Beer line should be de-stoned with an acid line-cleaning chemical every three months.

Answer 19

True

Question 20

IBU stands for ____________________________.

Answer 20

International Bittering Units.

Question 21

Short answer: Why is using frozen or frosted glassware not typically recommended?

Answer 21

Using frozen or frosted glassware for beer causes over-foaming due to the formation of bubbles on icy nucleation sites in the glass, plus the beer will be too cold, dulling its flavor for the consumer. Domestic lagers can be served in chilled glasses, but the glass should be totally dry of both sanitizer and water before being chilled to avoid the formation of ice in the glass.

Question 22

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 22

Proteins and sugars.

Question 23

German and Czech ________________ hops are typically used in German and Czech lagers. These hops are low alpha acid (not very bitter) but are highly aromatic. German Hallertauer is a famous example.

Answer 23

Noble

Question 24

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 24

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 25

To properly pour a draft beer, hold the glass at a _______-degree angle one inch below the faucet. Never let the faucet touch the glass or the beer in the glass as it fills.

Answer 25

45-degree.

Question 26

Why should compressed air never be used as a dispense gas in a draft system?

Answer 26

These use compressed air to move the beer to the faucet limits the flavor stability of the beer to less than one day because the beer is put in contact with both oxygen and airborne microbes. The beer will rapidly begin to oxidize (papery) and will become infected by microorganisms (buttery, vinegary).

Question 27

Bocks originated in which southern German town?

Answer 27

Einbeck.

Question 28

What is a word that means both a beer style (or two) but is also a very light colored base malt?

Answer 28

Pilsner.

Question 29

“Weiss” means __________ and “weizen” means _________. “Hefe” translates as _____________.

Answer 29

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

Question 30

“Doppel” translates to English as _____________.

Answer 30

Double.

Question 31

There is no true upper limit for the gravity of a Doppelbock, but a high ABV range of ____-____% is the norm.

Answer 31

7-10% ABV.

Question 32

Name three beer styles that are made with wheat.

Answer 32

Hefeweizen, American Wheat, Wit, and/or Saison.

Question 33

Wit translates to English as _____________.

Answer 33

White (not wheat). This is because they’re pale and cloudy from wheat protein and yeast in suspension in the beer and appear almost white in color.

Question 34

The kölsch style originated in _____________, Germany.

Answer 34

Cologne (Koln).

Question 35

What exactly makes Kölsch a “hybrid” beer style?

Answer 35

Kölsch is fermented with ale yeast, but then it is lagered (cold stored).

Question 36

What exactly makes California Common a “hybrid” beer style?

Answer 36

California Common is fermented with a special lager yeast strain at a relatively warm temperature usually associated with ale fermentation

Question 37

__________ beers are similar in style to Trappist beers but are brewed by secular breweries.

Answer 37

Abbey

Question 38

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

Answer 38

The unique yeast character of German hefeweizen yeast gives the beer spicy fruity flavors not found in other beers. Yeast esters in a hefeweizen include banana and bubble gum. Yeast phenols include clove-like aromas and flavors.

Question 39

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

Answer 39

Lambics

Question 40

Name five of the ten Trappist breweries.

Answer 40

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

Question 41

Raspberry is added to lambic to make a ____________.

Answer 41

Framboise

Question 42

The ______________ style from Belgium is generally the most acetic of all beer styles. It is aged in oak barrels to allow its tart sour flavor to develop.

Answer 42

Flanders Red.

Question 43

_____________ is dominated by its yeast profile. Its ale yeast strain is unique and makes lots of peppery spices but low levels of fruity esters.

Answer 43

Saison.

Question 44

___________ 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 orange peel.

Answer 44

Wits

Question 45

True or False: The Belgian Blond isn’t like the American version of blond ale, the Belgian style has a much higher ABV and more yeast character.

Answer 45

True

Question 46

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

Answer 46

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

Question 47

True or False: The Special/Best/Premium British Bitters is a session beer that should be served in a shaker pint glass.

Answer 47

False. The Special British Bitter is a “session” beer, but the more traditional glass to serve it in would be an imperial Nonic style pint glass.

Question 48

British __________ are lower ABV, malt balanced beers with a low perceived bitterness. They are generally amber to brown in color.

Answer 48

Mild

Question 49

_____________ are roasty, brown to black beers with pronounced perceived bitterness. They have normal to elevated ABVs. Milder versions are often British in character (sweeter, fruitier, less hoppy) while the American version is often quite aggressive (intense roastiness, no fruitiness, very hoppy).

Answer 49

Robust porters.

Question 50

The body of British style Sweet Stouts are often intensified and made richer by the use of _____________, or milk sugar, hence the name Milk Stout.

Answer 50

Lactose/lactic sugar.

Question 51

A common Americanized version of the British Sweet Stout is the ____________ Stout.

Answer 51

Oatmeal Stout.

Question 52

Wee Heavies are also known by the name ___________________.

Answer 52

Scotch Ales.

Question 53

________________ is among the richest and strongest of ale styles and is commonly associated with and released by breweries in winter. They have layered malt flavors that can include biscuity, deep toast, dark caramel, toffee, and molasses, but can also have assertive perceived bitterness.

Answer 53

Barleywine.

Question 54

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

Answer 54

Dry stout.

Question 55

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

Answer 55

Citrusy or grapefruit-like.

Question 56

___________________ are mildly fruity, amber, American beers with some toasty, caramel malt flavor, they are not roasty. They are the only style to strongly feature the woody, minty aromas and flavors of the Northern Brewer hop varietal. They have a normal 4.5-5.5% ABV range.

Answer 56

California common (steam beer).

Question 57

True or False: the American Amber, American Pale, and American Brown Ales are all quite similar but for their malt profiles, which can also lead to mildly different levels of perceived bitterness.

Answer 57

True.

Question 58

The ________________ style is perhaps the ultimate example of American craft brewers taking a European style and making it bigger and bolder. This beer has highly assertive bitterness, dark gold to dark amber color, and a high ABV level. It is typically dry hopped for big hop aroma.

Answer 58

American Imperial IPAs.

Question 59

Sugars ___________ the body of beer because they are nearly 100% fermentable and do not add unfermentable proteins or starches to the beer.

Answer 59

Lighten or thin.

Question 60

___________________ were invented by American homebrewers and then adopted as a style by pro brewers. It’s similar to the American Pale and Amber, but has more of a malt focus.

Answer 60

American Brown Ales.

Question 61

Oatmeal is protein rich and adds a silky smooth mouthfeel, a big long lasting head, and a nutty earthy oat flavor to this dark American beer.

Answer 61

Oatmeal stout.

Question 62

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

Answer 62

False. You can taste all flavors on all parts of the tongue (and also in other parts of your mouth and throat!).

Question 63

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

Answer 63

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

Question 64

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

Answer 64

Mouthfeel.

Question 65

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

Answer 65

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

Question 66

What are two common malt descriptors for brown beers?

Answer 66

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

Question 67

The substances in hops that add the majority of bitterness to beer are _____________________.

Answer 67

Alpha acids.

Question 68

True or False: Noble hops may only be considered “noble” if they are grown in the areas for which the variety is named. As with grapes, terroir (the character of the growing area) matters for hops, the same varieties will taste and smell different depending on where they are grown.

Answer 68

True. Growing German noble hop strains in the NW of the USA, for instance, will not result in hops that mimic the German examples.

Question 69

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.

Answer 69

True.

Question 70

Hops from the US are grown primarily in the _____________ Valley in WA State.

Answer 70

Yakima.

Question 71

The scientific name for ale yeast is _______________________.Name two common American hop varieties.

Answer 71

Ale yeast is Saccharomyces cerevisiae.

Question 72

Name two common American hop varieties.

Answer 72

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

Question 73

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

Answer 73

Diacetyl

Question 74

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

Answer 74

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). To some people it smells rubbery.

Question 75

Female hop plants make ______________.

Answer 75

Catkins (like cones).

Question 76

Hop plants are fast growing ______________.

Answer 76

Bines (not vines).

Question 77

Acetic acid is described as _______________.

Answer 77

Vinegar.

Question 78

There are two primary types of malt. __________ malts are the primary malt used in the recipe. These are usually lightly kilned.

Answer 78

Base malts.

Question 79

True or False: Pilsner specialty malt is the lightest specialty malt at about 2L.

Answer 79

False. Pilsner malt is the lightest base malt, it is not a specialty malt.

Question 80

___________________ is when the brewer adds hops to the beer after primary fermentation has completed.

Answer 80

Dry hopping.

Question 81

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

Answer 81

Fresh, released by the brewery.

Question 82

Name the two major haze-producing materials in a hefeweizen.

Answer 82

Some common haze producing material in certain beer styles include suspended yeast and proteins from wheat.

Question 83

Short answer: Describe the five steps for manually washing glassware in a three part sink.

Answer 83

First, be sure the area and sinks are clear of chemicals or oils from other cleaning activities. Then:

a. Empty glass into the open drain. Don’t dump left over beer into the cleaning water, which would dilute the cleaning solution.
b. Wash with sudsless detergent soap and a brush in hot water in the first sink. Special detergents are available from bar suppliers, they should not be fat, petroleum, or oil based. Scrub the glass with a brush to remove lipstick and other filth. Rotate the glass on the brush to get the entire inside and outside of the glass cleaned. Don’t forget to clean the bottom of the glass with the brush, too.
c. Rinse in cold water in the second sink. Do this rinse “heel in, heel out.” A double dunk in this cold clean water is recommended. The water in this sink should be flowing and refreshed from an overflow tube, not sitting stagnant with rinsed detergent in it.
d. Rinse in sanitizer in the third sink. Use hot water at a minimum of 90°F with a chlorine sanitizer mixed to at least 100 ppm (or local required level).
e. Dry the glassware so that air can circulate inside it. Air dry the glassware on a rack for good air circulation, a stainless steel wire basket or deeply corrugated surface is best. Do not dry or store glasses on a towel, rubber pad, or smooth surface, which can transfer odors, slow drying, and transmit germs.
f. Rinse the glassware with cold water right before pouring beer into it. This rinses any remaining sanitizer or dust out of the glass and allows for better head formation and retention. It also serves to cool and wet the inside of the glass, which could still be warm from washing (note that making glasses cold in a freezer is unnecessary and likely will lead to over foaming).