Storage and Service of Beer

Question 1

List three things that can damage beer and negatively affect its flavor

Answer 1

1. Light
2. Heat
3. Oxygen

Question 2

List things you can do to protect the flavor of beer

Answer 2

1. Drink it fresh (pay attention to best by date)
2. Keep it cool
3. Protect it from light
   Keep it sealed

Question 3

What is light strike?

Answer 3

Development of undesirable aromas due to exposure to light (daylight or artificial)

Question 4

What types of containers best protect beer from light?

Answer 4

Kegs, cans, darker (brown) bottles

Question 5

How does a keg help prevent oxidation of beer

Answer 5

It is filled with carbon dioxide gas

Question 6

List some common beer faults

Answer 6

1. Staling: caused by time, accelerated by exposure to heat/oxygen; paper or wet cardboard flavors
2. Light strike/skunking: caused by exposure of hop components to light; skunky, scorched hair, cat urine aromas
3. Bacterial infection: typically caused by bacterial growth in poorly maintained keg lines; vinegar, rancid butter notes

Question 7

Describe how different shapes of beer glass can impact tasting

Answer 7

1. Rounded bowl can assist with swirling
2. Inward sloping walls can help retain aromas
3. Narrow glasses can help with head retention

Question 8

How can you tell if a beer glass is not completely clean?

Answer 8

Bubbles will cling to the sides of the glass

Question 9

List the steps in properly pouring beer from a keg tap

Answer 9

1. Hold the beer glass below the tap at a 45 degree angle
2. DO NOT let the glass or the beer touch the tap
3. Open tap fully and pour down the side of the glass until about 70% full
4. Move the glass upright and continue to pour to form foam
5. Turn off tap when full.

Question 10

List the steps in properly pouring beer from a bottle

Answer 10

1. Hold the beer glass below the bottle at a 45 degree angle
2. DO NOT let the glass or the beer touch the bottle
3. Pour down the side of the glass until about 50-70% full
4. Move the glass upright and continue to pour to form foam
5. If beer has sediment, be careful and slow pouring as sediment nears neck of bottle.

Question 11

What temperatures are best for beer service?

Answer 11

1. Well chilled (3-7 degrees C): Styles with light to medium aromas, low to medium alcohol, e.g., Czech pilsner, German weissbeer, American or international lager
2. Chilled (7-12 degrees C): Styles with medium to pronounced aromas, medium to high alcohol, e.g., porter, American pale ale, American IPA
3. Lightly chilled (12-15 degrees C): Styles with complex and pronounced aromas, high or very high alcohol, e.g, barley wine, dubbel

Question 12

How does sweetness in food impact perceived flavor of beer?

Answer 12

1. Decreased sweetness
2. Increased acid
3. Increased bitterness

Question 13

How does umami in food impact perceived flavor of beer?

Answer 13

1. Decreased sweetness
2. Increased acid
3. Increased bitterness

Question 14

How does acid in food impact perceived flavor of beer

Answer 14

1. Increased sweetness
2. Decreased acid
3. Decreased bitterness

Question 15

How does salt in food impact perceived flavor of beer

Answer 15

1. Increased sweetness
2. Decreased acid
3. Decreased bitterness

Question 16

How does chili heat in food affect perceived flavor of beer?

Answer 16

Increases perception of alcohol

Question 17

How does bitterness in food affect perceived flavor of beer?

Answer 17

Increases bitterness

Question 18

How should you deal with flavor intensities when pairing beer and food?

Answer 18

Intensities should be complementary or one will overwhelm the other

Question 19

How should you deal with aromas when pairing beer and food

Answer 19

Look for complementary aromas