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83 Cards in this Set
- Front
- Back
What is a Rauchbier? |
Smoked beer, in which the malted barley is smoked before being brewed, specialty of Franken. |
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What two yeasts are most commonly associated with lambic fermentation? |
Brettanomyces bruxellensis and Brettanomyces lambicus |
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Which of the following gases harms a beers flavor and aroma? |
Oxygen |
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Which of the following is the name of the beer trait in which is based on the relationship between IBUs and malt content? |
Perceived bitterness. |
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What beer style includes several sub styles known by names such as dry, foreign and imperial? |
Stout. |
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Which of the following is the recommended practice for tasting beer? |
Move beer around mouth to stimulate as many taste buds as possible. |
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"Heel in, heel out" is the required way to treat glasses during which step of the cleaning process? |
Rinse and sanitize steps. |
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What is primarily a malt derived flavor? |
Caramel |
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Which of the following is commonly made with coriander and dried orange peel? |
Belgium Witbier |
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What is the name of the part in the draft system that allows gas to flow in and out? |
Coupler |
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Which of the following is the name of the scale by which alcohol content is measured? |
ABV |
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Which of the following beers is Gold to Amber in color with normal alcohol? |
American Pale Ale |
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How long should a keg be stored in a cooler? |
1 day. |
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What is the blood alcohol lever of intoxication? |
.08 |
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Which of the following is a straw to gold colored beer with moderate bitterness? |
Kolsch. |
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Which of the following should not be served in a pint shaped glass? |
Scotch ale |
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What English beer is brown to black in color, pronounced bitterness with 4.8 - 6.5% ABV? |
Robust Porter |
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"Skunky" reduction occurs in how much time with contact to light? |
1 minute |
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Which of the following is a unique feature of Kolsch? |
Fermented Ale Yeast. |
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What German beer is Gold to Brown colored lager that has a high alcohol content (7 - 10% ABV) and was traditionally brewed by German monks during lent? |
Dopplebock. |
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What is the closest to the percent (by weight) of water found in most beers? |
80% |
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What beer is Amber to Brown in color and has low bitterness? |
Scotch Ale |
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Which of the following is a sign that a glass is not "beer clean"? |
Bubbles sticking to the side of the glass, no head formation and retention and or no formation of 'lace' foam residue on the side of the glass. |
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Which of the following Belgium beer style is assertively soured? |
Flanders Red Ale |
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What is the modern style of Anchor Steam Brewery? |
Steam Beer |
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Which of the following is a notable exception to the three tier system in many states? |
Breweries. |
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What beer is Amber to brown in color, with low bitterness and a content of 2.8-4.5 ABV? |
Mild Ale |
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Which of the following is the proper position of a Sankey Coupler connected to a keg? |
Clock-wise to tread on to keg with handle down. |
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What beer is most likely to come from malt? |
Scotch Ale |
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What beer is most likely to come from malt? |
Scotch Ale |
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What beer is straw to gold colored German lager with assertive bitterness and normal alcohol content (4.4 to 5.2 ABV) |
German Pilsner |
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What beer flavor is related to malt? |
Roasted Flavors. |
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What flavor is produced by yeast during fermentation? |
Fruity Flavors. |
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How often should draft lines be cleaned? |
Every two weeks. |
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A customer at a retail store complains that some of the bottled beers taste like paper. What could the retailer do to attempt to fix this handling issue? |
Store beer cold and away from light. |
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What beer is most likely to be gold to Amber in color? |
- Oktoberfest - standard/ordinary bitter - English IPA - special, premium, best bitter or American pale ale. |
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When evaluating a beer, which of the following is usually assessed first? |
Aroma. |
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When evaluating a beer, which of the following is usually assessed first? |
Aroma. |
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If draft lines are not cleaned regularly, which of the following pairs of Flavors is most likely to develop? |
Dicetyl (buttery) & "slick" (oily) mouth feel. |
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If the draft beer at your bar is pouring foamy and you suspect it's a problem with the pressure, which of the following should you do? |
Is the keg empty? Is the regulator set to the proper pressure? Is the keg storage temperature at the proper temperature of 38 degrees to 40 degrees f? Had the keg had time to settle? Did you open the tap all the way? On a long draw system, is the coolant cold enough? The glycol reservoir for the coolant should stay right around the freezing, plus or minus two degrees. |
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Which of the following is primarily a yeast-derived flavor? |
Esters. Phenols. Alcohol. |
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Why must compressed air never be used to serve draft beer? |
Damages beer flavor. |
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What is the reaction to a beer that has been over-sparged? |
Astringency. |
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What is the reaction to a beer that has been over-sparged? |
Astringency. |
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When assessing beer why should the beer be poured into a glass rather that leaving it in the bottle? |
Allows the aroma to evaluated. |
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What is the reaction to a beer that has been over-sparged? |
Astringency. |
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When assessing beer why should the beer be poured into a glass rather that leaving it in the bottle? |
Allows the aroma to evaluated. |
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Which of the follow gives the proper sequence of steps for creating a "beer clean" glass. |
Empty, wash, rinse, sanitize, dry, rinse. |
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What are the traits of a saison? |
Fruity and peppery yeasts. |
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What is primarily a malt derived flavor? |
Toast. |
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What is primarily a malt derived flavor? |
Toast. |
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The most common size of keg in the US, half barrel holds how many gallons? |
15.5 |
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What is the name of the scale by which color of beer is commonly measured? |
SRM |
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What is the name of the scale by which color of beer is commonly measured? |
SRM |
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What beer is a Gold to Amber colored ale with normal alcohol? |
American Pale Ale. |
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What bar practice should be avoided? |
Dunking faucet in beer while pouring. |
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What is primarily a hop derived flavor? |
Pine. |
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Why must draft lines be cleaned regularly? |
To prevent bacteria. |
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What attribute is an expected trait for American styled Wheat Beer? |
Assertive hoppiness, although most are moderate. The range runs from low to assertive. |
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What is a fundamental taste? |
Sweet, salty, sour, bitter and umami. |
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When removing s coupler from a keg, which of the following steps do you do first? |
Pull the handle of the coupler out and lift up. |
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Out of the following beer styles, which would have the lowest alcohol content? Oatmeal stout? Robust Porter? Special Bitter? Extra Special Bitter/Strong Bitter? |
Special Bitter. |
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What would be acceptable to be observed in a bottle of beer you are about to serve? |
A little beige or tan yeast residue on the bottom. |
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Which of the following styles has the highest level of perceived bitterness? American Stout Maibock Northern English Brown Belgium Triple |
American Stout |
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Beer stored at room temperature for several months is most likely to develop what flavor? |
Cardboard (oxidation) |
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If the stout variations, which typically had the highest alcohol content? |
Russian Imperial Stout |
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What US State produces the most hops? |
Washington State |
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What high alcoholic beer style had many commercials examples whose name reference the devil? |
Belgium Golden Strong Ale |
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What is the best method for drying beer glasses? |
Inverted on a rack that allows air circulation. |
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What fermentation derived flavor commonly appears in Ale but not Lager? |
Fruity. |
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What is a notable exception to the three-tier system? |
A brewpub that sells its own beer. |
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What is appropriate for an Oktoberfest Beer? |
Malty Sweetness. |
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Which of the following best describes the natural process that occurs during malting? |
The seeds begin to grow into a plant. |
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When beer is served very cold, what effects does it have on flavor?? |
Reduces perception of all Flavors. |
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If one draft line at your bat is pouring foamy which of the following could be the cause? |
Kink in the hose that runs from the coupler to the wall. |
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Which type of container provides beer the greatest protection against "skunking"? |
can. |
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How would you describe the appearance of fresh hops to a customer? |
Small green pine cones. |
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What role does "Choker line" play in a draft system? |
Balance draft system. |
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A normal strength beer that has been stored at room temperature for nine months would most likely exhibit what off flavor? |
Astringency |
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English hops are often associated with which flavor attributes? |
Earthy and Herbal |
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Hops contribute to what aspects of beer taste? |
Bitterness, flavor and aroma. |
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A 9% ABV Blonde colored ale with high esters content describes what Belgium style beer? |
Triple. |
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What sort of plants do hops grow on? |
It's a vigorous, climbing, usually trained to grow up strings in a field called a "hop field" hope garden. |