Certified Beer Server

Front 1

Three tier system

Back 1

Brewers/importers, distributors, and retailers. Some exceptions, like brewpubs.

Hint 1

Set up after prohibition

Front 2

Responsible serving practices

Back 2

Provide accurate abv information to consumers and adjust serving size based on abv.

Hint 2

Tony's does this

Front 3

How is beer best served?

Back 3

Fresh- ready to drink when the brewery puts it out. Few exceptions in strong beers

Front 4

Three ways to ensure fresh beer by wholesaler and retailer

Back 4

Rotate inventory, store beer properly, serve beer properly

Front 5

How long is pasteurized and non pasteurized draft beer good for?

Back 5

Non 45-60 days

Pasteurized 90-120 days

Front 6

How long to is bottled beer good for?

Back 6

If refrigerated 6 months

If warm of subject to stresses 3 months

Front 7

Skunking

Back 7

Flaw in beer caused by sunlight, most noticeable in aroma. Rubbery quality

Front 8

Draft beer must be served with what?

Back 8

CO2 or CO2 nitrogen mix at the proper pressure setting- never use compressed air

Front 9

If a party pump is used how long will the beer remain good?

Back 9

Less than one day

Front 10

Four key components of a draft system

Back 10

Keg, coupler, foam on beer detector, and faucet

Front 11

Coupler

Back 11

The connector to the keg

Front 12

Foam on beer detector

Back 12

Device that stops the flow of beer when the keg is empty before the beer line is filled with foam

Front 13

Standard temperature for a draft system

Back 13

38 degrees

Front 14

Basic troubleshooting for kegs and draft lines

Back 14

Beers has been in cooler for 24+ hours, coupler properly engaged, no kinks or pinches in hoses, FOB set properly

Front 15

How often should draft systems be cleaned

Back 15

14 days

Front 16

Two factors in selecting the proper glassware

Back 16

Style/alcohol content, room for head size

Front 17

Glass cleaning procedures:

Back 17

Empty glass into open drain, was with sudless soup and brush, rinse in cold water heel in heel out, rinse in sanitizer HIHO, dry inverted on rack, rinse right before serving.

Front 18

How to check for clean glass with out beer?

Back 18

Sheeting- wet glass with water, should sheet off evenly. Webbing or droplets indicates not clean

Salt test- wet and sprinkle salt throughout, places where salt does not adhere are not clean

Front 19

How to check if glass is clean with beer

Back 19

During consumption lace will cling to side of glass. Bubbles clinging to side of glass indicate not clean

Front 20

Reason to rinse glasses

Back 20

Removed residual sanitizer, cools glass from washing, aids in head formation and retention

Front 21

Refrigeration temperature beer should be stored at

Back 21

43 degrees or less (or serving temperature)

Front 22

White flakes in a bottle indicate what?

Back 22

Old and unstable beer

Front 23

Yeast is in your beer, what do you do?

Back 23

Retain unless customer requests or it is a style normally served with yeast. To pour yeast, rouse by swirling

Front 24

If you serve a rare beer in a bottle, what should you do?

Back 24

Present the cork or cap to customer

Front 25

5 established flavors

Back 25

Sweet, salty, sour, bitter, umami

Front 26

2 emerging flavors

Back 26

Fat, metallic

Front 27

Mouthfeel is determined by what two qualities ?

Back 27

Body, carbonation

Front 28

Which components of beer do you evaluate?

Back 28

Appearance, aroma, taste, mouthfeel, after taste

Front 29

Flavor of malt and grain in a pale beer

Back 29

Uncooked flour, bread dough

Front 30

Flavor of malt and grain in golden beer

Back 30

White bread, wheat bread, water cracker

Front 31

Flavor of grain and malt in light Amber beer

Back 31

Brest crust, biscuit, graham cracker

Front 32

Flavor of grain and malt in Amber beer

Back 32

Toast, caramel, pie crust

Front 33

Flavor of malt and grain in brown beer

Back 33

Nutty, toffee, chocolate, dark/dried fruit

Front 34

Flavor of malt and grain in black beer

Back 34

Roast, burst, coffee

Front 35

Character of American hops

Back 35

Piney, citrus, resiny, tropical fruit, catty

Front 36

Character of English hops

Back 36

Earthy, herbal, woodsey

Front 37

Character of German/Czech hops

Back 37

Floral, perfumey, peppery, minty

Front 38

Oxidation

Back 38

Beer fault indicated by a papery, wet cardboard, waxy, or lipstick like flavor

Front 39

Dirty draft lines can give a beer what fault

Back 39

Buttery or vinegar

Front 40

Malt

Back 40

Grain that has been sprouted and dried. A cereal grain such as barley or wheat

Front 41

Unmalted grain

Back 41

Corn or rice, used in place of a malted grain

Front 42

Hops

Back 42

Plant, can contribute to bitterness, flavor, or aroma depending on use.

Front 43

Strig

Back 43

Footstalk of the hop plant where the cone attaches to the plant. Can effect bitterness

Front 44

Bract

Back 44

Leaves that make us the outer structure of the hop plant.,

Front 45

Bracteole

Back 45

Structure inside the hop plant that gives it structure.

Front 46

Lupulin glands

Back 46

Party of the hop containing the resin and hop oils. Major source of flavor

Front 47

Major growing regions on hops

Back 47

Germany, Czech Republic, Britain, U.S. (Washington and Oregon), Australia/New Zealand

Front 48

Saccharomyces cerevisiae

Back 48

Ale yeast strain. Can contribute fruity flavors or spivey flavors like clove, nutmeg, or white pepper

Front 49

Saccharomyces pastorisnus

Back 49

Lager yeast. Cleaner flavor resulting in full hop and malt flavor