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102 Cards in this Set
- Front
- Back
Which of the following is considered a farmhouse style beer? |
Saison & witbier common size |
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Common size of keg in US |
15.5 gallons |
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Traits of Robust Porter |
Light Roasty, malt flavor |
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Why should we avoid immersing the faucet in beet |
Unsanitary, but ppl do it to avoid foam |
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Amber to brown ale w/ low bitterness, elevated to high alcohol content , rich caramel flavors |
Strong scotch ale |
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Which is gold to Amber in gold? |
Oktoberfest, special/ best/ premium bitter, English IPA, American Pale ale |
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How long should a keg be stored in a cooler before serving? |
24 hrs |
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What is Rauchbier |
Smoked beer, in which the malted barley is smoked before being brewed, a specialty of franken |
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What 2 yeasts are commonly associated with lambic fermentation? |
Brettanomyces bruxellesis and brettanomyces lambicus |
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Which gas harms a beers flavor and aroma? |
Oxygen |
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Which beer trait is based on the relationship between IBUs and malt content |
Perceived bitterness |
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What beer includes several sub-styles known as dry, foreign, imperial? |
Stout |
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What 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 of the cleaning processes? |
Rinse and sanitize steps. First sink = dump and wash . Second sink = rinse step. Third sunk = sanitize step |
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What is primal |
Belgium witbier ( common Belgian style farmhouse ale) witbier is made with as much as 50% unmalted wheat and usually includes spices such as coriander and orange peel. |
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What is primarily a malt derived fat? |
Caramel |
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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 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? |
24 hrs / 1 day |
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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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Straw to gold colored beer with moderate bitterness |
Kolsch |
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Should not be served in a pint shaped glass |
Scotch ale |
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What is the blood alcohol level of intoxication |
.08 |
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Skunky reduction occurs in how much time with contact to light |
1 minute |
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Unique feature of Kolsch |
Fermented Ale yeast |
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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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What is the closest to the percent (by weight) of water found in most beers? |
90% |
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What beer is Amber to brown and has low bitterness? |
Scotch Ale |
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What German beer is a gold to brown lager that has high alcohol content (7-10%ABV) and was traditionally brewed by German monks during lent? |
Doppelbock ( a sub-style of Bock) moderate alcohol content ( 6.3% or above) created by German Brewers |
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What is a sign that a glass is not "beer clean"? |
Bubbles sticking to side of glass, no head formation, no formation of lace foam residue on side of glass, if salt doesn't adhere to glass |
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Belgium beer style that is assertively soured? |
Flanders Red Ale |
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Exception to the three-tier system in many states? |
Brewpubs - small breweries to sell to consumers |
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Proper position of a sanely coupler connected to a keg? |
Clock-wise to thread on to keg with handle down |
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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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What beer is most likely to come from malt? |
Scotch Ale |
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What beer is straw to hold 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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Which of the following Belgium beer style is assertively soured? |
Flanders red ale |
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What is a modern style of Anchor Steam Brewery? |
California Common or Steam beer |
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When evaluating a beer which of the following is usually assesses first? |
Aroma |
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Which of the modern style name best describes the Belgian beer Duvel? |
Belgium (Golden) Strong Pale Ale |
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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? |
Oxidation causes papery taste. Store beer cold away from light |
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What beer is most likely to be gold to Amber in color? |
Ovtoberfest/Marzen, Standard/Ordinary Bitter, English IPA, Special/ Premium/ Best Bitter or American pale ale |
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If draft lines are not cleaned regularly, which flavors are most likely to develop? |
Dicetyl( buttery) & slick (oily) mouth feel |
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A yeast derived flavor? |
Esters , phenols, alcohol |
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What is the reaction to a beer that has been over-sparged? |
There are many causes of process-related Astringency: over-sparging, sparking with water above 168degrees F (76 degree C) steeping your grains too long, mash pH above the 5.2- 5.6 range, over hopping or boiling your grains can extract excessive tannins from the husks. Milling your grains too fine and poor hot -peak removal resulting in too much turn may be sources of astringency as well. |
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If the draft beer at your bar is puring 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 temp at the proper temp of 36 to 40 Fahrenheit? Has the keg had time to settle? Did you Open the tap all the way? Oma long draw system is the coolant cold enough? The glycol reservoir for the coolant should stay right around freezing plus or minus two degrees |
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Why must compressed air never be used to serve draft beer? |
Damages beer flavor |
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What do IBUs measure? |
Bitterness |
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When assessing beer why should the beer be poured into a glass rather than leaving it in the bottle? |
Allows the aroma to be evaluated |
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What are traits of saison |
Fruity and peppery yeast |
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What are the proper steps for creating a beer clean glass |
Empty wash rinse sanitize dry rinse |
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What is primarily a malt derived flavor |
Toast |
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What is the name of the scale by which color of beer is measured? |
SRM |
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Na |
Na |
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Most common size of keg in US, half barrel? |
15.5 gallons |
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Relationship between Bohemian Pilsner and German Pilsner |
Bohemian Pilsner is higher in malt |
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What flavor is produced by yeast during fermentation |
Clove |
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Which glass would be most appropriate for serving an ordinary bitter with 3.3 % ABV? |
Imperial pint (20oz) |
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What beer is brown to black colored English beer style with normal alcohol? |
Robust porter |
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What beer characteristics characterize perceptions like creamy thick and slick |
Mouthfeel |
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What bar practices should be avoided |
Dunking faucet in beer while pouring |
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Which has the highest ABV |
Strong Scottish ale |
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What is primR |
American barley wine 12%, Ropust porter 6.5%, Dubble 5.7% |
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What bee |
Pine |
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What beer is gold to light Amber colored lager that has an elevated alcohol of 6.3 and is typically served in spring time |
Maibock |
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What is a fundamental taste |
Sweet sour salty bitter umami |
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Many bars have glass rinsers. Which of the following is an appropriate use of a rinser |
Rinse clean glass before filling it with with beer |
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What Belgium beer is always made with wheat |
Witbier |
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What attribute is an expected trait for american styles wheat beer |
Assertive hippiness, although most are moderate. The range runs from low to assertive |
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What flavor |
Pull handle out and lift up |
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What flavor is most likely to come from malt |
Toffee |
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What flavors come from malt |
Toffee |
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Of the following beer styles which would have the lowest alcohol content? Oatmeal stout, robust porter, special bitter, extra special/ strong bitter |
Special bitter 3.8 , oatmeal stout 4.2, extra special/string bitter 4.6, robust porter 4.8 |
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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 would have the highest perceived bitterness: American stout, Maibock, northern English brown ale or Belgium triple |
American stout |
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Beer stored at room temperature for several months is most likely to develop what flavor? |
Cardboard flavors, staling, oxidation |
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Of the sour variations which typically has the highest alcohol content? |
Russian imperial stout |
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What beer is a light gold to light Amber colored German ale with low bitterness, high carbonation and distinctive yeast flavors? |
Hefeweizen |
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What high alcoholic beer style has many commercial examples whose names reference the devil? |
Belgium golden strong ale |
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What US State produces the most hops |
Washington state |
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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 fermentation derived flavor commonly appears in Ale but not Lager |
Fruity |
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In the first draft pint of the day it often has a noticeable sour taste or off-flavor what solution can be made to prevent this in the future |
Institute or improve draft line cleaning |
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Trait of an American IPA |
Assertiveness holy bitterness |
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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 of the draft lines at your bar is pouring foamy which of the following could be the cause |
Link in the house that runs from the coupler to the wall |
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What is primarily a yeast derived flavor |
Apple |
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Which type of container provides beer the greatest protection against skunking |
Can |
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A server was pouring two glasses of beer from a large bottle at a customers table. The first glass wound up half full of foam . For the second glass, if the server wants to reduce the amount of foam what should she do differently |
Pour more of the beer down the side of the glass |
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A 9% ABV blonde colored ale with high esters contents describes what Belgium style beer |
Tripel |
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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 beer style is usually served In a glass uniquely associated with it |
Hefeweizen |
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What role does choker line play Ina draft syatem |
Balance draft system |
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Compared to bohemian Pilsner a German Pilsner will usually be |
This style is generally paler lighter bodied and less malty than bohemian Pilsner |
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In which of the following beers would haze be a sign of a likely problem with the beer |
German Pilsner |
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What is an off flavor commonly associated with over sparing |
Astringency |
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A normal strength beer that has been stored at room temp for nine months would most likely exhibit what off flavor |
Astringency |
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The clove or nutmeg flavors associated with 4 binyl guiacol a phenol are typically produced by the yeast to make which style of beer |
WeiZen |
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English hops are often associated with which flavor attributes |
Earthy herbal |