Exam 1 Questions Flashcards
If you store beer in the dark at room temperature for several months which is the least likely to occur?
A) accelerated loss of freshness
B) increased likelihood of oxidized flavors
C) increased likelihood of bacterial off-flavors
D) increased chance of skunking
D) increased chances of skunking
In the following sequence of steps for changing a common American or import single-valve keg, which of the following is NOT the recommended action?
A) first, allow each keg 24 hours in the cooler to chill and settle before tapping and serving
B) second, grip keg coupler handle, push in, and down to the “off” position to disengage
C) third, turn the coupler a quarter turn (90°) counterclockwise to unseat then lift off of the keg
D) fourth, seat the coupler on a new keg, turn clockwise a quarter turn (90°) to engage then return the coupler handle to the “on” position
B) second, grip keg coupler handle, push in, and down to the “off” position to disengage
“Push in” should be “pull out”
The "malt" used in beer mostly comes from what plant? A) wheat B) rye C) oats D) Barley
D) Barley
Which of the following beer styles is usually served in a glass uniquely associated with it? A) Weizen B) Brown Ale C) California Common D) Blonde Ale
A) Weizen
Which of the following flavors would be inappropriate in American-style wheat beer? A) low/moderate grainy wheat B) low/moderated citrus hop aroma C) some malty sweetness D) clove and banana aromas
D) Clove and banana aromas
Which of these flavors is most likely to come from malt? A) fruity B) citrusy C) toasty D) Clove-like
C) toasty
When you pick up a glass off the bar, what is the very first step in the cleaning process?
A) wash with suds-less soap & brush
B) rinse with cold water
C) empty glass into open drain
D) rinse in cold water, heel in, heel out
C) empty glass into cold drain
Which group of Belgian beers below is generally elevated to high in alcohol (6-10%) and never made using fruit or spices? A) farmhouse beers B) lambic beers C) abbey and Trappist beers D) all of the above
C) abbey and Trappist beers
Which of the following would you be most likely to encounter in a dry stout? A) sugary sweetness B) citrus hop aroma C) assertive hop bitterness D) Clove-phenol flavor
C) assertive hop bitterness
Which of the following is most likely to be black in color? A) bitter B) stout C) Scottish ale D) scotch ale
B) stout
A pale-gold to deep amber ale with moderate to high hop flavor, aroma and bitterness and 4.5-6.0% abc, would most likely be which style? A) pale ale B) blonde ale C) amber ale D) wheat beer
A) pale ale
Which of the following is true?
A) the body breaks down about 5 oz of pure alcohol per hour
B) blood alcohol concentration can continue to rise for up to four hours after the last drink before it begins to drop
C) alcohol is a central nervous system depressant
D) none of the above
C) alcohol is a central nervous system depressant
In addition to flavor, what other attribute do you assess while beer is in your mouth? A) color B) aroma C) mouthfeel D) aftertaste
C) mouthfeel
Sweet, sour, bitter, salty, and umami are perceived as part of what evaluation process? A) aroma B) flavor C) appearance D) mouthfeel
B) flavor
Draft beer sales have been shown to improve when a drought line cleaning program is instituted.
True or false
True
When evaluating a beer, which of the following is usually assessed first? A) aroma B) bitterness C) carbonation D) flavor
A) aroma
Which of the following beer traits would be detected by the sense of smell? A) citrus B) salty C) sour D) bitter
A) citrus
In the three-tier system, a beer importer would sell to which of the following? A) consumers B) retailers C) wholesalers D) manufacturers
C) wholesalers
In some Belgian breweries, no yeast is added to start the fermentation. Instead, yeast comes from the air and from wooden fermenting vessels. This type of beer is known as: A) Trappist B) abbey C) farmhouse D) lambic
A) Trappist
Which of the following describes the proper way to pour draft beer?
A) center the glass below the tap, open the tap all the way and fill, allowing foam to overflow until the liquid level is within one inch of the top of the glass
B) open the tap fully to start then close it halfway at the end to add foam to the top of the beer. Rotate glass during filling.
C) tilt the glass 45°, open the tap fully, pouring beer down the side until half full then straighten the glass to finish.
D) start by pouring straight down the middle and finish pouring gently down the side of the glass.
C) tilt the glass 45°, open the tap fully, pouring beer down the side until half full then straighten the glass to finish.
In the following sequence of steps for changing a common American or import single-valve keg, which of the following is NOT the recommended action?
A) first, allow each keg 2 hours in the cooler to chill and settle before tapping and serving.
B) second, grip keg coupler handle, pull out and up to the “off” position to disengage.
C) third, turn the coupler a quarter turn (90°) counterclockwise to unseat then lift off of the keg
D) fourth, seat the coupler on a new keg, turn clockwise a quarter turn (90°) to engage then return the coupler handle to the “on” position.
A) first allow the keg 2 hours in the cooler to chill and settle before tapping and serving.
Keg should be in cooler for 24 hours!
Which of the following is not a sub-style of the stout? A) dry B) foreign C) oatmeal D) Scottish
D) Scottish
What blood alcohol content level defines driver intoxication in the United States? A) 0.08% B) 0.8% C) 0.008% D) 8.0%
A) 0.08%
