Part 2 Flashcards
Which of the following is most likely to help preserve the freshness and flavor of bottled beer?
A) Fluorescent light
B) prolonged room temperature storage
C) Carrying it around in the trunk of your car
D) refrigerated storage
D) refrigerated storage
Which set of three things could be considered “enemies of beer”?
A) carbon dioxide, oxygen, & nitrogen
B) heat, cold, and oxygen
C) heat, light and oxygen
D) light, nitrogen, and oxygen
C) Heat, light and oxygen
Which type of light is not a problem for beer in a clear or green glass bottle?
A) Direct sunlight
B) Fluorescent lights, room temperature beer
C) Fluorescent lights, cold beer
D) Incandescent light bulbs
D) Incandescent light bulbs
Which of the following flavors is NOT a sign of stale beer? A) papery B) cardboard C) banana D) sherry
C) banana
Which of the following is effective at preventing the skunking beers exposed to fluorescent light? A) Pint glass B) Brown bottle C) Clear bottle D) Green bottle
B) Brown bottle
How long does it take for green bottled beer exposed to sunlight or fluorescent light to become skunky? A) a few minutes B) several hours C) one day D) one week
A) a few minutes
Which of the following is NOT a sign of a poorly maintained draft system? A) sour or cloudy first pint B) dribbling taps C) constant foaming D) pouring a pint takes 8 seconds
D) pouring a pint takes 8 seconds
A beer clean glass must be free of what two things? A) dirt and lint B) soil and oil C) beer and smear D) bugs and slugs
B) soil and oil
Which of the following is not a sign of a beer clean glass? A) bubbles cling to glass in beer B) free of lip marks on edge C) forms a nice foam head D) leaves "lace" as beer is consumed
A) bubbles cling to glass in beer
When you wet a beer clean glass, the water forms a solid sheet on the surface of the glass.
True or False
True
Which of the following is NOT a reason for using a water rinse on a beer glass before filling it with beer?
A) removes residual sanitizer
B) helps chill the glass
C) Conditions the surface for good head formation
D) Cleans out old beer
D) Cleans out old beer
Which of the following is NOT a recommended part of proper draft pouring technique.
A) open faucet completely
B) touch the faucet to the inside of the glass.
C) begin pouring down the side of the glass
D) finish by pouring down the middle for head formation
B) touch the faucet to the inside of the glass.
Which of the following is a sign of good draft beer pouring technique?
A) Begin by touching the tip of the faucet to the side of the glass
B) Grip the handle at the base and pull it completely open to start the flow of beer
C) Pour the glass half-full of foam, shut off the tap and dump the foam before pouring more beer
D) keep the faucet buried in the foam and beer as the glass becomes full so that the beer has a shorter distance to fall and will produce less foam
B) Grip the handle at the base and pull it completely open to start the flow of beer
What problem and solution are MOST LIKELY when a newly tapped keg is pouring foamy beer?
A) Bad keg. Have the distributor replace it
B) pressure is set wrong. Increase it by 5 psi
C) keg too warm. Give it 24 hours to reach proper temperature
D) Keg has too much gas. Vent keg, reduce gas pressure and it will pour fine
C) keg too warm. Give it 24 hours to reach proper temperature
Draft beer lines should be cleaned every 14 days.
True or false
True
