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Flashcards in Part 2 Deck (27):
1

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

2

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

3

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

4

Which of the following flavors is NOT a sign of stale beer?
A) papery
B) cardboard
C) banana
D) sherry

C) banana

5

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

6

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

7

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

8

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

9

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

10

When you wet a beer clean glass, the water forms a solid sheet on the surface of the glass.
True or False

True

11

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

12

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.

13

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

14

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

15

Draft beer lines should be cleaned every 14 days.
True or false

True

16

Which of the following is NOT a reason to serve bottled beer in a glass?
A) reduces transfer of flavors from glass bottles to the beer
B) enhances appreciation of beer's visual attributes
C) allows appreciation of beer aroma during consumption
D) reduces carbonation so that beer drinkers enjoy more beer

A) reduces transfer of flavors from glass bottles to the beer

17

Which of the following is NOT a consideration when pouring a large bottle-conditioned bottle with a cork & wire cage cap?
A) safety : do not point cork at face or customer
B) gushing : beer may spurt out of bottle once opened
C) staling : oxygen admitted during opening may cause off-flavors
D) yeast : pour all glasses without tipping bottle upright to prevent disturbing the yeast

C) staling : oxygen admitted during opening may cause off-flavors

18

How would you describe a beer with 4.8% alcohol by volume?
A) pretty normal level of alcohol
B) somewhat elevated level of alcohol
C) lower than normal level of alcohol
D) extremely high level of alcohol

A) pretty normal level of alcohol

19

Alcohol by weight is usually used in what way?
A) everyday labeling of consumer packages
B) only for television commercials
C) for government regulations
D) to confuse students of beer

C) for government regulations

20

A beer with 3.2% alcohol by weight would have what percent alcohol by volume?
A) 4.0%
B) 5.0%
C) 6.0%
D) 7.0%

A) 4.0%

21

Which of the following is NOT true of the bitterness found in beer?
A) many beers have no measurable bitterness
B) comes from hops
C) balances the sweetness of malt
D) measured in International Bitterness Units

A) many beers have no measurable bitterness

22

Which of the following represents a bitterness level you are unlikely to find in any beer?
A) 18 IBUs
B) 102 IBUs
C) 7 IBUs
D) 237 IBUs

D) 237 IBUs

23

Color is measured by which of the following?
A) EBU
B) SMA
C) SRM
D) only by descriptions such as straw, amber, black

C) SRM

24

Carbonation is measured with which of the following scales?
A) degrees of CO2
B) volumes of CO2
C) liters of CO2
D) Tickleness

B) volumes of CO2

25

Which of the following would be a typical value for CO2 content in a common American beer?
A) 1.5 volumes of CO2
B) 2.5 volumes of CO2
C) 3.5 volumes of CO2
D) 4.5 volumes of CO2

B) 2.5 volumes of CO2

26

In addition to sweet, sour, salty, and bitter, which of the following is now recognized as a taste that we detect on our tongues?
A) fat
B) peppermint
C) vanilla
D) caffeine

A) fat

27

The methods for lager brewing began in what city and were established by what year?
A) Munich, 1900
B) Pilsen 1842
C) Munich, 1600
D) Vienna, 1700

C) Munich, 1600