UNIT 1: Enemies of Beer and Basic Service Flashcards
Chapter 1 of the Beer Savvy Program
Name the tax brewers pay to the federal government on each gallon of beer they produce.
Federal Excise Tax
What is the current tax rate per barrel for brewers producing more than 2 million barrels per year?
$18 per barrel
What is the current tax rate per barrel for brewers producing less than 2 million barrels per year?
$7 per barrel (on the first 60,000 barrels)
What aspect of beer labeling is the most useful in assessing the freshness of beer?
Date coding or “best by” date
Name two physical or behavioral indications that an individual should not be served additional alcohol.
- Relaxed inhibitions
- Impaired Judgement
- Slowed reactions
- Loss of coordination
Describe the characteristics of a beer that might make it interesting to consume a year or more after its packaging date.
- Ales ≥ 7% ABV
- Wilds and sours
- Bottle-conditioned beers
Name two things that retailers can do to ensure the freshness of the beer they sell.
- Rotate inventory
- Store beer properly
- Serve beer properly
Name the three “enemies” of beer.
- Oxygen
- Heat
- Light
Beer can be exposed to these damaging factors in a number of ways as it makes its way from the brewery to the consumer’s glass.
Oxygen or air in contact with beer promotes and accelerates flavor deterioration. This process is called ____________ and it leads to specific off flavors in beer.
OXIDATION
To prevent oxidation, brewers go to great lengths to protect beer from exposure to oxygen and air. Draft beer can be filled into kegs with virtually no air contact, but a small amount of oxygen inevitably gets into bottles and cans and contributes to flavor changes over time.
Name the flavors commonly associated with staling.
- Papery, cardboard flavor
- Waxy flavor and/or mouthfeel
- Dulling/decline of hop aromas
What is the ideal storage temperature for beer?
35 - 45 °FAHRENHEIT (2 - 7 °CELSIUS)
Whenever possible, beer should be stored cold. The warmer the beer, the faster off flavors will develop.
The rules of thumb for beer storage are:
- Store beer cold
- If you can’t store it cold, sell it fast
Exposure to which of the three “enemies” of beer causes skunking?
LIGHT
Beer has an unusual sensitivity to light. Even brief exposure to light under the wrong conditions can alter the aroma and flavor of beer, giving it a distinctly unpleasant character. The result is known as lightstruck or “skunked” beer–because it smells like the common American skunk!
Skunking occurs when beer is exposed to specific wavelengths of light, which are found in flourescent light and sunlight.
Beer packaging can protect beer from skunking. Kegs, cans, and cardboard case boxes all keep light from reaching the beer inside and therefore prevent skunking.
Name the three main bottle colors and the amount of the damaging wavelengths of light they block.
- BROWN: 98%
- GREEN: 20%
- CLEAR: 0%
When exposed to damaging light, beer in green glass bottles can become skunky in as little as five minutes; beer in clear glass bottles can become skunky in a matter of minutes.
NOTE: A special type of hops can be used to prevent skunking. Some brewers use these hops to brew beers packaged in clear glass bottles.
What are two key considerations when choosing the appropriate glass size for a serving of beer?
Strength and cost
- High-alcohol beers should be served in smaller portions: 12, 10, 8, or even 6 ounces, depending on alcohol content
- Strong and rare beers are often very expensive, so a small portion size helps keep consumer prices at a reasonable level for a single serving
Describe a “beer-clean” glass.
Beer-clean means:
- Free of visible soil and residue (like dried-on foam or lipstick)
- Free of oil and other invisible residues (like detergent, sanitizer, and beer residue)
