Certified Beer Server Exa, - Details

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1) Chapter 1 View

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144 questions

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I. Brewers and importers sell to wholesalers ii. Wholesalers sell to both on- and off-premises retailers iii. On- and off-premises retailers sell to consumers Exceptions i. Brewpubs that both brew and retail to consumers ii. Breweries that brew and sell directly to retailers or consumer

Three Tiered System & Exceptions

• Some date codes indicate the best-by date: Most alcoholic products with less than 10% ABV are required to display a best-by date • Some date codes indicate the bottling/packaging date

The Two Meaning of Date Codes

• Traditional consumer date codes (e.g., 061512 = June 15, 2012) • Julian/ordinal date codes (364-14 = December 30, 2014) • Some breweries have their own proprietary date code format

Three Types of Date Codes

Non-pasteurized draft beer can remain fresh for about 45–60 days (refrigerated)

How long can Non-Pasteurized beer stay fresh for?

Pasteurized draft beer can remain fresh for about 90–120 days (refrigerated)

How long can Pasteurized beer stay fresh for?

If kept refrigerated, can remain fresh for up to 6 months - Hoppy styles like IPA are more susceptible to the effects of time, and may show flavor changes in as little as 3 months, even when refrigerated • When not refrigerated or if subjected to other stresses, may be noticeably off after 3 months

How long can bottled/canned beer stay fresh for?

Cask ales should be stored in a temperature-controlled environment which is kept at cellar temperature—52–55 °F (11–13° C)

What temp should Cask Ales be stored?

77 degrees

What is the limit for storage temp?

A. Keg b. Coupler c. Foam on Beer detector (FOB) d. Faucet

Key Elements of a Draft System

38 degrees and should be cooled 24 hours before use

Standard temp and storage for a keg?

Every 14 days

How often does draft system need to be cleaned?

Size, shape, brand

3 ways to select glassware

• The first sink should be filled with warm water and a non-petroleum based (sudsless) detergent • The second sink should contain cool, clean rinse water that is being continually refreshed through use of an overflow tube • The third sink should contain hot water and an appropriate sanitizer at the correct concentration as specified by the manufacturer

What is the 3 sink method?

• Sheeting (wet glass interior and then empty glass; water should sheet off of glass evenly; formation of droplets or webbing indicates that the glass is not beer clean) • Salt test (wet glass interior, empty glass and then sprinkle salt throughout; places where salt does not adhere are not beer clean)

How to check that glassware is clean with water?

• Head size, shape, retention—good head formation and retention are signs of a beer clean glass • Bubbles clinging to the sides of the glass (in liquid beer) indicate that the glass is not beer clean • During consumption, lace will cling to the side of a beer clean glass following each sip

Three ways How to check that glassware is clean with beer

43 degrees or less

Ideal temperature to store beer?

I. Beers bottled without yeast or other sediment—the entire contents of the bottle can be poured into the glass ii. Hold the glass at a 45-degree angle and pour down the side of the glass until the glass is half full iii. Gently tilt the glass upright and pour down the middle to create approximately 1 inch (2.5 cm) of foam head on the beer as the pour finishes. German wheat beers and Belgian ales traditionally should have 2–3 in (5–8 cm) of head

Three steps for pouring filtered beer?

I. Some beers are packaged unfiltered or with yeast in the bottle. In most cases, yeast and sediment should be retained in the bottle ii. Throughout the pour, be careful not to disturb the sediment iii. Hold the glass at a 45-degree angle and pour down the side of the glass until the glass is half full v. While finishing the pour, watch the neck of the bottle and be prepared to stop pouring when the yeast moves toward the top of the bottle. Ask customer preference for yeast

Three steps for pouring unfiltered beer?

1in below tap, 45 degree angle, pour down side until half full, then pour rest down middle for head *for Nitro pour at 45 degrees until 3/4 full, rest 1-2mins, then finish down middle

Pouring draft beer?

A. First driven by available ingredients, equipment, and water b. Shaped by technology, taxes and regulations, culture, consumer appeal, etc.

What are the historical development of beer styles?

A. Alcohol content: By volume (ABV); By weight (ABW) b. International Bitterness Units (IBUs) c. SRM Color / EBC (SRM x 1.97 = EBC) d. Carbonation (Volumes of CO2 or g/L) e. Original Gravity (OG) f. Final Gravity (FG) g. Apparent attenuation

Quantitative parameters of beer character?

A. Appearance b. Aroma c. Flavor d. Finish/Aftertaste e. Mouthfeel f. Perceived bitterness

Qualitative parameters of beer character?

Low, moderate, pronounced, assertive, or highly assertive

PB descriptors?

Straw, gold, amber, brown, or black

Color descriptors?

Lower, normal, elevated, high, or very high

ABV descriptors?

Belgium/France Lambic (PB – Low; C – Straw to gold; ABV – Normal to elevated)

Gueze

Belgium/France Lambic (PB – Low; C – Varies with fruit; ABV – Normal to elevated)

Fruit Lambic (Kriek, Framboise, etc.)

Belgium/France Flanders Ales (PB – Low; C – Red-brown; ABV – Normal to elevated)

Flanders ales

Belgium/France Trappist/Abbey Ales (PB – Low; C – Light amber to dark amber; ABV – Elevated)

Belgian Dubbel

Belgium/France Trappist/Abbey Ales (PB – Moderate; C – Straw to gold; ABV – High)

Belgian Tripel

Belgium/France Pale Belgian beers (PB – Low; C – Light gold to gold; ABV – Elevated)

Belgian Blond Ale

Belgium/France Pale Belgian beers (PB – Moderate; C – Straw to gold; ABV –High to very high)

Belgian Golden Strong Ale

Belgium/France Flanders Ales

Oud Bruin

Belgium/France Trappist/Abbey Ales

Belgian Dark Strong Ale

Belgium/France Belgium Pale Ale

Belgian Pale Ale

Belgium and France Saison (PB – Moderate; C – Light gold to amber; ABV – Normal to elevated)

Saison

Belgium and France Witbier (PB – Low; C – Straw to light gold, made white by haze; ABV – Normal)

Witbier

Belgium and France Bière de Garde

Bière de Garde

England Pale Ale (PB – Pronounced; C – Gold to amber; ABV – Lower to normal)

Best Bitter

England Pale Ale

Ordinary Bitter

England Pale Ale

Strong Bitter

England Pale Ale

British Golden Ale

England Pale Ale (PB – Assertive; C – Gold to amber; ABV – Normal to elevated)

English IPA

England Dark Ale (PB – Moderate; C – Amber to brown; ABV – Lower to normal)

British Brown Ale

England Dark Ale (PB – Low to moderate; C – Dark brown to black; ABV – Lower to normal)

Sweet Stout

England Dark Ale (PB – Moderate; C – Brown to black; ABV – Lower to normal)

Oatmeal Stout

Dark Mild

London Brown Ale

English Porter

Tropical Stout

Foreign Extra Stout

British Strong Ale

Old Ale

English Barleywine

Scotland Wee Heavy (PB – Low; C – Amber to brown; ABV – Elevated to high)

Wee Heavy

Ireland Irish Stout (PB – Pronounced; C – Brown to black; ABV – Lower to normal)

Irish Stout

• Irish Red Ale • Irish Stout • Irish Extra Stout

Ireland Beer types?

Germany Pale Lager (PB – Pronounced; C – Straw to light gold; ABV – Normal)

German Pils

Germany Pale Lager (PB – Moderate; C – Straw to light gold; ABV – Normal)

Munich Helles

Germany Pale Lager (PB – Pronounced; C – Straw to Gold; ABV – Lower to normal)

Czech Premium Pale Lager / Czech Pale Lager

Germany Pale Lager

German Leichtbier

Germany Pale Lager

German Helles Exportbier

Germany Amber Lager (PB – Moderate; C – Gold to dark amber; ABV – Normal to elevated)

Märzen

Vienna Lager

Czech Amber Lager

Czech Dark Lager

Festbier

Munich Dunkel

Schwarzbier

Rauchbier

Germany Bock (PB – Moderate; C – Gold to light amber; ABV – Elevated)

Helles Bock

Germany Bock (PB – Low; C – Gold to brown; ABV – Elevated to high)

Doppelbock

Germany Bock

Dunkles Bock

Germany Bock

Eisbock

Germany Ale- Wheat beer (PB – Low; C – Straw to gold; ABV – Normal)

Weissbier

Germany Ale- Wheat Beer (PB – Low; C – Straw; ABV – Lower)

Berliner Weisse

Germany Ale- Wheat Beer (PB – Low; C – Straw to light gold; ABV – Lower to normal)

Gose

Germany Specialty Lager

Kellerbier

Germany Rhine Valley Ale (PB – Moderate; C – Straw to light gold; ABV – Normal)

Kölsch

Germany Ale- Wheat Beer

Dunkles Weissbier

Germany Ale- Wheat Beer

Weizenbock

Germany Ale- Wheat Beer

Lichtenhainer

Germany Ale- Rye Beer

Roggenbier

Germany Rhine Valley Ale

Altbier

US Pale Lager (PB – Low; C – Straw; ABV – Lower)

American Light Lager

US Pale Lager

American Lager

US Pale Lager A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching. Pale straw to gold color. White, frothy head may not be long lasting. Very clear.

American-style India Pale Lager

US Pale Ale (PB – Moderate; C – Straw to gold; ABV – Lower to normal)

American Wheat Beer

US Pale Ale (PB – Moderate; C – Straw to gold; ABV – Lower to normal)

American Blonde Ale

US Pale Ale (PB – Pronounced; C – Light gold to light amber; ABV – Normal)

American Pale Ale

US Pale Ale (PB – Pronounced; C – Light amber to dark amber; ABV – Normal)

American Amber Ale

US IPA (PB – Assertive; C – Gold to amber; ABV – Normal to elevated)

American IPA

US IPA (PB – Pronounced; C – Straw to gold, often with significant haze; ABV – Elevated to high)

New England IPA

US IPA (PB – Highly assertive; C – Gold to dark amber; ABV – High)

Double IPA

Belgian IPA

Black IPA

Brown IPA

Red IPA

Rye IPA

Session IPA

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