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49 Cards in this Set
- Front
- Back
- 3rd side (hint)
Three tier system |
Brewers/importers, distributors, and retailers. Some exceptions, like brewpubs. |
Set up after prohibition |
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Responsible serving practices |
Provide accurate abv information to consumers and adjust serving size based on abv. |
Tony's does this |
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How is beer best served? |
Fresh- ready to drink when the brewery puts it out. Few exceptions in strong beers |
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Three ways to ensure fresh beer by wholesaler and retailer |
Rotate inventory, store beer properly, serve beer properly |
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How long is pasteurized and non pasteurized draft beer good for? |
Non 45-60 days Pasteurized 90-120 days |
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How long to is bottled beer good for? |
If refrigerated 6 months If warm of subject to stresses 3 months |
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Skunking |
Flaw in beer caused by sunlight, most noticeable in aroma. Rubbery quality |
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Draft beer must be served with what? |
CO2 or CO2 nitrogen mix at the proper pressure setting- never use compressed air |
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If a party pump is used how long will the beer remain good? |
Less than one day |
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Four key components of a draft system |
Keg, coupler, foam on beer detector, and faucet |
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Coupler |
The connector to the keg |
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Foam on beer detector |
Device that stops the flow of beer when the keg is empty before the beer line is filled with foam |
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Standard temperature for a draft system |
38 degrees |
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Basic troubleshooting for kegs and draft lines |
Beers has been in cooler for 24+ hours, coupler properly engaged, no kinks or pinches in hoses, FOB set properly |
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How often should draft systems be cleaned |
14 days |
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Two factors in selecting the proper glassware |
Style/alcohol content, room for head size |
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Glass cleaning procedures: |
Empty glass into open drain, was with sudless soup and brush, rinse in cold water heel in heel out, rinse in sanitizer HIHO, dry inverted on rack, rinse right before serving. |
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How to check for clean glass with out beer? |
Sheeting- wet glass with water, should sheet off evenly. Webbing or droplets indicates not clean Salt test- wet and sprinkle salt throughout, places where salt does not adhere are not clean |
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How to check if glass is clean with beer |
During consumption lace will cling to side of glass. Bubbles clinging to side of glass indicate not clean |
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Reason to rinse glasses |
Removed residual sanitizer, cools glass from washing, aids in head formation and retention |
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Refrigeration temperature beer should be stored at |
43 degrees or less (or serving temperature) |
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White flakes in a bottle indicate what? |
Old and unstable beer |
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Yeast is in your beer, what do you do? |
Retain unless customer requests or it is a style normally served with yeast. To pour yeast, rouse by swirling |
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If you serve a rare beer in a bottle, what should you do? |
Present the cork or cap to customer |
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5 established flavors |
Sweet, salty, sour, bitter, umami |
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2 emerging flavors |
Fat, metallic |
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Mouthfeel is determined by what two qualities ? |
Body, carbonation |
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Which components of beer do you evaluate? |
Appearance, aroma, taste, mouthfeel, after taste |
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Flavor of malt and grain in a pale beer |
Uncooked flour, bread dough |
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Flavor of malt and grain in golden beer |
White bread, wheat bread, water cracker |
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Flavor of grain and malt in light Amber beer |
Brest crust, biscuit, graham cracker |
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Flavor of grain and malt in Amber beer |
Toast, caramel, pie crust |
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Flavor of malt and grain in brown beer |
Nutty, toffee, chocolate, dark/dried fruit |
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Flavor of malt and grain in black beer |
Roast, burst, coffee |
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Character of American hops |
Piney, citrus, resiny, tropical fruit, catty |
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Character of English hops |
Earthy, herbal, woodsey |
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Character of German/Czech hops |
Floral, perfumey, peppery, minty |
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Oxidation |
Beer fault indicated by a papery, wet cardboard, waxy, or lipstick like flavor |
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Dirty draft lines can give a beer what fault |
Buttery or vinegar |
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Malt |
Grain that has been sprouted and dried. A cereal grain such as barley or wheat |
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Unmalted grain |
Corn or rice, used in place of a malted grain |
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Hops |
Plant, can contribute to bitterness, flavor, or aroma depending on use. |
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Strig |
Footstalk of the hop plant where the cone attaches to the plant. Can effect bitterness |
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Bract |
Leaves that make us the outer structure of the hop plant., |
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Bracteole |
Structure inside the hop plant that gives it structure. |
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Lupulin glands |
Party of the hop containing the resin and hop oils. Major source of flavor |
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Major growing regions on hops |
Germany, Czech Republic, Britain, U.S. (Washington and Oregon), Australia/New Zealand |
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Saccharomyces cerevisiae |
Ale yeast strain. Can contribute fruity flavors or spivey flavors like clove, nutmeg, or white pepper |
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Saccharomyces pastorisnus |
Lager yeast. Cleaner flavor resulting in full hop and malt flavor |
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