Cicerone Flashcards
alcoholic beverage sold in the US must move through the three-tire systemexceptions to the three-tier system: 1. brewpubs that both brew & retail to consumers 2. breweries that brew & sell directly to retailers or consumers
1. brewers/importers2. wholesalers/distributors3. retailersbrewers/importers sell to wholesalers/distributorswholesalers/distributors sell to retailersretailers sell to cunsumors
non-pasteurized draft beer last about 45-60 days refrigerated
pasteurized draft beer last about 90-120 days refrigerated
bottled beer if refrigerated can be good up to 6 months
when not refrigerated it can be off after 3 months
refrigerated storage is best for all beers at all timenon-refrigerated storage accelerates aging & development of flavorswith time all beer develop signs of oxidation (papery, wet cardboard flavor)
required for draft and many craft beers
bottle beer is subject to skunkingbrown glass blocks 98% of light that causes skunking offering best protectiongreen glass blocks 20% that cause skunkingclear glass offers no protection against skunking
caused by sunlight, fluorescent lightmost noticeable in aromaskunking could be noticeable after a few minutes of light exposurecans, ceramic bottles, and bottles in closed case boxes give max protection from skunking
draft beer must be served using CO2 or CO2 nitrogen mix at proper pressure setting
compressed air should never be used in draft dispenseparty pump limits flavor stability of beer to less than one day because oxygen is put in contact with beer
standard temperature of draft system 38F (3C)
all kegs should be in the cooler for 24 hrs prior to service to prevent foaminggas pressure applied to keg should only be set by trained professional
draft systems need to be cleaned to prevent development of off flavors in beer and ensure proper operation
clean every 14 days (2 weeks)never pour beer prior to full completion of draft system cleaning
three-sink method
1. empty glass into open drain2. wash w/non-petroleum based soap and brush (sudsless)3. rinse in cold water, heel in, heel out4. rinse in sanitizer, heel in, heel out5. dry inverted on rack so air circulates inside6. rinse w/cold water immediately before dispense
glass washing machine
1. beer glassware only2. water temperature between 130-149F (54-60C) high temp machines 180F (82C) in place of chemical sanitizerts
room temperature & chilled glass acceptable
frozen/frosted glassed not recommended; cause foaming, makes beer too cold, frozen water or sanitizer may be present
cold water rinse before filling
removes residue, cools glasses, aids ideal head formation & retention
store bottled beer at 43F (6C)
look for white flakes which indicate old, unstable beerthin ring of gunk at liquid level in neck is a bad bottlecheck for yeast on bottomWeissbier is poured w/yeastto pour yeast, rouse by swirling, rolling, or inverting
beets bottled w/out yeast or other sediment can be poured into glass
hold glass at 45 degree angle and pour down the side until glass is half full, gently tilt glass upright & pour down the middle to create one inch of foam head on beerweizens & belgian ales have 2-4 inches of head
unfiltered beer should be poured w/yeast in bottle or completely unfiltered
yeast should be retained in bottle, be prepared to stop pouring when the yeast moves to top of bottle
pouring draft beer
1. hold glass 45 angle, 1 inch below faucet2. grip faucet handle near base, pull forward to the fully open position to start flow3. pour down side until half way4. gently tilt upright and pour down middle5. close faucet as foam reaches top 6. never put faucet in contact with glass or in beer
pouring nitro beer
1. hold at 45 angle, 1 inch below faucet2. pull tap handle forward to full position3. pour down side 3/4 full4. settle 1-2 minutes then pour down middle
changing keg
chilled to draft system 38F (3C) before tapping & serving; 24 hrs in cooler before servinggrip keg coupler handle, pull out and raise to the up or off position to disengage. turn coupler 90 degrees counterclockwise to unseat, left off kegseat coupler on new keg, turn clockwise 90 degrees to lock, lower coupler to on or offlong-draw systems, FOB detector for ket needs to be reset after change. venting FOB to release foam and gas from chamber
water makes of 90% of beer weight
traces of mineralsmodern breweries adjust water chemistry to fit requirements
ale yeast
fruity flavorsPOF+, phenolic flavors such as clove, nutmeg, white pepper
lager yeast
malt and hop character
Hops
bitterness, flavor, aromamajor growth: germany, czech republic, britain, US (yakima valley, washington, oregon, idaho), austrailila, new zealandAmerican: piney, citrus, resiny, tropical fruit, cattyEnglish: earthy, herbal woodsygerman/czech: floral, perfumy, peppery, mintypine, resin
malt
sprouting & drying cereal grain like barely or wheatunmalted: corn or ricepale beer: uncooked flour, bread doughlight amber: bread crust, biscuit, graham crackergolden beer: white bread, wheat, bread, water crackeramber: toast, caramel, pie crustbrown: nutty, toffee, chocolate, dark/dried fruitblack: roast, burnt, coffeecaramel, chocolate, toast, toffee
oxidation
paper/wet cardboardwaxy/lipstick
dirty draft lines
buttery, vinegar
flavor perception continues after swallowing
distant sniff: swirl beer while holding glass 6-8 in. awayshort sniff: swirl, bring glass to nose and take 1-2 sniffslong: swirl, bring glass to nose and take 1 long sniffcovered: cover glass w/hand, swirl beer 3-2 sec. bring to nose and remove & sniff
Not to be served in a pint glass
hour glass - hefewizentulip - imperial ipascotch aleamerican barleywine
Which of the following is a light amber to light brown ale with high to very high alcohol content (8-12% ABV) and pronounced bitterness?
american strong aleamerican barleywine- wee heavy, british brown ale
Which of the following would best be described as malty, amber-colored, and more than 6.5% abv?
strong scottish alebock, wee heavybritish brown aleamerican amber ale
which of the following beer styles has many commercial examples whose names reference the devil
belgian golden strong ale
which of the following beers is made with wheat malt
weissbierberliner weissegose
when using the three sink method to clean beer glassware, why must glassware be air-dried follwoing cleaning
allows sanitizer to work
Which of the following styles would you most likely serve in a stemmed glass?
saisons belgians, double ipa, scottish ale, tripel