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level: General Knowledge / European Beers

Questions and Answers List

General Knowledge / European Beers

level questions: General Knowledge / European Beers

Question	Answer
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
England Dark Ale	Dark Mild
England Dark Ale	London Brown Ale
England Dark Ale	English Porter
England Dark Ale	Tropical Stout
England Dark Ale	Foreign Extra Stout
England Strong Ale	British Strong Ale
England Strong Ale	Old Ale
England Strong 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
Germany Amber Lager	Vienna Lager
Germany Amber Lager	Czech Amber Lager
Germany Dark Lager	Czech Dark Lager
Germany Amber Lager	Festbier
Germany Dark Lager	Munich Dunkel
Germany Dark Lager	Schwarzbier
Germany Dark Lager	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