Beer is stored at what temp? - ANSWER 34-38 degrees
4 Steps to excellent beer - ANSWER 1. Store upright & cold
2. Dispense through balanced & maintained system
3. Use "beer clean" glasses
4. Pour properly
Cleaning of beer system (how often) - ANSWER Every 2 weeks
Beer Clean Glass - ANSWER Forms a proper head, allows lacing during consumption, and
never shows patches of bubbles stuck to the side of the glass
Keeping beer properly carbonated (4 elements) - ANSWER 1. The CO2 percentage (70%)
2. Applied pressure
3. Keg Temp
4. A particular beers carbonation level
Gas Blend - ANSWER CO2 & Nitrogen
Nitrogenated beers - ANSWER 25% CO2 to 75% Nitrogen
Finished beer contains - ANSWER proteins, carbohydrates, and hundreds of organic com-
pounds
1
,Re-Circulating pump cleaning - ANSWER 1. Recommended cleaning procedure
2. uses the combination of chemical cleaning & chemical action
Buttery off flavors - ANSWER Diacetyl
Sour/ vinegary off flavors - ANSWER Acetic Acid
Anaerobic & aerobi Mirco-organisms - ANSWER 1. lactobacillus
2. pediococcus
3. pectinatus
4. acetobacter
Cleaning draught systems recommendations - ANSWER Every 2 weeks....
1. posted documentation of cleaning/ service records
2. Turn off glycol system/ push beer from lines with cold water
3. Clean lines w/ caustic solution of 2% or greater for newer lines, 3% for older problematic
lines (can also use acid or silicate based cleaners)
4. Caustic solution should be circulated through the lines at a min of 15 min @ 2 gallons/min
5. Disassemble- hand clean/service faucets & couplers
6.After cleaning flush lines with cold water until pH matches tap water & no debris
Acid Cleaning - ANSWER Every 3 months...
1. Disassemble- service/hand clean all FOB-stop devices (beer savers, foam detectors)
2. Disassemble- service/hand clean all couplers
3. Preform acid cleaning of draught lines
Sheet Test - ANSWER Immerse glass in clean water (heel 1st the empty glass) water
should shed off the glass evenly w/o forming water droplets, will air dry crystal clear
2
, Salt Test - ANSWER sprinkle salt to inside of glass, salt should cling to the glass.
Lacing Test - ANSWER Fill a glass w/ beer. Foam should adhere to the inside of the glass in
the series of rings after each sip of beer. If a glass is not beer clean bubbles will form in a ran-
dom pattern
Taste - ANSWER 1. Acid
2. Salty
3. Sour
4. Bitter
5. Umami
Mouthfeel - ANSWER Body, carbonation, alcohol warmth, astringency, slick, spicy, cool-
ing, temp
Aroma - ANSWER malt, hop, yeast...
Malt derived aroma eg - ANSWER grain, toast, chocolate
Hop derived aroma eg - ANSWER grapefruit, pine, mint
Yeast derived aroma eg - ANSWER banana, clove, apple, peach, apricot...
Flavors come from... - ANSWER Taste, mouthfeel, and aroma
4 main ingredients in beer - ANSWER water, malt, hops, & yeast
3
4 Steps to excellent beer - ANSWER 1. Store upright & cold
2. Dispense through balanced & maintained system
3. Use "beer clean" glasses
4. Pour properly
Cleaning of beer system (how often) - ANSWER Every 2 weeks
Beer Clean Glass - ANSWER Forms a proper head, allows lacing during consumption, and
never shows patches of bubbles stuck to the side of the glass
Keeping beer properly carbonated (4 elements) - ANSWER 1. The CO2 percentage (70%)
2. Applied pressure
3. Keg Temp
4. A particular beers carbonation level
Gas Blend - ANSWER CO2 & Nitrogen
Nitrogenated beers - ANSWER 25% CO2 to 75% Nitrogen
Finished beer contains - ANSWER proteins, carbohydrates, and hundreds of organic com-
pounds
1
,Re-Circulating pump cleaning - ANSWER 1. Recommended cleaning procedure
2. uses the combination of chemical cleaning & chemical action
Buttery off flavors - ANSWER Diacetyl
Sour/ vinegary off flavors - ANSWER Acetic Acid
Anaerobic & aerobi Mirco-organisms - ANSWER 1. lactobacillus
2. pediococcus
3. pectinatus
4. acetobacter
Cleaning draught systems recommendations - ANSWER Every 2 weeks....
1. posted documentation of cleaning/ service records
2. Turn off glycol system/ push beer from lines with cold water
3. Clean lines w/ caustic solution of 2% or greater for newer lines, 3% for older problematic
lines (can also use acid or silicate based cleaners)
4. Caustic solution should be circulated through the lines at a min of 15 min @ 2 gallons/min
5. Disassemble- hand clean/service faucets & couplers
6.After cleaning flush lines with cold water until pH matches tap water & no debris
Acid Cleaning - ANSWER Every 3 months...
1. Disassemble- service/hand clean all FOB-stop devices (beer savers, foam detectors)
2. Disassemble- service/hand clean all couplers
3. Preform acid cleaning of draught lines
Sheet Test - ANSWER Immerse glass in clean water (heel 1st the empty glass) water
should shed off the glass evenly w/o forming water droplets, will air dry crystal clear
2
, Salt Test - ANSWER sprinkle salt to inside of glass, salt should cling to the glass.
Lacing Test - ANSWER Fill a glass w/ beer. Foam should adhere to the inside of the glass in
the series of rings after each sip of beer. If a glass is not beer clean bubbles will form in a ran-
dom pattern
Taste - ANSWER 1. Acid
2. Salty
3. Sour
4. Bitter
5. Umami
Mouthfeel - ANSWER Body, carbonation, alcohol warmth, astringency, slick, spicy, cool-
ing, temp
Aroma - ANSWER malt, hop, yeast...
Malt derived aroma eg - ANSWER grain, toast, chocolate
Hop derived aroma eg - ANSWER grapefruit, pine, mint
Yeast derived aroma eg - ANSWER banana, clove, apple, peach, apricot...
Flavors come from... - ANSWER Taste, mouthfeel, and aroma
4 main ingredients in beer - ANSWER water, malt, hops, & yeast
3
