Certified Beer Server Exam Questions and Answers, Exams of Nursing

Download Certified Beer Server Exam Questions and Answers and more Exams Nursing in PDF only on Docsity! Certified Beer Server Exam Questions and Answers 2024 In the three-tier system for alcohol sales, an Importer can sell to a. Retailers b. Wholesalers c. Breweries d.Consumers b. Wholesalers Which of these beers has the highest perceived bitterness: e. Kölsch f. Bohemian Pilsner g. Doppelbock h.German Pilsner d. German Pilsner A common exception to the three-tier system for alcohol sales is i.A bar that runs out of a certain beer can buy it at a grocery store and sell it to consumers. j.A bottle shop can go to a special bottle release at a brewery, purchase bottles, and sell them to consumers. k. A brewery can operate a taproom where they sell to consumers. l.An importer of a certain small amount of barrels per year can skip the wholesalers and sell directly to retailers. c. A brewery can operate a taproom where they sell to consumers. If a beer is pouring foamy at the tap, which of these could not be the cause: m. A kink in the beer line n. The beer is too cold. o. The keg is not under enough pressure p.The beer lines are too clean. d. The beer lines are too clean. Which is not an aspect of mouthfeel? q. Thinness r. Body s. Bitterness t.Carbonation c. Bitterness Which beer style typically has the highest ABV: a. Maidock b. Doppelbock c. Munich Dunkel d.Scottish Ale b. Doppelbock Which of these beer styles is gold in color: e. Wit f. Munich Dunkel g. Tripel h.California Common c. Tripel When a beer is light struck, it will have an off-flavor described as: i. Buttery j. Skunky k. Papery l.Vinegary b. Skunky A general description of the flavor contribution of common American hops is: m. Floral and perfumey n. Earthy and woody o. Tropical fruit-like p.Citrusy and piney d. Citrusy and piney Which beer style has a yeast profile typically described as peppery: q. Saison r. American Brown Ale s. Hefeweizen t.Gueuze a. Saison It's primarily better to drink beer from a glass rather than a bottle or can because: u. The presentation is nicer for the consumer. v. The beer is less likely to skunk w. The consumer will experience more of the aroma x. It's less likely to spill. c. The consumer will experience more of the aroma Which is not a primary flavor: y. Bitter z. Roast aa.Sour ab.Swee t b. Roast Which glass is most appropriate for a Barleywine: a. Stemmed tulip b. Shaker pint c. Snifter d.Nonic imperial pint c. Snifter Which glass is most appropriate for a British Mild: e. Stemmed tulip f. Shaker pint g. Snifter h.Nonic imperial pint d. Nonic imperial pint Which glass is most appropriate for an American IPA: i. Stemmed tulip j. Shaker pint k. Snifter l.Nonic imperial pint b. Shaker pint What glass is most appropriate for a Belgian Tripel: m. Stemmed tulip n. Shaker pint o. Snifter p.Nonic imperial pint a. Stemmed tulip Hops grow on: q. Catkins r. Vines s. Bushes t.Bines d. Bines The primary purpose s for cleaning draft lines is to: u. Rid them of foreig n micro bes and beer stone v.Rid them of the flavor of the previous beer that was on draft and beer stone w. Rid them of skunky and papery off-flavors x.Rid them of foreign microbes and the flavor of the previous beer that was on draft a. Rid them of foreign microbes and beer stone In the three-tier system for alcohol sales, a Wholesaler can sell beer to: y. Consumers z. Retailers aa.Breweries ab.Importers b. Retailers Keg couplers: a. Must be vented each time you change the keg on that beer line b. Must to be cleaned every three months c. Let gas into the keg and beer out of the keg d. Attach to the faucet c. Let gas into the keg and beer out of the keg Which of these beers is a showcase for flavors that come from malt: e. British Bitter f. Wee Heavy g. Saison h.American IPA b. Wee Heavy Which is a style associated with Trappist breweries: i. Saison j. Doppelbock k. Dubbel l.Flanders Red c. Dubbel This dark English ale has pronounced perceived bitterness, is brown to black in color, and has a normal to elevated ABV: m. British Mild n. Milk Stout o. Northern English Brown p.Robust Porter d. Robust Porter This Belgian style is typically made with coriander and orange peel: q. Saison r. Dubbel s. Belgian Blond t.Wit d. Wit This American ale has highly assertive perceived bitterness, is dark gold to dark amber in color, and has a high ABV: u. American Barleywine v. Imperial IPA w. American Imperial Stout x.American Brown Ale b. Imperial IPA What are some malt flavors typically associated with pale beers: y. Uncooked flour, bread dough z. White bread, wheat bread, water cracker aa.Toast, caramel, piecrust ab.Nutty, toffee, chocolate, dark/dried fruit a. Uncooked flour, bread dough This American ale has highly assertive perceived bitterness, is light amber to light brown in color, and has a high to very high ABV: a. American Barleywine b. Imperial IPA c. American Imperial Stout d.American Brown Ale a. American Barleywine Which is most true: e.German hefeweizens have a "clean" yeast character, whereas American wheat beer has clove and banana yeast character. They're both cloudy from wheat protein and yeast that is in suspension. They both have ABVs in the normal range. b.German hefeweizens have clove and banana yeast character, whereas American wheat beer has a "clean" yeast character. They're both cloudy from wheat protein and yeast that is in suspension. They both have ABVs in the elevated range. c.German hefeweizens have clove and banana yeast character, whereas American wheat beer has a "clean" yeast character and can be slightly hoppier. They're both cloudy from wheat protein and yeast that is in suspension. They both have ABVs in the normal range. d.German hefeweizens have clove and banana yeast character and can be slightly hoppier, whereas American wheat beer has a "clean" yeast character. They both have brilliant clarity. They both have ABVs in the normal range. c. German hefeweizens have clove and banana yeast character, whereas American wheat beer has a "clean" yeast character and can be slightly hoppier. They're both cloudy from wheat protein and yeast that is in suspension. They both have ABVs in the normal range. Which style is associated with Rhine Valley of Germany: e. Kolsch f. Oktoberfest g. Maibock h.Hefeweizen a. Kolsch Which style is typically the least tart, sour, or acidic: i. Gueuze j. Kriek k. Flanders Red l.Dubbel d. Dubbel What flavors and aromas would most likely come from hops: m. Roasty , chocol aty n. Floral, earthy b. Dry Stout c. Milk Stout d.Mild a. Porter This gold colored beer has a low perceived bitterness and an elevated ABV of 6-7.5%. It typically features a subtle spicy phenol character. e. American Blond f. Belgian Golden Strong g. American IPA h.Belgian Blond d. Belgian Blond What are some malt flavors typically associated with amber beers: i. White bread, wheat bread, water cracker j. Toast, caramel, piecrust k. Nutty, toffee, chocolate, dark/dried fruit l. Roast, burnt, coffee b. Toast, caramel, piecrust What are some hop aromas and flavors typically associated with German and Czech hops: m. Earthy, woodsy n. Piney, citrus o. Resiny, herbal p.Floral, perfumey d. Floral, perfumey Water typically makes up about this much of beer: a. 60% b. 70% c. 80% d. 90% d. 90% This amber to brown German beer is descended from ancient dark beers made in southern Germany and was the first lager style. It has moderate perceived bitterness and has a normal range ABV. a. Maibock b. Munich Dunkel c. Oktoberfest d. Doppelbock b. Munich Dunkel This beer is similar to a Tripel, but it is cleaner, simpler, lighter, and drier. Duvel is the classic example. Its perceived bitterness is moderate. Color is gold. ABV is high to very high. e. Belgian Blonde f. Belgian Golden Strong c. Belgian Pale d. Saison b. Belgian Golden Strong Typical draft system operating temperature is: a. 38°F b. 36°F c. 34°F d. 32°F a. 38°F For a proper pour, a beer should have: a.Approximately a half an inch of foam head. Weizens and Belgian ales can have 1.5 inches of head. b.Approximately 3 inch of foam head. Weizens and Belgian ales can have 4-6 inches of head. c.Approximately 1 inch of foam head. Weizens and Belgian ales can have 2-4 inches of head. d. Very little head. Weizens and Belgian ales can have 1 inch of head. c. Approximately 1 inch of foam head. Weizens and Belgian ales can have 2-4 inches of head. The proper manual glass cleaning procedure for a three part sink is: e.Empty glass into open drain; wash with petroleum based soap and brush; rinse in sanitizer; rinse in cold water, heel in, heel out; dry on rack so air circulates inside; rinse with cold water immediately before dispense. f.Empty glass into hot soapy rinse water; wash with non-petroleum based (sudsless) soap and brush; rinse in cold water, heel in, heel out; dry on rack so air circulates inside; rinse with cold water immediately before dispense. g.Empty glass into open drain; wash with non-petroleum based (sudsless) soap and brush; rinse in cold water, heel in, heel out; rinsein sanitizer; dry on rack so air circulates inside; rinse with cold water immediately before dispense. h. Empty glass into open drain; wash with non-petroleum based (sudsless) soap and brush; rinse in cold water, heel in, heel out; rinse in sanitizer; dry on top of a moist towel; rinse with cold water immediately before dispense. c. Empty glass into open drain; wash with non-petroleum based (sudsless) soap and brush; rinse in cold water, heel in, heel out; rinsein sanitizer; dry on rack so air circulates inside; rinse with cold water immediately before dispense. Certified Beer Server Exam Questions and Answers 2024