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How does the 3 tier system work?
Brewers and importers sell to wholesalers. Wholesalers sell to both on- and off- premises retailers. On- and off-presises retailers sell to consumers.
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In some states who have been granted exceptions to the three-tier system?
Brewpubs that both brew and retail to consumers, and breweries that brew and sell directly to retailers and consumers.
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Who pays the Federal Excise Tax that is levied on beer?
Brewers
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Who pays the State Excise Tax levied on beer?
Wholesalers
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Who pays the sales taxes and other locally required fees levied on beer?
Retailers
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How can you assess a beer shipments physical condition and age?
- Date code if available (Bottling/packaging date, and best by date)
- Physical condition of container (Not dented or broken, No signs of leakage or box weakness)
- Temperature (Ideally beer will still be cool when it reaches the retailer - the flavor of beer that is worm or hot to the touch may have changed substantially during shipment)
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What are the effects of Alcohol?
- Absorption and elimination.
- Physical and behavioral indicators.
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What are responsible serving practices involving ABV?
- Provide accurate ABV information to consumers.
- Adjust serving size based on ABV.
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How long should you store beer before serving?
You should serve beer ASAP. Beer is best consumed fresh
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When is a beer ready to drink after being released from the brewery?
Right away
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When is it appropriate to age a beer?
A very few strong or intensely flavored beers may age in ways that make them interesting to drink months or years later if properly cellared
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What actions can wholesalers and retailers take to ensure that freshness is preserved?
- Rotate inventory
- Store beer properly - Refrigerate, Keep beer out of sunlight and fluorescent light
- Serve beer properly
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Non-pasteurized draft beer is best if served by?
45-60 days (refrigerated)
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Pasteurized draft beer is best if served by?
90-120 days (refrigerated)
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Refrigerated storage is best for all beers at all times.
This is not a question. It just is.
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What causes skunking in beer?
Sunlight and fluorescent light
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How much protection does a bottle give from skunking?
- Brown glass, 98%
- Green glass, 20%
- Clear glass, 0%
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How long does it take for a beer to skunk when exposed to light?
a few minutes
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Draft beer must be served using what 2 gasses?
CO2 (75%) nitrogen (25%)
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What should never be used in place of nitrogen? And what is the exception to this rule?
- Compressed air.
- The exception would be bag-in-box or "KeyKeg" style kegs that separate the applied gas from the beer with a flexible plastic barrier.
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A party pump limits the flavor stability of beer to how long? And why?
- Less than 1 day
- Because oxygen and airborne contaminants are put in contact with the beer
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Why is CO2 applied to draft beer?
To maintain carbonation
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Each beer is carbonated to a specific value (temperature, pressure, and gas blend). Who provides the retailer with value?
Brewer or brand owner.
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Movement of beer to tap must overcome what system resistance?
- Friction in lines
- Change in elevation
- Possible variable resistance device on tap
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Where does the force needed overcome system resistance in draft beer come from?
- Total gas pressure applied to keg
- Beer pumps
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On-premises draft systems and their maintenance
Anatomy of a standard keg
- a. Common commercial volumes
- b. Awareness of variety in keg valve systems/coupler types
- c. Internal structure of the keg
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On-premises draft systems and their maintenance
Pressure side components, anatomy and function
- a. Gas sources
- b. Cylinder/bulk tank
- c. Nitrogen generator
- d. Air compressor, Never use with traditional keg, May be used "bag-in-ball" type kegs
- e. Gas blender
- f. Primary and secondary regulators
- g. Gas line
- h. Couplers
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On-premises draft systems and their maintenance
Beer side components, anatomy and function
- a. Couplers
- b. Jumper line
- c. FOB dtectors
- d. Wall brackets
- e. Trunk line (an insulated bundle of beer line and glycol line)
- f. Power packs (glycol chillers)
- g. Beer line (vinyl, barrier, stainless, ect.)
- h. Draft tower
- i. Beer faucets, Standard (rear shutoff) faucet, Nitro faucet
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On-premises draft systems and their maintenance
Types of US draft systems
- a. Direct draw
- b. Air-cooled
- c. Glycol-cooled
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On-premises draft systems and their maintenance
Draft system design
a. System balanc, Dynamic resistance, static resistance
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On-premises draft systems and their maintenance
Draft system operation
- a. Standard temperature of 38 degrees F (3 degrees C)
- b. Troubleshooting (for each system type), No beer at faucet, Beer foaming, Flat beer, Cloudy beer
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On-premises draft systems and their maintenance
Draft system maintenance
- a. Cleaning of lines, faucets, couplers, and FOBs
- b. Goals of cleaning
- c. Use proper personal protective equipment (gloves, goggles, rubber apron)
- d. Criteria for proper cleaning, Frequency, Cleaner type, Concentration, Temperature, Method and contact time, Flow rate (for dynamic cleaning)
- e. Manual cleaning of components
- f. Cleaning system components
- g. Operation of line cleaning process
- h. Safety issues: operator, consumer
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What is the Maillard (My-ard) Reaction? (also called nonenzymatic browning)
It's the term used to collectively describe the chemistry of browning when heated.
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Malt browning is expressed how in the U.S.?
Degrees Lovibond
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Malt browning is expressed how in Europe?
EBC units
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What does EBC stand for?
European Brewery Convention
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How many degrees Lovibond = 1 EBC unit?
1 EBC unit = 1.97 degrees Lovibond
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Off flavor that causes fruity, banana flavor?
Isoamyl acetate
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What causes isoamyl acertate in beer?
- Overly warm fermentation
- Choice of yeast strain prone to esters
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Off flavor that causes buttery popcorn / butterscotch flavor and an oily slick mouthfeel?
Diacetyl, same butter flavor in microwave popcorn
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What causes diacetyl in beer?
- Brewing - stressed yeast, premature packaging.
- Bacterial infection (e.g. dirty draught lines)
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Off flavor that causes green apple flavor?
Acetaldehyde
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What causes acetaldehyde in beer?
- Brewing - short fermentation, premature packaging
- Storage - bacterial spoilage or oxidation
- (Can be detected in Bud Light)
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Off flavor that causes creme corn flavor?
DMS (dimethyl sulphide)
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What causes DMS in beer?
- Flawed brewing process (i.e. covered boil)
- Bacterial infection
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Is DMS ever appropriate?
IN cream ales and American lagers
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Off flavor that causes papery/cardboard?
Oxidized (trans-2-nonenal)
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What causes oxidation in beer?
- Brewing/packaging: inappropriate exposure to air
- Old/stale beer
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What off flavor causes a "Corona" flavor?
Skunky/Lightstruck (mercaptan)
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What causes skunking in beer?
- Exposure of hop oils to (blue) light, including sunlight
- Accelerated by clear/grean bottles, lighted storage
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How can you mask skunk flavors?
Lime
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What off flavor causes plastic, sour, stale, fruity/juicy, ect?
Infection (undesirable bacteria)
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What causes infection in beer?
- Dirty draught lines
- Poor sanitation during brewing, packaging, service
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How should you select the appropriate size glassware?
- Based on style and alcohol content (stronger beers, smaller glass)
- Provide room for an appropriately sized head
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How should you select the appropriate shape glassware?
- Cultural and historical traditions
- Aesthetics of presentation
- Flavor and aroma effects
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How should you select the appropriate brand glassware?
Branded glasses matched to beer
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Explain the 3 sink glass cleaning procedure
- 1. Empty glass into open drain
- 2. Wash with non-petroleum based (sudless) soap and brush
- 3. Rinse in cold water, heel in, heel out
- 4. Rinse in sanitizer, heel in, heel out
- 5. Dry inverted on rack so air circulates inside
- 6. Rinse with cold water immediately before dispense
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Explain the glass cleaning procedure of a glass washing machine
- 1. Use machine dedicated to beer glassware ONLY (do not clean dishes or glassware with food or dairy residue)
- 2. Use correct detergent and sanitizer - check concentrations daily or follow detergent and sanitizer supplier recommendations
- 3. Water temperature should range between 130 and 140 degrees F (54-60 C) High temperature machines designed to operate at 180 F (82 C) may be used in place of chemical sanitizers (though local health departments may have additional requirements
- 4. Maintain washer to assure proper water flow through each nozzle and washer arm
- 5. Regularly service machine following maufacturer's guidelines to ensure proper operation
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How can you check if an empty glass is "beer clean"?
- Sheeting (wet glass, empty, water should sheet off of glass evenly; formation of droplets or webbing indicates not beer clean)
- Salt test (wet glass, sprinkle salt throughout; places where salt does not adhere are no beer clean
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How can you check if a glass containing beer is "beer clean"?
- Head size, shape, retention
- Bubbles clinging to sides of glass (in liquid beer) indicate not beer clean
- During consumption, lace will cling to the side of a beer clean glass following each sip
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