CFPS Beer Service and Cellar Management 3

Question 1

What is 'beer stone' (calcium oxalate) and why is it a concern?

Accepted Answer

A mineral deposit that builds up in tanks and lines, harboring bacteria and affecting beer flavor

Answer

Beer stone forms when calcium and oxalate compounds in beer precipitate and adhere to surfaces; it must be removed with acidic cleaners because it provides a refuge for spoilage organisms.

Question 2

Which type of faucet is designed for serving nitrogen-conditioned beers like Guinness?

Accepted Answer

Stout faucet with a restrictor plate (disc)

Answer

A stout faucet contains a restrictor plate with tiny holes that agitate the nitrogen gas out of solution as beer passes through, creating the characteristic cascading bubble effect.

Question 3

The correct storage orientation for bottle-conditioned beers intended for long-term cellaring is:

Accepted Answer

Upright, to keep the yeast sediment settled at the bottom

Answer

Bottle-conditioned beers should be stored upright so that the yeast sediment collects at the bottom, making it easier to pour a clear glass and reducing yeast-to-liquid contact.

Question 4

What does 'ullage' refer to in cask management?

Accepted Answer

The empty headspace in a cask between the beer surface and the bung

Answer

Ullage is the unfilled space or void at the top of a cask or container; in real ale service, managing ullage is important to prevent excessive oxidation as beer is consumed.

Question 5

What is the purpose of 'isinglass finings' used in cask ale?

Accepted Answer

To clarify beer by attracting and flocculating yeast and protein particles

Answer

Isinglass finings, derived from dried fish swim bladders, carry a positive charge that attracts negatively charged yeast cells, causing them to clump and settle rapidly, clarifying cask ale.

CFPS - Certified Cicerone Practice Test

CFPS - Certified Cicerone Practice Test

CFPS Beer Service and Cellar Management 3