CFPS Beer Service and Cellar Management

Question 1

What is the ideal serving temperature range for a British Real Ale (cask conditioned)?

Accepted Answer

50–55°F (10–13°C)

Answer

35–38°F (2–3°C)

Answer

60–65°F (15–18°C)

Answer

38–42°F (3–6°C)

Question 2

What does 'cask conditioning' mean in the context of real ale?

Accepted Answer

The beer undergoes its final fermentation and natural carbonation inside the cask at the pub

Answer

The cask is sealed and force-carbonated with CO2

Answer

The beer is filtered and then packaged in a cask

Answer

Cask conditioning refers to aging beer in whisky barrels

Question 3

Which type of glassware is most appropriate for serving a Belgian Witbier?

Accepted Answer

Tumbler or footed Witbier glass

Answer

Snifter

Answer

Pilsner glass

Answer

Dimpled pub mug

Question 4

A proper Pilsner pour aims for what ratio of foam to beer?

Accepted Answer

Approximately 1/4 to 1/3 head (25–33%)

Answer

No head at all

Answer

Half foam, half liquid

Answer

Only a thin ring of bubbles

Question 5

What is the primary cause of 'skunked' beer?

Accepted Answer

Exposure of isohumulones in hops to UV or fluorescent light, producing 3-methylbut-2-ene-1-thiol (MBT)

Answer

Beer stored at too warm a temperature

Answer

Contamination with wild yeast

Answer

CO2 pressure imbalance in the keg system

Question 6

What does 'cold crashing' accomplish in beer production and storage?

Accepted Answer

Rapidly chilling beer to near-freezing clarifies it by causing yeast and proteins to flocculate and settle

Answer

It freezes the beer to increase alcohol concentration

Answer

Cold crashing force-carbonates the beer by increasing CO2 solubility

Answer

It pasteurizes the beer by cold temperature shock