CFPS Beer Service and Storage 1

Question 1

What is the recommended serving temperature range for a traditional German Hefeweizen to showcase its banana and clove aromas?

Accepted Answer

44-50°F (7-10°C)

Answer

33-38°F (0.5-3°C)

Answer

55-62°F (13-17°C)

Answer

65-70°F (18-21°C)

Question 2

Which glass type is traditionally used to serve Belgian Trappist ales like Chimay or Orval to capture their complex aromas?

Accepted Answer

Goblet or chalice

Answer

Shaker pint glass

Answer

Cylindrical Pilsner glass

Answer

Weizen glass

Question 3

How often should draft beer tap lines be cleaned according to the Brewers Association guidelines?

Accepted Answer

Every two weeks minimum with caustic line cleaner

Answer

Daily flushing with clean water

Answer

Once per month using enzyme-based cleaners

Answer

Only when off-flavors are detected by staff

Question 4

At approximately what CO2 pressure should most American ales be served from a draft system at standard cellar temperature (38°F)?

Accepted Answer

10-14 PSI

Answer

3-5 PSI

Answer

6-8 PSI

Answer

18-22 PSI

Question 5

What is the most common cause of flat draft beer from a keg that was properly carbonated at the brewery?

Accepted Answer

Improperly cleaned draft lines or incorrect serving gas pressure

Answer

Beer served too cold, absorbing more CO2 than usual

Answer

Using a nitrogen/CO2 blend instead of pure CO2

Answer

Glasses being rinsed with cold water before pouring

Question 6

Which glass shape best preserves and concentrates hop aroma in an IPA or aromatic craft beer?

Accepted Answer

Tulip or snifter with a tapered top

Answer

Straight-sided American shaker pint

Answer

Tall, narrow Pilsner flute

Answer

Wide-mouthed Weizen glass