Beer Service and Storage Flashcards

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

Answer: 44-50°F (7-10°C)

Hefeweizen is best served at 44-50°F to highlight its yeast-driven ester and phenol aromas without being so cold that flavors are muted.

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

Answer: Goblet or chalice

The wide-bowled goblet or chalice maintains a substantial foam head and concentrates the complex malt and yeast aromas of strong Belgian ales.

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

Answer: Every two weeks minimum with caustic line cleaner

The Brewers Association recommends cleaning draft lines every two weeks with an approved caustic cleaner to prevent biofilm, yeast, and bacteria buildup that cause off-flavors.

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

Answer: 10-14 PSI

Most American ales at 38°F require 10-14 PSI to maintain proper carbonation levels (2.2-2.6 volumes CO2) in balance with line resistance.

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

Answer: Improperly cleaned draft lines or incorrect serving gas pressure

Dirty lines restrict flow and cause foaming/flat pours, while incorrect gas pressure either over-carbonates (gassy) or fails to maintain carbonation (flat).

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

Answer: Tulip or snifter with a tapered top

A tulip or snifter glass has a flared bowl that collects volatile aromatics and a narrowed rim that concentrates them toward the nose as you drink.