Draft Beer Systems and Technology Flashcards
7 cards from real CFPS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Draft Beer Systems and Technology flashcards as text
What is the primary function of a glycol chiller in a long-draw draft system?
Answer: To maintain beer temperature through long beer lines via chilled glycol
A glycol chiller circulates chilled glycol through insulated trunk lines to keep beer cold over long distances from a remote cooler to the tap.
How often should draft beer lines be cleaned according to best practices recognized by the Cicerone Certification Program?
Answer: Every two weeks
Best practices call for cleaning draft lines at least every two weeks to prevent yeast, bacteria, and beer stone buildup that causes off-flavors.
What type of gas blend is typically used to dispense nitrogenated stouts such as Guinness?
Answer: 75% nitrogen and 25% CO2
Nitrogenated stouts use a 75/25 nitrogen-to-CO2 blend, which creates their signature creamy texture and tight cascading bubbles without overcarbonating the beer.
What is the purpose of a FOB (Foam on Beer) detector in a draft system?
Answer: To stop gas flow when a keg kicks, preventing foam and beer waste
A FOB detector stops gas from entering the beer line when a keg empties, keeping lines primed and dramatically reducing foam and waste during keg changes.
Which coupler type is used with standard American-style Sankey kegs, including most US craft brewery kegs?
Answer: Type D (American Sankey)
Type D (American Sankey) is the standard coupler used with virtually all American domestic kegs, including most US craft brewery products.
What is the ideal serving temperature range for most American lagers served on draft?
Answer: 34–38°F (1–3°C)
American lagers are best served between 34–38°F, which maintains proper carbonation and a refreshing character without being so cold that it freezes or strips all flavor.
What is the most common cause of excessive foaming (wild beer) in a properly maintained draft system?
Answer: CO2 pressure set too high relative to beer temperature
When CO2 pressure is set too high for the serving temperature, excess carbonation is driven into the beer, causing it to foam uncontrollably at the tap.