Mixed Deck — All CFPS Topics Flashcards

Which of the following actions should be taken first?

Answer: Check if the keg was recently agitated.

If a keg has been recently agitated, such as during transport, the CO2 dissolved in the beer can come out of solution, leading to excessive foaming. Checking for agitation first is a simple, common troubleshooting step that often resolves foaming issues without needing to adjust equipment settings. Allowing the keg to settle can prevent unnecessary adjustments to temperature or pressure.

What is the primary role of malted barley in the brewing process?

Answer: To provide fermentable sugars and contribute flavor and color

Malted barley is the backbone of most beers, providing fermentable sugars from starch conversion, as well as flavor, color, and body contributions.

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 primary source of metallic off-flavors in beer, often described as blood, coins, or pennies?

Answer: Iron, copper, or aluminum contamination from corroded or reactive brewing equipment

Iron and copper ions from reactive metals (old equipment, corroded fittings) dissolve into beer, catalyzing oxidation and contributing distinct metallic flavors even at very low concentrations.

What was the original primary reason hops replaced other bittering herbs (like gruit) in European brewing during the Middle Ages?

Answer: Hops' antimicrobial and preservative properties extended beer shelf life

Hops contain alpha and beta acids with significant antimicrobial properties that inhibit spoilage bacteria, extending beer's shelf life dramatically compared to unhopped ales.

What is the defining characteristic of a Rauchbier?

Answer: Malt that has been dried over beechwood smoke

Rauchbier ('smoke beer') from Bamberg, Germany uses malt kilned over beechwood fires, imparting a distinctive campfire or smoked meat character.

Which enzyme is responsible for breaking down proteins in the mash during a protein rest?

Answer: Protease (endoprotease)

Proteases hydrolyze proteins in the mash, with a rest at 113–131°F degrading larger proteins into smaller peptides and free amino acids that improve yeast nutrition and head retention.

Diacetyl in finished beer is considered an off-flavor except in which style?

Answer: English Ales / Czech Pilsners where low levels are acceptable

While diacetyl (buttery/butterscotch) is generally an off-flavor, low levels are within acceptable range and even traditional for some English ales and classic Czech Pilsners like Pilsner Urquell.

What is the proper 'beer clean' glass washing technique in a commercial bar setting?

Answer: Three-sink wash (hot water + beer glass detergent), rinse, sanitize, then air dry

The three-sink method with unscented beer glass detergent, thorough rinsing to remove all soap, and air drying (never towel-drying) ensures no residues that destroy foam.

What aroma is associated with acetaldehyde in beer, and what causes it?

Answer: Green apple or fresh-cut grass, caused by incomplete fermentation when yeast haven't fully reduced it to ethanol

Acetaldehyde is an intermediate in yeast fermentation; its green apple character indicates fermentation was cut short or yeast were stressed before completing the reduction to ethanol.

What is the primary difference between 'top-fermenting' and 'bottom-fermenting' yeast?

Answer: Top-fermenting ale yeasts work best at warmer temperatures (60–75°F) while bottom-fermenting lager yeasts prefer cold (35–55°F)

Saccharomyces cerevisiae (ale yeast) ferments at warmer temperatures and rises to the top, while Saccharomyces pastorianus (lager yeast) works at cold temperatures and settles to the bottom.

Which specialty malt is used to contribute a sweet, honey-like flavor with a warm golden hue?

Answer: Honey malt

Honey malt undergoes a special stewing step that converts all starches into sugars, producing a distinct sweet, honey-like flavor and light golden amber color.

A python system in a pub draft installation refers to:

Answer: An insulated bundle of beer lines and a coolant tube running from the cellar to the bar

A python is a flexible insulated sleeve containing multiple beer lines wrapped around a chilled coolant pipe, keeping beer cold as it travels from the cellar to the bar taps.

What is 'gelatinization' in the context of using unmalted adjunct grains like corn or rice in brewing?

Answer: Breaking down starch granule structure with heat/water to make starches accessible to enzymes

Unmalted adjunct starches have intact granule walls that resist enzyme attack; gelatinization with heat swells and ruptures these granules, making the starch accessible.

What line material is recommended for modern draft beer systems over traditional vinyl tubing?

Answer: Polyethylene barrier tubing

Polyethylene barrier tubing is the modern standard because its barrier layer resists CO2 permeation and flavor absorption better than vinyl, maintaining beer quality especially in long-draw systems.

Which glassware is appropriate for serving a Belgian Tripel?

Answer: Tulip glass.

A Tulip glass is ideal for serving a Belgian Tripel because its wide bowl allows for swirling, which helps to release the beer's complex aromas, including fruity esters and spicy phenols characteristic of Belgian yeasts. The inward-curving rim then concentrates these aromas towards the nose, enhancing the sensory experience. Its sturdy base also supports the often higher alcohol content of Tripels.

Which beer style is often recommended to pair with rich, creamy cheese like Brie or triple cream?

Answer: Saison or Belgian Witbier

The effervescent carbonation, spicy/citrus character, and dry finish of Saisons and Witbiers cut through the fat in rich creamy cheeses and cleanse the palate between bites.

What is the primary cause of 'gushing' — excessive foaming when a bottle or can is opened?

Answer: Residual fermentable sugars or microbial infection causing continued carbonation beyond intended levels

Gushing occurs when refermentation continues in the package due to residual sugar/yeast or microbial contamination, or from nucleation sites caused by hop compounds (primary gushing).

In a balanced draft system, what two factors primarily determine the correct CO2 serving pressure?

Answer: The desired carbonation level and beer temperature

The correct CO2 pressure is determined by the beer's target carbonation level (volumes of CO2) and its serving temperature, as shown on a carbonation equilibrium chart.

Why should beer be protected from direct sunlight during storage and transportation?

Answer: UV light converts iso-alpha acids into 3-methyl-2-butene-1-thiol, creating skunkiness

UV and blue-visible light cause photochemical degradation of hop-derived iso-alpha acids, producing MBT (lightstruck mercaptan) — the same compound in skunk spray.