FREE CFPS Practical Skills Questions and Answers

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What are the correct steps to pour a beer from a draft system?

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Proper pouring involves fully opening the tap handle to avoid inconsistent flow, holding the glass at a 45° angle initially, and transitioning to upright as the beer fills to create a proper foam head. The faucet should never touch the glass to maintain hygiene.

What is the correct process to clean beer glassware?

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Proper cleaning includes using a detergent-free, non-petroleum-based solution to avoid residues that harm head retention. Air drying ensures the glass remains free of lint, and rinsing before use removes any dust or residual water spots.

If beer is pouring foamy from the draft system, what should you check first?

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A common cause of foamy beer is an incorrect keg temperature. Beer stored above 38°F can over-foam during serving. Adjusting CO₂ pressure or cleaning lines may be necessary, but always check the temperature first.

What is the typical CO₂ pressure range for most draft beers?

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Most draft beers are served at a CO₂ pressure of 10–12 psi, which maintains proper carbonation without over-carbonating or flattening the beer. Specific styles may require adjustments, but this range suits most beers.

You notice a buttery aroma and slick mouthfeel in a beer. What is the likely cause?

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Diacetyl produces buttery aromas and a slick mouthfeel. It can result from incomplete fermentation or poor yeast health. Identifying this flavor is critical for evaluating beer quality and troubleshooting brewing issues.

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