Beer, Sake, and Beverage Management Flashcards

Which of the following beer styles is fermented with top-fermenting yeast at warm temperatures, producing fruity esters?

Answer: Ale

Ales use Saccharomyces cerevisiae (top-fermenting yeast) at warmer temperatures (15-24°C), creating fruity, complex flavors; styles include IPA, stout, and pale ale.

Sake is brewed from which primary ingredient?

Answer: Polished rice

Sake (nihonshu) is a Japanese rice wine brewed from polished Sakamai rice, water, koji mold, yeast, and sometimes added alcohol.

In sake classification, what does 'Junmai' indicate on the label?

Answer: The sake is made from pure rice with no added distilled alcohol

Junmai ('pure rice') sake is brewed using only rice, water, koji, and yeast — with no added distilled alcohol, representing the traditional, full-bodied style.

IBU (International Bitterness Units) measures what aspect of beer?

Answer: Hop bitterness level

IBU measures the concentration of iso-alpha acids (from hops) in beer in parts per million, providing a standardized scale for perceived bitterness.

When recommending beverages for a multicourse dinner, which principle guides the progression of wines?

Answer: Progress from lighter to fuller-bodied, simpler to more complex, dry to sweet

Standard beverage progression follows the principle of building from lighter, simpler, drier styles to richer, more complex, sweeter ones so each wine enhances rather than overwhelms the next.

What is the primary role of a sommelier when a guest returns a bottle of wine claiming it is 'corked'?

Answer: Smell and taste the wine to assess whether it is genuinely flawed, then replace it if confirmed faulty

A sommelier should professionally assess returned wine by smelling and tasting it; if TCA (cork taint) or another genuine fault is confirmed, the bottle should be replaced and the issue reported to the supplier.