It is the most expensive beer to make
It is very heavy and filling
It tastes just like Guiness
Roasted charecter with hints of coffee and chocolate with a dry bitterness
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Taste everything
Practice good sanitation and avoid oxygen contact with the beer following fermentation
Always do everything possible to avoid running out of beer
Study the SOP's at home so you don't have to use them in the brewery
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Lots of bubbles on the inside of the glass
Be filled to the top of the glass with beer
Should be poured into a frosty glass
Should have 1 to 1 1/2 inch of head
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Safety goggles
Coveralls
A carbon dioxide monitor in the beer cooler
Waterproof boots
All of the above
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Fruit fly eggs take 21 days to hatch after being laid
Beer debris and yeast build up in the line adversely affects flavor. This begins to occur around 9-14 days.
After 14 days the yeast begins to clog the lines and the beer will not pour well
Doing them every 14 days affects min month and end of period inventories equally
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Pilsners and Ales
Lagers and Stouts
British and German
Lagers and Ales
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Every other day after a delivery
Everyday after a delivery until fermentation is complete
At the end of fermentation
Once after fermentation begins
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The carbonation stone next to the mandoor
Nowhere, the line should be removed when serving to avoid overcarbonation
A sightglass is attached to the bottom valve of the TDV and the gass line is attached there
The pressure gauge on the sidearm of the TDV
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Crisp and refreshing with bread like notes and a hint of citrus
Crisp with hints of Orange and Corriander
Crisp with a big hop bitterness
Crisp with a banana like finish
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We add alcohol to the beer
Yeast and Sugar are added to the wort to begin fermentation
The sugars produced during the brewing process are consumed by yeast and converted to carbon dioxide and alcohol
We carbonate the beer for serving
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Managers auditing Bartender pours during figure of 8's
Servers following steps of service and efficiently running drinks
Bartenders pouring beer with required head
Beer properly carbonated
Nitrogen Cylinder is not empty
Restaurant is really busy
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Malted barley, alcohol, hops, yeast
Malted barley, water, hops, yeast
Water, alcohol, malted barley, hops
Water, malted barley, hops, sugar
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Mild flavored, crisp, minimal bitterness
Similar to a Miller Lite
Fresh cut grass flavors, with a hint of citrus slightly more bitter than average US Light beer
A continental Pilsner
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The point at which the foam touches the hydrometer
The high point of the meniscus surrounding the hydrometer
The level at which the hydrometer floats in the beer
25 degrees celsius
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Lingering hoppy aftertaste leaves you wanting one more taste
An American India Pale Ale
Dry bitterness with hints of grapefruit/citrus
Uses hops from the Czech Republic
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To give a creamy smooth flavor
To lower the cost of using carbon dioxide alone to pour the beer
To keep oxygen out of the beer
To maintain the correct carbonation level in the beer
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Below 1% of beer poured for the week
Below 2% of all beer poured for the week
Below 10% of all beer poured for the week
Below 3% of all beer poured for the week
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Dleivered Volume
Estimated Net Volume
Actual Volume
Shipped Volume
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Visually inspect
Test the chemical concentration
Run a CIP for 20 minutes
Use a test swab to check
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The bottom of the pour spout
The top of the upper handle
The bottom of the upper handle
Midway between the top and the bottom of the upper handle
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