Copenhagen Spirits And Cocktails Bartender Challenge 2012 UK
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For the first time in Denmark, Copenhagen Spirits and Cocktails invites you to a bartender challenge that doesn’t primarily focus on ingredients and garnish, but emphasise the importance of knowledge and skills behind the bar in order to carry the title of Bartender of the Year 2012.
Contestants are competing in classic cocktails on the following terms:
Basic knowledge
Taste, balance and proof
Glass, garnish and ice
Social skills and competences behind the bar
Theoretical and technical presentation
Above the honour and merits, the winner will enjoy an educational trip to New York.
Preliminary rounds
The first challenge is an online test that Read morefocuses on trivial knowledge on spirits and cocktails.
The test must be finished within 6 minutes with a 70 per cent correctness level. The 24 best and quickest answers will qualify for the next round.
The preliminary qualification online test must be taken on this site. Preliminary qualification ends on Friday February 17, 2012.
In order to qualify for the first round, please fill in full name, e-mail, phone number, etc. The test may only be submitted once by each individual contestant. In this sense – please be ready before you start the test and the clock! You only have 6 minutes. And one chance!
Contestants advancing to second round will be informed about the promotion just after the 17th of February 2012.
Second Round
Now, the 24 promoted bartenders will be tested via a written knowledge questionnaire as well as a bar test. In the bar,
- 1.
Which three ingredients must always be present in the production of alcohol?
- A.
Yeast, water, sugar
- B.
Barrels, air, heat
- C.
Water, crop, right temperature
Correct Answer
A. Yeast, water, sugarExplanation
Yeast, water, and sugar are essential ingredients in the production of alcohol. Yeast is responsible for fermenting the sugar present in the mixture, converting it into alcohol through the process of fermentation. Water is needed as a solvent and to create the ideal environment for yeast to thrive. Sugar acts as the food source for yeast, providing the necessary energy for fermentation to occur. Without any of these three ingredients, alcohol production would not be possible.Rate this question:
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- 2.
What is the purpose of distillation?
- A.
To produce 100% neutral spirits
- B.
To purify the spirit
- C.
To separate water from alcohol and to increase the alcohol volume
Correct Answer
C. To separate water from alcohol and to increase the alcohol volumeExplanation
Distillation is a process used to separate two or more substances based on their different boiling points. In the case of alcohol production, distillation is used to separate water from alcohol and increase the alcohol volume. This is because alcohol has a lower boiling point than water, allowing it to vaporize and be collected, while leaving behind the water. By repeating the distillation process, the alcohol concentration can be further increased, resulting in a purer and higher proof spirit.Rate this question:
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- 3.
Alcohol boils at what temperature?
- A.
78,3 degrees Celsius
- B.
71,3 degrees Celsius
- C.
85,3 degrees Celsius
Correct Answer
A. 78,3 degrees CelsiusExplanation
Alcohol boils at 78.3 degrees Celsius. This means that at this temperature, alcohol undergoes a phase change from liquid to gas. Boiling occurs when the vapor pressure of the liquid is equal to the atmospheric pressure, causing the liquid to rapidly convert into gas bubbles. In the case of alcohol, the boiling point is 78.3 degrees Celsius, which is the temperature at which it reaches this equilibrium with the surrounding pressure.Rate this question:
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- 4.
What does NOM means?
- A.
Nordic Originated Melasses
- B.
Number Of Malts
- C.
Norma Oficial Mexicana
Correct Answer
C. Norma Oficial MexicanaExplanation
NOM stands for Norma Oficial Mexicana. Norma Oficial Mexicana is the Spanish term for Official Mexican Standard. It is a set of regulations and standards established by the Mexican government to ensure the quality, safety, and compliance of products and services in various industries. NOM is commonly used in Mexico to refer to these official standards.Rate this question:
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- 5.
How long does a tequila normally rest in casks to qualify as a Reposado, according to NORMA?
- A.
2-12 months
- B.
12-18 months
- C.
12-24 months
Correct Answer
A. 2-12 monthsExplanation
According to NORMA, a tequila must rest in casks for a period of 2-12 months in order to be classified as a Reposado.Rate this question:
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- 6.
Tequila must consist of at least 51% of which agave plant?
- A.
Blue Agave Americana
- B.
Agave Azul Tequilana Weber
- C.
Agave Attenuata
Correct Answer
B. Agave Azul Tequilana WeberExplanation
Tequila must consist of at least 51% of the Agave Azul Tequilana Weber plant. This specific type of agave is commonly used in the production of tequila due to its high sugar content, which is essential for fermentation and the resulting alcohol content. The other two options, Blue Agave Americana and Agave Attenuata, are not commonly used in tequila production.Rate this question:
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- 7.
What is Demerara?
- A.
A type of Rum that is solely produced by the Demerara River
- B.
The yeasting process in connection with rum production
- C.
A type of cane sugar that mainly grows on Guyana
Correct Answer
C. A type of cane sugar that mainly grows on GuyanaExplanation
Demerara is a type of cane sugar that primarily grows in Guyana. It is known for its distinctive large, golden crystals and rich, molasses-like flavor. Demerara sugar is often used in baking and to sweeten beverages due to its unique taste and texture. It is named after the Demerara River in Guyana, where the sugar cane is grown.Rate this question:
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- 8.
What is Rhum Agricole?
- A.
Dark rum made from the juices pressed from the sugar cane and geographically produced in South America
- B.
Light rum made from molasses and geographically mainly produced in Cuba
- C.
Rum made from the juices pressed from the sugar cane and geographically mainly produced around Martinique and Guadalupe
Correct Answer
C. Rum made from the juices pressed from the sugar cane and geographically mainly produced around Martinique and GuadalupeExplanation
Rhum Agricole is a type of rum that is made from the juices pressed from sugar cane. It is geographically mainly produced around Martinique and Guadalupe. This distinguishes it from other types of rum, such as dark rum made from sugar cane juices and geographically produced in South America, and light rum made from molasses and geographically mainly produced in Cuba. Rhum Agricole has a unique flavor profile and is known for its grassy and vegetal notes, making it a popular choice among rum enthusiasts.Rate this question:
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- 9.
Where is the Appleton distillery placed?
- A.
Jamaica
- B.
Venezuela
- C.
Guyana
Correct Answer
A. JamaicaExplanation
The Appleton distillery is placed in Jamaica.Rate this question:
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- 10.
What is molasses?
- A.
Another term for Mezcal
- B.
An excess product stemming from sugar refinement used in the production of rum
- C.
The term used for the mash used in rum production
Correct Answer
B. An excess product stemming from sugar refinement used in the production of rumExplanation
Molasses is an excess product that is obtained during the process of refining sugar. It is commonly used in the production of rum.Rate this question:
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- 11.
Who founded the first English gin distillery?
- A.
Alexander Gordon
- B.
Tom Collins
- C.
Charles Tanqueray
Correct Answer
A. Alexander GordonExplanation
Alexander Gordon is the correct answer because he is widely recognized as the founder of the first English gin distillery. In 1769, Alexander Gordon established his distillery in London, where he began producing his renowned Gordon's London Dry Gin. This gin quickly gained popularity and became one of the most well-known and beloved gin brands worldwide. Alexander Gordon's pioneering efforts in gin production paved the way for the thriving gin industry we see today.Rate this question:
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- 12.
What type of gin is Plymouth Gin?
- A.
London Dry Gin
- B.
Plymouth Gin
- C.
Old Tom Gin
Correct Answer
B. Plymouth GinExplanation
Plymouth Gin is a type of gin.Rate this question:
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- 13.
To qualify as a London Dry Gin, does it have to be produced in London?
- A.
No. It is a type of gin that is not geographically regulated, but solely describes the characteristics of the gin
- B.
Yes. An EU regulative stipulates this.
- C.
The base spirit must be produced in London, but may be bottled in other countries
Correct Answer
A. No. It is a type of gin that is not geographically regulated, but solely describes the characteristics of the ginExplanation
London Dry Gin does not have to be produced in London. The term "London Dry" refers to the style and production method of the gin, rather than its geographical origin. It is a type of gin that is not geographically regulated, but solely describes the characteristics of the gin.Rate this question:
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- 14.
Which grapes is cognac usually produced from?
- A.
Sauvignon Blanc / Ugni Blanc
- B.
Ugni Blanc / Folle Blanc / Colombard
- C.
Folle Blanc / Sauvignon Blanc / Colombard
Correct Answer
B. Ugni Blanc / Folle Blanc / ColombardExplanation
Cognac is usually produced from Ugni Blanc, Folle Blanc, and Colombard grapes. These grape varieties are commonly used in the production of cognac due to their high acidity and ability to produce a neutral wine that is suitable for distillation. The combination of these grape varieties contributes to the unique flavor profile and characteristics of cognac.Rate this question:
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- 15.
Which casks are used for aging cognac?
- A.
Sherry casks
- B.
Bourbon casks
- C.
Limousine casks
Correct Answer
C. Limousine casksExplanation
Limousine casks are used for aging cognac. This type of cask is made from French oak and is known for its fine grain and tight fibers, which allows for a slow and controlled maturation process. The use of Limousine casks imparts specific flavors and aromas to the cognac, enhancing its complexity and depth.Rate this question:
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- 16.
What is the popular term used for the evaporation of alcohol during barrel aging?
- A.
Angel’s Share
- B.
Angel’s Kiss
- C.
Angel’s Breath
Correct Answer
A. Angel’s ShareExplanation
The popular term used for the evaporation of alcohol during barrel aging is "Angel's Share". This term refers to the portion of alcohol that is lost to evaporation while the spirit is maturing in the barrel. It is believed that the angels in the distillery or warehouse are responsible for taking their share of the alcohol, hence the term "Angel's Share". This evaporation process can contribute to the development of unique flavors and characteristics in the aged spirit.Rate this question:
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- 17.
How many cognac-producing regions exist in France?
- A.
5
- B.
6
- C.
7
Correct Answer
B. 6Explanation
France has six cognac-producing regions. Cognac is a type of brandy that is produced specifically in these regions, which are known for their ideal climate and soil conditions for growing grapes. The six regions are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. Each region has its own distinct characteristics and contributes to the unique flavors and qualities of cognac.Rate this question:
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- 18.
Bourbon must not be distilled to an alcohol volume exceeding?
- A.
140 proof
- B.
150 proof
- C.
160 proof
Correct Answer
C. 160 proofExplanation
Bourbon must not be distilled to an alcohol volume exceeding 160 proof. Proof is a measurement of the alcohol content in a beverage, and it is calculated by doubling the alcohol percentage. Therefore, 160 proof means that the alcohol content in the bourbon should not exceed 80%. This is a legal requirement for bourbon production in order to maintain the specific characteristics and flavor profile of the spirit.Rate this question:
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- 19.
What is the Volstead Act?
- A.
An amendment to the American Constitution prohibiting the production and consumption of alcohol across all American states
- B.
A Scottish law that stipulates the legal requirements in connection with the production of Scottish Single Malt
- C.
The legal requirements that must be met in order for American whiskey to be categorised as Kentucky Straight Bourbon
Correct Answer
A. An amendment to the American Constitution prohibiting the production and consumption of alcohol across all American statesExplanation
The Volstead Act refers to an amendment to the American Constitution that prohibited the production and consumption of alcohol across all American states. This act was enacted in response to the 18th Amendment, which established prohibition in the United States from 1920 to 1933. The Volstead Act provided the legal framework for enforcing prohibition, including defining what constituted illegal alcohol and outlining penalties for violations. It was named after Andrew Volstead, the chairman of the House Judiciary Committee, who played a key role in drafting and promoting the legislation.Rate this question:
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- 20.
How long must American whiskey as a minimum be aged to be categorised as a Straight Bourbon Whiskey?
- A.
2 years
- B.
3 years
- C.
4 years
Correct Answer
A. 2 yearsExplanation
Straight Bourbon Whiskey must be aged for a minimum of 2 years to be categorized as such. This aging process allows the whiskey to develop its distinct flavor profile and character. It also ensures that the whiskey meets the legal requirements set forth by the American government for labeling and classification purposes.Rate this question:
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