The place you work might have some beer in a bottle and others on tap. Serving beer on tap is easy and simple, but don’t make a very common and pretty gross mistake.

pouring by [cipher] on flickr (CC BY-SA 2.0)

Primary reading material for this section was found in Pouring the Perfect Beer. (MicroMatic moved the article on their website. I contacted them and I’ll update this link when it’s fixed.) Other reading material was found in the Glastender operation manual, and Draught Beer Quality Manual.

Pouring a beer

It’s pretty easy to pour “the perfect beer.” Although it seems like a lot when it’s written out, I’m sure you’ll have it down after you do it a few times.

First, test the glassware to see if it’s “beer clean.” As you pour the beer you can also check for beer clean glass. If bubble stick to the inside of the glass, you know it’s not clean.

Second, hold the glass at a 45-degree angle, about one inch (2.5 cm) below the beer faucet. Do not touch the glass to the faucet. The faucet might have old dried beer, which would contaminate the beer clean glass.

With your hand near the base of the tap handle, open the faucet all the way, in one quick motion. If you open the faucet part way, the beer will foam too much. Positioning your hand near the base of the tap handle reduces the distance your hand much travel, so it allows you to open the faucet more quickly.

Let the beer fall down the side of the glass.

When the glass is half-full, tilt the glass upright so that the beer pours down the middle. This helps create the right amount of foam.

When the foam reaches the top of the glass, quickly close the faucet in one quick motion. Do not waste beer by letting foam or beer pour over the side. Do not let the faucet come in contact with the beer.

We learned in the previous lesson that the proper thickness for the foam head is 1 inch (2.5 cm) of foam, except Weizen or Belgian Ales, which should have 2-4 inches (5-10 cm) of foam.

Pouring a draft beer on nitro requires a slight variation in the process:

1. Hold the glass at 45-degree angle
2. Pull tap all the way open
3. When the glass is three-fourths full, set the glass down and let it settle for 1-2 minutes.
4. Pour down the middle of the glass to form the right amount of foam.

So that’s it! Nothing to pouring the perfect beer. I think the main thing is, just don’t be timid—open the tap all the way so you don’t get too much foam.

And never allow the faucet to come in contact with the beer. A common mistake I see is when the server holds the glass to close to—or touching—the faucet, then they fill the beer all the way up, with the faucet dipping into the foam. Now the faucet is wet with beer—it gets sticky, attracts flies and microorganisms. And is pretty gross.

Excellent beer service starts well before pouring. Storage temperature, clean glassware, and other details provide the customer with an outstanding experience culminating in the perfect pour. But our work doesn’t end there.

Changing a keg (same product)

When the keg is empty you might be the person to replace it with a new one. The following procedures describe how to change a keg with the same product. If you want to put a different kind of beer on the same tap, you’ll need to flush the lines.

(affiliate link)

First, remember that the keg must be chilled prior to serving. There’s a lot of liquid in a keg, it takes a long time to cool. Put the keg into refrigeration 24 hours prior to serving.

Most kegs in the U.S. use the “Sankey” system. The Glastender operations manual has some illustrative photos describing these next steps.

First, grip the coupler handle and pull out. Next swing the handle up to disengage the coupler.

Turn the coupler counterclockwise 1/4 turn and lift it from the neck of the keg. (“Righty tighty, lefty loosy.”)

To install a new keg, just do it backwards. Put the coupler on the neck of the keg and turn it 1/4 turn clockwise to engage it. (“Righty tighty, lefty loosy.”) Grip the coupler handle and swing in down until it snaps into position.

If you’re using a long-draw system, there might also be a foam-on-beer (FOB) detector. This needs to be reset after each new keg is installed. Usually, the FOB is reset by venting it to release the foam and gas from the chamber.

So now we finally know how to serve a beer.

Next we’re going to get into Part II of the Certified Beer Server syllabus: Beer Styles.

I’m pretty excited.

I know some about the basic beer styles, but the syllabus seems a bit more extensive than my intermediate beer knowledge.

I guess it’s like what they say with wine: If you want to learn about beer, drink beer. If you want to learn more about beer, drink more beer.

Friend me on Untappd to see what I’m checking in.

Flashcards for this section

Based on the reading materials mentioned and my notes above, here are my flashcards for this section.

At what angle should you hold the glass under the tap faucet?

Hold the glass at a 45-degree angle until half-full, then hold it upright.

How do you pour a beer on nitro?

Hold the glass at a 45-degree angle until three-fourths full, then let it sit for 1-2 minutes.

Pour down the middle of the glass to form the right amount of foam.

How far from the tap faucet should you hold the glass?

Hold the glass about one inch (2.5 cm) below the faucet.

How far should you open the tap?

Open the tap all the way.

When should you let the faucet touch the glass?

Never let the faucet touch the glass.

When should you let the faucet become submerged in beer?

Never let the faucet become submerged in beer.

At what point should you shut off the tap?

Shut off the tap when the foam gets to the top of the glass.

Don’t let foam or beer pour over the side, it wastes beer.

Which direction does the coupler handle move to disengage from the keg?

The coupler handle moves out and up to disengage.

Which direction does the coupler turn to remove it from the keg?

Turn the coupler 1/4-turn counterclockwise to disengage it from the keg.

How is a keg coupler engaged?

Place the coupler on the neck of the keg.

Turn it 1/4-turn clockwise.

Swing the handle down until it snaps into place.

Why write the flashcards by hand? Buy the full set here: Instant access!

The post 009. Serving draft beer appeared first on Beer Exam School.

The customer has chosen a beer that you carry in a bottle. Good beer service for bottled beer starts with storage and carries through to actually presenting the glass to the customer. In addition to storage and presentation, there are best practices for opening a bottle, and pouring the beer into a glass. All of it is important for excellent bottle service.

Pouring a wheat beer by Clemens V. Vogelsang on flickr (CC BY 2.0)

Peculiarly, the Cicerone® Certification Program’s list of free study resources doesn’t show anything pertaining to this section. I’ll followed mostly just the syllabus to learn about serving bottled beer.

For the part about storage temperatures, I read from Tasting Beer by Randy Mosher.

Prepare for service

Serving bottled beer starts before the customer even enters the bar. For excellent beer service, the bottles should be stored properly.

Bottle conditioned beer, should be stored upright. This lets the dead yeast and other particulates settle to the bottom of the bottle. Be gentle when you gab the bottle, you don’t want to stir it all up.

Remember from lesson 005, that beer is best consumed fresh. For professional beer service, we’re probably not talking about storing beer for super long periods of time. If you’re interested in Beer Advocate’s advice on storing beer for prolonged periods, you can read this article.

Also, from lesson 005, we know to refrigerate beer so it stays fresh longer. Now we must understand that different beer styles should be stored at different temperatures.

If possible, have different coolers set to different temperatures:

35° F (1° C) – Domestic and specialty lagers

45° F (7° C) – Specialty ales (slightly warmer for English-style ales)

50-55° F (10-12° C) – Real ale (cask ale)

Otherwise, just store all of your beer at 43° F (6° C) or less.

Examine bottle

Before you open the bottle, give it a visual inspection. Look through the glass.

If you see white-flakes (like snowflakes), the beer is old. Do not serve beer that has white flakes inside.

If you see a ring of gunk around the glass at the surface of the beer, the beer is old. Do not serve beer that has a ring of gunk around the inside of the bottleneck.

Look for yeast at the bottom of the bottle. Generally you want to pour the beer subtly, so that the yeast remains inside the bottle. Weissbier is an exception, when serving Weissbier you can pour the yeast out with the beer.

Sometimes the customer will request that the yeast be poured with the beer. If the customer requests that you pour the yeast, don’t get nuts. You don’t need to shake the bottle too much. Gently rouse the yeast by swirling, rolling, or inverting the bottle.

Opening bottle: twist off, pry off, cork, combo

When you’re ready to open the bottle of beer, there are different approaches based on the type of seal:

1. Twist-off cap
2. Pry-off cap
3. Cork
4. Combo: cork and cap

Twist-off cap

If the bottle of beer has a twist-off cap, go ahead and twist off the cap by hand.

Be careful not to cut your hand on the sharp edges of the bottle cap.

You can use a napkin to help grip the cap and to protect your hand.

Pry-off cap

If the bottle of beer has a pry-off cap, it’s best to use a bottle opener that has a bar at least 1/4 inch (0.5 cm) wide. Using a bottle opener with a narrower bar risks breaking the bottle during opening.

Pry the cap off in one, smooth motion.

Mushroom cork

Bottles of beer that are sealed with a mushroom cork will also have a metal cage to prevent the cork from popping out from the pressure.

Handle the bottle gently to prevent the yeast and particulates from being roused off the bottom of the bottle. Rough handling can also make the beer volatile (pop when you open the bottle, or cause excessive foam).

Untwist the cage by hand and remove it.

Now remove the cork by hand. Practice cork safety—point the cork away from people while opening.

Sometimes those little corks are slippery to the hand and sticky to the bottle. You can use a napkin to help grip the cap.

Combo: cork and cap

Occasionally, you will serve a bottle of beer that is sealed with both a cork and cap.

First remove the cap. Then use a corkscrew to remove the cork.

After opening the beer, there a few things to do before serving the beer to the customer.

First, don’t throw away the cork or the cap. You should always present the cork to the customer. You should present the cap to the customer when serving a rare, unusual, or new beer.

Next, check the lip of the bottle for broken or damaged glass. Do not serve beer from a bottle with broken or damaged glass.

Also check the lip for: rust from the cap, dried beer, or yeast. These things could affect the flavor of the beer.

Pouring bottled beer

Finally, we’re ready to pour the beer into a glass. In lesson 7 we learned how to select the proper glass.

Hold the glass at a 45-degree angle. Pour the beer down the side of the glass until the glass is half full.

When the glass is half full, tilt the glass upright and continue pouring down the middle, directly onto the beer. This helps create the head of foam.

The perfect head is 1 inch (2.5 cm) of foam. Weizen and Belgian styles of ales should be poured with 2-4 inches (5-10 cm) of foam.

Some beers have yeast or sediment at the bottom of the bottle. Take care to not pour the yeast out with the beer. While pouring, watch the yeast as it moves closer to the top of the bottle. Stop pouring before the yeast falls out.

As described above, for some types of beer, it is customary to pour yeast. When in doubt, ask the customer whether she wants you to pour the yeast with the beer.

Cool! We know how to provide excellent beer service with bottled beer. Let’s talk about excellent beer service with draft beer. Then we’re all done with Part I of the Certified Beer Server syllabus.

Flashcards for this section

Based on the reading materials mentioned and my notes above, here are my flashcards for this section.

What is the proper angle for storing a bottle of beer?

Store bottled beer upright.

What is the proper temperature for storing bottled beer?

35° F (1° C) for lagers

45° F (7° C) for ales (slightly warmer for English ales)

50-55° F (10-12° C) for real ale (cask ale)

Otherwise, 43° F (6° C) or less.

2 visual signs of bad beer

1. White flakes
2. A ring of gunk inside the bottleneck

For what style of beer should yeast be poured?

Weissbier is traditionally poured with the yeast.

All others, keep the yeast inside the bottle unless the customer asks for it.

How should yeast be poured with beer?

Gently rouse the yeast by swirling, rolling, or inverting the bottle.

4 basic types of bottle seals

1. Twist-off cap
2. Pry-off cap
3. Mushroom cork
4. Combo: cork and cap

What size bottle opener should be used for pry-off caps?

The bar should be at least 1/4 inch (0.5 cm) wide to prevent breaking the bottle.

2 considerations when opening beer that is sealed with mushroom cork

1. Handle gently to not rouse the yeast or make the beer volatile.
2. Point the cork away from people when opening.

How should you remove the cork from a bottle that is sealed with cap and cork?

Use a corkscrew.

What should you do with the cork or cap after opening a bottle of beer?

Always present the cork to the customer.

Present the cap to the customer when serving a rare, unusual, or new beer.

4 things you should look for in the lip of the beer bottle

1. Broken or damaged glass
2. Rust from the cap
3. Dried beer
4. Yeast

How should you hold the glass while pouring beer?

Hold the glass at a 45-degree angle until half-full, then hold it upright.

What is the proper thickness for the foam head?

1 inch (2.5 cm) of foam.

2-4 inches (5-10 cm) for Weizen or Belgian ales.

Why write the flashcards by hand? Buy the full set here: Instant access!

The post 008. Serving bottled beer appeared first on Beer Exam School.

What do they say about food, presentation is everything? Presentation is also a large part of excellent beer service. Before the customer tastes her beer, before she even smells her beer, she will see her beer in the glass.

Top 5 Beer by Didriks on flickr (CC BY 2.0)

This section is all about glassware: selecting glassware, cleaning glassware, preparing glassware for use. And it’s not only about visual appearance. The style and cleanliness of the glass affect the appearance, smell, and taste of the beer.

The reading material for this section was found in Tasting Beer, Are You Draft Savvy?, the Glastender operation manual, and Draught Beer Quality Manual.

Select appropriate glassware

(affiliate link)

Many establishments use shaker pints because they’re inexpensive, they stack well, and they’re easy to clean. But this is not the best type of glass to serve beer.

The shaker pint has been used for beer only since the 1980s. It was designed for making cocktails, not for drinking. Let’s be classier than that.

Different kinds of beer are best served in different styles of glassware. The type of beer being served should determine the style of glass to use. Style of glassware can be expressed in: size, shape, or branding.

Size

In general, stronger beers should be served in smaller glasses. You don’t want to serve super high ABV in a full pint glass.

Very carbonated beers, like many Belgian beers, have a very large, fluffy head. These beers may be poured in a very large glass to allow room for the head.

Shape

First, the shape of the glass affects how it fits in the hand. An outward taper or ridges and bumps help keep the glass from slipping out of the hand. A handle or stem on a large glass serves as a handle and also prevents heat from transferring from the hand to the glass.

The shape of the glass also affects the appearance, smell, and taste of the beer. Certain styles have withstood the test of time.

A glass that tapers inward near the top will hold aromas in the glass. It also compresses the foam, making a denser head.

A glass that tapers outward near at the top will disperse the liquid more widely across the mouth. It forms a wedge for the head to rest upon itself.

Brand

Glasses with branding, such as a logo, should be matched to the beer served.

Some branded glasses are etched with a logo at the bottom. Etched glass provides “nucleation sites” that cause bubbles to be released, which replenishes the head and releases aromas.

Use beer clean glassware

Clean glass is important not only for sanitation, but also presentation of the beer. Glass that has been properly cleaned for the best beer service experience is called “beer clean.”

A dirty glass is not just plain disgusting, it can also affect the beer.

Dirty glass can cause an “off taste” or bad odors.

Glass that hasn’t been properly rinsed can have residues that kill the beer head.

Or the opposite can happen: Dirty glass can cause too many large bubbles, which will result in a large head, but the head will disappear too soon and the beer will get flat.

Glass cleaning procedure

The first step in cleaning glass is to work with clean equipment. Sinks or washing machine should be clean from chemicals, oils, or grease.

Use the proper cleaners and sanitizers, as recommended by your chemical supplier.

Three-sink method:

1. Empty and rinse – Empty the glass into an open drain and rinse it with clean water.
2. Wash – Wash the glass with warm water and sudless soap, using a brush. Wash it thoroughly inside and out. (Sudless soap is usually non-petroleum based.)
3. Rinse in water – Rinse the glass in cold water that flows continuously. To ensure proper rinsing, submerge the glass with heel in first, and remove it with heel out first.
4. Rinse in sanitizer – Rinse the glass in warm water with sanitizer. Submerge the glass with heel in first, and remove it with heel out first.
5. Dry on rack – Dry the glass upside down on a rack or positioned in a way so that air circulates inside. Never towel-dry a glass, this can leave lint, germs or odors. Do not leave a glass to dry on a towel or flat surface, this will slow the drying process.
6. Rinse before use – Immediately before use, rinse the glass with cold water. This removes residue from the sanitizer.

Glass washing machine:

1. Use a dedicated machine – Do not wash food dishes nor utensils in the same machine that you use to wash beer glasses. Food or dairy residue is especially difficult to clean from beer glassware.
2. Check detergent and sanitizer concentrations daily – Follow the chemical supplier’s recommendations.
3. Maintain proper water temperature – Temperature should be between 130-140° F (54-60° C). (High temperature machines operate at 180° F (82° C) without chemicals, but your local health department might have regulations about this.)
4. Maintain proper flow rate – Maintenance is required to achieve proper flow rate through each nozzle and washer arm.
5. Service intervals – Follow manufacturer’s guidelines for service intervals.

Although the processes above are recommended, your local health code might require a different procedure.

Storage – Store clean glasses positioned in a way that allows maximum air circulation. Store glasses away from odors, smoke, grease, or dust. Chilled glasses should be stored in a separate refrigerator with no food products, which can transfer odors. Never store glasses in a freezer.

Checking glass for “beer clean”

If you followed the procedures above, your glass should be beer clean for the best beer-service experience.

There are three ways to test for a beer-clean glass:

• Sheeting test – Submerge the glass in water, heel first, then empty the glass. If it’s clean, the water will sheet off evenly and it will dry crystal clear. If it’s dirty, the water will form droplets or webbing on the dirty surfaces.
• Salt test – Submerge the glass in water, heel first, then empty the glass. Sprinkle salt on the inside of the glass. In a clean glass the salt will cling evenly to the entire inside of the glass. If it’s dirty, the salt will not be evenly distributed and the salt won’t adhere to dirty surfaces that have a greasy film.
• Lacing test – Fill the glass with beer. If it’s clean, foam will adhere in an even, parallel pattern after each sip. If it’s dirty, the foam will be uneven or will not adhere at all.

With the glass full of beer, also look for these signs of a dirty glass:

• Head is formed of large bubbles and dissipates quickly
• Bubbles form on insides of glass
• Lace does not cling to inside of glass after each sip

Preparation to serve

After properly cleaning the glass, the last two considerations are glass temperature and a pre-rinse.

Temperature – Glass should be at proper temperature for serving beer.

Room temperature glass is preferred for most styles of craft beer. Note that highly-carbonated beers may foam in room-temperature glass.

Chilled glass is good for domestic lager beer. Be sure that glasses are completely dry before putting them into the refrigerator. Proper temperature is 38-40° F (3-4° C).

Do not freeze glasses because ice can form inside the glass, which will cause foaming.

Pre-rinse – You can use a mist device to rinse and chill the inside of the glass before using. Let the water out of the glass before filling.

Finally we know everything we need to know about serving beer. We learned about purchasing and accepting beer; legalities, liabilities and health issues; beer storage; then about draft systems; and clean and proper glassware.

So let’s talk specifically about how to serve bottled beer. Then we’ll talk about serving draft beer.

Flashcards for this section

Based on the reading materials mentioned and my notes above, here are my flashcards for this section.

3 style considerations for choosing glassware

1. Size
2. Shape
3. Branding

In general, what size glass is for stronger beers?

A smaller glass.

When was the shaker pint first used for beer?

What was it designed for?

It was first used in the 1980s.

It was designed for making cocktails.

What glass features are helpful for holding?

Handle, stem, ridges and bumps.

How does an inward taper at the top of a glass affect the beer?

It holds aromas in the glass.

It compresses foam into a denser head.

How does an outward taper at the top of a glass affect the beer?

It disperses the liquid more widely across the mouth.

It forms a wedge for the head to rest upon itself.

When should a branded glass be used?

When the beer matches the branding.

How could a dirty glass affect the beer?

Off taste.

Bad odor.

Residues that kill the beer head.

Disappearing head.

6 steps to cleaning a glass (3-sink method)

1. Empty and rinse
2. Wash
3. Rinse in water
4. Rinse in sanitizer (heel in, heel out)
5. Dry on rack (upside down)
6. Rinse before use

Procedure for using glass washing machine

1. Use a dedicated machine
2. Check detergent and sanitizer concentrations daily
3. Maintain proper water temperature: 130-140° F (54-60° C)
4. Maintain proper flow rate
5. Service intervals

3 ways to test for beer clean glassware

1. Sheeting test
2. Salt test
3. Lacing test

3 signs of a dirty glass that is full of beer

1. Disappearing head.
2. Bubbles stick to the inside of the glass.
3. Lace does not cling to inside of glass after each sip.

What is the proper glass temperature for serving beer?

Room temperature for most craft beer.

38-40° F (3-4° C) for domestic lagers.

Never freeze glassware.

What is the purpose of pre-rinsing a glass before using?

Rinse the inside of residue.

Chill the inside.

Why write the flashcards by hand? Buy the full set here: Instant access!

The post 007. Beer glassware appeared first on Beer Exam School.

A large part of providing beer service is dealing with draft beer systems. This section is an introduction to draft beer systems. We talk about the main parts of a draft system, basic operations, simple troubleshooting, and a little bit about system maintenance.

Stained Bar, Minus 1 Faucet by Callie Reed on flickr (CC BY 2.0)

Some parts about draft systems are covered in more detail later in the syllabus. Other things are not important to us because, remember, compressed gas can be dangerous. So some things are best handled by a trained professional.

The reading material for this section was found in Draught Beer Quality Manual and Are You Draft Savvy? A little of the material came from Glastender operations manual.

Key elements

The draft system allows beer to flow from keg to glass.

There are 4 main elements to the draft beer system:

1. Keg
2. Coupler
3. Foam on beer detector (FOB)
4. Faucet

There are other elements, such as refrigeration, tubing, and inert gas. Each element consists of smaller parts. However, this section is concerned mostly with these 4 elements.

Keg – Kegs allow for storage and transport of beer. They protect the product from light and air, and also allow for rapid dispensing of the product. Kegs are usually made of stainless steel, but some kegs are rubber-coated, aluminum, steel, or plastic.

Sizes vary from approximately 5 gallons (1/6 barrel) to 15.5 gallons (1/2 barrel). The most common size of keg in the US is 1/2 barrel.

The keg has a valve onto which the coupler attaches. Never remove the valve. Kegs are pressurized and can be dangerous if handled improperly. Only trained technicians should service a keg.

Coupler – The coupler attaches to the keg valve and allows inert gas, usually CO2, to enter the keg and beer to come out of the keg. Basically, it lets CO2 in and beer out.

The beer line attaches to the coupler by a threaded “beer nut.” In the U.S., beer nuts are all the same, but beer nuts from other countries may be different. So be careful when attaching the beer line to a keg from another country.

Always check for leaks after you install the beer nut.

Foam on beer detector (FOB) – No, this isn’t the thing on your keychain. In a draft system, when the keg gets low on beer, the FOB automatically stops the flow. This prevents foam from filling the line. So when you change the keg, you don’t need to purge the line and fill it with beer again. This article explains it pretty well.

FOBs are especially common in long-draw beer lines, where purging the entire line could waste a lot of beer—and money!

However, some keg couplers have an FOB as a built-in feature. The coupler FOB has smaller parts that must be removed and cleaned separately from the beer line system.

Faucet – The faucet is the “tap” that dispenses the beer to the glass. Most faucets are suitable for both ales and lagers. In the U.S., most faucets screw onto a shank with a standard thread size, but faucets from other countries may be different. So be careful when attaching a faucet from another country.

The tap marker, commonly called a “tap handle,” screws onto the tap lever and identifies the type of beer being dispensed. Many states require a tap marker.

Align the tap marker so that the type of beer is clearly visible by both customers and employees. Many tap levers have a collar that screws up and tightens against the tap marker, keeping it in place.

Draft system operation

Serving draft beer will be covered in more detail in part I., section G (lesson 009).

For now just know that the draft system should have a standard temperature of 38° F (3° C). Warmer than that and the beer will foam. If it’s cooler than 28° F (-2° C) the beer can freeze, which causes cloudiness and an off taste.

Make sure to refrigerate kegs for 24 hours prior to dispensing, to prevent foaming. It takes a long time to cool a keg of beer. Glastender manual says: A beer keg that is allowed to heat up to 44° F (6° C) will take approximately 18 hours to cool down in a 36° F (2° C) cooler.

Remember from lesson 5, kegs must always be kept cold. So refrigerate kegs immediately after they’re delivered.

Do not try to adjust the gas pressure. Only draft-trained technicians should adjust the gas pressure to kegs.

Basic troubleshooting

More details will be covered in part I., section G (lesson 009), when we learn how to change a keg. And remember, never adjust the gas pressure, leave that for a draft-trained professional.

In the meantime, there are some simple things we can check when beer is pouring badly.

First, be sure that the beer has already been in refrigeration for at least 24 hours. It takes 24 hours to properly cool the beer throughout the entire keg. Improper temperature is the most common cause of problems. Warm beer foams.

Check that the coupler is properly engaged, correctly screwed onto the threads, and there are no leaks.

Look for kinks in the beer line between the coupler and the faucet. Undo any kinks or pinches.

Check that the FOB is properly set for service. Not every draft system has an FOB. A long draw system has a wall-mounted FOB, while some couplers have an FOB.

Draft system maintenance

Organic compounds and minerals from the beer attach to draft lines and affect beer flavor. Plus, it just gets nasty with fruit flies and grossness… yuck!

Many states require regular cleaning of draft lines.

Retailers may or may not clean their own lines. Sometimes the distributor does it or has another specialist do it. Nonetheless, it’s in your best interest to make sure the draft system is cleaned properly.

Every 2 weeks

The draft system should be cleaned every 2 weeks. A maintenance log should be kept to ensure that the draft system is cleaned at regular intervals.

Beer lines and associated parts should be flushed with cold water and cleaned thoroughly with an alkaline solution at the proper temperature and concentration. The cleaning solution should make contact with the lines for more than 15 minutes. Then the lines should be rinsed with cold water.

Take apart and hand-clean the faucets and couplers.

Every 3 months

Some parts need more thorough cleaning on a quarterly basis.

The FOB and couplers should be completely taken apart and manually cleaned.

Draft lines should be cleaned with acid to remove mineral buildup.

Whether we’re going to be serving beer from draft or from a bottle, we have to learn about glassware, how to get it clean enough for our favorite beverage, and which glassware to use for different kinds of beer. We’ll go over all of that and more in the next lesson.

Flashcards for this section

Based on the reading materials mentioned and my notes above, here are my flashcards for this section.

4 main elements of a draft system

1. Keg
2. Coupler
3. Foam on beer detector (FOB)
4. Faucet

Keg

Allows for storage and transport of beer.

Usually made of stainless steel.

Sizes vary from 5 gal (1/6 barrel) to 15.5 gal (1/2 barrel).

Has a valve to attach the coupler.

Coupler

Attaches to the keg valve.

Allows CO2 in and beer out.

Beer line attaches to the coupler.

FOB

Foam on beer detector.

Automatically stops the flow when the keg is low on beer.

Saves beer—and money—by preventing foam from entering the lines, so you don’t have to purge the lines when switching kegs.

Can be wall-mounted, or part of the coupler.

Faucet

The “tap” that dispenses beer.

Screws onto the shank.

Tap marker (“tap handle”) identifies the beer.

Standard temperature of a draft system

38° F (3° C)

How long must a keg be refrigerated before dispensing?

24 hours or else it will foam.

Who may adjust gas pressure to kegs?

Only a draft-trained technician may adjust gas pressure to kegs.

4 basic ways to troubleshoot a draft system

1. Refrigerate the keg for 24 hours.
2. Check that the coupler is engaged.
3. Check for kinks or pinches in the beer line.
4. Check that the FOB is set for service.

How often should a draft system be cleaned?

Every 2 weeks.

Every 3 months for a complete FOB and coupler cleaning.

Free Flashcards Why rewrite the flashcards yourself? Download the flashcards free:   Instant access!

The post 006. Draft systems appeared first on Beer Exam School.

Providing great beer service starts even before you meet the customer. Great beer service requires great beer, of course. To make sure that the beer you’re serving is the best that it can be, be sure that you properly store all of your beer at all times.

beer by Mary-Frances Main on flickr (CC BY 2.0)

I couldn’t really find any suggested reading material on this topic. The actual Certified Beer Server syllabus has some details about what to know for this section. My notes below elaborate on the syllabus section about beer storage.

Beer is best consumed fresh

Beer is a natural food product. Ingredients are heated to sterilizing temperatures during the brewing process, and hops are a preservative. But a beer won’t last as long as a Twinkie.

Beer is best consumed while it’s still fresh. Fermentation has already taken place at the brewery. Carbonation has occurred, either force-carbonated in the bright tank or bottle conditioned. So by the time the beer leaves the brewery, it’s ready to drink.

My friends laughed at me when I said that I was saving some beers to age. But some beers can be kept for aging. Very strong beers (high in ABV) or beers with strong flavors age best.

Age beer in a cool dark place for a few months or even years, and see how it evolves. I think it’s kind of fun.

But for the most part, serve beer while it’s fresh.

Freshness can be preserved and enhanced by wholesaler and retailer actions

There are some methods to ensure beer stays fresh before you serve it.

• Rotate inventory
• Store beer properly
• Serve beer properly (draft beer should use CO2, not air)

Rotate inventory

Obviously newer beer is fresher than older beer. Train the staff to sell all of the beers you offer. If you have a product that is not encouraged or promoted, it will sit on the shelf until it’s no longer fresh.

Stock new shipments behind or underneath product that is already in stock or in the cooler. Don’t put it on top or in front of existing stock.

Dated beer – Keep track of shipment dates. Serve beer in the order of the date on the label. Get rid of any beers that are expired.

Undated beer – If there are no dates on the product, serve beer in the order of the shipment date.

Draft – Non-pasteurized draft beer can last 45-60 days (1 1/2 to 2 months) in refrigeration. Pasteurized draft beer can last 90-120 days (3-4 months) in refrigeration.

Bottled – Bottled beer lasts much longer than draft beer. Bottles can be kept for up to 6 months refrigerated. If it’s not refrigerated, you better move the product within 3 months.

If there is any product that you’re unsure about, taste the aged product beside the fresh product to determine whether you can still serve it.

Store beer properly

Storage will also contribute to the freshness of the beer. All beer will stay fresh longer if they are refrigerated. If you don’t refrigerate the beer it will deteriorate and develop off flavors sooner.

Draft beer – Refrigeration is required.

Bottled beer – Refrigeration is recommended.

All beers will deteriorate with time. If your beer has one of the following signs of oxidation, your product is no longer fresh:

• Papery flavor
• Wet cardboard flavor

Bottled beer is especially subject to “skunking.” Skunked beer has been damaged by light coming through the glass. Skunkiness is mostly evident in the aroma of the beer.

Both sunlight and fluorescent light can skunk a beer within just a few minutes. That’s why so many beer bottles are colored brown.

Brown glass provides the best protection, blocking 98 percent of light wavelengths that cause skunking. Green glass blocks 20 percent of the wavelengths that cause skunking. Clear glass provides no protection from light.

Million-dollar idea:

Sunblock for beer bottles. Spray it on at the factory.

BOOM!

Send me a check.

Aluminum cans, ceramic bottles, and bottles in closed-box cases provide maximum protection from light.

Serve beer properly

Lastly, to preserve freshness of draft beer, make sure that you are properly operating the draft system.

Make sure the pressure is at the proper setting. Use only CO2 or a CO2-nitrogen mix. Never use compressed air—air oxidizes beer. A “party pump” on a keg will keep beer fresh for less than one day.

The next section goes into more detail about draft systems.

Flashcards for this section

Based on the reading materials mentioned and my notes above, here are my flashcards for this section.

Does beer have a shelf life?

Yes. Beer is best consumed while it’s fresh.

Which types of beer are best for aging?

Beers with high ABV or with strong flavors are best for aging.

3 tactics to ensure that the beer you serve is fresh

1. Rotate inventory
2. Store beer properly
3. Serve beer properly (draft beer should use CO2, not air)

How long will beer say fresh on tap?

Non-pasteurized draft beer – 1 1/2 to 2 months refrigerated

Pasteurized draft beer – 3-4 months refrigerated

How long will beer stay fresh in bottles?

Up to 6 months refrigerated

Must all beer be stored in refrigeration?

All beer will stay fresh longer in refrigeration.

Refrigeration is required for draft.

Refrigeration is recommended for bottled beer.

2 characteristics of oxidized beer

1. Papery flavor
2. Wet cardboard flavor

How does beer become “skunked”?

Light damages beer within a few minutes.

Skunkiness mostly shows up in the aroma.

Does glass color protect the beer from light?

Yes. Glass color protects beer from light.

Brown glass protects best

Then green

Clear glass provides no protection from light

Aluminum, ceramic, and boxes provide maximum protection from light.

4 ways to keep draft beer fresh longer

1. Always refrigerate draft beer
2. Always use CO2 or CO2-nitrogen mixture
3. Use the proper pressure
4. Never use air or a “party pump”

Free Flashcards Why rewrite the flashcards yourself? Download the flashcards free:   Instant access!

The post 005. Beer storage appeared first on Beer Exam School.

It is important to be a responsible beverage server to ensure everyone’s health and safety. We the servers, or our employer, could be held liable for the actions of our drunk customers. This section outlines what I learned in Responsible Beverage Server Training (RBS).

Utilizing my Responsible Beverage Server Training (RBS) for the Hollister Downtown Association beer garden at the Hollister Biker Rally, July 4, 2014.

The syllabus does list a couple sources of reading materials for this section.

• Alcohol and the Human Body by Intoximeters.
• Biological Impacts of Alcohol Use: An Overview by Michaele P. Dunlap, Psy.D, Clinical Psychologist, OregonCounseling.org.

However, it’s recommended that you attend a local course such as Responsible Beverage Server Training.

We need to know the effects of alcohol on the body and know how to deal with intoxicated customers and underage customers.

State and local laws vary. You should consider attending a class in your area.

In many areas, the class is not required for working in the beverage industry. Some municipalities do require it.

Hollister Downtown Association provided the class for volunteers to work at the beer garden for the 4th of July Hollister Biker Rally. In my area, Sun Street Centers provides the class under contract from the California Department of Alcoholic Beverage Control (ABC) under their RBS Training Provider Program. I attended Responsible Beverage Service Training (RBS) class June 6, 2014. It cost $25 and lasted a couple hours. Here’s what I learned.

Now you can take the course online!

Alcohol Server Training – Pick Your State

Alcohol’s effects

Alcohol is absorbed into the body through the tissues of the mouth, throat, stomach, and small intestine. From there it goes into the bloodstream and is carried throughout the body.

Several factors affect the absorption of alcohol into the body:

• Food – If the customer has already eaten, the alcohol in her beverage will be absorbed more slowly. Someone drinking on an empty stomach will absorb alcohol more quickly.
• Concentration of alcohol – A beverage with higher percent alcohol by volume (ABV) will result in a higher blood alcohol concentration (BAC). Yet higher ABV causes irritation to the gastrointestinal tract, which slows the absorption of alcohol. Go figure!
• Carbonation – Carbonation causes the body to absorb alcohol more quickly. All other things being equal (same ABV, same amount of ounces), a beer or a cocktail with soda water will cause the body to absorb alcohol more quickly than wine or an un-carbonated mixed drink.
• Temperature – Alcohol is absorbed most quickly when it is at body temperature. So a warm beer will cause the alcohol to be absorbed more quickly.
• Hydration – Alcohol is water soluble, so it is absorbed into the body very easily. A person who is dehydrated while drinking will become intoxicated more quickly.

Women feel the affects of alcohol more than men. Women hold less water in their body, so they can become intoxicated faster or from less alcohol.

Immediate affects of alcohol on the body are the result of how alcohol affects neurotransmitters in the brain. Alcohol can cause neurotransmitters to act more slowly or more quickly.

The classis symptoms of intoxication include:

Relaxed inhibitions – A tendency to do what one wouldn’t normally do. Emotions come out. Alcohol is a depressant.

Impaired judgment – Lots of complaints and arguments. Irrational and belligerent. Thinking it’s okay to drive.

Slowed reaction time – Decreased awareness. Slurred speech. Moving slowly.

Loss of coordination – A tendency to stumble, spill her drink, sway, or bump into things.

Alcohol can cause more serious, chronic health issues as well. Regular consumption of alcohol can damage the liver, heart and brain.

Levels of impairment from different BAC:

0.01-0.05% – Subclinical

0.03-0.12% – Euphoria

0.09-0.25% – Excitement

0.18-0.30% – Confusion

0.25-0.40% – Stupor

0.35-0.50% – Coma

≥0.45% – Death

The legal limit for driving is 0.08 percent BAC in every state except Utah, where it is 0.05 percent effective December 30, 2018.

Alcohol tolerance means that consumption of more alcohol will produce the same effects as previously with lesser amounts. When a person consumes alcohol regularly, she can become tolerant to the affects of it.

There are 2 types of alcohol tolerance:

1. Metabolic tolerance – The body absorbs the alcohol more slowly.
2. Functional tolerance – A person can act sober with higher BAC.

Then the body has 3 ways to get rid of alcohol:

• Breathe
• Sweat
• Urine

There is a 4th way in special circumstances: Mother’s milk. (So consult your doctor about drinking alcoholic beverages while breastfeeding.)

The liver processes alcohol from the bloodstream.

Special care is needed when consuming alcohol while taking medication. The liver processes alcohol and certain types of medication. Alcohol and drugs compete for the liver’s attention. So the liver might process alcohol, but not the medication. Or vice versa. If a person is drinking while taking medication, she could end up more drunk, or her health issues that require the medication could be exacerbated. Or the liver could just be overworked.

Immediate health concerns for consuming alcohol while taking medication include:

• Vomiting
• Headache
• Drowsiness
• Fainting
• Loss of coordination

More serious health issues include:

• Internal bleeding
• Heart problems
• Difficult breathing

Responsible serving practices

Responsible beverage service is key to ensure everyone’s health and safety.

As a server of alcoholic beverages, you have a direct impact on your customers’ level of intoxication. Therefore, you have an indirect impact on their safety and wellbeing.

Underage Customers

First, you need to make sure that your customers are of legal drinking age. Some states in the U.S. allow underage drinking in some circumstances. However, pretty much everywhere in the U.S., the legal age to buy alcohol is 21 years.

There are lots of ways that a minor can try to purchase alcohol. Under-age customers can be pretty sneaky.

Be on the lookout for these ways that underage customers try to buy alcohol:

• Fake or borrowed (or stolen) ID
• Make herself look older
• Persuade the server
• Get in the door before security shows up
• Blend in with older friends

In California, there is no law that requires you to check identification. However, it is a misdemeanor to sell alcohol to a minor. So your employer might have a policy to check ID. Checking ID can help your defense if you are accused of selling to a minor.

Mostly it’s just paying attention and being conscious of the customer’s age. If the customer looks nervous, doesn’t know what to order, or is wearing youthful trendy clothing she might be underage. Use your instincts.

Be on the safe side and use a buffer. If she looks under 30 years of age, check her ID.

If the customer’s ID was checked at the door, but you still think she might be under age, go ahead and check again.

The California ABC accepts the following forms of identification:

• Driver License issued by one of the 50 states
• ID Card issued by one of the 50 states
• Passport (foreign passports are acceptable)
• Federal Military ID

Hold the ID in your hand while inspecting it. Be sure it’s not laminated or otherwise looks counterfeit.

If you think there might be something fishy going on, test the customer: While holding the customer’s ID, ask her middle name, address, or date of birth. Test her friends: Ask them the customer’s name. If you really want to test, ask the customer to sign her name and compare it to the signature on the ID.

California law allows you to seize an ID that is fake or stolen. You must issue a receipt for the seized ID and the ID must be turned over to the local law enforcement agency within 24 hours.

How many drinks?

An important part of being a responsible beverage server means knowing when to cut off a customer.

The following chart from the California Department of Motor Vehicles shows approximate BAC of a person consuming alcoholic beverages.

State of California Drink Guide Chart Department of Alcoholic Beverage Control by State of California Department of Alcoholic Beverage Control accessed here November 1, 2014.

It is important to understand that this chart gives only an estimate for BAC. As we already discussed, many factors affect how a body absorbs alcohol.

You must use your own judgment to know when a customer has had too much to drink.

Do not sell alcohol to anyone who is obviously drunk or is a habitual drunkard. You must not cause this to happen. You must not allow this to happen.

When it’s time to cut someone off, be honest, be straightforward. Tell the customer what you see, tell her that this will be her last drink for an hour or for the rest of the night.

If you want to deflect the blame, still be honest and straightforward. Tell her that you will get busted if you sell her any more alcohol. It’s not a lie.

Always use an understanding, polite tone. Explain your concern. Explain your employer’s policy and explain the law.

You can also try to offer food or a non-alcoholic beverage. Ask if she has a designated driver or offer to call her a cab.

If the customer becomes abusive or violent, call security or have the manager call the police. You are not security, let security deal with it. Fill out an incident report with details. Keep the report for 2 years in case you or your employer gets sued.

Legal liabilities of alcoholic beverage servers

Did you know that you could be held liable for a customer that gets cited for driving under the influence (DUI) after leaving your bar?

There are 3 kinds of alcohol related liability:

1. Administrative liability – The licensee (your employer) could be held responsible. This is a 3-strikes violation. They could be fined up to $3,000, have their alcohol license suspended, or loose the license entirely.
2. Criminal liability – The server could be held personally responsible for a violation such as serving to a minor or after-hours drinking. It is a misdemeanor offense. It will go on your criminal record, you could be fined up to $5,000, get 80 hours of community service, or go to jail.
3. Civil liability – Either the licensee or the server could be sued for injuries or death that resulted from gross negligence or willful misconduct.

Serving alcoholic beverages comes with responsibility. Be aware. Pay attention.

To make sure we’re serving the highest quality beer, we need to store the beer properly. Let’s continue studying with beer storage.

Flashcards for this section

Based on the reading materials mentioned and my notes above, here are my flashcards for this section.

How is alcohol absorbed into the body?

Through the tissues of the mouth, throat, stomach, and small intestine.

5 factors that affect the absorption of alcohol into the body

1. Food
2. Concentration of the alcohol
3. Carbonation
4. Temperature (of the beverage)
5. Hydration

4 classic symptoms of intoxication

1. Relaxed inhibitions
2. Impaired judgment
3. Slowed reaction time
4. Loss of coordination

What are some chronic health issues caused by alcohol consumption?

Damage to the liver, heart and brain

What does BAC stand for?

Blood Alcohol Concentration

What is the legal BAC limit for driving?

0.08% in every state of the U.S. except Utah, where it is 0.05% effective Dec 30, 2018.

What is alcohol tolerance?

Regular consumption of alcohol can result in a tolerance. Consumption of more alcohol will produce the same effects as previously with lesser amounts.

2 types of alcohol tolerance

1. Metabolic tolerance – The body absorbs the alcohol more slowly.
2. Functional tolerance – A person can act sober with higher BAC.

4 ways that the body gets rid of alcohol

1. Breathe
2. Sweat
3. Urine
4. Mother’s milk

Why is it dangerous to consume alcohol while taking medication?

The liver processes alcohol and some types of medication. One substance could be processed at the neglect of the other, or the liver could be overworked.

Why is it important to be a responsible beverage server?

To ensure everyone’s health and safety.

We, or our employer, could be held liable for the actions of a drunk customer.

What is the legal drinking age?

21 in most instances

(There are some exceptions for consumption, but the legal age to buy alcohol is almost always 21 years.)

Are you required to check ID to detect underage customers?

No. California law does not require you to check ID. Your employer might have a policy that requires it.

Checking ID will help protect you and your employer against liability for underage drinking.

4 forms of acceptable ID

1. Driver license
2. ID card
3. Passport
4. Military ID

Review the California Drink Chart Guide

This chart provides only an estimate of BAC. It’s good to have an idea of how many drinks a person could consume before she is intoxicated.

Could you or your employer be held liable for your customer’s DUI?

Yes. Either the licensee or the server could be sued for injuries or death that resulted from gross negligence or willful misconduct.

3 kinds of alcohol related liability

1. Administrative liability – The licensee could be held responsible.
2. Criminal liability – The server could be held responsible for a violation such as serving a minor or after-hours drinking.
3. Civil liability – The licensee or the server could be sued for injuries or death.

Free Flashcards Why rewrite the flashcards yourself? Download the flashcards free:   Instant access!

The post 004. Serving alcohol appeared first on Beer Exam School.

This section of my study notes covers Part I. A. Purchasing and Accepting Beer. This section is about the three-tier system for alcohol distribution in the U.S.

There are 5 parts to the Certified Beer Server syllabus:

1. Keeping and Serving Beer
2. Beer Styles
3. Beer Flavor and Evaluation
4. Beer Ingredients and Brewing Processes
5. Pairing Beer with Food

There are 7 sections to Part I. Keeping and Serving Beer:

1. Purchasing and accepting beer
2. Serving alcohol
3. Beer storage
4. Draft systems
5. Beer glassware
6. Serving bottled beer
7. Serving draft beer

Check out this post for a more detailed looked at the reading list just for Part I. The syllabus pulls material from many different sources. We are not required to read all of every source. That post specifically describes what parts of each piece we need to read for this exam.

Purchasing and accepting beer

The suggested reading materials for this section is just the first paragraph of the Wikipedia article, Three-tier (alcohol distribution). That paragraph briefly describes the three-tier alcohol system in the U.S.

However, the syllabus says that we should also know the reasons for its existence and some exceptions to the system.

Here’s an overview of the three-tier alcohol system in the U.S. as described by the syllabus and the Wikipedia article.

The three-tier system

In the U.S., there is a three-tier system for alcohol distribution.

The three tiers are:

1. Producers
2. Distributors
3. Retailers

Another way to look at it is:

1. Producers sell to distributors
2. Distributors sell to retailers
3. Retailers sell to consumers

The producer is the brewery. They make beer for sale to consumers, but they’re not allowed to sell directly to consumers. So they have to sell to a distributor.

An importer can also be considered a producer. They, too, are not allowed to sell directly to consumers, they must sell to a distributor.

The distributor is the wholesaler. They’re also not allowed to sell directly to consumers. They buy from the brewery and sell to the retailers.

The retailers sell to consumers, that is, the person who will finally drink the beer. Retailers aren’t allowed to buy directly from the brewery or an importer, they must buy from the “middleman,” the distributor.

There are 2 types of retailers:

1. On-site, such as a tavern or restaurant (the beer is consumed on-site)
2. Off-site such a liquor store or grocery store (the beer is taken away to be consumed off-site)

Exceptions to the three-tier system

There are exceptions to the three-tier system.

The U.S. government required the establishment of the three-tier system. (I’ll explain why below.) However, they left it up to the individual states to say exactly how it would look. So some states do it a little bit differently, some states allow exceptions.

Most states allow brewpubs to sell directly to the consumer. In most states a brewpub is not required to sell to a distributor. So you see, a brewpub is a producer and also a retailer.

Many states also allow small breweries to self-distribute. It’s kind of whacky. Like, a brewery is required to sell to a distributor, but wait, they’re don’t have to… Whatever.

There are also some state-specific rules about relationships between the tiers.

For example, producers are sometimes prohibited from giving promotional items to retailers. Tiffany Adamowski, owner of 99 Bottles beer store, talked about this in MicroBrewr podcast episode 29.

In some states, a distributor is responsible for cleaning draft lines. But in other states they’re not allowed to.

History and reasons for the three-tier system

The Twenty-first Amendment to the United States Constitution repealed Prohibition in 1933. States wanted ways to “regulate and control the alcohol industry,” says Wikipedia, “lest it return to the excesses and abuses that led to the Prohibition.”

“Before Prohibition, many bars were owned by brewers or distillers. Temperance advocates blamed these bars for some of the ills associated with drunkenness, and believed that keeping the producers away from the business of selling directly would help society.” (White, David. “Wholesale Robbery in Liquor Sales.” New York Times. April 3, 2011. Accessed October 17, 2014.)

Of course, states also wanted to get tax money from alcohol sales.

A couple of interesting things about the 21st Amendment

The 21st Amendment repealed the 18th Amendment, which banned alcohol in 1919. The 21st Amendment is the only amendment to repeal another amendment. It is the only amendment to be ratified by “state conventions.”

The 21st Amendment has been interpreted to allow states to regulate alcohol all on their own. Thus, many states continued to ban alcohol entirely, or just ban bars.

Mississippi banned alcohol until 1966. Kansas banned public bars until 1987. Who knew! (Wikipedia: Twenty-first Amendment to the United States Constitution)

Be on guard!

A federal law proposed in 2011 would have allowed states to prohibit sales of alcohol from out-of-state sources.

The 21st Amendment said that states could ban imports of alcohol from another state, only if they banned exports of alcohol from their own state. The proposed law would have allowed states to regulate in-state sales differently from out-of-state sales.

So if the federal law had passed and if your state had enacted its own law, it might not be so easy to get your favorite out-of-state beer anymore. Luckily, the law didn’t make it out of Congress.

Laws have a way of coming back around again, especially when the alcohol wholesale industry has a $14.9 million lobby over the past decade. So stay informed and let your elected officials know how you feel about this law.

Sources:

Wikipedia, Three-tier (alcohol distribution). Accessed October 17, 2014.

White, David. “Wholesale Robbery in Liquor Sales.” New York Times. April 3, 2011. Accessed October 17, 2014.

Okay we covered the first step. Now let’s get into serving beer to the customers. And we have to talk a little about the legalities, liabilities, and how to cut off drunk customers.

Flashcards for this section

Based on the reading materials mentioned and notes above, here are my flashcards for this section.

Three-tier system of alcohol distribution

1. Producers/Importers
2. Distributors/Wholesalers
3. Retailers (on-site and off-site)

Producers sell to distributors.

Distributors sell to retailers.

Retailers sell to customers.

2 types of retailers (and 2 examples of each)

1. On-site e.g., tavern or restaurant
2. Off-site e.g., liquor store or grocery store

2 common exceptions to the three-tier system

1. They produce beer and sell directly to consumers without having to go through a distributor.
2. Small breweries are often allowed to sell directly to retailers. Commonly called “self-distribution.”

What law requires the three-tier system? When did it start?

Twenty-first Amendment to the United States Constitution.

1933.

3 reasons for the three-tier system

1. Regulate and control the alcohol industry
2. Prevent a return to the excesses and abuses that led to Prohibition
3. Tax revenues

Free Flashcards Why rewrite the flashcards yourself? Download the flashcards free:   Instant access!

The post 003. Purchasing and accepting beer appeared first on Beer Exam School.

They’re probably going to be super basic questions, but I don’t know what they are. So here’s an overview of the Cicerone® Certification Program.

Check out the resources page for a list of study resources that I’ll be adding to.

I already wrote an overview of the program. Review it on the About the Cicerone® Certification Program page.

Now let’s get into the syllabus material with the first section: purchasing and accepting beer.

Flashcards for this section

Based on the page mentioned above, here are my flashcards for this section.

What is the Cicerone® Certification Program?

A professional certification program that provides independent assessment and certification of knowledge and skills of beer servers.

Who founded the Cicerone® Certification Program?

Ray Daniels

Owner of Craft Beer Institute

Written about beer for years

Senior faculty member at renowned brewing school, Siebel Institute of Technology

What year was the Cicerone® Certification Program founded?

Founded in 2007

Started giving exams in 2008

4 levels of the Cicerone® Certification Program

1. Certified Beer Server
2. Certified Cicerone®
3. Advanced Cicerone^TM
4. Master Cicerone®

5 main areas of knowledge in the Cicerone® Certification Program

1. Keeping and serving beer
2. Beer styles
3. Beer flavor and evaluation
4. Beer ingredients and brewing processes
5. Pairing beer with food

Free Flashcards Why rewrite the flashcards yourself? Download the flashcards free:   Instant access!

The post 002. Overview of the Cicerone® Certification Program appeared first on Beer Exam School.

LC conversion by Ginny on flickr (CC BY-SA 2.0)

WordPress has been a much bigger learning curve than I expected. Plus I’m keeping microbrewr.com going with great podcasts each week, and looking for a job. :/

Anyway, it’s really important to me, to create this website while I study for the Certified Beer Server exam. I want to help everyone else who might be thinking of studying for the exam. So I’m going to share my study notes on this site.

The first step is to get my study materials together

Today I’m going through the materials to find any recommended books, articles, or whatnot.

Here is the reading list for Certified Beer Server exam that I’ll need to study. Feel free to get anything that you think you’ll need to pass the exam. Or check out my free study notes on this site.

Reading list for Certified Beer Server,

Part I. Keeping and Serving Beer

• Cicerone® Certification Program. “Certified Beer Server Syllabus.” http://cicerone.org, June 1, 2013. PDF. Accessed October 9, 2014.
• Wikipedia. “Three-tier (alcohol distribution).” http://en.wikipedia.org. Accessed October 9, 2014.
  Know the first paragraph.
• Triemert, Zach. “Are you Draft Savvy?” The New Brewer, July/August 2007. PDF. http://173.255.230.198. Accessed October 9, 2014.
• Micro Matic. “Pouring the Perfect Beer.” http://www.micromatic.com. Accessed October 9, 2014.
• Glastender. Operation Manual Glastender® Remote Beer Dispensing System. http://www.glastender.com. Accessed October 9, 2014.
  Pages 3-4 about beer clean glassware.
• Intoximeters. “Alcohol and the Human Body.” http://www.intox.com. Accessed October 9, 2014.
• Dunlap, Michaele P. Biological Impacts of Alcohol Use: An Overview. http://www.oregoncounseling.org. Accessed October 9, 2014.
• Responsible Beverage Server Training course from your local provider.
  Know the effects of alcohol on the body and know how to deal with intoxicated customers and underage customers. Search Google for classes in your area. Classes usually last a couple hours and cost about $30. For a preview of the class, check out Lesson 004. Serving alcohol about when I took it.
• Mosher, Randy. Tasting Beer: An Insider’s Guide to the World’s Greatest Drink. North Adams, Massachusetts: Story Publishing, LLC, 2009. Print.
  Know the parts about brewing, beer history, and beer styles. Other areas of this book differ from the Certified Beer Server material because this book is from the perspective of a consumer, enjoying beer at home.
• Brewers Association. Draught Beer Quality Manual second edition. http://www.draughtquality.org. PDF. Accessed October 9, 2014.

So that’s all of the reading material for the Certified Beer Server syllabus, Part I: Keeping and Serving Beer. Seems like a lot. (Go here for reading materials for part II.)

When I learned that Certified Beer Server exam is just a 60 question multiple choice test and it usually takes 30 minutes, I thought it would be easy. Now I’m starting to think that I have my work cut out for me!

Anyway it’s going to be fun. I’m looking forward to finally passing the exam and adding this certification to my resume.

So let’s get right into it by studying an overview of the Cicerone® Certification Program.

Sign up to study with me

Join me in studying for Certified Beer Server exam. More and more employers in the beer industry are requiring this certification. Many beer fans take the exam just for fun or for bragging rights.

Join Beer Exam School

Study along with me–let’s pass this exam!

Sign up for the email list:   Enroll me in Beer Exam School!

The post 001. Reading list for Certified Beer Server exam appeared first on Beer Exam School.