CFPS Beer Service and Cellar Management 1 — Questions and Answers
Question 1: What is the ideal serving temperature range for a British Real Ale (cask conditioned)?
- 50–55°F (10–13°C) (Correct answer)
- 35–38°F (2–3°C)
- 60–65°F (15–18°C)
- 38–42°F (3–6°C)
Correct answer: 50–55°F (10–13°C)
British cask ales are best served at cellar temperature, around 50–55°F, which allows their full malt and hop complexity to be expressed without cold suppression of aromas.
Question 2: What does 'cask conditioning' mean in the context of real ale?
- The beer undergoes its final fermentation and natural carbonation inside the cask at the pub (Correct answer)
- The cask is sealed and force-carbonated with CO2
- The beer is filtered and then packaged in a cask
- Cask conditioning refers to aging beer in whisky barrels
Correct answer: The beer undergoes its final fermentation and natural carbonation inside the cask at the pub
Real ale is a live product that continues to ferment and naturally carbonate in the cask at the cellar, requiring the cellar staff to vent, tap, and manage the cask properly.
Question 3: Which type of glassware is most appropriate for serving a Belgian Witbier?
- Tumbler or footed Witbier glass (Correct answer)
- Snifter
- Pilsner glass
- Dimpled pub mug
Correct answer: Tumbler or footed Witbier glass
Witbier is traditionally served in a wide-mouthed tumbler or footed glass that showcases its hazy appearance and allows its wheat, spice, and citrus aromas to collect.
Question 4: A proper Pilsner pour aims for what ratio of foam to beer?
- Approximately 1/4 to 1/3 head (25–33%) (Correct answer)
- No head at all
- Half foam, half liquid
- Only a thin ring of bubbles
Correct answer: Approximately 1/4 to 1/3 head (25–33%)
A well-poured Pilsner should have a dense, white, creamy head of about 25–33% of the glass, which protects against oxidation and delivers aroma with every sip.
Question 5: What is the primary cause of 'skunked' beer?
- Exposure of isohumulones in hops to UV or fluorescent light, producing 3-methylbut-2-ene-1-thiol (MBT) (Correct answer)
- Beer stored at too warm a temperature
- Contamination with wild yeast
- CO2 pressure imbalance in the keg system
Correct answer: Exposure of isohumulones in hops to UV or fluorescent light, producing 3-methylbut-2-ene-1-thiol (MBT)
Light-struck beer (skunking) occurs when UV/visible light breaks down isohumulones into MBT, a sulfur compound with an intensely skunk-like aroma detectable at very low concentrations.
Question 6: What does 'cold crashing' accomplish in beer production and storage?
- Rapidly chilling beer to near-freezing clarifies it by causing yeast and proteins to flocculate and settle (Correct answer)
- It freezes the beer to increase alcohol concentration
- Cold crashing force-carbonates the beer by increasing CO2 solubility
- It pasteurizes the beer by cold temperature shock
Correct answer: Rapidly chilling beer to near-freezing clarifies it by causing yeast and proteins to flocculate and settle
Cold crashing drops beer temperature to near freezing, causing suspended yeast and proteins to clump and settle to the bottom, resulting in a clearer finished product.
CFPS Beer Service and Cellar Management 1
What is the ideal serving temperature range for a British Real Ale (cask conditioned)?