CFPS Beer Service and Storage 1 — Questions and Answers
Question 1: What is the recommended serving temperature range for a traditional German Hefeweizen to showcase its banana and clove aromas?
- 44-50°F (7-10°C) (Correct answer)
- 33-38°F (0.5-3°C)
- 55-62°F (13-17°C)
- 65-70°F (18-21°C)
Correct answer: 44-50°F (7-10°C)
Hefeweizen is best served at 44-50°F to highlight its yeast-driven ester and phenol aromas without being so cold that flavors are muted.
Question 2: Which glass type is traditionally used to serve Belgian Trappist ales like Chimay or Orval to capture their complex aromas?
- Shaker pint glass
- Cylindrical Pilsner glass
- Goblet or chalice (Correct answer)
- Weizen glass
Correct answer: Goblet or chalice
The wide-bowled goblet or chalice maintains a substantial foam head and concentrates the complex malt and yeast aromas of strong Belgian ales.
Question 3: How often should draft beer tap lines be cleaned according to the Brewers Association guidelines?
- Daily flushing with clean water
- Every two weeks minimum with caustic line cleaner (Correct answer)
- Once per month using enzyme-based cleaners
- Only when off-flavors are detected by staff
Correct answer: Every two weeks minimum with caustic line cleaner
The Brewers Association recommends cleaning draft lines every two weeks with an approved caustic cleaner to prevent biofilm, yeast, and bacteria buildup that cause off-flavors.
Question 4: At approximately what CO2 pressure should most American ales be served from a draft system at standard cellar temperature (38°F)?
- 3-5 PSI
- 6-8 PSI
- 10-14 PSI (Correct answer)
- 18-22 PSI
Correct answer: 10-14 PSI
Most American ales at 38°F require 10-14 PSI to maintain proper carbonation levels (2.2-2.6 volumes CO2) in balance with line resistance.
Question 5: What is the most common cause of flat draft beer from a keg that was properly carbonated at the brewery?
- Improperly cleaned draft lines or incorrect serving gas pressure (Correct answer)
- Beer served too cold, absorbing more CO2 than usual
- Using a nitrogen/CO2 blend instead of pure CO2
- Glasses being rinsed with cold water before pouring
Correct answer: Improperly cleaned draft lines or incorrect serving gas pressure
Dirty lines restrict flow and cause foaming/flat pours, while incorrect gas pressure either over-carbonates (gassy) or fails to maintain carbonation (flat).
Question 6: Which glass shape best preserves and concentrates hop aroma in an IPA or aromatic craft beer?
- Straight-sided American shaker pint
- Tall, narrow Pilsner flute
- Tulip or snifter with a tapered top (Correct answer)
- Wide-mouthed Weizen glass
Correct answer: Tulip or snifter with a tapered top
A tulip or snifter glass has a flared bowl that collects volatile aromatics and a narrowed rim that concentrates them toward the nose as you drink.
CFPS Beer Service and Storage 1
What is the recommended serving temperature range for a traditional German Hefeweizen to showcase its banana and clove aromas?