Beer Service and Storage Flashcards
6 cards from real CFPS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Beer Service and Storage flashcards as text
What is the proper 'beer clean' glass washing technique in a commercial bar setting?
Answer: Three-sink wash (hot water + beer glass detergent), rinse, sanitize, then air dry
The three-sink method with unscented beer glass detergent, thorough rinsing to remove all soap, and air drying (never towel-drying) ensures no residues that destroy foam.
What does the inventory management principle 'FIFO' (First In, First Out) mean in the context of draft and packaged beer?
Answer: Older stock is rotated to the front and sold before newer deliveries
FIFO ensures that beer is consumed in order of its arrival, preventing older stock from being bypassed and becoming stale while newer product is served.
Which beer styles genuinely benefit from extended cellar aging, developing complexity over months or years?
Answer: Barleywine, Imperial Stout, and some strong Belgian ales
High-alcohol, malt-forward styles with strong initial flavors mellow and develop dried fruit, leather, sherry-like, and complex oxidative notes with proper aging, while hop-forward styles only deteriorate.
What is the ideal foam head thickness for a properly poured draft beer in a US craft beer context?
Answer: Approximately 3/4 to 1 inch (1.5-2.5 cm) of dense, persistent foam
A 3/4 to 1-inch head of dense, persistent foam concentrates aromatics, controls carbonation release, and demonstrates proper pour technique and glass cleanliness.
Why should beer be protected from direct sunlight during storage and transportation?
Answer: UV light converts iso-alpha acids into 3-methyl-2-butene-1-thiol, creating skunkiness
UV and blue-visible light cause photochemical degradation of hop-derived iso-alpha acids, producing MBT (lightstruck mercaptan) — the same compound in skunk spray.
Which type of commercial draft system requires a glycol chiller to maintain proper serving temperature?
Answer: Long-draw systems where beer lines run 25+ feet from cold storage to tap
In long-draw systems, beer lines run significant distances through warm areas; glycol-cooled trunk lines wrapped around beer lines maintain serving temperature throughout the run.