Practical Skills Flashcards
5 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 5 Practical Skills flashcards as text
What are the correct steps to pour a beer from a draft system?
Answer: Fully open the tap handle, hold the glass at a 45° angle, and transition to upright as the glass fills.
To pour draft beer correctly, the tap handle should be fully opened to ensure a smooth, laminar flow and prevent excessive foaming caused by turbulence. Starting with the glass at a 45° angle allows the beer to flow gently down the side, and gradually straightening it as it fills helps to build a proper head. This method minimizes foam and ensures optimal carbonation.
What is the correct process to clean beer glassware?
Answer: Wash with detergent-free solution, rinse with hot water, air dry, and rinse with cold water before use.
Proper beer glassware cleaning involves using a detergent-free solution to remove residues that can negatively impact head retention and flavor. Rinsing with hot water helps to sanitize and remove cleaning agents, followed by air drying to prevent lint or towel fibers. A final rinse with cold water just before serving chills the glass and removes any lingering dust, ensuring a 'beer clean' surface.
If beer is pouring foamy from the draft system, what should you check first?
Answer: Check the keg temperature.
The most common cause of foamy beer from a draft system is an incorrect keg temperature, typically too warm. When beer is too warm, CO2 comes out of solution more readily, leading to excessive foaming. Checking and adjusting the keg temperature to the ideal range (usually 38°F or 3°C) is the first and often most effective troubleshooting step.
What is the typical CO₂ pressure range for most draft beers?
Answer: 10–12 psi
For most draft beers, a CO₂ pressure range of 10–12 psi (pounds per square inch) is recommended to maintain proper carbonation levels and ensure a smooth, consistent pour. This pressure balances the carbonation in the beer with the resistance of the draft lines, preventing both over-carbonation (foaming) and under-carbonation (flat beer). Specific styles may vary, but this is a good general guideline.
You notice a buttery aroma and slick mouthfeel in a beer. What is the likely cause?
Answer: Diacetyl
Diacetyl is an off-flavor characterized by aromas and flavors reminiscent of butter, butterscotch, or popcorn, often accompanied by a slick mouthfeel. It is typically produced by yeast during fermentation and, if not properly reabsorbed, can remain in the finished beer. Its presence usually indicates incomplete fermentation or issues with yeast health.