Draft Beer Systems and Technology Flashcards
7 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 7 Draft Beer Systems and Technology flashcards as text
What is the purpose of a secondary regulator in a multi-tap draft system?
Answer: To allow individual pressure adjustment for each keg or beer line
Secondary regulators allow individual pressure settings for each keg or tower, so beers with different carbonation levels can each be dispensed at their optimal pressure.
What must be done after cleaning draft beer lines with a caustic cleaner?
Answer: Thoroughly rinse lines with clean water to remove all chemical residue
After caustic line cleaning, lines must be thoroughly rinsed with clean water to remove all chemical residue before beer is served to customers.
In a balanced draft system, what two factors primarily determine the correct CO2 serving pressure?
Answer: The desired carbonation level and beer temperature
The correct CO2 pressure is determined by the beer's target carbonation level (volumes of CO2) and its serving temperature, as shown on a carbonation equilibrium chart.
What is the recommended minimum beer line length for a direct-draw draft system using standard 3/16" vinyl tubing to provide proper flow resistance?
Answer: 5–6 feet
Beer lines should be at least 5–6 feet of 3/16" tubing to provide adequate resistance to CO2 pressure and prevent uncontrolled foaming at the tap.
What gas is most commonly used to dispense standard American ales and lagers in a draft system?
Answer: 100% CO2
Standard ales and lagers are dispensed using 100% CO2, which both maintains carbonation and provides the pressure needed to push beer from keg to tap.
What is beer stone (calcium oxalate) and why is it a problem in draft systems?
Answer: A mineral deposit that builds up in beer lines and harbors bacteria
Beer stone is a calcium oxalate deposit that accumulates inside draft lines and equipment, providing a rough surface for bacteria to colonize and causing off-flavors in dispensed beer.
How should a bar operator confirm that draft lines have been properly cleaned and rinsed before serving customers?
Answer: Pour a test pint and evaluate it sensorially for chemical or soapy off-flavors
After cleaning and rinsing, a trained staff member should taste the first pint to ensure no cleaning chemical residues or off-flavors are present before opening the tap to customers.