Q.1
True or False: Beer served cooler will be perceived as having greater intensity of both taste and aroma than beer served warmer.
True
False
Q.2
The single most important factor in pouring beer is temperature. The ideal temperature for serving most commercial kegged beer from a draught line is ____ °F/°C.
38° F /( 3° C)
47° F /( 8° C)
35° F /( 2° C)
52° F /( 11° C)
Q.3
The _________ process is a series of organic and chemical reactions that compromise the desired flavor associated with fresh beer. Warm temperatures promote this reaction.
Fermentation
Attenuation
Staling
Flocculation
Q.4
A cool and constant temperature of ______ to ______°F/°C is recommended for properly aging most styles of beer.
41–45°F (5–7° C)
68–72°F (20–22° C)
51–55°F (10–13° C)
34–39°F (1–4° C)
Q.5
True or False: The shape of a glass affects the temperature of the beer.
True
False