Q.1
All of the following ways are methods in which to identify a beer that is not fresh except one. Which is it?
The date code on the beer indicates it is over 300 days old
Hop aromatics are stronger than ever
Head of the beer collapses
The beer has a salami or old meat smell
Q.2
Astringency, body, carbonation, and _________ all contribute to the overall palate of the beer.
Finish
Viscosity
Color
Saltiness
Q.3
A ______________ tasting is a great marketing tool for presenting your aged and cellared beers. Tasting multiple vintages at once is a way for guests to explore the flavor profiles of the craft beer as it changes over time.
Progressive
Linear
Retroactive
Vertical
Q.4
Both cheese and craft beer benefit from proper service temperatures. Cheese should be served between ____°F(___°C) and ____°F (___°C).
40°F (4°C) and 45°F (7°C)
55°F (12°C) and 65° F (18°C)
35°F (2°C) and 40°F (4°C)
65°F (18°C) and 68°F (20°C)
Q.5
True or False: For bitter-forward beers, heating them to the point of pasteurization temperatures will diffuse bitterness throughout the liquid.
True
False