| Chapter 1 What Can I Get You? Introduction to Bartending and the DME system I�m sure you�ve walked into a bar, been served a drink and thought, �that guy really has it made, doesn�t he? He�s getting paid to be at this party!� And you�re right! Because bartending is the only career I can think of that is fun, rewarding, flexible and lucrative! Drinks� Made Easy� is designed in a simplistic format for the novice to semi-experienced drink maker and is designed to get you behind that bar with envious onlookers. In teaching new skills, it is always important to begin at the most introductory level possible, so if you find yourself reading something that you already know, don�t be insulted. In bartending, as with any other career, there is an important foundation of knowledge that must first be securely established to support the wealth of additional information we will teach you and to help all the additional tid-bits you�ll pick up along the way make sense. The course was created to get you behind the bar as soon as possible. As such, you�ll find our DME� shortcuts weaved throughout the course to help you build a solid foundation without hitting you over the head with too much information. But I get ahead of myself� What you should be concentrating on right now, is your end goal� working as a bartender! Bartending is an occupation that can provide a substantial full or part time income. It can help put you or your children through school, save extra money for that previously unattainable vacation, or become a lifetime occupation! Bartending is truly an art form that when practiced and applied can deliver a great deal of satisfaction, fun and money! Bartending is also an important responsibility, in that you hold the controls and will have to exert your authority when your customers don�t know �when to say when�. You�ll never know how many lives you� ve changed each night when you exercise that control and �cut off� the customer who�s had too much to drink. Stay Focused! Right now it�s important for you to keep the fun and money of bartending in the back of your mind, because no matter how much of a wonderful career bartending is, you must not fool yourself; it will take work on your part to become a professional bartender and it will be necessary for you to have the knowledge imparted in this course committed to your memory. Further still, it will take discipline on your part to practice your skills and be sure that you �know your stuff�, before taking on your first job. We�re dedicated to getting you ready to hire. You need to be just as dedicated to committing yourself to completing the Freebartendingschool.com course! How this course is organized The course is set up with test questions at the end of each chapter that we'd recommend you successfully complete prior to looking for work. In order to not only learn the information well enough to be the best bartender that you can possibly be, we recommend reading each chapter twice. Once, quickly, to familiarize yourself with the general theme of the chapter, and then a second time, more slowly to allow the knowledge to seep in. Immediately upon completion of a chapter, complete the portion of the test that relates to that chapter while the knowledge is still fresh. Also, do your best not to look through the chapter for answers, but rather push yourself to extract the answers from what you just learned. FreeBartendingSchool.com takes an honor system approach. We recommend that you write down all answers in a notebook. Upon completion of the final chapter, we'll send you all the answers that you can use to grade yourself! Also part of the learning process is an award of sorts. At the completion of each chapter you�ll find some hands on homework that you can complete utilizing the ad-hoc bar tools we suggest in Chapter 2. You�ll need to practice the drink making techniques in this course and if you�re going to be practicing, you may as well enjoy the end result as you answer your test questions! As you read through the course, you�ll notice a general theme of speed and time saving tips that will pop up throughout. The theme of speed relates to how quickly we want you to get working, and how quickly you must respond when working on the job. The goal here is not only to get you working, but to keep you working. Bartending is not a job for the lazy or the watcher of the clock and by utilizing the tips and knowledge within this course, we�re confident that you�ll soon find yourself wondering where the time went with your new job! Keep these tips in mind because they�ll allow you to use your time efficiently, serve more customers and make more money! In addition to time saving tips, you�ll also see tips on being an A+ bartender. These are easy things that you can do to help rise to the most desirable shift, make up for some early mistakes you may make at your new job, or in general just be better at your craft! The devil�s in the details, and it�s the details that will make you more money in this job, and better at it. We�d recommend paying special attention to these tips. Let�s Get Trained! We�re confident that you have the ability to be a sharp and highly sought after bartender, having already saved hundreds of dollars opting to teach yourself in the comfort of your own home, for free with FreeBartendingSchool.com. Now more than ever you must keep true to your goal and discipline yourself to stick with a regular plan to complete the course and get certified as soon as possible! A FreeBartendingSchool.com passing grade is proof to you and your potential employer that you have completed the steps necessary to learn your craft and have been awarded a certificate to attest to your skills. We recommend you to answer a 70% or better on all test questions to consider yourself certified. Please note that this passing grade is not a governmental or legal accomplishment, rather simply a benchmark developed by bartenders, for bartenders. Congratulations on taking the first step toward a rewarding, exciting, fun and lucrative career as a bartender! And remember� As a bartender, you�re always the life of the party! No Hands on Homework or Test Questions This Chapter! Chapter 2 So You Wanna Be A Bartender? Fundamental facts every bartender should know. Bartending is different than most jobs, in that not only are you a server of products, you are also a creator. When you go to buy a pair of shoes, the last thing you expect to see is a craftsman walk out with strips of leather and fashion you your very own custom made shoes, however this is precisely what you will soon be doing as a bartender, making shoes! Seriously, not only will you serve and sell your products, you�ll produce them as well! You, The Producer Bartending is a fast and furious profession, but this fast and furious pace should never sacrifice quality. To be the best you can be, you�ll have to learn how to fashion quality products and deliver them with the individualized type of service your clients expect. In doing this and by paying attention to subtle production details, you will learn how to turn a $150 night into a $300 night! As a producer, you must always be committed to the quality and precision of your mixology. You should make every effort to serve guests by the book, not skimping on ingredients or serving an improperly measured drink. Until you get more than 100 professionally served drinks under your belt, you�re better off going a little slower to ensure you get it right. You, The Server As a server, you have the responsibility of delivering your creation in the manner it�s expected and treating your guest as if they were the only one at the bar. Besides this being good manners, this is good for the bar, good for the guest and good for you. Your personal appearance is very important. You must be smartly dressed, well-groomed and professional. No one wants a drink from someone with grit under their fingernails or hair that litters the glass. You�ll never be able to please everyone, but by following basic grooming sensibilities, you�ll have taken the first step toward fostering a level of comfort between you and your guest and this will go a long way. Just One of The Guys Remember, your average patron is there for fun and relaxation with friends new and old. If you make them feel at home, their experience at the bar will be everything they�re looking for. Learn their names! It�s widely proven that everyone�s favorite word in any language is their very own name. Learn it, and use it! You�ll find that this will be the first step in fostering a warm relationship with your clientele and you�ll also make them feel important. It always helps to try to learn at least one unique fact about recurring guests. This will help you remember their name and provide some brief conversation nuggets if you ever find yourself in a slow moment during your shift. With regulars, the ideal would be for you to remember their name, an interesting fact about them and their favorite drink. Once you get to know them well enough, have it ready for them before they even order. As an addendum to this, you mustn�t become overly familiar with your guests and engage in lengthy conversation at the expense of your other customers, however if it is a slow shift and your customer is interested in pursuing a conversation, by all means do so. Furthering a caution on being overly familiar with your guests, you should never bring up the guest�s last visit unless they do first. A general rule of thumb is to let them set the pace for your bartend / customer relationship. Suggestive Selling After successfully completing this course, you�ll be able to steer your indecisive guests into a drink that best suits their mood and taste. If they want a sipping whisky and indicate their uncertainty with what label to choose, now is your chance to guide them. You are the expert and need to act the role. There are thousands of drinks and hundreds of brands of liquor out there; you�ll need to come off as being well versed in all! Not too worry, the majority of these drinks are never ordered, but with the knowledge contained in this course, you can easily present yourself as an expert barkeep! You�ll need to have the ability to pre-condition your client before they open their mouth, then deliver them exactly what they want, how they want it. Pre-conditioning is a lot like stereotyping, although there�s nothing negative about it. The fact of the matter is that a businessman is more likely to walk in to your establishment wearing a suit than a skateboarder. In recognizing and acting on visual cues that your customer gives off about himself before even opening up his mouth, you can pre-condition him and asses how best to service his needs. Some customers will respond better to �What can I get for you sir?� than �What�ll it be, Mack?� These are the traits of a successful bartender that are intuitive, but that you need to be aware of in order to rise to the top. Well liquor Well liquor is defined as the house standard, meaning that this is what your bar will serve to clients who do not specifically ask for a call or premium brand liquor. You�ll find all the well liquor on the speed rail for easy and yes, speedy, access. Well liquors are brands that many have never heard of such as Monarch and Potters. Call Brands Call brands consist of the group of liquor commonly seen in advertisements. As such they are higher priced premium brands, but are often ordered. Call Brands are brands such as Bacardi, Stoli or Kettle One. The Speed Rail The Speed Rail is a part of every bar and The Speed Rail is your friend. Essentially, it is a long shelf for holding the most commonly used well liquors and mixers, located directly behind the bar within easy reach for the bartender. Typically, the speed rail is set up in the following order: grenadine, limejuice, scotch, bourbon, whiskey, sweet vermouth, dry vermouth, triple sec, tequila, rum, gin, and vodka. Keep in mind that this order is not universal from one bar to the next, and the last thing you�ll want to do is to re- organize the speed rail of the bar you end up working for. This will confuse the other bartenders and will not make for a good first impression in the eyes of management. The order of the speed rail will be one of the first things you�ll want to become familiar with on your new job. At any rate, the order we�ve listed above is the order we�ll want you to use when practicing at home. After making your first 25 drinks, you should have it down. Should the speed rail be organized differently at your first place of employment, it should take even less than 25 drinks before you learn this new order. Free Pouring Free Pouring is a mandatory skill for any bartender. Essentially it will allow you to pour your drinks without using a jigger (measurement device) or a shot glass, etc. For example, when making a drink from the Long Island Iced Tea Cluster which can consist of 4 or more liquors, you can pour them all simultaneously, holding 2 bottles in each hand, but first, you need to practice and hone down your free pouring skills. A general rule of thumb is that a standard speed pourer (more info in chapter 3) will pour � ounce for each second you count. When mixing a simple drink such as a gin and tonic, you�ll want to count 3 full seconds when pouring your gin, prior to adding the tonic. We suggest counting one thousand 1, one thousand 2, one thousand 3 (in your head) to make sure your count is even. Other Measurement Lingo Throughout our recipes and your career, you�ll be required to add slight measurements above and beyond a 1, 2 or 3 count pour. We will refer to the following additional measurements throughout the course and you should commit them to memory. A Float = � Ounce A Splash = � Ounce A Dash or A Drop = 1/32 Ounce 1 Part = 1 of however many other parts the given drink calls for. You�ll pour an equal measurement of each part so if a shot called for two alcohols, you�d pour the glass halfway full with the first alcohol and top it full with the second. After practice, you should be able to develop the ability to free pour these smaller measurements as well. A float would consist of a 1, one thousand count. A splash would consist of a 1, one count and a dash or a drop would be a very small pour. You�ll need to spend time honing this down and it is one of the most important skills you can have as a bartender, because it won�t necessitate you measuring everything by hand and will keep you moving fast! The Soda Gun As is the speed rail, the soda gun is also your friend because it will save you time. Soda guns reduce your need to open and pour individual cans or bottles of mixers, leaving the most popular mixers just a grab away. Most soda guns follow the same pattern for identifying which mixture you�ll be including: C, G, S, L, X & W Soda Gun Symbol Corresponding Mix C Cola G Ginger Ale S Soda Water L Lemon / Lime Soda X Sour Mix / Bar Mix W Water Practice at home In our goal to make your experience learning the tricks of the bartending trade just as fun as applying them, at the end of each chapter we�ve included practice drinks for you to make to further hone your skills as you fill out your test questions. You�ll need to set up a practice bar with the following utensils: 1. 12 Liquor bottles � You�ll need to find a place in your home to set up an ad-hoc speed rail with the 12 ingredients mentioned above. 2. A jigger or shot glass. 3. Pourers to place in your bottles. 4. Ice Bucket or Sink - To truly replicate the bar environment, we�d ask you to empty your sink, clean it and fill it with ice, however until you throw a home party, this just isn�t necessary. For starters, just find a Bucket that you can fill with ice. 5. Ice Scoop � If you own an Ice Scoop, great. If you don�t, use a simple plastic cup to keep you in the practice of using a scoop for ice as opposed to glasses. 6. Glasses � The glasses you find in your home likely won�t duplicate the exact sizes found in a bar, but consult Chapter 3 on glassware and set aside some glasses from your collection that most closely resemble what you�ll be using on the job. 7. Garnishes � Lemons, Limes & Oranges will be fine to start, but as you progress into some of the more advanced drink clusters, this will call for pineapple, peaches, etc. Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 2 below. As you complete your answers, may we suggest that you make yourself one of the following easier prepared drinks. Don�t worry about the fact that we haven�t taught you this yet. The best way to start learning is to jump right in! We suggest creating and enjoying one of the following as you begin your test: � Gin (or Vodka) & Tonic � CC & Soda � Cape Cod 2-1 As a bartender, you are not only a creator of products, but a what? 2-2 DME� recommends taking your time when beginning drink making until you know how to make how many different types of drinks by memory? 2-3 Ideally, you should learn the following three things about your regular customers, firstly: 2-4 Secondly: 2-5 Thirdly: 2-6 Who should set the pace for your bartend / customer relationship? 2-7 Which is found in the speed rail, well liquor or call brands? 2-8 What are two examples of call brands? 2-9 Typically, in what order is the speed rail set up? 2-10 What is a Jigger used for? 2-11 How long should you count for in your head to arrive at 1 ounce of liquor when free pouring? 2-12 How many ounces are in a float? 2-13 How many ounces are in a splash? 2-14 How many ounces are in a Dash or a Drop? 2-15 The following Soda Gun Letters Refer to what Mixer? C: 2-16 G: 2-17 S: 2-18 L: 2-19 X: 2-20 W: Chapter 3 Barware & Glassware So you�ll always know what goes� where! In order to move your way around the bar as quickly as possible, you�ll need the help of expert tools of the trade. Many of these are common sense, but the bottom line is that when used correctly, they will help you deliver a quality product and save you time in the process. Once you master your tools, you�ll be able to move faster than the guy next to you. Move faster than the guy next to you and you�ll bring home more tips. Have we got your attention? Barware The Jigger Jiggers are the measuring cups of the bartender, used to arrive at an exact amount of liquor. There are 4 separate sizes, � oz., � oz., � oz., and 1 oz. Typically, you�ll only need two jiggers, as they are double sided with different measurements on each side. Pourers A pourer is a device that is inserted into the top of all liquor bottles in the bar, for easy access and speed. They come in three speeds: fast, medium and slow. For the busy bar and bartender, the fast pourer will make life much easier than measuring everything into jiggers, in that with practice, a two count (counting to two in your head) while pouring will be the equivalent to 1 oz of liquor. Know that this count refers to using the fast pourer which is the most commonly used speed, often the only speed. If your count is more or less than an ounce, you will create less than perfect drinks. We recommend to fast pour into a jigger until you feel comfortable with this tool and your ability to count the correct measurement. Shaker You�ll use a shaker to make most any cocktail with ice. The shaker is a stainless steel unit in either two or three pieces, the shaker itself, a strainer, and a top. You�ll start off most of your cocktails with the shaker half filled with ice. Add the necessary ingredients and shake firmly. If you have a three piece shaker, you�ll simply remove the cap and pour the drink into the glass, utilizing the strainer already built into the piece. Boston Shaker The busy bar will often utilize the Boston Shaker as opposed to a three piece shaker in that it�s a bit easier to use and takes less time than fiddling with the different attachments. The Boston Shaker consists of a stainless steel shaker and a mixing glass that is made to fit snugly into the stainless steel portion and form a seal, allowing you to shake the ingredients with both hands securing each end. When you�re finished shaking, twist the two pieces apart, leaving the contents in the shaker, and pour into your glass through a bar strainer. Bar Strainer As referenced with the Boston Shaker, this instrument will fit over your customer�s glass and allow you to pour only the alcohol, straining out any excess ice. Ice Scoop As the name implies, use this to fill cups with ice, and we strongly recommend NOT to use the glass you�ll serve your drink in to scoop out ice, or any glass at all. Most bars will not permit it due to safety hazards. A glass when used this way can easily chip into the ice. Chards of glass in the ice could cause serious damage to a customer as well as liability for a bar. We can�t emphasize enough to always use the Ice scoop! Ice Tongs Tongs should be used when you�re not preparing a drink in a shaker and when you need to transport ice to your customers glass without making a mess of the glass or putting in more ice than necessary. Muddler This is a small wooden bat used to crush ice and mash fruits, sugar cubes and herbs. Bar Spoon A bar spoon is usually 12 inches long and is most commonly used to measure 1 teaspoon. Similar to the jigger, they will often come with a different size on each end (1t & �t). You�ll find yourself using the bar spoon when making layered and stirred drinks. Juice Containers These are simply, easy to pour containers to store commonly used juices in the world of mixology. Always keep them cold. Salting tray This is a contraption with rock salt primarily used for margaritas to dress the lip of the glass with salt. First, spread lime juice on the rim, then twist the lip of the glass around the salting tray and presto, a salted rim. Zester A zester is a cutting tool used to create twists of lemon and other fruits to garnish special drinks. Bottle Openers & Waiter�s Corkscrew I�d attach one of these to your belt, you�ll need it so often. I once knew a bartender with a prosthetic arm who�d chosen to add a bottle opener to the end of his prosthetic. Now that�s dedication! Blenders Used most commonly for tropical and margarita style drinks. Glassware Here, we briefly cover the most commonly used types of glassware found today. Different owners and styles of bars could deviate from these standards, but what we�ve included will be enough knowledge for you to get your foot in the door anywhere. Beer Glasses Beer Mug Pilsner Glass Pint Glass Wine Glasses Red Wine White Wine Champagne Glasses Fluted Champagne Glass General Cocktail Glasses Rocks Glass - Used for drinks over ice, chilled drinks, shots & beer or water backs. Double Rocks Glass � Used for drinks with a mixer (Jack Daniels & Coke, etc.) or a double over ice. Collins Glass � Used for any tall drinks, doubles with mixers or Collins drinks. Martini Glass � Used for shaken or stirred drinks and sometimes shots; primarily Martinis. Margarita Glass � Used for Margaritas, frozen drinks, and ice cream drinks. Coffee Drink Glasses � Used for any drinks with coffee, as well as hot tea, hot chocolate, etc. Irish Coffee Glass Brandy Snifter � Used for cordials such as Brandy, Cognac, Sambuca, etc. The brandy snifter can also be used for liqueurs and liquor served with or without mixers. Other miscellaneous glasses The highball The hurricane These glasses are used for a variety of drinks including blended, tropical, water, juices or Long Island Ice Teas. Some general tips and glassware etiquette are as follows: � Never hold a glass by the rim (where people put their mouths). � Always handle wine glasses or any stemware by the stem itself. The heat from your hands could warm up the drink inappropriately if serving it by the bowl. � Make sure that all your glasses are spotless. There�s nothing worse than a drink served with remnants of lipstick, detergent taste, or any aroma from the previous drink. Your typical bar Setup � What to expect Most all bar set-ups are strikingly similar in that we all need the same basic utensils to make drinks, however you�ll need to be aware of the following once you are employed. The Bar Top This is fairly self explanatory, however apart from the standard long counter with a back bar, the differing varieties are horseshoe, round and square bar tops. The Speed Rail As discussed earlier, this is where all well or house brands are kept. The Drain Board This is where all used glasses sit. You�ll want to empty and rinse all glassware here first, prior to washing. The Wash Sink After the glasses have been drained and rinsed in the Drain board, you�ll need to move them over to the Wash Sink which should contain warm soapy water for washing. Depending upon the bar you end up in, this may or may not be the exclusive work of a bar back. However, even if it is, part of your job as a bartender is to maintain the bar, and this means washing during slow times to prevent being glassless when you�re hit with an onslaught of customers. The Rinse Sink Most bars today will have two rinse sinks, one with fresh water, the other with a cleansing agent. Drying Board Here, you�ll place cleaned glasses upside down to dry. Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 3 below. Now that you�re more familiar with the differing types of barware and glassware that you�ll need to use in your new career, let�s put that knowledge to use before you begin to fill out your test questions. We suggest attempting and enjoying one of the following: � Gin Rickey � Black Russian 3-21 What are the four most common measurements found on a jigger (how many ounces)? 3-22 What is the recommended pourer speed to use, fast, medium or slow? 3-23 What's the difference between a regular shaker and a Boston shaker? 3-24 Under what circumstances should you use a glass to scoop ice? 3-25 What is a muddler used for? 3-26 What is the most common measurement served by a bar spoon? 3-27 Prior to salting a Margarita glass, what do you do to the rim? 3-28 What tool do you use to create a lemon twist? 3-29 How many different glasses can you use to server beer and what are they called? 3-30 What type of glass will you most commonly use for mixed drinks over ice? 3-31 What's another type of liqueur to put in a brandy snifter besides brandy? 3-32 Why shouldn't you serve a wine glass with your hand on the bowl? 3-33 Other than the bowl, what's another major �no-no� when handling glasses? 3-34 Other than the standard long counter bar, what other bar varieties are there? Chapter 4 Beer, Here! There�s more to it than you may think. Steeped in a 7,000+ year tradition, Beer is by far the oldest and most popular alcoholic beverage in the world. As a bartender, serving beer is an easy task, but depending upon where you are employed your knowledge of beer may need to be quite extensive. We�ve taken the most important knowledge and condensed it into this chapter. How�s it made? Beer is made from barley grains, malt, hops, yeast and water. The flavor of the beer depends upon the types of barley grains, quantity of hops, type of water and the aging process, all which will dramatically affect the final outcome of the beer. There are two major beer clusters: Lager and Ale. From these two clusters there are several offshoots, but they will all share similar characteristics and it is important to understand how they differ and why. One of the main differentiating characteristics between lager and ale lies in the fermentation process. Lagers are characterized by bottom fermentation at colder temperatures whereas Ales are characterized by warmer, top fermentation processes where the yeast rises to the top of the tanks when the temperature rises to 60-70 degrees Fahrenheit. Ales are typically considered to be more flavorful with a full bodied character. The Lager Cluster Light Lagers - Light Lagers are lighter in overall flavor and in what are considered to be �true� beer characteristics. These beers are popular with many as a result of their lack of bitter after taste. Examples of a light lager beer would be: Bud Light, Coors Light or Corona Light. Dark Lagers � Brewed from the German tradition, these lagers contain more hops and carbonation and as a result, less sweetness. Examples of a dark lager beer would be: Berghoff Genuine Dark Beer or Negra Modelo. Pilsners � This is the most widely produced style of lager and is known for having a malt character, flowery aroma and dry finish. Beers referred to as �Golden Lagers� fall under the Pilsner category. Examples of Pilsners would be: Samuel Adams Golden Pilsner and Steam Whistle Pilsner. Bock Beers � Still falling under the Lager cluster, Bock beers also originated in Germany and are characterized by their strong malt taste with little bitterness. Examples of Bock beer would be: Harpoon Spring Maibock or Pete�s Springfest. The Ale Cluster Lambic Beers � Beers of this variety originate from Belgium and incorporate fruit into the malt in the brewing process which adds to their unique flavor. Examples of Lambic beers would be: Belle-Vue-Kriek or Lindemans Kriek. Porter Beers � These beers are almost black as a result of the amount of barley used, but yet contain a surprisingly light taste as a result of low hop counts. Examples of Porter beers would be: Anchor Porter or Black Jack Porter. Stout Beers � Stout Beers are characterized by the use of heavily roasted malts to produce extra dark to extremely black beers. Examples of Stout beers would be: Red Hook Double Black Stout or Full Sail Stout. Wheat (Weiss or Weizen) Beers � The wheat offshoot of the Ale cluster is a popular summer beer, known for the fresh feeling they deliver. This is the one beer group that is traditionally served with a garnish; a lemon wedge or wheel. Examples of wheat beers would be: Hefeweizen or Samuel Adams Summer Ale. Basic Beer Facts As it relates to beers, pasteurization is the process of heating bottled and canned beer, then cooling it long enough to stop any additional fermentation inside the package. This process is done to increase the shelf life of beer, with the negative side effect being that it can also alter the fresh tasting quality found in draft beer. Cold Filtered beer is a recently developed process that avoids the pasteurization process and in turn the taste degradation this brings along with it. Cold filtering allows a beer to still maintain a long shelf life, while not loosing out in loss of taste. Time Saving Tip When you are approached by a customer who wants to know what types of beer you serve, always try to narrow down their choices by asking if they�d like a domestic, imported or microbrew and if they like a darker or lighter beer. This will dramatically decrease the time spent listing through all the various beers you carry, will allow you to serve your customer better, and get to other customers quicker! How to Serve Beer In order to keep a fast moving bar exactly that, you�ll want to make sure that you serve it in a way that is to the liking of your customer. In that there�s not too many ways you can improperly serve a beer, this doesn�t take long to commit to memory, but know that the goal in serving beer is to not have the head of the beer billow over the mug or glass. Following a few simple tips will ensure that this doesn�t happen. While it�s important not to make a mess of the bar and your beer glass with excess head, know that all beer should be served with an approximate 2 inches of head. Beer from a keg When pouring beer from a keg, always hold the glass at a 45 degree angle, approximately 1 inch below the tap until you�ve filled your glass or pint halfway, after which you�ll need straighten the glass and turn off the tap when the head of the beer rises just above the rim of the glass. Beer from a can or a bottle Here, you�ll start out pouring the beer into the glass almost vertically to initiate the foaming process (the head). When this begins, bring the bottle or can almost perpendicular to the glass and allow the beer to fill the glass slowly until the foam rises just above the rim. Know that in serving beer from a bottle or can, you�ll likely be using a pint glass or similar that will be perfectly suited to containing a full 12 ounces of beer. Should you be serving from a larger beer bottle or can, leave it with your customer directly in front of the glass. Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 4. Beer. Yes, there�s more too it than you may have thought, but enjoying a beer is as easy as it was before your new knowledge. With the recommended choices below, be sure to apply the pouring methods discussed above and practice your ability to pour the perfect head of beer with no spillage. We suggest purchasing and enjoying one of the following beers as you begin your test: � Guinness (extremely dark, only for people of that liking) � Pete�s Pale Ale � Hefeweizen (don�t forget the garnish!) 4-35 What are the five universal ingredients of beer? 4-36 What are the two major beer clusters? 4-37 Which beer type is created by warmer fermentation? 4-38 Why do so many enjoy light lagers? 4-39 Of the lager cluster, which is the most widely produced variety? 4-40 Which Ale beer often includes fruit in the brewing process? 4-41 What is the one type of beer that needs be served with a garnish? 4-42 What type of garnish? 4-43 Why is beer pasteurized? 4-44 Do you want to serve beer with a head on it? 4-45 What's a brand example of a light lager? 4-46 What's a brand example of a pilsner? 4-47 What's country do Lambic Ales originate? 4-48 What is the typical color of a Stout Ale? NEXT / ANSWERS |