Beer me! Feed me!

[...] more about myself this past year than I ever did in my life. I discovered my passion for craft beer and social media was here to stay, quit my lifelong career and started over. 2013 is a fresh [...]

[...] SE Asian cuisine. As passionate as he is about his food, he is equally as enthusiastic for craft beer as seen by his rotation of eight draft beer lines. Take advantage of the 4 oz. offering of [...]

[...] the weather helps a lot but I really liked that fact that it was more laid back than NYC. The craft beer scene there is in a similar position to New York. I can’t thank Kip Barnes enough for [...]

[...] Afton has something for everyone’s taste. If you bring a friend who doesn’t like craft beer they can get easy drinking lite lager or one who prefers cocktails they have great house [...]

[...] and I need to post an average of two pages per day from the syllabus. I. Keeping and Serving Beer A. Purchasing and accepting beer 1. The three-tier system in the United States and the [...]

[...] the syllabus for the Certified Cicerone Exam. We’ll start out from Keeping and Serving Beer and work our way to the end at Cooking with beer. My goal is to complete studying by the& [...]

[...] Today is the end of the “Keeping and Serving Beer” part of the Cicerone study guide. From here we will move on to discussing beer styles. & [...]

[...] CO2 or mixed gas to enter the keg thereby applying pressure to the beer -Attach a jumper or a beer line using a washer, tailpiece and beer nut -Check for leaks after installing a beer nut to any [...]

[...] ;.   4. Types of US draft systems a. Direct Draw -Most direct draw systems employ vinyl beer line and pure CO2 gas -Open procedures-dispense enough beer to repack vinyl beer lines -Include a [...]

[...] the ice chest. Ice should be added as water drains. -Set CO2 pressure to 25 to 35 psi.   3. Real ale from cask (CAMRA) a. Definition of real ale -Unfiltered and unpasteurized beer that is [...]

[...] . The reason behind choosing it is because it was the first bar in Queens to serve cask ale or Real Ale as it is referred to across the pond. It was a welcome sight in the neighborhood when it opened [...]

[...] out of date products from inventory iii. When beers lack expiration date: -Non-pasteurized draft beer about 40-60 days (refrigerated) - Pasteurized draft beer about 90-120 days (refrigerated) - [...]

[...] . d. When in doubt about pouring yeast, ask the consumer their preference   G. Serving draft beer 1. Pouring a beer a. Hold glass at 45-degree angle, one inch below the tap faucet b. Grip [...]

A few days ago, we went through the first few pages of the Cicerone study guide. Today we will continue into draft beer systems. We will be utilizing [...]

Today we continue our study of draft systems in the Certified Cicerone Syllabus. As with my last post I will refer to the “Draught Beer Qua [...]

Today is the end of the “Keeping and Serving Beer” part of the Cicerone study guide. From here we will move on to discussing beer styles. [...]

[...] is out of lines so the consumer does not ingest   Tomorrow we will continue on with Beer glassware. [...]

[...] of the Cicerone study guide. From here we will move on to discussing beer styles.   E. Beer Glassware                   1. Select appropriate [...]

[...] into draft beer systems. We will be utilizing the Brewer’s Association “Draught Beer Quality Manual”. You have the option to purchase hard copies or download a digital copy of it. & [...]

[...] the Certified Cicerone Syllabus. As with my last post I will refer to the “Draught Beer Quality Manual”.   4. Types of US draft systems a. Direct Draw -Most direct draw systems [...]

[...] to any coupler b. Jumper line -A flexible piece of vinyl tubing used between the keg and draught beer system that should be replaced annually c. FOB detectors (Foam On Beer)  -Stops the flow of [...]

[...] resistance- derives primarily from beer line and from some of the many components in a draught beer system   -Units of carbonation -Industry measures beer carbonation in units of “volumes [...]

[...] . Just like smell there is no wrong answer to what you may taste.        Tasting beer is about the experience of enjoying well-crafted beer. Craft brewers spend countless hour [...]

[...] Crouch’s Great American Craft Beer and recently finished reading Randy Moser’s Tasting Beer as well as Josh Bernstein’s Brewed Awakening. The knowledge I gain from these experts [...]