When pouring beer from a draught line, the best technique is to hold the glass at a ____° angle about two inches below the spout.

___________ is when foam adheres to the inside of the glass in parallel rings after each sip, indicating that the glassware has been properly cleaned.

Acid cleaning on your draught system should take place every _________.

When doing routine draught line cleaning, you’ll want to use a caustic solution at ___% concentration.

True or False: Frozen glassware is the optimal presentation for draught beer.

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