Skip to content

ABCQ – Award in Beer & Cellar Quality

ABCQ Course Content

ABCQ – Pub Quiz

Previous Lesson

ABCQ – Pub Quiz

ABCQ – Award in Beer & Cellar Quality
ABCQ – Pub Quiz

Time limit: 0

Quiz Summary

0 of 12 Questions completed

Questions:

Information

You have already completed the quiz before. Hence you can not start it again.

Quiz is loading…

You must sign in or sign up to start the quiz.

You must first complete the following:

Results

Quiz complete. Results are being recorded.

Results

0 of 12 Questions answered correctly

Your time:

Time has elapsed

You have reached 0 of 0 point(s), (0)

Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)

Categories

Not categorized 0%

Unfortunately, you did not pass your Award in Beer & Cellar Quality (ABCQ) pub quiz this time.

You can try again at any time by clicking the “Restart Quiz” button below.
Congratulations on passing your Award in Beer & Cellar Quality (ABCQ) pub quiz!

You can download a PDF copy of your certificate above.

Review
Answered
Correct
Incorrect

Question 1 of 12

1. Question

1. A fresh glass should be used for every serve because:

A. It maintains the turnover of glassware
Correct Incorrect Correct answer

B. It helps to maintain hygiene standards
Correct Incorrect Correct answer

C. It keeps bar staff busy
Correct Incorrect Correct answer

D. It stops beer from fobbing up
Correct Incorrect Correct answer

Correct

Incorrect
Question 2 of 12

2. Question

2. To keep the cabinet glass washer in top condition, it is recommended that the filters are cleaned:

A. Everyday
Correct Incorrect Correct answer

B. At the end of every cycle
Correct Incorrect Correct answer

C. Once a fortnight
Correct Incorrect Correct answer

D. When glasses begin to come out dirty
Correct Incorrect Correct answer

Correct

Incorrect
Question 3 of 12

3. Question

3. It is good practice to renovate new glasses because renovation:

A. Decreases breakage
Correct Incorrect Correct answer

B. Polishes glasses
Correct Incorrect Correct answer

C. Prevents smears appearing when they are in use
Correct Incorrect Correct answer

D. Removes residues from the manufacturing process
Correct Incorrect Correct answer

Correct

Incorrect
Question 4 of 12

4. Question

4. What is the maximum percentage volume for the head of beer on a pint of beer?

A. 1%
Correct Incorrect Correct answer

B. 5%
Correct Incorrect Correct answer

C. 10%
Correct Incorrect Correct answer

D. 15%
Correct Incorrect Correct answer

Correct

Incorrect
Question 5 of 12

5. Question

5. What is the typical ‘in glass’ temperature for stout when passed through a remote cooler?

A. 2-4°c
Correct Incorrect Correct answer

B. 5-8°c
Correct Incorrect Correct answer

C. 11-13°c
Correct Incorrect Correct answer

D. 12 – 14°c
Correct Incorrect Correct answer

Correct

Incorrect
Question 6 of 12

6. Question

6. If a cellar is left to become dirty, the most likely result is that:

A. Cask ales will become hazy and sour
Correct Incorrect Correct answer

B. Cask ales will take longer to condition
Correct Incorrect Correct answer

C. Keg beers will develop chill haze and have poor lacing
Correct Incorrect Correct answer

D. Keg beers will be too cold at dispense
Correct Incorrect Correct answer

Correct

Incorrect
Question 7 of 12

7. Question

7. What is the ideal cellar temperature range for storing beer?

A. 8-10°c
Correct Incorrect Correct answer

B. 11-13°c
Correct Incorrect Correct answer

C. 14-16°c
Correct Incorrect Correct answer

D. 18-20°c
Correct Incorrect Correct answer

Correct

Incorrect
Question 8 of 12

8. Question

8. How should connected gas cylinders be positioned to ensure they are safe?

A. Leant against the wall
Correct Incorrect Correct answer

B. Lying on their side
Correct Incorrect Correct answer

C. Stacked and no more than 3 high
Correct Incorrect Correct answer

D. Secured standing upright
Correct Incorrect Correct answer

Correct

Incorrect
Question 9 of 12

9. Question

9. How often should lines be cleaned?

A. At least once every 7 days
Correct Incorrect Correct answer

B. Every 10 days in a temperature controlled cellar
Correct Incorrect Correct answer

C. Every 14 days
Correct Incorrect Correct answer

D. When the lines look dirty
Correct Incorrect Correct answer

Correct

Incorrect
Question 10 of 12

10. Question

10. Immediately after delivery, cask beer should be:

A. Connected up to the bar
Correct Incorrect Correct answer

B. Tapped with a hard peg
Correct Incorrect Correct answer

C. Put on to stillage
Correct Incorrect Correct answer

D. Stored outside the cellar in a safe place
Correct Incorrect Correct answer

Correct

Incorrect
Question 11 of 12

11. Question

11. Once cask beer is connected up for sale, it is advisable to sell it within:

A. 24 hours
Correct Incorrect Correct answer

B. 3 days
Correct Incorrect Correct answer

C. 1 week
Correct Incorrect Correct answer

D. 10 days
Correct Incorrect Correct answer

Correct

Incorrect
Question 12 of 12

12. Question

12. Which of these best describes how to pour bottled stouts?

A. Do not pour the beer, customers should drink directly from the bottle
Correct Incorrect Correct answer

B. Hold the bottle so that the neck is about 10 mm above the tilted glass and pour down the side
Correct Incorrect Correct answer

C. Keep the neck of the bottle in contact with a tilted glass and pour slowly
Correct Incorrect Correct answer

D. Turn the bottle upside down and empty it quickly as possible into the glass
Correct Incorrect Correct answer

Correct

Incorrect

Login

Accessing this course requires a login. Please enter your credentials below!

Username or Email Address

Password

Remember Me

Lost Your Password?

Register

Don't have an account? Register one!

Register an Account

Skip to content

Accessibility Tools

Increase Text
Decrease Text
Grayscale
High Contrast
Negative Contrast
Light Background
Links Underline
Readable Font
Reset