How much do you know about beer dispense – quiz


Inn Doc Quiz


What colour pipe is used  to transfer 30/70 mixed gas around the cellar?

What is Guiness?

What temperature should the beer cellar be?

CAMRA the "campaign for real ale"  invented the term "Real Ale". Which beer are they referring to?

Cask Ale comes in an 18 gallon container what is it called?

What is known as a Beer Engine?

How many gallons in a Barrel of beer?

Which beers are known as pasteurised?

Who owns the equipment in your pub (Remote cooler, gas system, cleaning system)?

How often do the brewers recommend you clean your beer lines?

What is the acceptable amount of time that should be left on keg ales before the "Best Before Date", when you accept delivery off the dray.

What is the acceptable amount of time that should be left on Cask Ales before the "Best Before Date", when you accept delivery off the dray.

Which country drinks the most alcohol per person per annum

The pipe colour that is used to transport Co2 gas around the cellar.

What is the right way to pour a pint of beer.

When serving a pint of real ale where should the end of the swan neck of the beer engine be?

If a customer asks for a pint of beer or lager  which glass should I use?

What should I wash in the glasswasher?

These questions are too easy.





  1. as an old fashioned guy, i love to hold on to my first glasss if having a session in a pub.
    Can i demand to have my beer served in my original glass or do staff have to use a clean glass by law

  2. I think it is health and safety Phil,its the law. Doesn’t make sense to me .Who are you going to catch germs from…yourself!
    What ever happened to common sense. I think it went the same way as wrapping fish and chips in newspaper……am I getting old or what.just call me Victor Meldrue.

    • Its not you getting germs its the germs you left on the glass and if while pouring that beer the beer touches the nozzle you have as good as licked that beer nozzle and contaminated every point served afterwards

  3. It has to be a clean glass every time. It isn’t supposed to, but the tap nozzle goes into the beer every time. Therefore if the bloke who had the pint before had swineflu or something else nasty, your at risk. Besides these days even women drink pints and goodness knows what they get up to.

  4. Recommended cellar temp is 10 to 12C by the way (BBPA Guidelines possibly, but given out at all cellar management training courses)…NOT 13.
    Used to be 14C back in 1980 but changed since.

    • Hi Phil, what you trying to do ruin a perfectly good quiz? ha ha!! 10 to 12C seems a bit low, I think personally for cask ale, it will take that bit longer to clear down. However if you go to the BIIAB website and open the Profit Through Quality Handbook which is given out by the Major brewers the consensus seems to be 11 – 13 C. So we will go by that and change the quiz accordingly, thanks for bringing it to our attention.

      • I used to run a small Victorian Terraced Pub, it had been well known for good beer for a very long time. The brewery at the time reckoned on 56 F (13.3 C). However although I had cellar cooling equipment I noticed that the natural temp of the cellar was a pretty constant 58 F (14.4 C), at this temp I was in the good beer guide for 11 years continuously. About 90% of my sales was real ale, that is about 5 to 6 Barrels of bitter, 2 to 3 Kils of DBA, and 2 to 3 Firkins of Mild. Food for thought?

  5. Can’t really argue too much with clean glass every time, but unless the law has changed it’s only law in Scotland.
    Beer is not a good host to most of the organisms we are concerned with in this context (only seems susceptible to the ones that ruin it!), I have never heard of even a suspicion that something has been passed on by this means and I’m sure we would have heard by now! It is normal practice around here for people to hang on to their glasses.

  6. I cant finish this it’s too annoying and doesnt have all the right answers! I own the cellar kit. I put it in. MOst of the Keg beer we serve is not pasturized…… it was frying my little brain 🙂

  7. I was browsing your page and spotted the ‘How much do you know about beer dispense’ quiz.
    There was a question about where the end of the swan neck needs to be when pouring real ale and your ‘correct’ answer was: at the bottom of the glass.
    Although this is certainly true up north (I did my pub training in Lancashire), it’s impossible to achieve this down south as you will find the end of the swan neck does not even reach to the bottom of the glass. (Sparklers are not used down south too.)
    Interesting, the differences just from one end of the country to the other.

    • You can get an extention tube that screws on the end of the Swan neck, it’s about five to six inches long, then put on the end if extention a sparkler, it screws on, so even with the type of Swan neck used in the south the sparkler will reach the bottom of the glass,

      • A northern drinker came to visit in my pub ‘down south’ and brought a sparkler – we tried it and it just doesn’t work on Harvey’s beers, it doesn’t pour properly as it was not made to be poured that way.

        Thanks for the wealth of interesting reading on your website.

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