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Advanced Cicerone® · Beer Flavor and Evaluation

Beer evaluation

Syllabus Path

Evaluation should move through appearance, aroma, taste, mouthfeel, finish, and aftertaste using consistent glassware, temperature, and note structure. Use a repeatable tasting method before naming style, fault, intensity, or likely cause.

  1. III. Beer Flavor and Evaluation
  2. A. Taste and flavor
  3. 3. Beer evaluation

Exam Focus

  • Explain beer evaluation as a sensory evaluation topic within Taste and flavor.
  • Use a repeatable sequence to assess appearance, immediate aroma, flavor, mouthfeel, finish, style fit, and technical quality as the beer changes.
  • Synthesize observations into a supported conclusion while keeping sensory evidence separate from inferred ingredient or process causes.

Core knowledge

  • Evaluation should move through appearance, aroma, taste, mouthfeel, finish, and aftertaste using consistent glassware, temperature, and note structure.
  • Aroma techniques include distant, drive-by, short, long, and covered sniffs, with retronasal aroma considered after tasting.
  • Strong conclusions distinguish style fit, quality, freshness, process cause, and service or storage cause.

Study application

Use a repeatable tasting method before naming style, fault, intensity, or likely cause.

Key Terms

Evaluation
Evaluation should move through appearance, aroma, taste, mouthfeel, finish, and aftertaste using consistent glassware, temperature, and note structure.

References

6 available