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Advanced Cicerone® · Beer Flavor and Evaluation

Beer evaluation

Syllabus Path

Advanced candidates should study beer evaluation as part of taste and flavor, connecting the syllabus heading to accurate flavor description, source attribution, and style-fit judgment.

  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 specific evidence such as appearance, aroma, taste, mouthfeel, finish, intensity, likely compound, and production or handling context.
  • Apply the topic to accurate flavor description, source attribution, and style-fit judgment rather than repeating the heading alone.

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