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Advanced Cicerone® · Beer Flavor and Evaluation

Hops

Syllabus Path

Hop expression includes bitterness, flavor, and aroma from alpha acids, oils, variety, origin, harvest quality, storage, and addition timing. Separate hop bitterness from hop flavor and aroma before judging style fit or process cause.

  1. III. Beer Flavor and Evaluation
  2. B. Normal beer flavors
  3. 2. Hops

Exam Focus

  • Explain hops as a sensory evaluation topic within Normal beer flavors.
  • Distinguish hop aroma and flavor families, bitterness quality, polyphenol effects, freshness, and interaction with malt, yeast, water, and alcohol.
  • Infer broad variety, product, timing, or storage possibilities from a hop profile without claiming an exact hopping schedule from tasting alone.

Core knowledge

  • Hop expression includes bitterness, flavor, and aroma from alpha acids, oils, variety, origin, harvest quality, storage, and addition timing.
  • Late, whirlpool, and dry-hop additions emphasize flavor and aroma, while boil additions emphasize bitterness.
  • Regional descriptors can include citrus, pine, resin, tropical fruit, herbal, floral, spicy, earthy, woody, catty, onion, and garlic notes.

Study application

Separate hop bitterness from hop flavor and aroma before judging style fit or process cause.

Key Terms

Regional descriptors
Regional descriptors can include citrus, pine, resin, tropical fruit, herbal, floral, spicy, earthy, woody, catty, onion, and garlic notes.

References

1 available