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Advanced Cicerone® · Beer Flavor and Evaluation

Fermentation flavors

Syllabus Path

Fermentation flavors include esters, phenols, sulfur compounds, alcohols, acids, attenuation profile, and yeast-derived mouthfeel. Connect a fermentation descriptor to organism, condition, and whether it is expected for the beer.

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

Exam Focus

  • Explain fermentation flavors as a sensory evaluation topic within Normal beer flavors.
  • Compare yeast-derived esters, phenols, alcohols, sulfur compounds, acids, attenuation, and maturation character across lager, ale, and mixed fermentations.
  • Decide whether fermentation expression defines the style, remains neutral by design, or signals stress, immaturity, contamination, or poor control.

Core knowledge

  • Fermentation flavors include esters, phenols, sulfur compounds, alcohols, acids, attenuation profile, and yeast-derived mouthfeel.
  • Yeast strain, temperature, oxygen, pitch rate, pressure, nutrients, and wort composition shape the final profile.
  • Brettanomyces, lactic acid bacteria, and acetic acid bacteria can be intentional or contaminating depending on style.

Study application

Connect a fermentation descriptor to organism, condition, and whether it is expected for the beer.

Key Terms

Brettanomyces, lactic acid bacteria, and acetic acid bacteria
Brettanomyces, lactic acid bacteria, and acetic acid bacteria can be intentional or contaminating depending on style.

References

1 available