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Advanced Cicerone® · Beer Flavor and Evaluation

Autolysis

Syllabus Path

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

  1. III. Beer Flavor and Evaluation
  2. D. Other beer flavors
  3. 2. Autolysis

Exam Focus

  • Explain autolysis as a sensory evaluation topic within Other beer flavors.
  • 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

  • Autolysis is yeast breakdown that can produce meaty, soy sauce, brothy, rubbery, sulfury, or savory notes.
  • Risk rises with poor yeast management, long warm storage on yeast, stressed fermentation, or old bottle-conditioned beer.
  • Some sediment character can be normal, but autolysis is usually a quality fault when intense.

Study application

Diagnose autolysis by yeast-related aroma and flavor plus age, storage, and package context.

Key Terms

Some sediment character
Some sediment character can be normal, but autolysis is usually a quality fault when intense.

References

1 available