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Advanced Cicerone® · Beer Flavor and Evaluation

Astringent or tannic character

Syllabus Path

Advanced candidates should study astringent or tannic character 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. 3. Astringent or tannic character

Exam Focus

  • Explain astringent or tannic character 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

  • Astringency is a drying, rough, puckering mouthfeel rather than bitterness alone.
  • Sources include husk tannins, polyphenols, over-sparging, high pH, excessive hopping, wood, tea, spices, and some fruit skins.
  • Assessment should separate tannic structure from carbonation bite, alcohol heat, bitterness, and acidity.

Study application

Use mouthfeel evidence and production context to identify tannic or polyphenol sources.

Key Terms

Astringency
Astringency is a drying, rough, puckering mouthfeel rather than bitterness alone.
Assessment
Assessment should separate tannic structure from carbonation bite, alcohol heat, bitterness, and acidity.

References

1 available