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Advanced Cicerone® · Beer Ingredients and Brewing Processes

Grains

Syllabus Path

Grain study includes barley species, malt modification, enzymes, husk role, base malt, specialty malt, roasted malt, and adjunct grains. Connect grain choice and processing to extract, fermentability, foam, body, color, and flavor.

  1. IV. Beer Ingredients and Brewing Processes
  2. A. Ingredients
  3. 1. Grains

Exam Focus

  • Explain grains as a brewing analysis topic within Ingredients.
  • Compare base malts, specialty malts, roasted grains, wheat, rye, oats, corn, rice, and other fermentables by composition and treatment.
  • Predict how a grist changes extract, enzymes, color, flavor, fermentability, body, foam, and lautering, then identify trade-offs in a target beer.

Core knowledge

  • Grain study includes barley species, malt modification, enzymes, husk role, base malt, specialty malt, roasted malt, and adjunct grains.
  • Wheat, oats, rye, corn, rice, and other grains affect flavor, body, foam, haze, fermentability, and lautering behavior.
  • Storage, milling, and mash handling decide how grain character appears in finished beer.

Study application

Connect grain choice and processing to extract, fermentability, foam, body, color, and flavor.

References

3 available