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Advanced Cicerone® · Beer Ingredients and Brewing Processes

Yeast

Syllabus Path

Yeast choice affects attenuation, flocculation, alcohol tolerance, ester production, phenols, sulfur, diacetyl, and fermentation speed. Trace fermentation character and attenuation back to strain selection and yeast management.

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

Exam Focus

  • Explain yeast as a brewing analysis topic within Ingredients.
  • Compare yeast species and strains by attenuation, flocculation, alcohol tolerance, temperature behavior, and production of esters, phenols, sulfur, and acids.
  • Select and manage yeast for a target fermentation while diagnosing how pitch health, oxygen, nutrients, pressure, and reuse change performance.

Core knowledge

  • Yeast choice affects attenuation, flocculation, alcohol tolerance, ester production, phenols, sulfur, diacetyl, and fermentation speed.
  • Pitch rate, oxygen, nutrients, temperature, pressure, and wort composition change yeast performance.
  • Ale, lager, Brettanomyces, bacteria, and mixed cultures require different expectations for flavor and process control.

Study application

Trace fermentation character and attenuation back to strain selection and yeast management.

References

1 available