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Advanced Cicerone® · Beer Ingredients and Brewing Processes

Aging

Syllabus Path

Advanced candidates should study aging as part of processes, connecting the syllabus heading to wort composition, fermentation performance, flavor, stability, clarity, carbonation, and mouthfeel.

  1. IV. Beer Ingredients and Brewing Processes
  2. B. Processes
  3. 10. Aging

Exam Focus

  • Explain aging as a brewing analysis topic within Processes.
  • Use specific evidence such as raw material form, time, temperature, pH, oxygen, gravity, microbes, vessel, pressure, and sanitation.
  • Apply the topic to wort composition, fermentation performance, flavor, stability, clarity, carbonation, and mouthfeel rather than repeating the heading alone.

Core knowledge

  • Aging vessels include stainless steel, new wood, used spirit or wine barrels, foeders, and other wood formats.
  • Wood can add vanillin, coconut, toast, tannin, oxidation, and previous-liquid character; microbes in wood can add acidity, funk, or complexity.
  • Oxygen ingress, surface area, contact time, temperature, and fill history control aging impact.

Study application

Connect vessel history and oxygen exposure to aged-beer flavor development.

Key Terms

Wood
Wood can add vanillin, coconut, toast, tannin, oxidation, and previous-liquid character; microbes in wood can add acidity, funk, or complexity.

References

1 available