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Advanced Cicerone® · Beer Ingredients and Brewing Processes

Alternative production techniques

Syllabus Path

Alternative production can include souring, mixed fermentation, barrel aging, high-gravity dilution, dealcoholization, gluten reduction, and adjunct-forward methods. Compare the production goal with the sensory and stability compromises it creates.

  1. IV. Beer Ingredients and Brewing Processes
  2. B. Processes
  3. 14. Alternative production techniques

Exam Focus

  • Explain alternative production techniques as a brewing analysis topic within Processes.
  • Compare decoction, kettle souring, mixed fermentation, wood aging, high-gravity brewing, nonstandard cereals, and other techniques by mechanism and target.
  • Assess when an alternative process creates defining character and what new contamination, extraction, oxygen, consistency, or stability risks it introduces.

Core knowledge

  • Alternative production can include souring, mixed fermentation, barrel aging, high-gravity dilution, dealcoholization, gluten reduction, and adjunct-forward methods.
  • Non-alcoholic and alcohol-reduced beer may use arrested fermentation, limited fermentable wort, vacuum distillation, membrane separation, or blending approaches.
  • Each technique creates tradeoffs in flavor, body, stability, microbiology, labeling, and consumer expectation.

Study application

Compare the production goal with the sensory and stability compromises it creates.

Key Terms

Alternative production
Alternative production can include souring, mixed fermentation, barrel aging, high-gravity dilution, dealcoholization, gluten reduction, and adjunct-forward methods.
Non-alcoholic and alcohol-reduced beer
Non-alcoholic and alcohol-reduced beer may use arrested fermentation, limited fermentable wort, vacuum distillation, membrane separation, or blending approaches.

References

1 available