Exam Focus
- Know stainless steel, new wood, and previously used wood vessels.
- Recognize prior vessel use and microflora as wood-aging flavor factors.
- Connect aging material to flavor development.
What to know
Aging can preserve beer neutrally or add oxygen, wood, prior-liquid, and microbial character.
Syllabus detail
- Aging vessels include stainless steel, new wood, and previously used wood.
- Wood-aging flavors are influenced by the vessel's prior use, residual flavors from other liquids, and microflora.
Study task
Be ready to explain aging in the context of processes and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Aging
- Know stainless steel, new wood, and previously used wood vessels.