Exam Focus
- Use esters with fruit flavors.
- Use clove and pepper phenols with spice.
- Use phenols to contrast fat and umami when appropriate.
What to know
Yeast-derived esters and phenols can echo fruit and spice or cut through rich foods.
Syllabus detail
- Esters can complement fruit flavors.
- Phenols such as clove and peppercorn can complement spices and contrast fat and umami.
Study task
Be ready to explain fermentation-derived flavors in pairings in the context of common beer and food interactions and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Fermentation-derived flavors in
- Use esters with fruit flavors.