Exam Focus
- Differentiate lager, American ale, English ale, Belgian ale, and Weizen yeast contributions.
- Recognize acidic fermentation from lactic and acetic acid bacteria.
- Recognize Brettanomyces fermentation as a distinct flavor source.
What to know
Fermentation character comes from Saccharomyces strains and from other organisms used intentionally or appearing unintentionally.
Syllabus detail
- Fermentation flavors include lager yeast, American ale, English ale, Belgian ale, and weizen yeast expressions.
- Acidic fermentation can involve lactic acid bacteria and acetic acid bacteria.
- Brettanomyces fermentation is a distinct source of flavor.
Study task
Be ready to explain fermentation flavors in the context of identify normal flavors of beer and their source and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Fermentation flavors
- Differentiate lager, American ale, English ale, Belgian ale, and Weizen yeast contributions.