Exam Focus
- Recognize other organisms can produce diacetyl, sulfur, phenols, acetic acid, and lactic acid.
- Connect lactic acid to clean sourness and acetic acid to vinegar-like acidity.
- Separate intentional mixed fermentation from contamination.
What to know
Non-Saccharomyces organisms can be desired in some styles and faults in others.
Syllabus detail
- Other organisms can produce diacetyl, sulfur flavors, phenols, acetic acid, and lactic acid.
Study task
Be ready to explain flavor compounds from other organisms in the context of identify specific beer flavor compounds by name and source and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Flavor compounds from
- Recognize other organisms can produce diacetyl, sulfur, phenols, acetic acid, and lactic acid.