Exam Focus
- Know hop cone anatomy, cultivation, processing, regions, categories, chemistry, forms, and brewing uses.
- Identify noble hops and common growing regions.
- Relate boil, whirlpool, and dry hopping to bitterness, flavor, and aroma.
What to know
Hops contribute bitterness, aroma, flavor, and stability depending on variety, form, timing, and chemistry.
Syllabus detail
- Hop study scope: cone anatomy, cultivation and processing, growing regions, hop categories, chemistry, forms, and brewing uses.
- Growing regions: continental Europe; Britain; the United States including Yakima Valley, Oregon, and Idaho; Australia; and New Zealand.
- Hop categories: bittering, aroma including noble hops Hallertau Mittelfrueh, Spalt, Tettnang, and Saaz, and dual-use hops.
- Hop products: whole, pellet, alpha-acid extract, and hydro-isomerized alpha acid extract.
- Hop additions: boil, whirlpool, and dry hopping.
Study task
Be ready to explain hops in the context of ingredients and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Hops
- Know hop cone anatomy, cultivation, processing, regions, categories, chemistry, forms, and brewing uses.