Exam Focus
- Identify oxidation and aging signs such as reduced hop aroma, lower bitterness, honey/caramel/toffee shifts, cardboard, waxy, and sherry notes.
- Know lightstruck, autolysis, and draft line infection cues.
- Connect handling after the brewery to quality assessment.
What to know
Packaging, storage, and draft handling can create recognizable stale, lightstruck, autolytic, or infected flavors.
Syllabus detail
- Oxidation and aging can reduce hop flavor, aroma, and bitterness while increasing honey, caramel, toffee, dark fruit, papery, wet cardboard, waxy, lipstick, or sherrylike notes.
- Packaging and storage faults also include lightstruck/skunky character, autolysis, and draft-line infection showing buttery or sour notes.
Study task
Be ready to explain packaging and storage flavors 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
- Packaging and storage
- Identify oxidation and aging signs such as reduced hop aroma, lower bitterness, honey/caramel/toffee shifts, cardboard, waxy, and sherry notes.