Exam Focus
- Describe the dish and beer independently before proposing the interaction.
- Use intensity, complement, contrast, cut, accentuation, canceling, clashing, and softening as testable claims.
- Modify or design pairings by changing beer style, dish component, cooking method, or sequence in a meal.
What to study
Build working knowledge of creating new flavors as it appears in the Advanced Cicerone® syllabus, including the vocabulary, decision points, and quality implications that surround it.
Advanced application
Practice explaining creating new flavors in realistic service, sensory, brewing, style, or pairing scenarios. Strong answers should identify the relevant variables, describe the likely outcome, and justify the recommended action or comparison.
Key Terms
- Creating new flavors
- Advanced Cicerone® syllabus topic V.A.3 under Possible outcomes of successful beer and food pairings.
- Possible outcomes of successful beer and food pairings
- Syllabus grouping for creating new flavors within Pairing Beer with Food.