Exam Focus
- Serve and evaluate beer in an appropriate temperature range for style.
- Assess appearance, aroma, taste, mouthfeel, and finish.
- Use consistent sniffing, visual background, full-palate tasting, and aftertaste observation.
What to know
Evaluation is a repeatable process for judging beer appearance, aroma, flavor, mouthfeel, and finish.
Syllabus detail
- Temperature: beer reveals more flavor as temperature rises and should be served between 38 and 55 F / 3-13 C depending on style.
- Evaluation components: appearance, aroma, taste, mouthfeel, and finish or aftertaste.
- Aroma techniques: distant, drive-by, short, long, and covered sniffs.
- Process reminders: use a consistent background for color and clarity, get beer across the tongue, and remember flavor continues after swallowing.
Study task
Be ready to explain beer evaluation in the context of taste and flavor and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Beer evaluation
- Serve and evaluate beer in an appropriate temperature range for style.