Exam Focus
- Know capture during fermentation, forced carbonation, and secondary fermentation in serving vessel.
- Explain sensory impact of carbonation.
- Connect carbonation to mouthfeel, aroma release, and refreshment.
What to know
Carbonation can be created naturally or forced and strongly affects texture and perception.
Syllabus detail
- Carbonation methods include capture during fermentation, forced carbonation, and secondary fermentation in serving vessels such as bottle or cask conditioning.
- Candidates should know carbonation's sensory impact on finished beer.
Study task
Be ready to explain carbonation in the context of processes and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Carbonation
- Know capture during fermentation, forced carbonation, and secondary fermentation in serving vessel.