Exam Focus
- Differentiate ale and lager fermentation.
- Know major biochemical inputs and outputs.
- Relate fermentation parameters, especially temperature, to flavor impact.
What to know
Fermentation turns wort sugars into alcohol, CO2, and flavor compounds under yeast-driven conditions.
Syllabus detail
- Fermentation study includes ale and lager fermentation, biochemical inputs and outputs, fermentation flavor compounds, equipment, and flavor impacts of parameter changes such as fermentation temperature.
Study task
Be ready to explain fermentation in the context of processes and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Fermentation
- Differentiate ale and lager fermentation.