Exam Focus
- Know cooking concentrates non-volatile bitterness, sweetness, roast, and astringency.
- Recognize volatile hop and ester aromas decrease or disappear with heat.
- Use uncooked beer additions for delicate hop or fermentation aromas.
What to know
Cooking beer changes flavor by concentrating some compounds and driving off volatile aromas.
Syllabus detail
- Cooking beer concentrates non-volatile flavors: bitterness can intensify sharply, malt flavors and sweetness increase, sugars caramelize, volatile hop and ester flavors decrease, and roasted malt astringency or burnt flavors can become unpleasant.
- Delicate hop and fermentation flavors can be preserved by using beer without cooking it, such as IPA in salad dressing.
Study task
Be ready to explain flavor effects of cooking with beer in the context of cooking with beer and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Flavor effects of
- Know cooking concentrates non-volatile bitterness, sweetness, roast, and astringency.