Exam Focus
- Know barley brewing properties, species, malting stages, and malt-type process variations.
- Recognize wheat, oats, rye, corn, rice, and specialty grains by contribution.
- Connect corn and rice to processing needs and styles that use them.
What to know
Grains supply extract, enzymes, color, body, and flavor through malted barley and adjunct grains.
Syllabus detail
- Grain study scope: malted barley properties, barley species, malting stages, and malt-type process variations.
- Malt types: kilned base malts such as Pils, Pale Ale, Vienna, and Munich; kilned specialty malts such as Victory and Biscuit; stewed crystal or caramel malt; and roasted chocolate or black malt.
- Other grains: wheat, oats, rye, corn, rice, and other grains should be connected to sensory contribution, processing needs, and styles that use them.
Study task
Be ready to explain grains in the context of ingredients and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Grains
- Know barley brewing properties, species, malting stages, and malt-type process variations.