Exam Focus
- Associate pale beer with flour or dough and golden beer with bread or cracker.
- Associate amber and brown beer with crust, toast, caramel, nutty, toffee, chocolate, or dried fruit.
- Associate black beer with roast, burnt, and coffee notes.
What to know
Malt color and processing create a range of grain, bread, toast, caramel, nut, chocolate, and roast flavors.
Syllabus detail
- Malt color roughly maps to flavor: pale flour or dough, golden bread or cracker, light amber crust or biscuit, amber toast or caramel, brown nutty/toffee/chocolate/dark fruit, and black roast/burnt/coffee.
Study task
Be ready to explain malt and grain flavors in the context of identify normal flavors of beer and their source and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Malt and grain
- Associate pale beer with flour or dough and golden beer with bread or cracker.