Beer Study Buddy
← Back to syllabus topics

Certified Cicerone® · Beer Flavor and Evaluation

Process And Ingredient Flavors

Syllabus Path

Some flavor compounds point directly to ingredient condition or process decisions.

  1. III. Beer Flavor and Evaluation
  2. C. Identify specific beer flavor compounds by name and source
  3. 4. Process and ingredient flavors

Exam Focus

  • Know isovaleric acid, metallic, DMS, and astringent/tannic character.
  • Connect DMS with cooked corn or vegetal impressions.
  • Recognize process and ingredient sources behind these compounds.

What to know

Some flavor compounds point directly to ingredient condition or process decisions.

Syllabus detail

  • Process and ingredient flavor compounds include isovaleric acid, metallic character, DMS, and astringent or tannic character.

Study task

Be ready to explain process and ingredient flavors in the context of identify specific beer flavor compounds by name and source and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.

Key Terms

Process and ingredient
Know isovaleric acid, metallic, DMS, and astringent/tannic character.

References

4 available