Exam Focus
- Know ale and lager yeast taxonomy.
- Recognize POF+/PAD+ phenolic potential and diastaticus as an unintentional issue.
- Know Brettanomyces, Acetobacter, Lactobacillus, and Pediococcus as important organisms.
What to know
Yeast and other microbes ferment wort and shape beer aroma, attenuation, acidity, and potential faults.
Syllabus detail
- Ale yeast: Saccharomyces cerevisiae, generally producing fruity esters; some strains are POF+/PAD+ and produce clove, nutmeg, or white pepper phenols.
- Lager yeast: Saccharomyces pastorianus, also known as Saccharomyces carlsbergensis, generally emphasizing malt and hop character.
- Non-Saccharomyces organisms: Brettanomyces, Acetobacter, Lactobacillus, and Pediococcus, whether intentional or unintentional.
Study task
Be ready to explain yeast in the context of ingredients and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Yeast
- Know ale and lager yeast taxonomy.