Off-Flavors and Quality Control Flashcards
6 cards from real CFPS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Off-Flavors and Quality Control flashcards as text
What does a 'free sulfur dioxide' (SO2) off-flavor smell like in beer, and what causes it?
Answer: Struck match, burnt rubber, or sulfur, caused by yeast stress, certain yeast strains, or residual sulfite additions
Free SO2 in beer produces a sharp, burnt match or sulfurous character; some yeast strains produce significant SO2 under stressed conditions, and certain lager yeasts produce it as a normal fermentation byproduct.
In a formal beer evaluation, what does the term 'mouthfeel' encompass?
Answer: Body (thickness/fullness), carbonation level, warmth (alcohol), creaminess, astringency, and any other tactile sensations in the mouth
Mouthfeel is a comprehensive tactile assessment covering body, carbonation, warmth from alcohol, creaminess, astringency, and any other physical sensations perceived in the mouth and throat.
What is 'retronasal olfaction' and why is it important for beer evaluation?
Answer: The perception of aroma compounds traveling from the mouth up through the back of the throat to the olfactory epithelium, creating the sensation of flavor
When you chew or sip, volatile aroma compounds travel through the retropharyngeal passage to olfactory receptors in the nasal cavity, creating what we perceive as 'taste' — which is 80–90% retronasal smell.
The BJCP (Beer Judge Certification Program) evaluates beer on which five primary categories?
Answer: Aroma, Appearance, Flavor, Mouthfeel, and Overall Impression
BJCP scoresheets assess Aroma (12 pts), Appearance (3 pts), Flavor (20 pts), Mouthfeel (5 pts), and Overall Impression (10 pts) for a total of 50 points.
What quality issue does 'chill haze' in beer represent?
Answer: Reversible haze from protein-polyphenol complexes that form when beer is chilled but dissolve when warmed, generally not a flavor defect
Chill haze forms when proteins and polyphenols associate at cold temperatures and dissociate again when the beer warms; it is a cosmetic concern affecting appearance rather than flavor.
A Cicerone evaluating a beer for competition should always:
Answer: Evaluate against the style guidelines for that category rather than personal preferences
Professional beer evaluation requires setting aside personal preferences and judging how well a beer represents its stated style — a perfectly executed macro lager should score well even if the judge personally prefers craft IPAs.