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Advanced Cicerone Study Decks > Ultimate AC Tasting Exam Slides > Flashcards

Ultimate AC Tasting Exam Slides Flashcards

1
Q

Aldehydes: Acetaldehyde (AA)

A

Green apple, freshly cut pumpkin, green avocado, latex paint, freshly cut grass and can create drying sensation at elevated levels
Acceptable Styles: None based on BJCP styles, common in American and American Light lager beers

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2
Q

Aldehydes: Isobutyraldehyde

A

Grainy, freshly milled malt, germinating malt
Acceptable Styles: at low levels in all beer, really not acceptable at high levels in any beer style

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3
Q

Aldehydes: Trans-2-nonenal (T2N)

A

papery, wet cardboard, old books, newspaper
Acceptable Styles: not acceptable in any style

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4
Q

Esters: Ethyl acetate

A

Fruity, perfume, pear at low levels and solventy/ nail polish remover at high levels and is the most abundant ester in beer
Acceptable Styles: Belgian Dubbel or Belgian Dark Strong Ale but only at low levels

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5
Q

Esters: Ethyl butyrate

A

Fruity, canned Pineapple, orange, tropical fruit pineapple mango
Acceptable Styles: Any style where fruity character is acceptable – American IPA or Brett beers

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6
Q

Esters: Ethyl Hexanoate

A

Red apple, honey, pineapple, licorice, aniseed
Acceptable Styles: primarily found in ales

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7
Q

Esters: Isoamyl acetate

A

Banana, pear, circus peanuts
Acceptable Styles: typical of German Hefewiezen, Dunkles Weiss, Weizenbock and Belgian beers- single, dubbel, trippel, saison, dark & golden strong, Roggenbier

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8
Q

Esters: Benzyl Acetate

A

cherry soda, cherry flavoring

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9
Q

Esters: Ethyl Caprylate

A

apple-like

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10
Q

Esters: Ethyl Caproate

A

apple-like with a note of aniseed

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11
Q

Esters: Ethyl Formate

A

raspberry

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12
Q

Esters: Heptanol Butyrate

A

red currant

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13
Q

Esters: Isoamyl Octonoate

A

pear or melon

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14
Q

Esters: Linalyl Acetate

A

lavender, Earl Grey tea

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15
Q

Esters: Phenylethyl Acetate

A

roses, honey

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16
Q

Esters: Terpinyl Acetate

A

cherry

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17
Q

Esters: 3-mercaptohexyl-acetate

A

passionfruit, gooseberry, guava

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18
Q

Esters: 3-mercaptohexanol

A

grapefruit

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19
Q

Ways to suppress ester production

A

Increased amount of lipids (these use acetyl-CoA which leaves less of it for ester production)
Increased aeration/oxygenation
Increase hydrostatic pressure via fermentation vessel shape
Higher pitching rate
Lower temperatures

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20
Q

Ways to increase ester production

A

Higher OG=higher esters
Too much or too little FAN
Increase zinc
Higher temperatures
Agitation/stirring
Under pitch yeast
Under aerate/oxygenate
Lower hydrostatic pressure

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21
Q

Organic acids: Acetic acid

A

vinegar, sour
Acceptable Styles: Flanders Red Ale

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22
Q

Organic acids: Butyric acid

A

Baby vomit, putrid, rancid cheese, parmesan
Acceptable Styles: NONE

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23
Q

Organic acids: Isovaleric acid

A

Gym socks, sweaty socks, aged parmesan cheese
Acceptable Styles: according to BJCP not acceptable in any style of beer

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24
Q

Organic acids: Lactic acid

A

tart lemon/ yogurt, sour milk, sour cream, acidic sourness
Acceptable Styles: Gose, Berliner Weiss, Lambic, Fruit Lambic, Gueuze, Flanders Red Ale

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25
Q

Organic acids: Caprylic acid

A

candle wax, goaty, crayons
Acceptable Styles: none

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26
Q

Phenols: 4-ethylphenol (4EP)

A

Barnyard, wet hay, band-aid, medicinal, horse blanket (Brett character)
Acceptable Styles: Lambic, Gueuze, Fruit Lambic and in VERY limited levels in Berliner Weiss

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27
Q

Phenols: 4-vinylguaiacol (4VG)

A

Low level: pleasant clove/spice flavor, carnation flowers, root beer
High level: pharmaceutical off-flavor
Acceptable Styles: Weissbier, Dunkles Weissbier, Wiezenbock, Belgian Dark Strong Ale and Belgian Dubbel

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28
Q

Phenols: Chlorophenol

A

antiseptic, mouthwash, plastic, Iodine, pool shed, vinyl, swimming pool
Acceptable Styles: NONE

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29
Q

Phenols: Vanillin

A

sweet, vanilla
Acceptable Styles: Weissbier, Dunkel Weissbier, Weizenbock, witbier and barrel aged beers

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30
Q

Phenols: 4-ethylguaiacol (4EG)

A

Clove, phenolic, spice, woody, vanilla, smoky character- either from smoked malt or barrel aging

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31
Q

Phenols: 4-vinylphenol (4VP)

A

Phenolic, medicinal, bitter

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32
Q

Phenols: Guaiacol

A

Burnt or Smoky

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33
Q

Phenols: 4-vinylsyringol

A

“Old-beer-like”

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34
Q

Phenols: Isoeugenol

A

dental antiseptic

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35
Q

Sulfur-containing compounds (Thiols): 4-methyl-4-mercaptopentan-2-one (4MMP)

A

Black currant, catty, diesel fuel typically from use of Simcoe or Cascade hops
Acceptable Styles: Amer IPA, Hazy IPA, APA, DIPA

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36
Q

Sulfur-containing compounds (Thiols): Dimethyl Sulfide- (DMS)

A

Creamed corn, cooked cabbage, cooked vegetable, tomato juice (in darker beers), vegetal
Acceptable Styles: at very low levels in German Pils, Munich Helles – (Rolling Rock) Cream Ale

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37
Q

Sulfur-containing compounds (Thiols): Hydrogen Sulfide (H2S)

A

rotten or boiled eggs, sewer gas, drains
Acceptable Styles: acceptable at REALLY low levels in some German Lager Styles like Helles

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38
Q

Sulfur-containing compounds (Thiols): 3-methyl-2-butene-1-thiol (3MBT)

A

“Light-struck”- detectable at very low levels and highest consumer rejection rate. Skunk, freshly brewed coffee
Acceptable Styles: NONE

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39
Q

Sulfur-containing compounds (Thiols): Mercaptan/ aka. Methanethiol

A

Dirty drain, sewage, rotting garbage
Acceptable Styles: NONE

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40
Q

Sulfur-containing compounds (Thiols): Sulfur Dioxide (SO2)

A

Young white wine, freshly struck match, vitamin
Acceptable Styles: BJCP possibly a wine like character in Kolsch

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41
Q

Sulfur-containing compounds (Thiols): 2-furfurylthiol

A

burnt coffee (source: malt)

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42
Q

Vicinal diketones (VDKs): Diacetyl

A

Butter, butterscotch, buttered movie theater popcorn
Acceptable Styles: okay at low levels in all Czech lagers, Oatmeal Stout, British Bitters, Dark Mild, and Tropical, Sweet and Foreign extra stouts

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43
Q

Vicinal diketones (VDKs): 2,3-pentanedione

A

buttery, cheesy, sweet, nutty, fruity, creamy, caramel
Acceptable Styles: okay at low levels in all Czech lagers, Oatmeal Stout, British Bitters, Dark Mild, and Tropical, Sweet and Foreign extra stouts

44
Q

Other Compounds: Damascenone

A

Black tea, tobacco, berries or artificial grapes (aroma of grape jelly), stale hopped beer (more common than T2N)
Acceptable Styles: NONE

45
Q

Other Compounds: Geosmin

A

sugar beets, damp/ wet soil – petrichor
Acceptable Styles: NONE

46
Q

Other Compounds: Metallic- Ferrous Sulphate

A

Iron, rusty, coins, taste of blood, aluminum foil, inky
Acceptable Styles: NONE

47
Q

Other Compounds: Tricholoroanisole (TCA) “Cork taint”

A

damp cork, musty, moldy – detectable at very low levels
Acceptable Styles: NONE

48
Q

Other Flavors: Oxidation

A

Diminished hop flavor and aroma
Decreased bitterness
Damascenone- Berries, stale hopped beer, tobacco, black tea
Malt shift—increased honey/caramel/toffee/dark fruit
Papery/wet cardboard (trans-2-nonenal) Papery, wet cardboard, stale
Waxy/lipstick
Sherry-like

49
Q

Other Flavors: Autolysis

A

Meat broth, bbq chips, yeast, soy sauce, umami, meaty flavor
Acceptable Styles: at very low levels in some aged styles like English Barleywine or Old Ale, really perceivable levels not acceptable

50
Q

Other Flavors: Astringency/ tannic

A

more of a mouthfeel than a flavor: caused by over-sparging, over-hopping, oak barrel too long

51
Q

Other Flavors: Lactones

A

Lipids contained within the oak itself, make up a large part of the aroma we associate with oak.
In lower concentrations, it strikes the nose as simply “oaky” and pleasantly herbaceous
In higher concentrations, it can become rose-like
The highest concentrations giving powerful impressions of coconut.
Open air seasoning of oak staves tends to decrease lactone content, but charring of oak can bring this character foreword. As a result, both the seasoning of the wood and the char of the wood will affect its flavor.

52
Q

Technical Panel | Compound Descriptors: Eugenol

A

All spice, cinnamon, nutmeg, general spiciness. (barrel aging)

53
Q

Technical Panel | Compound Descriptors: Ethyl Hexanoate

A

Red Apple, aniseed (ester)

54
Q

Technical Panel | Compound Descriptors: Benzaldehyde

A

Cherry, Bitter almonds, marzipan (from barrel aging)

55
Q

Technical Panel | Compound Descriptors: Benzyl Acetate

A

Cherry (Ester)

56
Q

Technical Panel | Compound Descriptors: cis-3-hexenol

A

Grassy (from hops)

57
Q

Technical Panel | Compound Descriptors: Ethyl phenylacetate

A

Honey (oxidation)

58
Q

Technical Panel | Compound Descriptors: Guaiacol

A

Smoke (smoked malt or barrel aging)

59
Q

Technical Panel | Compound Descriptors: 2-isobutyl 3-methoxypyrazine

A

Green Pepper (from oxidation of coffee additions or from microbial activity in water used for brewing)

60
Q

Technical Panel | Compound Descriptors: Linalool

A

citrus orange, floral, blueberry, rosewood (from hops)

61
Q

Technical Panel | Compound Descriptors: Beta-pinene

A

woody-green pine-like smell

62
Q

Technical Panel | Compound Descriptors: Alpha-Humulene

A

Spicy, ginger beer (from hops)

63
Q

Technical Panel | Compound Descriptors: Dimethyl Trisulphide

A

onion, garlic (From hops)

64
Q

Technical Panel | Compound Descriptors: Caprylic Acid

A

waxy, candle wax, wax crayons, goaty (from autolysis)

65
Q

Technical Panel | Compound Descriptors: Butyric Acid

A

baby vomit, putrid, rancid cheese (infection)

66
Q

Technical Panel | Compound Descriptors: 3-mercaptohexyl acetate

A

Grapefruit (thiol)

67
Q

Technical Panel | Compound Descriptors: 2-methylbutyl isobutyrate

A

green apple, apricot (from hops)

68
Q

Technical Panel | Compound Descriptors: trans-Lactone and cis-Lactone

A

Fresh Oak, coconut (from barrel aging)

69
Q

Technical Panel | Compound Descriptors: Furfural

A

Bread/Toast/Butterscotch/Caramel; Acrid in very high concentrations (from barrel aging)

70
Q

Technical Panel | Compound Descriptors: Terpinyl Acetate

A

Cherry, marzipan/almond, or cardamom (ester)

71
Q

Technical Panel | Compound Descriptors: Ethyl Formate

A

Raspberry (ester)

72
Q

Technical Panel | Compound Descriptors: Heptanol butyrate

A

Red currant (ester)

73
Q

Technical Panel | Compound Descriptors: Isoamyl octanoate

A

Pear or melon (ester)

74
Q

Technical Panel | Compound Descriptors: Geraniol

A

Floral, roses (from hops)

75
Q

Technical Panel | Compound Descriptors: 2-acetyl pyridine

A

Malty, biscuity, malt dust (found in almost every beer, formed during malt kilning, becomes more prominent in beer contaminated with caustic cleaning chemical)

76
Q

Technical Panel | Compound Descriptors: 2-furfurylthiol

A

Burnt coffee (from dark malt)

77
Q

Technical Panel | Compound Descriptors: beta-caryophyllene

A

woody, cedar, cigar box, black pepper (from hops)

78
Q

Technical Panel | Compound Descriptors: benzyl acetate

A

cherry soda, cherry flavoring (ester)

79
Q

Technical Panel | Compound Descriptors: Alpha-pinene

A

Pine Resin, woody (from hops)

80
Q

Technical Panel | Compound Descriptors: beta-citronellol

A

floral, lime, lemongrass, insect repellent (from hops)

81
Q

Technical Panel | Compound Descriptors: beta-farnesene

A

woody, damp wood, decaying leaves (from hops)

82
Q

Technical Panel | Compound Descriptors: cis-6-nonenal

A

honeydew melon, cantaloupe (from hops)

83
Q

Technical Panel | Compound Descriptors: D-limonene

A

Orange juice (from hops)

84
Q

Technical Panel | Compound Descriptors: furfuryl octanoate

A

sherry (malt shift)

85
Q

Technical Panel | Compound Descriptors: linalyl acetate

A

Lavender, Earl Grey Tea (ester)

86
Q

Technical Panel | Compound Descriptors: 2,3,5-trimethylpyrazine

A

Dark Chocolate, cocoa nibs (from dark malt)

87
Q

Technical Panel | Compound Descriptors: Gamma-undecalactone

A

Peach (from hops)

88
Q

Technical Panel | Compound Descriptors: Sotolon

A

Brown Sugar, Madeira wine, curry leaves (maillard reaction)

89
Q

Technical Panel | Compound Descriptors: Trans-anethole

A

Aniseed, Fennel

90
Q

Flavor Interactions: Complement/resonate/harmonize

A

Similar or compatible flavors present in both the beer and the food complement one another (e.g., an Indian curry with cloves resonates with the clove flavors found in a Dunkles Weissbier)

91
Q

Flavor Interactions: Contrast

A

By offering an opposing flavor, the beer highlights a flavor in the dish or vice versa. (e.g., mussels served with gueuze seem richer and sweeter due to the acidity of the beer)

92
Q

Flavor Interactions: Cut

A

Some beer traits help refresh the palate by lifting, cleansing, or removing rich or fatty flavors from the palate. Common “cutting” beer traits include carbonation, sourness, and bitterness, and to a lesser extent, alcohol and roastiness

93
Q

Flavor Interactions: Accentuating

A

A flavor from one side of the pairing highlights or heightens the perception of a flavor from the other side. (e.g., light diacetyl in a beer accentuates a faint caramel note in cooked meat; bitterness in a beer accentuates capsaicin heat from chili peppers)

94
Q

Flavor Interactions: Canceling

A

Similar flavors in both sides of the pairing can seem to eliminate perception of that flavor in one side of the pairing. (e.g., smoky flavors seem diminished when a smoky beer is paired with smoked foods; fruit flavors seem bland when a fruit beer is paired with a fruit dessert)

95
Q

Flavor Interactions: Clashing

A

A flavor present in the beer creates an unpleasant juxtaposition with a flavor in the dish (e.g., high bitterness and briny fish create clashing, metallic flavors)

96
Q

Flavor Interactions: Softening

A

A flavor in the beer diminishes the intensity of a flavor in the dish, or vice versa (e.g., malt sweetness soothes spicy capsaicin “heat”)

97
Q

Beer and Food Interactions: Malt flavors

A

Complement toasted and caramelized flavors in a variety of foods
Soothe/soften capsaicin heat (spiciness)

98
Q

Beer and Food Interactions: Hop flavors

A

Depending on hop variety, can complement fruit, citrus, herb, and spice flavors

99
Q

Beer and Food Interactions: Fermentation-derived flavors- Esters

A

Complement fruit flavors
Complement dairy

100
Q

Beer and Food Interactions: Fermentation-derived flavors- Phenols

A

Complement spices
Contrast fat and umami
Can become harsh in some pairings

101
Q

Beer and Food Interactions: Carbonation

A

Cuts fat, umami, and sweetness
Accentuates capsaicin heat

102
Q

Beer and Food Interactions: Bitterness

A

Cuts fat, umami, and sweetness
Accentuates capsaicin heat
Can create harsh or metallic effects with certain foods (e.g., oily fish)
Can complement bitter foods (e.g., bitter salad greens)

103
Q

Beer and Food Interactions: Roastiness

A

Complements chocolate, caramelized, and burnt flavors
Cuts fat
Contrasts sweetness
Accentuates umami

104
Q

Beer and Food Interactions: Alcohol

A

Can cut fat
Generally complements sweetness
Can accentuate capsaicin heat

105
Q

Beer and Food Interactions: Tartness/ sourness

A

Can brighten some food flavors
Can complement or accentuate sour flavors
May favorably contrast fat, umami, or salt

106
Q

Beer and Food Interactions: Sweetness

A

Soothes capsaicin heat and other spices
Accentuated by saltiness

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