CFPS Off-Flavors and Quality Control 3

Question 1

What does a 'free sulfur dioxide' (SO2) off-flavor smell like in beer, and what causes it?

Accepted Answer

Struck match, burnt rubber, or sulfur, caused by yeast stress, certain yeast strains, or residual sulfite additions

Answer

Rotten egg smell (H2S) from anaerobic conditions

Answer

Cooked egg smell from DMS thermal breakdown

Answer

Fruity solvent character from fermentation at high temperatures

Question 2

In a formal beer evaluation, what does the term 'mouthfeel' encompass?

Accepted Answer

Body (thickness/fullness), carbonation level, warmth (alcohol), creaminess, astringency, and any other tactile sensations in the mouth

Answer

Only the carbonation level and alcohol warmth

Answer

The flavor intensity and duration on the palate

Answer

The visual appearance of the beer in the glass

Question 3

What is 'retronasal olfaction' and why is it important for beer evaluation?

Accepted 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

Answer

The initial smell of beer before tasting

Answer

The detection of off-flavors only possible after swallowing

Answer

A technique for detecting dissolved CO2 in beer

Question 4

The BJCP (Beer Judge Certification Program) evaluates beer on which five primary categories?

Accepted Answer

Aroma, Appearance, Flavor, Mouthfeel, and Overall Impression

Answer

Taste, Smell, Color, Alcohol, and Carbonation

Answer

Hops, Malt, Yeast, Water, and Adjuncts

Answer

Bitterness, Sweetness, Sourness, Saltiness, and Umami

Question 5

What quality issue does 'chill haze' in beer represent?

Accepted Answer

Reversible haze from protein-polyphenol complexes that form when beer is chilled but dissolve when warmed, generally not a flavor defect

Answer

Irreversible contamination from wild yeast

Answer

Oxidation haze from poor packaging

Answer

Permanent haze from under-modified malt

Question 6

A Cicerone evaluating a beer for competition should always:

Accepted Answer

Evaluate against the style guidelines for that category rather than personal preferences

Answer

Score beers based solely on personal taste preference

Answer

Prioritize appearance above all other categories

Answer

Reduce scores for any use of adjuncts regardless of style