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

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.

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

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.

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

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.

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

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.

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

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.

CFPS - Certified Cicerone Practice Test

CFPS - Certified Cicerone Practice Test

CFPS Off-Flavors and Quality Control 3