Master Brewer Certification Sensory Evaluation & Beer Styles 2

Question 1

Which beer style is characterized by a Cologne, Germany origin, top fermentation at lager-like cool temperatures, and a clean, delicate palate?

Accepted Answer

Kölsch

Answer

Kölsch is a German ale brewed in Cologne with top-fermenting yeast but lagered at cold temperatures, producing a crisp, lightly fruity profile.

Question 2

DMS (dimethyl sulfide) in beer is most commonly associated with which aroma descriptor?

Accepted Answer

Cooked corn or creamed corn

Answer

DMS is a sulfur compound derived from SMM in malt that produces a cooked vegetable aroma, most often described as creamed corn.

Question 3

The SRM (Standard Reference Method) scale in brewing measures what characteristic of beer?

Accepted Answer

Color darkness

Answer

SRM quantifies beer color on a numeric scale, where low numbers (1–4) indicate pale straw and high numbers (40+) represent opaque black beers.

Question 4

Which aroma compound, produced by certain yeast strains during fermentation, is responsible for the banana-like ester in a Bavarian Hefeweizen?

Accepted Answer

Isoamyl acetate

Answer

Isoamyl acetate is the ester responsible for the distinctive banana aroma in Hefeweizen, produced by Bavarian hefeweizen yeast strains at warmer fermentation temperatures.

Question 5

A 'dry-hopped' American IPA would most likely exhibit which primary aromatic characteristic?

Accepted Answer

Intense floral, citrus, tropical, or resinous hop aroma with minimal bitterness contribution

Answer

Dry hopping adds hops after fermentation, maximizing volatile aromatic compounds (terpenes, thiols) with little isomerization for bitterness.

Master Brewer Certification Practice Test

Master Brewer Certification Practice Test

Master Brewer Certification Sensory Evaluation & Beer Styles 2