As I prepare for the Cicerone test over the coming months I am going to be studying several books, other printed materials, flash cards, and taking classes on sensory awareness. So please if you know or have anything I might need to know/study please let me know as I embark on this journey?
Beer – Is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains; most commonly malted barley and malted wheat. Most beer is also flavored with hops, which add bitterness and act as a natural preservative, though other flavorings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing.
Beer is the world’s most widely consumed alcoholic beverage, and is the third-most popular drink overall, after water and tea. It is thought by some to be the oldest fermented beverage.
How we identify each beer –
SRM (Color) Standard Reference Method –
Is the North American analytical method scale used to measure and quantify the color of a beer. The higher the SRM is, the darker the beer. In beer, SRM ranges from as low as 2 to as high as 40+.
Bitterness (Perceived Bitterness) –
Considers both the measured bitterness and the malt content of the beer to come up with a single overall measure of the beers malt/hop balance, expressed as perceived bitterness. Hops bring on the bitterness and each hop variety add a different amount of bitterness to the beer.
Alcohol by Volume (ABV) –
Alcohol by volume is a standard measure of how much alcohol is contained in a alcoholic beverage.
