Cicerone Certified Beer Server Practice Exam

Disable ads (and more) with a membership for a one time $2.99 payment

Prepare for the Cicerone Certified Beer Server Exam with our comprehensive practice questions and study materials. Understand key beer styles, beer storage, and proper serving techniques to ace your test!

Each practice test/flash card set has 50 randomly selected questions from a bank of over 500. You'll get a new set of questions each time!

Practice this question and more.

Which ingredient is essential for producing hops' bittering qualities?

Carbohydrates
Alpha acids
Proteins
Fatty acids

The correct answer is: Alpha acids

The essence of hops' bittering qualities lies in alpha acids. These compounds are crucial in the brewing process, as they are the primary source of bitterness in beer. When hops are boiled during brewing, the alpha acids undergo isomerization, which transforms them into iso-alpha acids. This reaction effectively contributes the characteristic bitterness that balances the sweetness of malt in beer. In contrast, the other options do not play a direct role in the bitterness imparted by hops. Carbohydrates are primarily involved in fermentation and provide sugars for yeast to convert into alcohol and carbon dioxide, while proteins are involved in various aspects of brewing, such as mouthfeel and stability, but do not influence bitterness. Fatty acids are more relevant in the context of oil extraction and flavor stability, but again, they do not contribute to bittering. Understanding the role of alpha acids is essential for grasping how bitterness is achieved in brewing.