learn.cicerone.org

Guidelines for Purchasing Ingredients

Activity-Specific Materials and Beer Styles

Introduction

The Soul of Beer: Going from Big to Small

Harvesting Flavor

Managing Flavor Expression

Ingredients Overview

Introduction

Malting

Types of Malt

Key Properties of Malt

Base Malt

Kilned and Roasted Specialty Malts and Grains

Crystal/Caramel Malts

Smoked Malts

Suggested Activities & Discussion

Introduction

Choosing Adjuncts

Brewing with Adjuncts

Suggested Activities & Discussion

Introduction

The Plant

The Bitter Resins

The Source of Hop Flavor

Hop Cultivation and Processing

Forms of Hops Used by Brewers

Suggested Activities & Discussion

Introduction

Essential Biochemistry of Yeast

Yeast Strains

Other Yeast Traits

Non-Saccharomyces Fermentation

Suggested Activities & Discussion

Introduction

The Big Three

Suggested Activities & Discussion

Processes Overview

Introduction

Basic Brewing Process

Grinding or Milling Malt

Equipment

Suggested Activities & Discussion

Introduction

Simple Infusion Mash

Step Mash

Decoction Mashing

Ending the Mash

Suggested Activities & Discussion

Introduction

Suggested Activities & Discussion

Introduction

Equipment

Suggested Activities & Discussion

Introduction

Cooling the Wort

Coolships

Suggested Activities & Discussion

Introduction

Suggested Activities & Discussion

Introduction

Clarification

Carbonation

Packaging

Suggested Activities & Discussion

References Overview

Reference 1: Glossary of Terms

Reference 2: Calculating Surface Area

Introduction

Appendix A: Post-Activity Discussions

Appendix B: Example Questions for the Certified Cicerone® Exam

Conclusion

Brewing Ingredients & Process Quiz