Cicerone Certified Beer Server Practice Exam 2025 – All-in-One Resource to Pass with Confidence!

The flavor notes characteristic of black beer are indeed roast, burnt, and coffee. These flavors typically derive from the dark malts used in the brewing process, which are roasted to a greater extent than lighter malts. This roasting brings out intense flavors that can range from subtly roasted grains to more pronounced burnt notes. The coffee flavor can arise from the same roasting process, contributing a rich, deep profile that is common in styles such as stouts and porters.

Other flavor notes such as nuts, caramel, and chocolate are more often found in browner beers or those that use a combination of malt types to create a sweeter profile. Similarly, piney, citrus, and resiny flavors are characteristic of hop-forward beers, particularly IPAs, and do not align with the typical flavor experience of black beers. Likewise, bread crust, biscuit, and graham cracker flavors are more representative of malt-forward beers, where lighter and toasted malts are employed. In black beers, the dominant flavors are those that come from the darker, roasted malts.