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

Beer stored at room temperature for an extended period is likely to develop a flavor commonly referred to as "papery." This flavor is primarily the result of oxidation, which occurs when beer is exposed to oxygen over time, especially under suboptimal storage conditions such as higher temperatures.

When beer oxidizes, various chemical reactions take place, changing the flavor profile. The development of a papery or cardboard-like flavor is particularly associated with the staleness that can emerge from such oxidation. This is not the character imparted by ingredients like hops or malt but rather a byproduct of the beer's interaction with oxygen.

Other choices such as floral, alcohol, or sweetness generally do not arise from the deterioration associated with improper beer storage. Floral notes typically are a sign of fresh hops, while alcohol flavors are inherent to the beer's style and fermentation process. Sweetness can be influenced by residual sugars or malt characteristics rather than storage conditions. Therefore, the papery flavor stands out as a distinctive consequence of storing beer improperly.