Cicerone Certified Beer Server Practice Exam

Which component in the brewing process contributes the most to the bitterness of beer?

1. Malt

2. Hops

3. Yeast

4. Water

The correct answer is: Hops

Hops are the primary ingredient in the brewing process that contributes significantly to the bitterness of beer. The bitterness from hops mainly comes from compounds called alpha acids, which are released during the boiling stage of brewing. When hops are boiled with the wort, these alpha acids dissolve into the liquid, imparting a characteristic bitterness that balances the sweetness from the malt. The timing of hop addition in the brewing process also plays a crucial role in determining the level of bitterness. Hops added early in the boil will contribute more bitterness, while late additions will add less bitterness and more aroma and flavor. This gives brewers the ability to craft their beers to achieve the desired level of bittering along with flavor and aromatic qualities. Malt contributes flavors and sweetness to beer but does not contribute significantly to bitterness. Yeast is responsible for fermentation, converting sugars into alcohol and carbon dioxide, and does not influence bitterness. Water is essential for the brewing process but does not directly affect the bitterness level in beer. Thus, hops stand out as the key component responsible for the bitterness in beer.