Cicerone Certified Beer Server Practice Exam

Which flavor is most commonly associated with the presence of oxidation in beer?

1. Dried Fruit

2. Fresh Pine

3. Green Apple

4. Orthodox Spice

The correct answer is: Dried Fruit

Oxidation in beer typically leads to a range of flavor changes, and one of the most commonly recognized flavors associated with oxidation is that of dried fruit. As beer ages and undergoes oxidative reactions, compounds responsible for fresh, vibrant flavors begin to break down, leading to more muted and sometimes darker flavors. The dried fruit characteristic often resembles flavors like raisins, figs, or prunes—all of which indicate a higher oxidation level in the beer. Other flavors can emerge as a result of oxidation, but they do not commonly dominate the flavor profile in the same way as dried fruit. Fresh pine, for instance, is generally indicative of hops and freshness rather than the subdued character that comes with oxidation. Similarly, green apple flavors can suggest specific undesirable effects like acetaldehyde, which is not a direct consequence of oxidation itself. Orthodox spice does not have a strong association with oxidation either. Thus, recognizing that dried fruit is the primary flavor associated with oxidation helps beer servers understand the effects of aging and storage conditions on beer flavor profiles, informing how they evaluate and describe beers to customers.