Cicerone Certified Beer Server Practice Exam 2026 - Free Beer Server Practice Questions and Study Guide

The primary ingredient that produces bitterness in beer is hops. Hops are the flowers of the hop plant, and they contain compounds called alpha acids. When hops are added during the brewing process, especially in the boiling stage, these alpha acids are released and contribute to the beer's bitterness. The level of bitterness in beer is often measured using the International Bitterness Units (IBUs), which quantifies how bitter a beer tastes. Hops also play a crucial role in balancing the sweetness of the malt, enhancing the overall flavor profile of the beer.

Other ingredients in beer, such as yeast, malt, and water, contribute significantly to the brewing process but do not add bitterness. Yeast is essential for fermentation, converting sugars from the malt into alcohol and carbon dioxide. Malt provides the fermentable sugars, flavor, and color to the beer but tends to impart sweetness rather than bitterness. Water serves as the base for brewing and influences various characteristics of the beer depending on its mineral content, but it does not provide bitterness either.