Cicerone Certified Beer Server Practice Exam 2025 - Free Beer Server Practice Questions and Study Guide

Beer oxidation is a chemical process that alters the flavor and aroma profile of beer, often leading to off-flavors that are undesirable. The characteristic flavors associated with oxidized beer include papery, wet, or cardboard flavors. This can occur as a result of exposure to oxygen over time, causing the breakdown of certain compounds in the beer, which leads to these distinctive off-flavors.

When beer is fresh, it will typically exhibit vibrant and well-defined flavors. However, oxidized beer can develop flavors that are reminiscent of damp cardboard or paper, often described as stale, which can detract significantly from the intended taste experience. This phenomenon is particularly noticeable in styles where hop character and freshness are key components, such as IPAs, making the presence of these undesirable flavors particularly evident when the beer has seen oxidation.

In contrast, funky flavors may arise from yeast characteristics or microbial activity, strong hop bitterness is a feature of hoppy styles rather than oxidation, and high carbonation levels do not inherently relate to oxidation but rather to the beer's brewing and packaging process.