Cicerone Certified Beer Server Practice Exam

Yeast plays a crucial role in the beer brewing process primarily through fermentation. During fermentation, yeast consumes the sugars present in the wort (the liquid extracted from the malted grains) and converts them into alcohol and carbon dioxide. This biochemical process is essential for producing the alcohol content of the beer, making yeast a vital component in brewing. While yeast does produce some carbon dioxide, which contributes to carbonation, its primary function is the fermentation of sugars into alcohol, making this process the cornerstone of beer production. The other functions listed, such as providing color, carbonating the beer, and clarifying the beer, are performed by different ingredients or processes involved in brewing rather than the yeast itself. For example, grains contribute to the color, and clarification processes may involve filtration or other methods that do not rely solely on yeast. Therefore, the significant role of yeast in transforming sugars into alcohol clearly defines its primary function in brewing.