Cicerone Certified Beer Server Practice Test

Which of the following is a common use of hops in beer production?

1. To add sweetness

2. To provide bitterness and aroma

3. To clarify the beer

4. To accelerate fermentation

The correct answer is: To provide bitterness and aroma

Hops serve several important functions in beer production, with the primary ones being to provide bitterness and aroma. The bitterness from hops helps to balance the sweetness of the malt, which contributes to a well-rounded flavor profile. This bitterness comes primarily from alpha acids present in the hops, which are released during the boiling process. Additionally, hops are responsible for various aromatic qualities in beer, imparting different floral, fruity, or spicy characteristics depending on the hop variety used. These aromas enhance the overall sensory experience of the beer. The timing of adding hops during the brewing process affects both bittering and aroma: early additions during boiling contribute primarily to bitterness, while later additions are more for aroma. Other options presented do not align with the traditional roles of hops in brewing. For instance, while there are methods to clarify beer, hops are not commonly used for this purpose. Fermentation acceleration is achieved through other means, such as yeast management or temperature control, rather than the addition of hops. Lastly, hops do not contribute sweetness; that characteristic comes from the malt used in the recipe. Overall, the addition of hops for bitterness and aroma is a fundamental aspect of creating a balanced and flavorful beer.