Cicerone Certified Beer Server Practice Exam

The compound associated with high acidity levels in beers is citric acid. This organic acid is found naturally in a wide range of fruits but can also be present in various beer styles, especially those that are fruity or have a tart profile. Citric acid contributes to the overall acidity of the beer, enhancing its crispness and brightness, which can be particularly desirable in certain styles such as sour ales and some hop-forward beers.

In the context of beer, acidity plays an important role in balancing other flavors, contributing to the beer's mouthfeel, and influencing its overall taste experience. Higher acidity can give the perception of freshness and zest, making it appealing to many drinkers.

Other compounds such as alcohol, phenols, and esters contribute to the flavor profile of the beer but do not specifically correlate with high acidity. Alcohol is primarily responsible for the beer's strength and can affect mouthfeel, while phenols contribute spicy and herbal notes. Esters are primarily associated with fruity aromas and flavors, emerging from fermentation, but do not significantly impact the beer's acidity.