Cicerone Certified Beer Server Practice Exam

The development of a "paper" flavor in beer that has been stored at room temperature for an extended period is often the result of oxidation. When beer is exposed to air, or if it has not been properly sealed, it can lead to the deterioration of hop compounds and other flavors, resulting in a cardboard-like or papery aroma and taste. This is particularly common in beers that are not brewery-fresh and have been subjected to inappropriate storage conditions for extended periods.

In contrast, flavors like banana typically arise from certain yeast strains during fermentation, whereas a rotten egg character generally indicates the presence of sulfur compounds, which can occur under specific brewing faults or yeast selection issues. The skunky flavor, related to light exposure particularly for beer in clear bottles, is typically not a product of temperature but rather of UV light reacting with the hops. Therefore, while those other flavors can arise under different conditions, the paper flavor specifically points to the effects of oxidation from prolonged room temperature storage.