Cicerone Beer Server Practice Exam 2025 – Complete Preparation Guide

Oxygen has a significant impact on the flavor stability of beer, primarily causing deterioration in its taste over time. When oxygen is introduced to beer, it can lead to a process known as oxidation, which alters the flavor profile, often resulting in off-flavors that may be described as papery, cardboard-like, or sherry-like. This degradation can occur quite rapidly, with flavor stability being compromised within as little as 24 hours after exposure.

Understanding this effect is crucial for brewers and beer servers alike, as it highlights the importance of minimizing oxygen exposure during the brewing process, packaging, and serving. This focus on oxygen management helps maintain the intended flavor characteristics of the beer for as long as possible.