What aspect of barley malt does the term 'FAN' refer to?

Prepare for the Advanced Cicerone Certification (Level 3) Exam with flashcards and multiple choice questions. Each question offers hints and explanations to enhance your learning experience. Get ready to become a certified beer expert!

The term 'FAN' stands for Free Amino Nitrogen, which refers to the pool of amino acids and small peptides that are present in the wort derived from malted barley. This is a critical factor in brewing, as yeast requires nitrogen for growth and reproduction during fermentation. The presence of FAN in the wort provides essential nutrients that support yeast health and activity, influencing the fermentation process and the overall quality of the beer being produced.

In practical terms, the level of FAN in the wort can affect flavors, aroma profiles, and the ability of the yeast to perform efficiently, especially during high-alcohol or high-stress fermentation conditions. Understanding and managing FAN levels can help brewers create optimal fermentation conditions and achieve desirable characteristics in the final beer.

Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy