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level: Beer Flavor & Evaluation

Questions and Answers List

level questions: Beer Flavor & Evaluation

Question	Answer
Aroma, taste, mouthfeel	How do we perceive flavor?
• Sweet • Salty • Sour • Bitter • Umami	5 parts of established taste?
Fat	Note of emerging taste?
i. Body ii. Carbonation iii. Astringency iv. Creaminess v. Alcoholic warming	5 parts of mouthfeel?
i. Appearance ii. Aroma iii. Taste iv. Mouthfeel v. Finish/Aftertaste	Components of beer evaluation?
Beer reveals more flavor as its temperature increases and should be served between 38 and 55 °F (3–13 °C) depending upon its style	Temperature for evaluating beer?
• Distant Sniff: Swirl beer while holding glass 6–8 in (15–20 cm) away from nose and take one to two short sniffs • Drive-by Sniff: Swirl beer; slowly pass glass across your face, underneath your nose; take a few short sniffs as the glass passes by • Short Sniff: Swirl beer; bring glass to nose and take one to two short sniffs • Long Sniff: Swirl beer; bring glass to nose and take one long sniff • Covered Sniff: Cover glass with hand; swirl beer for 3 to 5 seconds; bring glass to nose, remove hand, and sniff	Aroma Evaluation Techniques
a. Pale beer: Uncooked flour, bread dough b. Golden beer: White bread, wheat bread, water cracker c. Light amber beer: Bread crust, biscuit, graham cracker d. Amber beer: Toast, caramel, pie crust e. Brown beer: Nutty, toffee, chocolate, dark/dried fruit f. Black beer: Roast, burnt, coffee	Malt & grain flavors
a. Bitterness, flavor, and aroma effects b. Traditional regional hop traits i. American: Piney, citrus, resiny, tropical fruit, catty, onion/garlic ii. Australian/New Zealander: Passionfruit, melon, pear, stone fruit, tropical fruit iii. English: Earthy, herbal, woodsy iv. German/Czech: Floral, perfumy, peppery, minty	Hop flavors
a. Ale versus lager flavors (See Ingredients section IV.A.3.a) b. Weizen yeast flavor c. Other yeast and bacteria can contribute to beer flavor	Fermentation flavors
1. Oxidation- Diminished hop flavor and aroma; Malt shift towards honey, caramel, toffee, etc.; Papery/wet cardboard; Waxy/lipstick 2. Lightstruck/skunky 3. Dirty draft lines- Buttery, Sour	Off-flavor knowledge