Evaluating Beer Terafan Greydragon University of Atlantia 2 December A.S. XXX.
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Transcript of Evaluating Beer Terafan Greydragon University of Atlantia 2 December A.S. XXX.
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Evaluating Beer
Terafan Greydragon
University of Atlantia
2 December A.S. XXX
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Why Evaluate Beer ??
Quality control and Consistency To be able to describe beer To score and/or judge a competition To define styles To detect problems and improve your own
or someone else’s beer
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“How to” evaluate beer
Beer can be evaluated using the flavor profile as a guide to step through the process
The most obvious (and the real bottom line) is the taste.
Before that, however, you must train all your senses to notice additional aspects that may help identify certain characteristics
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Flavor Profile
Appearance (Visual examination)
Aroma/Bouquet (Olfactory examination)
Taste (In the mouth examination)
Overall impression (General quality)
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Use all six senses
Sight Hearing Smell Taste Touch and feel “Pleasure”
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Overview
Sophisticated equipment can be used to measure, down to the last molecule, the chemical breakdown of your beer
Technology may augment, but cannot replace, the objective and subjective findings of a trained evaluator
The human senses of taste, smell, sight, hearing, and touch can be trained as effective tools to evaluate beer
It all starts with an understanding of what each sense can give you and how they relate to the flavor profile
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Sight
Head space in the bottle Surface deposit inside the bottle neck Gushing Haze ‘Legs’ Foam stability/Head retention Clarity
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Hearing
Level of carbonation
Specific tones for specific levels of CO2
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Smell - (Aroma/Bouquet)
Volatiles/Aromatics
– Diacetyls
– Phenolic character
– Esters
Aroma from malt, grain, and fermentation
Bouquet directly attributable to hops
Odor - (Sulfur based compounds/oxidation)
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Taste Perception
Bitterness* - on the back of the tongue
Sweetness - on the tip
Sourness* - on the sides of the tongue
Saltiness - just to rear and sides of tip
Where we perceive it...
*15-20% of Americans confuse sour and bitter
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Taste
Bitterness - Hops, Tannins, Malt, Minerals
Sweetness- Malt, Hops, Esters, Diacetyl
Sourness- Carbonation, Contamination
Saltiness - Minerals
How beer affects the sensation of taste
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Touch and Feel
Texture - creamy, over/under carbonated
Body - full bodied or thin...
Astringency - Dry, puckery feeling (Not really a flavor)
Others - Oily, menthol-like, burning, etc
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Pleasure
Overall impression
Close your eyes- Is it memorable?
Would you want another one?
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Maximizing Flavor Perception
Begin with lighter styles and progress to darker, more full bodied beer
Don’t smoke or be in a smoky room
Do not eat salty or greasy food while tasting
Do not wear lipstick or Chapstick
Eat french bread or saltless crackers to cleanse palate
Use clean glassware
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Evaluating Beer
Appearance – Examine bottle for sediment
– Pour the beer
– Quickly sniff the beer
– Examine the beer in the glass Odor
– Aroma (non-hop odors from raw materials)
– Bouquet (odor from fermented elements)
– Hop nose (hop aroma of beer)
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Evaluating Beer - cont’d
Taste in the mouth – Take a good sip
– Swirl and slosh around your whole mouth
– “Swizzle” (suck in air through beer in your mouth)
– Small sip to check 4 tastes
– Check Astringency
– Check after-taste or tail General Quality
– Memorableness or “come hither appeal”
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The ‘taste’ of beer
Hop quality
Hop intensity
Sweet/dry balance
Beer character
Aftertaste or tail
Body and Palatefullness
Flavor balance
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Summary
Becoming a knowledgeable beer drinker takes practice
Taste, smell, feel, and look at your product during every step
Evaluate the beer as it ages– What sulfur characters come and go?– Which phenolic characters get worse with age?– How does bitterness and diacetyl rise and fall?
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The most important thing in learning how to evaluate beer....
PRACTICE, PRACTICE, PRACTICE!!
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References
Papazian, Charlie, The New Complete Joy of Homebrewing, Avon Books, New York, 1991
Eckhardt, Fred, Essentials of Beer Style, Fred Eckhardt Associates, Portland, OR 1989
Jackson, Michael, Simon & Schuster Pocket Guide to Beer, Simon & Schuster, New York, 1993
Papazian, Charlie, The Home Brewer’s Companion, Avon Books, New York, 1994
Robertson, James D. The Connoisseur’s Guide to Beer, Jameson Books, Ottowa, IL
Mosher, Randy, The Brewer’s Companion, Alephenalia Publications, Seattle, WA, 1995