Beer Appreciation

Attributes of Beer

Colour – The colour of beer is a result of the kind of malt which has been used in brewing. Beer can range in colour from very pale yellow to almost black with varying degrees in between. It is not an indicator of being a lager or an ale. In fact, you can find both a pale lager and a black lager, a light golden ale and rich ruby red stout.

Flavour – Flavour is the sensation that combines taste and aroma and mouthfeel. Many consider that malt is the primary contributor to flavour but most aromatics are created by both hops and yeast.

Bitterness – Beer needs bitterness to balance the sweetness of the malt. Bitterness also serves to cleanse your palate of rich foods and prepare you for the next bite or sip.

Carbonation – Carbonation is a naturally occurring by-product of fermentation and is also seen to be a natural preservative. Carbon Dioxide (CO2) has a bitter mouthfeel and can help to cleanse the palate. It also helps to bring aromas to beer through the foam while providing a refreshing zip to the body of beer.

Dryness – a very interesting phenomenon. Dryness occurs when there is a lack of complex carbohydrates in beer. Asahi from Japan was the first recorded ‘Dry’ beer. This can generally be accomplished in the mashing process by extending times in the mash tun. The interesting fact on dryness is that your saliva glands will start to secrete which creates a craving for what was just in your mouth. Drier feelings = more beer!

Hoppiness – Generally seen to be the attributes associated with hops (bitterness and aroma). Hops, depending on the variety, can be seen to have the following aromas:

Floral – look for scents of fresh flowers
Fruity- try to assess whether is hanging fruit or low lying fruit
Grassy- look for fresh cut grass, haw, straw
Lemon- very citrus like characters
Grapefruit – Cascade hops have this attribute
Piney – look for fresh evergreen
Earthy- could appear to be moss, black earth, mushrooms

Malty – another general description used to explain the sweetness aspect of beer. Malt depending on what style could provide the following flavours:

Bready – think about fresh baked bread- wholesome, sweet
Honeylike – cloverleaf, buckwheat and sweeter overtones
Toasty- slight flavours of toasted bread
Biscuity- look for more roasted flavours with some crispness
Caramel /Toffee / Butterscotch
Molasses – darker, more intense than caramels
Nutty – hazelnuts, almonds, vanilla
Chocolate – look for semi sweet or darker chocolates, mocha
Coffee – deep roasted, almost burnt flavours and aromas