Buscar
Estás en modo de exploración. debe iniciar sesión para usar MEMORY

   Inicia sesión para empezar

level: Beer Flavor & Evaluation

Questions and Answers List

level questions: Beer Flavor & Evaluation

QuestionAnswer
Aroma, taste, mouthfeelHow do we perceive flavor?
• Sweet • Salty • Sour • Bitter • Umami5 parts of established taste?
FatNote of emerging taste?
i. Body ii. Carbonation iii. Astringency iv. Creaminess v. Alcoholic warming5 parts of mouthfeel?
i. Appearance ii. Aroma iii. Taste iv. Mouthfeel v. Finish/AftertasteComponents 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 styleTemperature 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 sniffAroma 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, coffeeMalt & 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, mintyHop 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 flavorFermentation 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, SourOff-flavor knowledge