Tasting and Evaluating Beer

Beer varies so much in how it appears, smells and tastes, that a massive lexicon of terms and definitions has been written over the ages to help you better describe your favorite beer. The best way to fully appreciate a beer is to take your time and dissect all the subtleties of its appearance, scent, and taste. Those sensations will tell you the story of how the beer was made and make your beer drinking experience all the more enjoyable.

Appearance: You may think, "what does how the beer look like have to do with how it tastes?" A lot. Color, carbonation, and turbidity are all good indicators of the "health" of the beer and how closely it matches the style it was brewed for.

Color: Take note of the color of the beer. There are guidelines for the color of each style of beer, and a beer whose color falls outside those guidelines may not taste exactly as you were thinking it would.

Carbonation: is also an important vital sign of the health and quality of the beer. A good all-malt beer should, on average, retain half of its head for a minute and then leave "Brussels" lace on the side of the glass as the head falls.

Turbidity: (cloudiness) of a beer is a quick way to determine if a beer has spoiled or not. Bottle-conditioned beers should be cloudy, but if the beer has been filtered and you notice "floaties" in there, you had better dump it.

Scent: When evaluating the aroma/bouquet of a beer, be careful to take your time with each sniff as your perception of smell is dulled after about four sniffs. Scent also helps deepen the taste and flavor of a beer so never drink beer straight from the bottle. The scent of beer can be broken down into three separate parts: aroma, bouquet, and odor.

 

Aroma: is typically determined by the malt, grain, and any fermentation by-products. The aromas that originate from the malt and grain are often described as nutty, sweet, grainy, and malty.

Bouquet: Hops alone determine the bouquet of a beer. Their aroma is best noticed right after a beer has been poured as its scent dissipates quickly. Different hop varieties contribute different qualities to the bouquet, and some hops may not be appropriate for some styles. Terms used to describe the hop aroma include herbal, pine, floral, resin, and spice.

Odor: is reserved for the scents that are attributed to defects in the beer. A very common defect, which is not the brewer's fault, is "skunkiness." The oxidation of the beer from light infiltration will cause beer to develop a skunky odor. Other terms used to describe off-aromas are butter, sulphury, cooked-vegetable, fishy, oily, and chlorine.

Taste: is by far the most subjective and important factor when evaluating a beer. After tasting five or six beers your palate will become confused, so be sure to "clean" your palate with bread or crackers between different beers. Taste, like appearance and scent, can also be broken down into three categories: mouthfeel, flavor, and finish.

 

Mouthfeel: is the perception of body in the beer and is caused by the residual proteins and dextrins in the beer. For each style, there is an appropriate amount of body to be expected. Body is generally classified as light, medium, or full.

Flavor: By far the most important and enjoyed element of drinking a beer is its flavor. To best taste all the flavors of a beer, make sure the liquid visits all four areas of your tongue: bitter, sour, sweet and salt. Take special notice of the orchestration of the balance between the hop bitterness and malt sweetness.

Finish: The lingering sensation after a beer has been swallowed is called the finish. Again, depending on the style, a beer might have a long lingering bitter finish, or it might completely disappear without a trace.

Tasting Beer

 

Why taste different beers?

  • To find out which beers taste good and which you would drink again, and perhaps to learn about beer and foods that taste good together.

  • To learn about stylistic diversity of beer and even variances within a particular style.

  • To identify the ingredients and their respective balance in the beer revealing the complexities available due to variations in recipes and procedures in the brewing art.

  • You like beer.

  • Variety is the spice of life.

The essential difference in well made beers are how it tastes and this can be, sometimes, very individual. Understanding this, it is important to know the "real thing" when you taste it to put others in perspective. It should be similar to the experience of tasting Roquefort Bleu cheese or a fresh, vine picked tomato. Roquefort Blue cheese put all other blue cheeses in context, just as a fresh, vine ripened tomato puts canned or hot-house tomatoes in context. 

Selection of Beers A casual tasting will usually include a variety of styles with the beers tasted in "spectral" order, lightest to darkest, comparing beers of like type and character. A professional tasting evaluates one style of beer with up to ten different examples within that style.

Pouring the Beer Approximately two fingers of foam at the finish of the pour is desired. Pour the beer gently into a tilted glass to determine the amount of carbonation then continue slowly or rapidly. Finish pouring with a straightening of the glass.

Recommended Temperatures

  • Pale Lagers 45 - 50°F.

  • Amber & Dark Lagers 50 - 55°F.

  • Pale Ales 50 - 55°F.

  • Dark Ales & Stouts 55 - 60°F.

Glassware Some experts recommend the use of a brandy snifter because its shape provides access to the characteristics of the beer. Others recommend glassware according to the beer style being tasted. For example, a wheat beer would use the famous Weizen glasses, shaped like a bulb vase, to hold the larger head of this higher carbonated beer. Whatever is used, the glass should be clear to check the appearance of the beer. A clean beer glass is essential The glassware should be cleaned with a good detergent that does not have an animal fat base. Oils and fats leave residues that will ruin the head. A solution of baking soda and hot water, allowing the glasses to air dry, works well.

Water is the best way to cleanse the palate but the more casual tasting may include crackers and\or food. Tasting the beers alone without food will allow the individualities of the beers tasted to better express themselves without being overpowered by the food.

A Way To Taste Beer

Every style of beer has its own balance of characteristics. If one wishes to taste a beer and convey this opinion to others, a common beer terminology must be employed. Although many terms can be substituted, the characteristics of appearance, aroma and taste\finish will do fine. These characteristics can each be controlled and varied according to the ingredients and procedures used in the brewing process. Understanding beer requires a basic understanding of the entire brewing process, including malting, the nature of fermentation, the earthy character of malt and the bitter quality of the hop. The most difficult aspect for many will be getting used to not serving the beer too cold. An over chilled beer will not reveal its true character. The subtleties and aroma will be hidden in a beer that is too cold.  (One caveat, some beers of a certain type need to be served very cold.)

Appearance: You may think, "what does how the beer look like have to do with how it tastes?" A lot. Color, carbonation, and turbidity are all good indicators of the "health" of the beer and how closely it matches the style it was brewed for.  Raise the glass to the light. Beer color can range from a very light greenish-yellow (straw) color as in pilsners, to the deep chocolate browns, sometimes opaque, for the stouts and porters, to the pinks and reds of the fruit flavored lambics, with almost every color in-between. Does the color fit the style? The color of beer is the result of a blend of malted grains. The length of exposure of the grain to the kilning process determines the color of the malt and the beer.

Color: Take note of the color of the beer. There are guidelines for the color of each style of beer, and a beer whose color falls outside those guidelines may not taste exactly as you were thinking it would.

Carbonation: is also an important vital sign of the health and quality of the beer. A good all-malt beer should, on average, retain half of its head for a minute and then leave "Brussels" lace on the side of the glass as the head falls.

Turbidity: (cloudiness) of a beer is a quick way to determine if a beer has spoiled or not. Bottle-conditioned beers should be cloudy, but if the beer has been filtered and you notice "floaties" in there, you had better dump it.

Aroma: When evaluating the aroma/bouquet of a beer, be careful to take your time with each sniff as your perception of smell is dulled after about four sniffs. Scent also helps deepen the taste and flavor of a beer so never drink beer straight from the bottle. The scent of beer can be broken down into three separate parts: aroma, bouquet, and odor.

Aroma: is typically determined by the malt, grain, and any fermentation by-products. The aromas that originate from the malt and grain are often described as nutty, sweet, grainy, and malty.  The fresh, earthy quality of malted barley combined with the bitter, apparent, antiseptic aroma of hops gives the beer it's aroma or bouquet. Immediately after the pour, smell the beer in the glass to capture the volatile aromas as they are soon on their way out of the glass and the beer. Do the aromas reveal the raw ingredients of the beer or have these been muted? Is there a strong hop or faint hop smell? Is there a malt character? Is it full or light? Alcohol and yeast add to the bouquet, but to a smaller degree than malt and hops, in most beers.

Bouquet: Hops alone determine the bouquet of a beer. Their aroma is best noticed right after a beer has been poured as its scent dissipates quickly. Different hop varieties contribute different qualities to the bouquet, and some hops may not be appropriate for some styles. Terms used to describe the hop aroma include herbal, pine, floral, resin, and spice.

Odor: is reserved for the scents that are attributed to defects in the beer. A very common defect, which is not the brewer's fault, is "skunkiness." The oxidation of the beer from light infiltration will cause beer to develop a skunky odor. Other terms used to describe off-aromas are butter, sulphury, cooked-vegetable, fishy, oily, and chlorine.

Taste: is by far the most subjective and important factor when evaluating a beer. After tasting five or six beers your palate will become confused, so be sure to "clean" your palate with bread or crackers between different beers. Taste, like appearance and scent, can also be broken down into three categories: mouthfeel, flavor, and finish.  Raise the glass to the lips and swallow enough of the beer to allow it to wash the entire tongue. Try to separate the hop taste and the malt taste. Are they well balanced for the style? Balance is the blending of all of a beer's properties - bitterness, acidity, esteriness, hoppiness, etc. The more malted barley used (in relation to the water), the more full and powerful the taste. Is the body full or thin? Beer can be dry, (lacking sugar) and with a usually strong bitter hop character, or fruity (the presence of sugar), or rich (a full taste of malt and fruit). How is the aftertaste? The aftertaste should confirm the taste. Is it clean and pleasant? You want to experience a slight degree of aftertaste. Alcohol strength has little to do with the overall quality, but alcohol does play a part in the taste of the beer. Can you taste too much of the alcohol? Feel the carbonation. Is it distracting?  Yeast:  There are many different strains of yeast, each with their own characteristics. Fed more maltose, yeast provides a smoother beer; more glucose and it makes a "winey" beer. Fermented slowly, the yeast also releases more "elegant" flavors; fermenting quickly, it will also make a more "winey" beer. Water:  The quality of the water effects greatly the quality of the beer. Water can be hard or soft; alkaline or acidic. Each of these characteristics will effect the final beer.

Mouthfeel: is the perception of body in the beer and is caused by the residual proteins and dextrins in the beer. For each style, there is an appropriate amount of body to be expected. Body is generally classified as light, medium, or full. Body is how heavy or how light a beer feels in the mouth. This is a result of how much malt sugar has been converted into sugar. Full bodied beers have more residual sugar than light bodied beers.

 Flavor: By far the most important and enjoyed element of drinking a beer is its flavor. To best taste all the flavors of a beer, make sure the liquid visits all four areas of your tongue: bitter, sour, sweet and salt. Take special notice of the orchestration of the balance between the hop bitterness and malt sweetness. 

Flavor as "Maltiness"
Malt provides the yeast the food to make much of the beer flavor. This can be described as a sweetish or dryish "earthy" flavor. A heavier roasted malt will also contribute a degree of "roasted" taste to the beer. What grapes are to wine, malt is to beer.

Flavor as "Hoppiness":
Hops provide an "herbal, crisp, bitter, palate cleansing" effect to beer. Aromatic hops provide the herbal "grassy" nose, while bittering hops provide the gentle bitterness or "bite" in beer. 

Finish: (Also called after-taste.)  The lingering sensation after a beer has been swallowed is called the finish. Again, depending on the style, a beer might have a long lingering bitter finish, or it might completely disappear without a trace. 

The Taste and Odor Flavor Wheel

Illustration of the complete Buckapound Brewery

This is a narrative description of the "Beer Flavor Wheel," an attempt to list the basic taste, smell and texture descriptors found in beer in an
organized way, around the circumference of a circle or "wheel," with closely related descriptors placed near each other on the wheel.  For purposes of this summary, simply imagine the following list of descriptors as arranged in a circle, beginning at noon and moving around the
circle in a clockwise direction back to the top at the finish. The wheel is divided into 13 broad categories, each of which contains numerous more specific descriptors.  This list may be useful in beer tasting as a way to jog your memory in identifying specific subtle elements in the beer's aroma and taste.

1. Aromatic, Fragrant, Fruity, Floral (ODOR)
0110 Alcoholic
0120 Solvent-like (plastic, can-liner, lacquer)
0130 Estery (banana, apple)
0140 Fruity (citrus, berry, melon, other fruits)
0150 Acetaldehyde
0160 Floral (flowers, roses, perfume, vanilla)
0170 Hoppy

2. Resinous, Nutty, Green, Grassy (ODOR)
0210 Resinous (sawdust, resin, cedar, pine, spruce, seasoned wood)
0220 Nutty (brazil nut, hazelnut, walnut, coconut, sherry-like)
0230 Grassy (fresh-cut grass, straw)

3. Cereal (ODOR)
0310 Grainy (raw grain, husk-like, corn, grits, flour)
0320 Malty
0330 Worty (fresh-wort aroma)

4. Caramelized, Roasted (ODOR)
0410 Caramel (caramel, toffee, treacle, molasses)
0420 Burnt (burnt-sugar)

5. Phenolic (ODOR)
0500 Phenolic (scorched, hospital-like, pharmaceutical, bakelite)

6. Soapy, Fatty, Diacetyl, Oily, Rancid (ODOR)
0610 Fatty Acid (tallowy, goaty, cheesy)
0620 Diacetyl (butter, butterscotch)
0630 Rancid (rancid butter)
0640 Oily (vegetable oil, gasoline, machine oil)

7. Sulfury (ODOR)
0700 Sulfury (rotten egg)
0710 Sulfitic (burnt-match, choking, burnt rubber)
0720 Sulfidic (sewage, natural gas)
0730 Cooked Veg. (overcooked greens, cooked corn)
0740 Yeasty (fresh yeast, meaty)

8. Oxidized, Stale, Musty (ODOR)
0800 Stale (old beer)
0810 Catty (skunky)
0820 Papery (cardboard)
0830 Leathery
0840 Moldy (damp cellar, wet soil)

9. Sour, Acidic (ODOR, TASTE)
0900 Acidic (pungent, sharp)
0910 Acetic (vinegar)
0920 Sour (lactic, sour milk)

10. Sweet (ODOR, TASTE)
1000 Sweet

11. Salty (TASTE)
1100 Salty

12. Bitter (TASTE)
1200 Bitter

13. Mouthfeel (TASTE)
1310 Alkaline
1320 Mouthcoating
Mouthfeel (TASTE, ODOR)
1330 Metallic (coins, inky, iron, rusty water, tinny)
1340 Astringent (mouth-puckering, tannin-like, tart)
1350 Powdery (dusty, chalky, particulate)
1360 Carbonation (flat undercarbonated, gassy overcarbonated)
1370 Warming (spicy, alcoholic, winey)

14. Fullness (TASTE, ODOR)
1410 Body (thin, bland, full, viscous, creamy)

Always use safe judgment and never abuse alcohol.  Do not drink and drive.

Basic Guide to Judging Beer

Introduction
Judging beer is a complicated task that requires a great deal of experience, dedication and patience (nobody wants a hangover). The enormous variety of styles readily available today will keep any beer lover on their toes and therefore demands a lot of knowledge by the reviewer in order to appropriately review every style. Everyone has his or her own favorite styles, but a close-minded attempt of a doppelbock with the expectation of an India pale ale could be disastrous. You may as well sip it through a straw an toss in an olive. With that in mind, let your senses familiarize themselves with what each style has to offer so that you may judge with less prejudice (and everyone is biased to some degree). Consider the following to help yourself more objectively examine your well-deserved beer.

Appearance
The appearance of your beer may very well be the most overlooked aspect to beer in general. It is the only one of your senses that you can literally hide. Never try judging a beer by drinking from the bottle (Every time you do, somewhere in the world, a brew master cries, and probably not an employee of Anheuser-Busch). Make sure you properly pour your beer into a suitable glass (which could be a whole chapter in its own right) and pay close attention. Notice how the bubbles behave as they are poured and surface to create the head. Note the size and formation of the bubbles and how long they last (I'm always mesmerized by a Duvel's never-ending growth of head). Look through the glass at the liquid to see how clear or cloudy it is. A cloudy beer is not usually a bad thing, so consider the style. A bottle conditioned ale, like most Belgian ales, will contain yeast in the bottle (don't be turned off, these living "critters" have a valuable nutrition bonus of vitamin B). Finally, observe the color of the beer. Hold it up to the light. Colors of beers vary greatly, from the lightest blonde, to cranberry red, to perfectly opaque black. All styles have their typical colors (however, the color of a beer has virtually no relation to its texture or alcohol content). Be sure to watch the beer all the way to the last drop. The remnants of foam on the side of the glass (called Brussels lace) will differ by the quality and style of the beer.

Aroma
Aroma is probably the next most ignored characteristic of beer. The shape of glass and turbulence of your beer will affect the wafting bouquet of scents. Some styles, such as a framboise lambic, will arouse all those at your table, while a lager may be much more subtle. Swirl the beer in your glass and put it to your nose. Certain styles are often heavier on either the malts or the hops. A malty beer could be grainy, toasty, coffee-like and even chocolaty. A well-hopped beer is usually pleasantly flowery or citrus. Numerous scents may be present in a complex beer, which can make the judging difficult but also exciting. Other common smells are alcohols, esters, fruits, nuts, spices and resins. Unfortunately, there are sometimes unwanted odors to poorly made or handled beers. These include phenols (plastic-like), oils, diacetyl (butterscotch), sulfur, cooked vegetables, moldy or wet cardboard, leather, skunk, metallic and stale smelling odors. Occasionally a beer may have an unusual aroma, but it is usually apparent when it is unintentional. Remember to take a periodic sniff of your beer. If you are unsure if the beer is up to par with the style, try another sample from a different batch and be sure to sample other beers of the same style. Aromas also become clearer as the beer warms (no wonder why you usually get your Bud served ice cold).

Mouthfeel
The mouthfeel is how the beer physically feels throughout the consumption. Take a sip and let the fluid roll over your tongue slowly, being sure to cover your entire mouth before swallowing. Some beers may be smooth and gentle while others may take control and bite at first chance. Notice the carbonation, which could be almost non-existent or fizzy. The body is how thick and viscous the fluid feels as it flows. A light lager may pass like water (no surprise) and a complex ale may seem thick and almost chewy. The sensation of alcohol is usually the final touch in a stronger beer. After the swallow a Belgian strong ale may leave a cozy, warm feeling and an aged barley wine a manly burn (try the Samuel Adams Triple Bock at over 17% abv).

Flavor
The most obvious element of a beer is its flavor. Of course, flavor and aroma partially overlap, working together to make a great couple. Take a sip of the beer and see what first comes to mind. Now think of the basics. Does it start sweet or bitter? Or maybe you find it tart or sour. If it's an ale, especially a Belgian, it may be fruity. What types of fruit do you taste? Or if it seems nutty, what types of nuts? A lot of styles are well hopped and can taste quite bitter. Remember that certain styles are supposed to be sweeter or more bitter than usual, so try not to bias your review because you prefer the opposite. Also, be sure to notice any changes as the beer travels past your tongue and down your throat. A beer will often start sweet and end bitter (because of the layout of your taste buds) along with changing character in your mouth. This means you may have to separate flavors from the start, middle and finish, or aftertaste. A well-made, complex beer's flavor will seem to morph from one flavor to the next. You may also notice different flavors with different sips. As with aroma, the flavor will also increase with temperature and usually seems to change with time. It is important to take your time when drinking. With many styles, spending 30 or 45 minutes before finishing a glass will rarely keep your taste buds bored.

Overall
After you have finished your beer you will probably have a good idea as to your overall liking of it. The overall rating of a beer is where you can ignore the style and say what you really feel. Maybe you think it's not fit for human consumption (or perhaps only with a hot dog and chips). In contrast, there is that beer you are considering changing your middle name to.

Final Notes
Choose the right beer for the right occasion.
Try comparing many beers of the same style together to get a grip of that style.
Drink with friends and compare your thoughts. Keep an open mind.
Your tastes, ability and even breweries change over time, so try re-judging beers over the years.
Be patient with those who are new to the beer world and don't tell others what they shouldn't like.
Different containers have different results. Try different size bottles and kegs when possible.
Always remember to have fun! Enjoying beer is what you make of it.

Draught Beer