If you are getting ready to engage in any kind of serious beer tasting, here are some things to keep in mind.
Taste preparation is often overlooked when it comes to beer evaluation. The taste buds and scent receptors are complex mechanisms that need to be in optimal condition in order to accurately identify the various flavors in beer. The aromatics in beer usually have to penetrate a thin layer of mucus to reach the olfactory epithelium, but having a cold thickens this layer and diminishes your sense of smell.
I will examine the bottle and its contents with a flashlight. Beer in green or clear bottles may become lightstruck with improper storage. While these bottle conditions are helpful troubleshooting tools, it is crucial not to let the power of suggestion lead you astray – let your taste buds, not bias, be the judge.
Pour the beer down the side of a glass held at an angle, taking care not to disturb the yeast cake in the bottle. In evaluation, all beers in a flight should be served in the same manner to keep them on equal ground. Sanitizer residues can mask or interact with compounds in the beer and interfere with head retention.
Inspect the initial aroma. Since many aromatics will dissipate quickly, smell the beer immediately upon pouring. Just a couple of common smells will suffice; too much sniffing can lead to olfactory fatigue, which would require a 20-second or so wait for recovery.
Observe the color, head, and clarity of the beer, noting their appropriateness for style. Well-conditioned, all-malt beers typically have dense, tightly packed heads with uniformly sized bubbles.
Examine the beer’s steady-state aroma. Smell the beer again, noting any elements that have appeared or disappeared. The aroma will generally be less vibrant, but the background malt and hop character should be evident.
Now you get to taste the beer. Most beers have an initial maltiness that carries throughout the flavor until it is countered to varying degrees by the hop bitterness. One or more additional sips may be necessary to detect subtle flavors, but most beers can usually be properly identified by drinking 2 to 3 ounces.
Evaluate the style. Reflect on the beer, considering its negative and positive flavors and how closely the beer matches the style and/or your expectations. In beer and wine tasting, the overall impression is often greater or less than the sum of the parts, but in any case, a good tasting experience should make you want another.
In most tastings, water, unsalted crackers, and/or bread are typically provided to help absorb and cleanse flavors between beers. Keep in mind, however, that this introduces different chemicals into the mouth, which may in turn affect the subsequent beer.
The taste buds and scent receptors are complex mechanisms that need to be in prime condition to accurately detect the various flavors in beer. Now you get to taste the beer. Reflect on the beer, considering its negative and positive flavors and how closely the beer matches the style and/or your expectations. In beer and wine tasting, the overall impression is often greater or less than the sum of the parts, but in any case, a good tasting experience should make you want another.
In most tastings, water, unsalted crackers, and/or bread are typically provided to help absorb and cleanse flavors between beers.
