The best part of learning about beer is in the tasting. There are so many ways to describe the look, taste and characteristics of a brew. As you embark on your journey to beer geek-dom, here are some common technical terms used by the beer boffins to describe the flavor and qualities of beer.
The Beer Flavor Wheel was developed back in the 1970's by Dr. Morten Meilgaard and has become the standard world. Thanks to http://www.beerflavorwheel.com, the Beer Wheel has been recreated for everyone to use and enjoy.
Download the full BEER Flavor Wheel
Acetaldehyde
Green apple-like aroma and flavor.
Alcoholic
The aroma, flavour, and warming effect of ethanol and higher alcohols and if the mouthfeel and flavour is detectible, mild, noticeable, strong or harsh.
Astringent
Puckering, lingering harshness and/or dryness in the finish/aftertaste; harsh graininess on the palate.
Bitterness
Hop bitterness level on the mouthfeel which can be restrained, moderate, aggressive to harsh.
Diacetyl
Artificial butter, butterscotch, or toffee aroma and flavour. Sometimes perceived as slickness on the tongue.
DMS (dimethyl sulfide)
At low levels a sweet, corn-like aroma and flavour. At higher levels may be perceived as cooked, canned, or rotten vegetables.
Estery
Aromas and flavours similar to apple, apricot, banana, blackcurrant, cherry, fig,, grapefruit, kiwi, peach, pear, pineapple, plum, raisin, raspberry, roses, strawberry and other fruits. At high levels esters take on solvent notes.
Grainy
Tastes like cereal or raw grain.
Hops
Aromas and flavours of citrus, tropical, fruity, floral, herbal, onion-garlic, sweaty, spicy, woody, green, piney, spruce, resinous notes.
Light-Struck
A skunk like aroma, usually caused by poor beer storage and handling.
Malts
Aromas and flavours from malts include bread, flour, grainy, biscuit, bready, toast, caramel, prunes, roast coffee, chocolate, smoky to acrid.
Metallic
An irony, tinny, coiny, blood-like flavour.
Oxidized/Stale
Any one or combination of winy, cardboard, papery, or sherry-like aromas and flavours.
Phenolic
Any one or combination of clove, cinnamon, vanilla, antiseptic, mouthwash, medicinal, smoky like aromas and flavours.
Solvent
Aromas and flavours similar to acetone or lacquer thinner aromas.
Sour/Acidic
Tartness in aroma and flavour. Can be sharp and clean (lactic acid), vinegar-like (acetic acid), or lemony (citric acid). Sensation experienced mostly on the side of tongue.
Sulphur (hydrogen sulphide)
The aroma of rotten eggs or burning matches.
Vegetal
Cooked, canned, or rotten vegetable aroma and flavour.
Comments