Maybe a little help putting your delight into words
Beer holds some of the world's great flavors, and people often derive a large amount of pleasure sharing the delights with their friends or with their customers. It can be difficult to put some of the enthusiasm into words, but it can also be fun . . . and it is a necessity for someone like a server or bartender who is answering questions from a customer.
Beer flavors come from a combination of the ingredients and the techniques used in production, and the brewer's skill in balancing these elements. It may make it easier to talk about beer flavors by breaking them down into some general categories: malt, hops, yeast, carbonation, body and ethanol. As you taste, think of words that create associations for you -- they may help someone decide whether to try a new beer. Without too many technical beer-evaluation words, here's a list that may help describe beer flavors:
1. Words to describe malt flavors: Malty, biscuity, breadlike, grainy, rich, deep, roasty, cereal, cookie-like, coffeeish, caramelly, toffee-like, molasses-like, malt complexity, smoky, sweet, autumnal, burnt cream, scalded milk, oatmeal, rustic, layered.
2. Words to describe hop flavor and bitterness: Piney, citrusy, grapefruity, earthy, musty, spicy, sharp, bright, fresh, herbal, zippy, lemony, newly-mown lawn, aromatic, floral, springlike, brilliant, sprucelike, juniper-like, minty, pungent, elegant, grassy.
3. Words to describe fermentation flavors deriving from yeast: Fresh-baked bread, clovelike, bubblegum, yeasty, Belgiany, aromatic, tropical, subtle, fruity, clean, banana-like (and for some sour or extreme beers) horseblankety, earthy, musty.
4. Words to describe conditioning (carbonation): Soft, effervescent, spritzy, sparkling, zippy, pinpoint, bubbly, gentle, low carbonation, highly carbonated.
5. Words to describe body & mouthfeel: Rich, full, light, slick, creamy, oily, heavy, velvety, sweet, dry, thick, thin.
6. Words to describe warm ethanol (alcohol) flavors from strong beer: Warm finish, heat, vodka, esters, pungent, strength.
In addition to the main components, there are beers with fruit, or chocolate, or coffee, or pumpkin, or spices added; there are beers with flavors from wooden casks and sometimes with influences from whiskey or port that may have been in the cask before it held beer. Keep it fun, but as you taste a beer try to remember the words that come to mind.
And if a beer really moves you - really excites you - go for all-out words: uplifting, exciting, encouraging, life-changing, amazing, dynamic, re-energizing, unbelievable, unearthly. . . if you felt that way when you tasted the beer, you can't be wrong describing it that way.
Beer holds some of the world's great flavors, and people often derive a large amount of pleasure sharing the delights with their friends or with their customers. It can be difficult to put some of the enthusiasm into words, but it can also be fun . . . and it is a necessity for someone like a server or bartender who is answering questions from a customer.
Beer flavors come from a combination of the ingredients and the techniques used in production, and the brewer's skill in balancing these elements. It may make it easier to talk about beer flavors by breaking them down into some general categories: malt, hops, yeast, carbonation, body and ethanol. As you taste, think of words that create associations for you -- they may help someone decide whether to try a new beer. Without too many technical beer-evaluation words, here's a list that may help describe beer flavors:
1. Words to describe malt flavors: Malty, biscuity, breadlike, grainy, rich, deep, roasty, cereal, cookie-like, coffeeish, caramelly, toffee-like, molasses-like, malt complexity, smoky, sweet, autumnal, burnt cream, scalded milk, oatmeal, rustic, layered.
2. Words to describe hop flavor and bitterness: Piney, citrusy, grapefruity, earthy, musty, spicy, sharp, bright, fresh, herbal, zippy, lemony, newly-mown lawn, aromatic, floral, springlike, brilliant, sprucelike, juniper-like, minty, pungent, elegant, grassy.
3. Words to describe fermentation flavors deriving from yeast: Fresh-baked bread, clovelike, bubblegum, yeasty, Belgiany, aromatic, tropical, subtle, fruity, clean, banana-like (and for some sour or extreme beers) horseblankety, earthy, musty.
4. Words to describe conditioning (carbonation): Soft, effervescent, spritzy, sparkling, zippy, pinpoint, bubbly, gentle, low carbonation, highly carbonated.
5. Words to describe body & mouthfeel: Rich, full, light, slick, creamy, oily, heavy, velvety, sweet, dry, thick, thin.
6. Words to describe warm ethanol (alcohol) flavors from strong beer: Warm finish, heat, vodka, esters, pungent, strength.
In addition to the main components, there are beers with fruit, or chocolate, or coffee, or pumpkin, or spices added; there are beers with flavors from wooden casks and sometimes with influences from whiskey or port that may have been in the cask before it held beer. Keep it fun, but as you taste a beer try to remember the words that come to mind.
And if a beer really moves you - really excites you - go for all-out words: uplifting, exciting, encouraging, life-changing, amazing, dynamic, re-energizing, unbelievable, unearthly. . . if you felt that way when you tasted the beer, you can't be wrong describing it that way.
