Adrian Tierney-Jones — who was my editor when I worked on 1001 Beer You Must Try Before You Die — had an interesting post the other day on his blog, Called to the Bar, entitled What does vanilla smell like? It’s about the difficulties of accurately describing any aroma we encounter in beer, but with vanilla as the jumping off point for the discussion. Especially interesting is the idea of how do you describe aromas without using too much cliché, an inevitable problem when you write a lot of tasting notes. Adrian specifically mentions something he read in the introduction of the Penguin Guide to Food and Drink. Editor Paul Levy notes “how you might find a raspberry note in Burgundy but no Burgundy notes in a raspberry. But what does a raspberry smell of? Raspberry.” It’s a thorny problem for reviewing beers, and worth a read if you want to write thoughtful tasting notes, or just understand the difficulties inherent in them.
The Impact Of Texture On Taste Perception
On Food Navigator, there was an interesting short interview with Matthew Patrick, VP of R&D for TIC Gums where he suggests that “food and beverage product developers spend a shockingly low amount of time examining how texture may impact a finished product.” In beer, of course, texture is more often referred to as “mouthfeel.” And while when judging beer, mouthfeel is a consideration it’s usually not the primary one. Honestly, I’m really not sure how often brewers tinker with their recipes specifically to get a particular mouthfeel though it’s clear that many beers have great ones and many otherwise solid beers suffer for having a less than pleasant or ideally suited mouthfeel.
He’s talking primarily about texture in food and non-alcoholic beverages, though he singles out what he refers to as “low-viscosity beverages” like “tea” as products who didn’t give much thought to their texture. Beer’s viscosity has quite a range, from thin pilsners and golden ales to thick, rich oatmeal and imperial stouts so I can’t say where beer falls in TIC Gums’ viscosity scale. But there’s no doubt that mouthfeel is at least one of the many factors that add up to a beer’s overall taste profile. What a brewer can, or should, do about it seems like a worthy discussion to have.
The impact of texture on taste perception
There’s also a summary of the interview from the Food Navigator website:
Speaking to FoodNavigator-USA at the Research Chefs Association conference and expo in Atlanta, Patrick explained that texture can have wide-ranging influence on consumer perception of a food or beverage product.
For example, texture can influence the way saltiness or sugariness is perceived, meaning that different textures can make a product seem more or less sweet or salty even if the level of sugar or salt remains the same. That effect is something that product developers need to be particularly aware of, as many are cutting sugar or salt in products in response to demand for healthier foods and drinks.
Patrick added that low-viscosity beverages, such as teas, represent one area in which there is particular potential for enhancing consumer experience of a product through subtle textural differences.
Simplifying Tasting Descriptions
Eric Asimov, who writes The Pour for the New York Times, had a very interesting post today on simplifying tasting notes for wine, entitled Wine in Two Words. Here’s the crux of his idea:
While it may seem heretical to say, the more specific the description of a wine, the less useful information is actually transmitted. See for yourself. All you have to do is compare two reviewers’ notes for a single bottle: one critic’s ripe raspberry, white pepper and huckleberry is another’s sweet-and-sour cherries and spice box. What’s the solution? Well, if you feel the urgent need to know precisely what a wine is going to taste like before you sniff and swallow, forget it. Experience will give you a general idea, but fixating on exactitude is a fool’s errand. Two bottles of the same wine can taste different depending on when, where and with whom you open them.
Besides, the aromas and flavors of good wines can evolve over the course of 20 minutes in a glass. Perhaps they can be captured momentarily like fireflies in a child’s hands, yet reach for them again a minute later and — whiff! — they’re somewhere else.
But the general character of a wine: now, that’s another matter. A brief depiction of the salient overall features of a wine, like its weight, texture and the broad nature of its aromas and flavors, can be far more helpful in determining whether you will like that bottle than a thousand points of detail. In fact, consumers could be helped immeasurably if the entire lexicon of wine descriptors were boiled down to two words: sweet or savory.
Asimov goes on to give greater detail to his idea of simplification, going so far that at the end he gives a list of varietals and where they fall in the sweet or savory list, admitting obvious exceptions will occur. And while I believe beer flavors are somewhat more complex, because of a greater number of ingredients and the endless combinations of them along with variations in the brewing process, the basic notions are sound and applicable.
Like wine, it’s true that the flavors of a particular beer change as it warms, too, and on any given day there are numerous things that can effect how a beer tastes. But even so, I don’t think you could distill beer down to just two descriptors. But I could see a smaller number being devised that could be useful in communicating basic information about the expectations of how a beer might taste, or at least its core components. There are specific styles that certainly have very recognizable characteristics, but just as many don’t or are exceptions to any rules. In a sense beer is like the English language, where there’s an exception to virtually every rule. Still it might be worth the effort to try and see what emerges and whether it could be useful. Anybody have any thoughts?
Open It! Today, Tomorrow Or Sunday
Here’s a gentle remainder that Open IT! Weekend begins today and runs through this Sunday, so get cracking … those bottles open.
The brainchild of UK beer writer Mark Dredge, who writes at Pencil and Spoon, he’s designated the first weekend in December — the 3rd through the 5th — as “Open It!” weekend. What that means is it’s time for you — and me — to open some of those special bottles we’ve been saving for … a special occasion that never comes. Instead, let’s open them now and, in the spirit of the holidays, start sharing.
Here’s how he put it a few weeks ago, in his initial post, Announcing Open It:
So here’s the idea: let’s create a special occasion. Let’s call this special occasion Open It! and let’s drink the good beers. Let’s find a bottle from the depth of the cellar and open it, drink it and then tell others about it (in blogs, blog comments or twitter or facebook).
Open it alone or open it with others; hold an Open It! party or take it to the pub to see what people think. Most importantly, get that bottle open and drink the thing and then tell everyone about it.
Open It! over the first weekend in December — Friday 3rd to Sunday 5th — and then blog about it in the week after. Use the #openit hashtag on twitter while you are drinking it and like the facebook group. It’s just about opening something special and enjoying it.
Doesn’t that sound like fun? The key, I think, is letting everybody know what you opened. That should be the best part, our collective stash. So just open it! Today, tomorrow or Sunday. Yum!
“Open It!” Weekend To Be Held December 3-5
Here’s a fun idea from UK beer writer Mark Dredge, who writes at Pencil and Spoon. He’s designating the first weekend in December — the 3rd through the 5th — as “Open It!” weekend. What that means is it’s time to open some of those special bottles you’ve been saving for … a special occasion that never comes. Instead, let’s open them now and, in the spirit of the holidays, start sharing.
Here’s how he puts it in the initial post, Announcing Open It:
So here’s the idea: let’s create a special occasion. Let’s call this special occasion Open It! and let’s drink the good beers. Let’s find a bottle from the depth of the cellar and open it, drink it and then tell others about it (in blogs, blog comments or twitter or facebook).
Open it alone or open it with others; hold an Open It! party or take it to the pub to see what people think. Most importantly, get that bottle open and drink the thing and then tell everyone about it.
Open It! over the first weekend in December — Friday 3rd to Sunday 5th — and then blog about it in the week after. Use the #openit hashtag on twitter while you are drinking it and like the facebook group. It’s just about opening something special and enjoying it.
Which was echoed in a reminder posted yesterday. It certainly encouraged me to take up the cause and try to spread the word. I could see this becoming a fun annual event. I do a monthly tasting that’s somewhat similar, insofar as I try to share the samples I get every month so they don’t end up in the back of the refrigerator in the first place. But despite those efforts, I still have four of them, two of which are filled with beer I’m reluctant to open on a whim.
The first day of Open IT! weekend also coincides with December’s Session, and the topic is Unexpected Discoveries. There’s no reason that discovery couldn’t be that forgotten bottle hiding in your beer cellar.
But the key, I think, is letting everybody know what you opened. That should be the fun part, our collective stash. So just open it!
Knowing Your Limits
I woke up again in Seattle, my second day here. Yesterday I helped to choose the winners of the Hard Liver Barleywine Fest at Brouwer’s Cafe. It’s the eighth year of the festival and it’s really grown into an impressive event in the several years I’ve been coming up for it.
But the weekend has got me thinking, not about barley wines, but tasting in general. At these types of festivals, people often try to taste every offering — in small quantities of course — of some very big beers. You see it at the Toronado Barleywine Festival and you see if at Brouwer’s Hard Liver, where this year 50 barley wines will be judged and something like 62 or 66 will be served, owing to multiple vintages of the same beers.
And as impressive as that is, it’s today that has me worried. Each Sunday, the day after the Hard Liver Fest, Matt Bonney hosts, with his business partner Matt Vandenberghe (a.k.a. Vern) and a cast of characters, the private, invitation-only Keene Tasting, named for Dave Keene, who owns the Toronado in San Francisco. With Dr. Bill now working at Stone and no longer doing as many of his legendary tastings, the Keene Tasting is one of the few that follow the format Dr. Bill (at least as far as I know) pioneered.
It’s a simple, if punishing format, where a new beer is opened roughly every five minutes over a period of several hours. So while you never get a large portion of any single beer, you do ultimately taste a lot of different beers. Still, it adds up. There are snack breaks and a lunch break, and those that stick with it can expect to be there eleven or twelve hours. Like many other types of marathons, very few actually reach the finish line, tasting every single beer.
Last year something like 160 beers were tasted, beginning around 11:00 a.m. and going well into the evening. That year I made it to 110 beers before reaching my limit.
The year before, I only made it half-way, and dropped out at beer 75, owing to getting very, very sick — not from the beer, just a feverish flu — which I detailed then in Pride Goeth Before A Fall. And that brings me to my point. We all have our limits, and it’s not only good to know them, but also pay them heed.
Impressively, one of the improvements Bonney employs over the average Dr. Bill tasting is that a clean glass is used for every beer, a Herculean task if ever there was one.
There are, of course, myriad ways to taste from settling in to drink only one beer, exploring it thoroughly from start to finish, lingering over it as it changes when it warms, really letting it sink in to the very opposite, tasting as many beers as possible, very quickly, and everything in between. Generally, when judging beers in competition, you want no more than nine or ten in a flight and 30 or less for a single session. But that’s just one legitimate way in which beer can be sampled. That may be too many at a time for some people and too few for others.
I know there are people critical of the rapid fire Dr. Bill-style tasting, but I’m not. Is it my favorite way to sample beer? Not necessarily, but it is still quite enjoyable and while you can’t linger over every single beer, you can get a sense of it all the same. There’s a Danish proverb, “better thin beer than an empty jug.” And that’s the rub. I still prefer the opportunity to sample some truly rare beers, even if not under the most ideal circumstances, than not at all. So yes, I’m a relativist when it comes to the marathon tasting but I’m just fine with that. The important thing is to have a good time and know when to walk away. I already know there will be some spectacular beers poured later today and I’m looking forward to giving it another go. Will I make it to the end? Probably not. But that’s okay, there’s no shame in that as far as I’m concerned.
In the words of the immortal Kenny Rogers, equally applicable to drinking as gambling. “You got to know when to hold ’em, know when to fold ’em, know when to walk away and know when to run.” With any luck, I’ll know when to fold and can walk away. Stay tuned for details.
Below is a slideshow of the 2009 Keene Tasting. This Flickr gallery is best viewed in full screen. To view it that way, after clicking on the arrow in the center to start the slideshow, click on the button on the bottom right with the four arrows pointing outward on it, to see the photos in glorious full screen. Once in full screen slideshow mode, click on “Show Info” to identify each photo.
Beer Tasting Terms
My good friend Fal Allen, who’s currently brewing in Singapore (and used to be the GM at Anderson Valley), apparently had a block of time he could devote to thinking about tasting beer. He’s compiled a great list of tasting terms specific to beer. He’s invited people to re-post it so I’m taking him up on it because it’s an interesting topic and worthy of discussion. I’ve also added a couple of additional entries and will continue to add to it if it makes sense.
Here’s Fal’s introduction:
Throughout the later 20th century wine makers have done a fantastic job of convincing people that wine is the complex, sophisticated drink for erudite people with discerning taste – and during that same time period beer marketeers have done just the opposite for their product. It turns out that these marketeers did all of us (brewers and consumers alike) a great disservice. Many people really believe that beer is just a one dimensional pedestrian beverage, suitable only for chugging on a hot day at the beach — well — a big part of my job is to change their minds about that.
Beer can be many things; from thirst quenching, sprightly and light to complex, full and contemplative – and everything between. Today in America (of all places) there is more diversity in beer and more breweries making beers than any other country. From traditional style from around the globe, to experimental style using unusual ingredients, to barrel aged beers that take years to make — beer in all its complexity is blossoming to its full expression. And this passion for a greater beer diversity is spreading around the world.
For all those who are part of this, for all those who want to elevate beer to its proper place, I have gathered together some terms that will help you in your quest. Below is my list of beer tasting terms (those of you familiar with wine terms will recognize some of these terms, but you will also quickly realize that many of these can not be applied to wines. This is because as good as wine may be, wine just does not have the same breadth of flavors and aromas that beer does. Beer has a bigger palate). I hope you enjoy.
So here’s his list, plus a few terms I added, along with a few that other people suggested:
Beer Tasting Terms
Accessible A beer that is easy to drink
Acetaldehyde A green apple aroma or taste. A yeast (or bacteria) by-product. Often a constituent of young beer
Acetic Aroma or flavor similar to vinegar formed by aerobic bacteria producing acetic acid
Acidic A beer with a noticeable sense of acidity. In beer where acid is appropriate the acid should not come from excessive aerobic fermentation (producing acetic acid)
Aftertaste A term for the taste left on the Palate after beer has been swallowed. “Finish” is a synonym.
Aggressive A beer with pronounced or over the top flavors. The opposite of a beer described as “smooth” or “soft”
Alcoholic A beer that has a noticeable or an out of balanced presence of too much alcohol. Often noted as hot or spicy
Almondy Aromas of almonds or Marzipan
Astringent An overly dry or astringent beer or a beer with harsh grainy flavor. Often perceived in the aftertaste
Aroma The smell of a beer. The term bouquet can also be used
Autolytic or Autolysed Aroma of “yeasty” or acacia -like floweriness commonly associated with beers that have been aged on yeast too long. It can also sometimes be described as meaty
Baked A brewer with a high blood alcohol content that has remained so for too long. Often the result of over-consuming their own products.
Balanced A beer that incorporates all its main components in a manner where no one single component stands out. This usually refers to a Hop vs. Malt balance
Banana Aromas like banana or notes of Bazooka Joe Bubble gum – from Isoamyl acetate; a fermentation by-product
Barnyard Used to describe the earthy and sometimes vegetal undertones (often with hints of sweat or urine mixed in). These aromas are most common in spontaneously fermented beers. At low levels some beer drinkers may find this appealing, for others it may offend .At higher levels most people find these notes unpleasing (see Farm Yard)
Big A beer with intense flavor, or that is high in alcohol.
Biscuity A beer descriptor often associated with malt flavor. It is sense of yeasty or bread dough aroma and flavors.
Bite A firm and distinctive perception of hops, tannins, husk or acidity. This can be a positive (as in controlled hop bit) or negative attribute depending on whether the overall perception of the beer is balanced.
Bitter A noticeable flavor of hops, can denote lack of balance (but not always).
Black Currant An aroma or flavor of black currant, raisons or Cassis
Body The sense of feeling in the mouth. The sense of fullness from malt or alcohol in the beer. Some common descriptors are thin, winey, delicate, light, medium, balanced, robust, full, heavy, dense, viscous, overwhelming
Boozy An exaggerated alcohol aroma. Commonly associated with barleywines or other high gravity beers
Bouquet The layers of smells and aromas perceived in a beer.
Bright When describing the visual appearance of the beer, it refers to high clarity, very low levels of suspended solids. Lacking haze
Brussels Lace or Lace When the tracks of liquid that cling to the sides of a glass after the contents have been swirled display a delicate pattern that resembles lace. (see also Legs)
Burnt Having an aroma or flavor of smoke or burnt wood. A negative component that can be caused by excessive temperature during boiling (heating with a gas ring or electrical elements) or from fouled heating surfaces
Buttery A beer with a noticeable yet acceptable level of Diacetyl – giving a rich, creamy mouthfeel & flavors reminiscent of butter. Too much of this flavor is considered a defect. (also see Diacetyl)
Butyric Aromas of rancid butter. Always a flaw
Caramel Aromas or flavors of caramel, browned or burnt sugar, toffee.
Carbonated/Carbonation The amount of carbon dioxide dissolved in the beer (usually between 4.5 and 6 grams per liter). This is what gives beer its effervescence. Some common descriptors are spritzy, sprightly, zesty, prickly, gassy, sharp, round, smooth, creamy, delicate, piquant, champagne-like
Cardboard or Wet Cardboard Having an aroma of wet cardboard (see papery)
Catty Having an aroma of cat urine – always a flaw in beer (similar to skunky)
Chalky having a mouthfeel that is powdery dusty, chalky, or of particulate
Chewy The sense of malt that is tending toward overwhelming on the palate.
Cheesy An aroma of cheese – an element characteristic of aged hops. It is caused by the use of old and improperly stored hops.
Chill Haze A haze formed by protein complexes when the beer is chilled, effects clarity and can effect flavor at higher levels
Chocolaty A term most often used to describe rich brown beers such as Porters and Stouts, it describes the flavors and aromas associated with chocolate or dark malts
Cigar-box A term used to describe aromas of tobacco
Citrus A beer with the aromas and flavor from the citrus family of fruits (grapefruit, orange, lemon, etc), these notes are usually derived from hops .
Clean A beer that is not demonstrating any obvious faults, flaws or unwanted aromas and flavors.
Clear A beer with no visible particulate matter.
Closed A beer that is not very aromatic.
Clovey An aroma associated with German wheat beers that give the perception of cloves spice (Syzygium aromaticum). It is caused by the yeast’s creation of esters and is due to the brewer’s choice of yeast strain.
Cloying A beer with a sticky or sickly sweet character that is not balanced. Often associated with too much malt or not enough hops to balance
Coarse A term for a beer with a rough texture or mouthfeel. Usually applies to the perception of tannins, husk flavors or a harsh bitterness.
Coconut Aroma perception of coconut derived from treatment in American oak in barrel aged beers.
Coffee Having a roasty aroma and or flavor of coffee. Roasty with out being burnt
Color Listed here to reduce entries; a beer’s color can range from light yellow through golden to red , brown, black and even deep inky black.
Compact Opposite of “open”. A beer with a dense perception of flavors and aromas.
Complex A beer that gives a perception of being multi-layered in terms of flavors and aromas.
Cooked A term where the fruity flavors of the beer seem like they have been cooked, baked or stewed.
Cooked Vegetables An unfavorable characteristic in beer. Aromas and flavors of cooked cabbage, parsnip, broccoli or celery. See vegetable below
Corked A tasting term for a beer that has cork taint (only to be found in cork finished beers)
Creamy A term to describe the perception of a smooth, creamy mouthfeel. The perception of creaminess is generally picked up at the sides and back of the throat and through the finish of the beer.
Crisp A pleasing sense of bitterness in the beer.
Crust or Sediment The detritus, generally yeast and protein precipitates, that adhere to the inside (usually bottom) of a aged bottled beer
Definition A beer that is the perfect or original example of the style
Delicate A term that relates to the more subtle notes of a beer – – usually in relation to hops and / or ester aromas, but not always.
Depth A term used to denote a beer with several layers of flavor. An aspect of complexity.
Diacetyl (“D”) A buttery, butterscotch or buttered popcorn flavor or aroma. Acceptable at very low levels (0.1 ppm or less) but considered a fault at higher levels. One of the vicinal diketones (VDK) it is detectable by some people as low as 0.05parts per million. The source can be yeast metabolism or at higher levels may indicate bacterial contamination (esp when coupled with sourness) (also see Buttery)
Dimethyl Sulfide (DMS) A sulfur aroma of cooked corn or rancid cooked cabbage. A yeast or bacteria by-product.
Dirty A beer with off flavors and aromas that most likely resulted from poor hygiene during the fermentation or packaging process
Dry A beer that is lacking the perception of sweetness, especially those beers that finish clean on the palate
Earthy A beer with aromas and flavor reminiscent of earth or soil –such as forest floor or mushrooms.
Edgy A beer with a noticeably level of sharpness that heightens the flavors on the palate.
Elegant A term to describe a beer that possess finesse with subtle flavors that are in balance.
Enteric A term to describe the vinegar-like sourness common to a young lambic.
Estery Aromas of yeast esters from fermentation, often fruity (peach, apple, pear, passion fruit, etc.)
Ethyl Acetate Aromas that are light fruity, pear or solvent-like
Expansive A beer that is considered “big” but still accessible.
Expressive A beer with clearly projects its aromas and flavors.
Farmyard A generally more positive term than “Barnyard” used to describe low levels of the earthy and vegetal undertones of some spontaneously fermented beers. It may develop after maturing in the bottle. (see Barn Yard)
Fat A beer that is full in body and has a sense of viscosity. A beer with too much fat is not balanced and is said to be “flabby” (also see Full)
Finish The sense and perception of the beer after swallowing.
Finesse A very subjective term used to describe a beer of high quality that is well balanced.
Firm A stronger sense of flavor (see tight) .
Flabby Lacking sense of balance, too full or overly thick. The opposite of tight
Flat In relation to carbonated beers flat refers to a beer that has lost its effervescence. In all other beers it denote a beer that is lacking complexity and finesse
Flowery Aromas of fresh flowers often from hops or a combination of hops and yeast esters.
Fresh A beer with a noticeable perception of liveliness
Fruity The high perception of fruit characteristics – including but not limited to pineapple, apricot, banana, peach, pear, apple, mango, prickly pear, nectarine, raisins, currant, plum, dates, prunes, figs, blackberry, blueberry, strawberry
Full or Full Bodied A term usually used in context of beer with heavy weight or body. It can also refer to a beer that is full in flavor as well
Gassy over carbonated with excessive dissolved carbon dioxide (CO2)
Goaty Having the musky aroma of a goat.
Grainy Aromas or flavors of raw grain or cereals, usually a negative descriptor
Grapefruit Aromas of grapefruit and citrus. Hop derived
Grapey A beer with the aromas and flavors reminiscent of fresh grapes
Grassy A term used to describe an herbaceous element in a beer ranging from freshly mown lawn grass to hay, alfalfa, straw or open fields.
Gravity (high or low) The original sugar content of a wort before the yeast ferments it into beer
Green Typically used to describe a beer that is not yet finished maturing in its flavor and aroma profile
Harsh Similar to “coarse” but usually used in a more derogatory fashion to denote a beer that is unbalanced in tannins, husky notes, phenols or acidity.
Hazy Having haze, particulates or cloudiness. Not bright
Head This refers to foam on the top of the beer. The foam head should be thick, dense and tight for most beer styles. Some terms for describing a beers head are; persistent, rocky, fluffy, dissipating, lingering, frothy, tight, dense, smooth
Heavy A beer that is alcoholic and has a big sense of body
Herbaceous The herbal, vegetal aromas and flavors
Hollow A beer lacking the sense of malt or body.
Hoppy Having the character of hops. It can refer to high hop aroma, flavor and bitterness. Hop aromas can range from flowery to fruity, to herbal, but aromas should be clean and fragrant. Hop Flavors have a wide range as well. Bitterness should be clear, clean and sharp
Horsey / Horse Blanket An aroma of mustiness with earthy undertones and often a hint of horse sweat. Usually a by-product of Brettanomyces yeast and is a character of some beers – notably lambic beers.
Hot An overly alcoholic beer.
Husky a flavor of harsh astringent bitterness from grains
Inky A term that may refer to a beer’s dark coloring and opacity – associated with Stout beers
Intense Strong in character, aroma and flavor
Intensity The degree of character or strength of a beer. Some common descriptors are assertive, mild, delicate, refined, balanced, complex, hearty, robust, bold, intense,
Jammy A beer that is rich in fruit flavors
Lean The sense of thinness, somewhat lacking in overall complexity, a kinder term than watery (see watery)
Leathery Having an aroma of leather
Legs The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol content of a beer.
Lemony A term referring to the tangy hoppiness of a beer with fruit flavors reminiscent of lemons.
Lightstruck A tasting term for a beer that has had exposure to light causing “skunky” type aroma and flavor.
Linalool The characteristic flowery-peach aroma. Derived form yeast ester production
Liquorice A term used to describe the concentrated flavor from rich sweet beers, some times with hints of wood or Anis.
Luscious Similar to “voluptuous” but more commonly associated with sweet beers that have a rich, concentrated mouthfeel.
Meaty A beer with a yeast bit, also can be described as brothy, cooked meat, meat extract, peptone, yeast broth – often from autolysis of yeast cells
Medicinal Having an aroma of medicine, phenols, plastics or disinfectants. Sometimes referred to as “band-aid” aroma
Mellon having an aroma of ripe melons
Mellow A beer with a soft round texture that is nearing or at the peak of its maturity having had any hard edges rounded out.
Mercaptan Aromas of mercaptans, rotting garlic, dirty drains, fecal, or an outhouse stench. Uncommon in beer and always a flaw.
Metalic Aroma or flavors of metal or rust, especially that of iron
Midpalate A tasting term for the feel and taste of a beer when held in the mouth.
Minerality A sense of mineral notes in the beer, flavors of slate, rock or minerals. Usually from hard water in the brewing process
Molasses Aromas and flavors of raw sugar cane, molasses, or black treacle, treacley, also sometimes referred to as Cracker Jack flavor. Molasses notes may occur in sorghum-based beers (used for making gluten-free beers).
Moldy Aromas that are Cellar-like, leaf-mold, woodsy notes of decay
Mouthfeel A tasting term used to describe the feel of a beer in the mouth. Some common descriptors are creamy, smooth, silky, velvety, opulent, voluptuous, tingly, warming, viscous, oily, coating, thin, watery
Musky A complex aroma of sweat, sweetness, and earthiness, with light under tones of the sea, sandalwood and hair, but lacking the sharper acidic note of horse blanket
Musty Aromas of mold, mildew or decay. A defect at medium or high levels. (see moldy)
Nose A term for the aroma or bouquet of a beer.
Nutty Flavors and aromas of various types of nuts (Brazil nut, hazelnut, walnut, etc.)
Oaky A beer with a noticeable perception of the effects of oak. This can include the sense of vanilla, butteriness, sweet spice, diacetyl , toasted flavor or woodiness.
Oily A generally full bodied beer with a viscous mouthfeel. Unusual in beers.
Opulent A rich tasting beer with a pleasing texture and mouthfeel that is well balanced.
Over Carbonated An excessive amount of carbon dioxide dissolved in the beer (usually over 6 grams per liter). This will cause a carbonic bite and or excessive fizziness
Overtones The more obvious characteristics, aromas and flavors of beer.
Oxidized A negative term describing a beer that has experienced too much exposure to oxygen giving it the typical “wet cardboard” or papery type aroma and flavor. On occasion in aged beers that has been mildly oxidized, it may not be considered a fault if it exhibit sherry like aromas.
Palate A term used for the feel and flavor of a beer in the mouth.
Papery Having an aroma of paper (see Oxidized)
Peppery A beer with the aromas and flavors reminiscent of the fruit from the pepper family of plants such as peppercorn
Perfumy A generally negative term used to describe an aspect of a beer’s aroma or bouquet that seems artificial or overly flowery.
Phenolic Aromas of plastic, burnt plastic, Bakelite or tar. In low levels it is acceptable in certain beer styles (like German Wheat beers)
Phenylethanol Aromas of a Rose-like nature
Plummy A beer with the fruit flavors of plum, more common in aged and darker beers
Powerful A beer with a high level of alcohol that is not excessively alcoholic.
Raisony A beer with the aromas and flavors reminiscent of dried grapes
Resinous Aromas of resin, cedar wood, pine, pinewood, sprucy, terpenoid, sap
Rich A sense of depth or fullness in the beer that is not excessively sweet.
Robust A full bodied beer
Round A beer that has a good sense of body and balance
Salty Mouth coating and slick feel (uncommon in beer)
Sharp A term normally used to describe the acidity of a beer though it can refer to the degree of bitterness derived from a beer’s hops.
Silky A rich mouthfeel of smoothness
Sherry like A term used to describe a beer that exhibits sherry like oxidized aromas
Skunky Aromas like a skunk, see light struck
Smokey A beer exhibiting the aromas and flavors of the various types of smoke, either from smoked malt or from roasted malts or a toasty smoke derived from oak influences.
Smooth A beer with a pleasing texture. Typically refers to a beer with soft notes and flavors and a creamy texture
Soapy Having the aroma or flavor of soap
Soft A beer that is not overly hoppy or overly carbonated
Sour A tart flavor, often acidic, sometimes puckering. Appropriate in some beer styles (Belgian browns, Lambic beers, etc)
Spicy A beer with aromas and flavors reminiscent of various spices. While this can be a characteristic of the yeast strain, many spicy notes are imparted from hop influences or even the use of spices in the beer. Also may be from high alcohol content
Stale Aromas and flavors of old and oxidized beer, flat and papery, possibly over aged, or over pasteurized
Stalky A woody, green herbaceous note in a beer.
Structure A term used to describe the solid components of a beer’s balance; malt sweetness, yeast notes, hop aroma & flavors, all in relation to the overall balance and body of the beer.
Sulfur Aromas of sulfur– when obvious a defect in all beer styles but at very low levels it can add to fullness
Sulfidic Having aromas of strong sulfur, rotten eggs, or natural gas – a defect in all beer styles
Sulfitic Having noticeable aromas of a burnt-match or burnt rubber – a defect in all beer styles
Supple A beer that is not overly dynamic
Sweet A beer with a noticeable sense of malt sugar. Also usually lacking in hop balance
Tannic A beer with aggressive tannins.
Tart A beer with high levels of acidity. As related to sour beers or possibly an infection in other beer styles.
Texture A term for the mouthfeel of beer on the palate.
Thick A beer that is overly full in palate and mouthfeel
Thin A beer that is lacking body and complexity
Tight A beer that is well put together, properly matured and optimally served.
Toasty Notes from malt character like that of toasted bread. Can also be a sense of the charred or smoky taste from an oaked beer in wood aged beers
Toffee Aromas or flavors of caramel, browned sugar, treacle.
Turbid Cloudy and opaque
Under Attenuated A term for a not fully fermented beer. Having flavors or components of wort or wortiness. (see worty)
Undertone The more subtle nuances, aromas and flavors of beer. Having flavors or components of wort or wortiness. (see worty)
Upfront A beer with very perceivable characteristics and quality that do not require much thought or effort to discover.
Vanilla Characteristic aroma reminiscent of vanilla – often oak induced
Vegetal A beer with aromas and flavor reminiscent of vegetation either cooked or raw. In the case of cooked, as in cooked greens or cooked cabbage, parsnip or celery
Viscous thick in a fluid nature, having excessive heaviness of character in the body or mouthfeel
Vinous An aroma, flavor or texture suggesting wine – usually in higher alcohol beers
Voluptuous A beer with a full body and rich texture.
Warm or Warming A beer with noticeable but balanced alcohol as opposed to a beer with excessive alcohol that maybe described as “hot”.
Watery A beer that is excessively “thin” in body
Woody A collective term used to describe the woodsy aroma of a beer that has been treated with oak or other wood.
Worty Having a taste of wort or unfermented beer, usually disagreeably sweet and lacking complexity
Yeasty Often uses to describe a yeast noticeable aroma – can be also be described as somewhat “biscuity”, bready or of fresh yeast, flavor of heated thiamine (see “biscuity” above)
Young Beer that is not matured (see Green)
Zesty A beer with noticeable active carbonation.
Anything missing? What would you add?
Vintage No. 1 Tasting
Remember Vintage No. 1, which Denmark’s Carlsberg Brewery — actually their Jacobsen Brewhouse — created a $400-per-bottle beer, for no better reason than to “challenge luxury wines in the gourmet restaurant market and capitalize on rising individual wealth?”
Touted as the world’s most expensive beer, due in part, at least, to there being only 600 bottles, each of which is a mere 13.2 ounces. But many of us wondered the most important thing about the beer, which is how it tasted. Barry Shlachter, of the the Fort Worth Star-Telegram, managed to have a bottle air-lifted into his hands, and he shared it with, J.B. Flowers, the head brewer at nearby Rahr & Sons, and Jamie Fulton, owner of the Fort Worth brewpub, The Covey. The results of the tasting he shared in his latest column, entitled How good is a $400 beer?
Here’s what the had to say:
The bottle of 10.5 percent alcohol, English barley wine-style ale had been allowed to warm to 55 degrees by the time it was poured into brandy snifters for the tasters: Rahr & Sons head brewer J.B. Flowers, Fulton and this writer.
And it was excellent.
All commented on the rich aroma, a bouquet that makers of artisan beers would envy. There were notes of oak in the nose but surprisingly few detected on the palate. Instead, the tasters enjoyed a wealth of sherry and plummy dark flavors in this remarkably drinkable and medium-bodied barley wine.
Flowers might have summed it most succinctly when he said: “It’s delicious … but at that price?”
The story also includes photographs from the tasting, along with video, too.
Their ultimate conclusion on its value?
Fulton’s own Jack’s Reserve Barley Wine on draft, at $10 for a 10-ounce snifter, is a superb, cleaner take on the style. Though the ale, named for his newborn son, is one of most expensive beers sold in Fort Worth, it’s a runaway bargain compared to Vintage No. 1.
Other well-regarded ales in the category include Sierra Nevada Bigfoot and Anchor Foghorn, for those not financially equipped to journey to the Danish capital and crack open a bottle of Vintage No. 1.
Pride Goeth Before A Fall
The full quote from Proverbs 16:18, at least in the King James’ version, is “Pride goeth before destruction, and an haughty spirit before a fall” but the more common shortened version says it all. Essentially, the modern meaning of this proverb is not to be overly confident, especially in yourself, or you’re likely to have something bad happen to put you back in your place. If you allow yourself to become full of pride, you will find yourself humiliated. Be modest, that’s good advice to remember. It’s what happened to me on Sunday, and I offer up my cautionary tale by way of illustration.
I’ve done my fair share of prolonged drinking over the years, and rarely have I not been able to muddle through to the end. We (and by we I mean those of us who have been regularly attending GABF for many years) generally say about the Great American Beer Festival—by way of advice—that it’s a marathon, not a sprint to suggest that pacing is very important to a full enjoyment of the week’s events. So when I was invited to the 4th annual Keene Tasting on Sunday, the day after the Hard Liver Barleywine Fest at Brouwer’s Cafe, it simply never occurred to me that I wouldn’t be still standing after twelve hours and 150 beers. Alas, my body had other plans for me.
At 11:00 a.m., with our first beer of the day. Things went fine through the first 50 beers or so, when suddenly and quite unexpectedly I felt cold shivers shoot through my body. Initially undaunted, I assumed that the open windows letting in the fresh Seattle air had simply chilled the room so I put on my jacket and resumed tasting. But after another half-hour of involuntarily shivering it became obvious that all was not well and my body had decided to pitch a fit. I felt fine, apart from the chills, and struggled through until we almost reached the half-way point, 75 beers, and it was time for another break. I hunkered down in a comfy chair during the break and tried to will myself to warm up, but it did no good. When tasting resumed, I stayed put figuring I should not ignore my body’s tantrum, and still hoped it was just a temporary thing and my recovery was minutes away. A few kind souls asked if I was okay (perhaps I looked as bad as I felt) and I nodded and muttered that I was fine. But as more time passed and I was feeling worse, I decided to spare myself further humiliation and called in the evacuation troops — my wife — to come and collect me. About an hour later I was standing out front shivering in the cold and waiting for her arrival to whisk me to safety and nurse me back to health. This proved trickier than I might have imagined. Whether my weekend drinking had finally lowered my immune system to the point where I got the flu that’s been circulating in my friends and family for weeks or I simply drank too much, too fast, I can’t really say. All I know is that my chills turned to heat as I burned off a fever so bright that my wife said my skin was hot to the touch like an old-fashioned radiator and that she couldn’t even lie near me because I was radiating so much heat. By morning I only felt lousy, a distinct improvement. But that was nothing compared to the disappointment at not finishing the tasting. Perhaps I was at least a source of amusement for those I left behind, as I heard Bonney calling my name from the window above me as I waited for my ride. I called up, but I don’t think he heard me. C’est la vie. There’s always next year.
Our hosts, Vern and Bonney, the two Matts, during a toast to Michael Jackson’s memory with the beer made by Pike Brewing for the Michael Jackson Tribute dinner held the night before in Philadelphia. The first half of the tasting I enjoyed immensely, right up to the point where I had to leave or die.
For many more photos from at least the first half of the Keene Tasting, including some bottle shots of the beers sampled, visit the photo gallery.
Session #11: Doppelbocks
It’s time once again for our eleventh Session, and this time around we’re highlighting Doppelbocks courtesy of this month’s host, Wilson at Brewvana. I recently spent two weeks in the home of Doppelbocks — Germany — when many breweries I visited were just debuting their winter seasonal, which more often than not was a doppelbock.
| Their history is, of course, reasonably well settled, with the Pauline Monks of Munich making the first example of the style around 1780. By the Napoleonic Era, the brewery had become secular and brewmaster Franz-Xaver Zacherl began selling his strongest beer around Easter-time each year, calling it “savior,” which in German is “Salvator.” Other breweries began adopting the name and it was in danger of becoming generic when, in 1894, trademark law made Paulaner the only brewer legally allowed use the name. As a result, countless other doppelbocks renamed their beers but continued using the suffix “-ator,” possibly to denote strength, but more likely to continue associating themselves with Salvator. The traditional reason for brewing this beer at this time of the year was for the forty days — not counting Sundays — of fasting just prior to Easter, known as Lent. The monks wanted something heartier to drink while they weren’t able to eat. This period also became known as “strong beer season.” This year, strong beer season will begin February 6. |
As fate would have it, last night was the bimonthly blind panel tasting at the Celebrator Beer News and one of the two styles we tasted was doppelbocks. Of the seven we sampled, I decided to write about three common German examples, the original Paulaner Salvator, Spaten’s Optimator and Aying’s Celebrator.
So let’s drink some doppelbock, shall we?
| Paulaner’s Salvator bright amber in color with a tan head. It has sweet, toffee aromas with alcohol quite evident in the nose. The alcohol — at 7.9% abv — carries over into the taste profile and bites tartly against the malt backbone, which has a hint of candied sweetness. The finish lingers and continues to bite back long after it’s left. |
| Ayinger’s Celebrator Doppelbock was a very dark brown, almost black, with a rich tan head. The nose was predominantly sweet malt with touches of earthy, herbal aromas. Creamy and chewy, with a gritty effervescence that dances on the tongue, the flavor is a big wallop of malt with a restrained smokiness hiding underneath. The finish is clean with a touch of tartness. |
| Spaten’s Optimator was dark brown with a thick ivory head. The nose was dry with aromas of lightly sweet malt with just a touch of smoke or roasted toffee. The flavors were likewise sweetly malty. At only 7.2% abv, the alcohol was somewhat less evident in the taste and there was a little astringency, possibly from the hops. Overall it was full-bodied and rich and the finish clean. |