3-1. How do I judge a beer?
Description
This article is from the rec.food.drink.beer FAQ, by John Lock with numerous contributions by others.
3-1. How do I judge a beer?
Much has been written about wine tasting, and that technique and
vocabulary apply quite nicely to beer, as well. Of course, beer is a
more complex beverage and its evaluation covers some additional
ground, but the concepts are the same. The biggest change most
drinkers must undergo is warming up their beer. Ice cold beer numbs
the taste buds and doesn't allow the beer to develop its full flavor
potential. In general, pale beer is best served at cooler
temperatures than dark beer, and lagers cooler than ales. Start with
40-50F (5-10C) for the cooler beers and 50-60F (10-15C) for the
warmer ones.
Beer should be evaluated using four senses: sight, smell, taste,
feel. Always drink beer from a clear glass to fully appreciate it.
Look at it and note the color and clarity. Hold it up to a light if
necessary. Take a good sniff from the glass to get the aroma or
bouquet. Taste it, swishing it around in your mouth, and notice its
body and flavors. After swallowing, notice any aftertaste or finish.
You should be noticing things like:
Was it golden, amber, black?
Clear or cloudy?
Did it smell sweet, malty, flowery, alcoholic?
Did it taste bitter, sweet, tart, smooth, roasty?
Did it feel "thick" or "thin" as you swished it around?
Did it leave a buttery taste, nutty, fruity?
With additional experience and some reading you will begin to develop
not only a sense of what you enjoy, but what marks a truly good beer
from a bland or mediocre one.
Also, it is usually a good idea to try a beer more than once. Get it
from different sources, try it when your in a different mood or
setting, wait for a full moon, whatever. Many factors will affect
your overall perception, so be flexible. Be aware, as well, that
tasting many beers at once is not a good idea. The taste buds begin
to tire and send confusing impressions.
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