Tasting and Evaluating Beer Flashcards
Focuses on advanced techniques for tasting and critically evaluating beer. (116 cards)
1
Q
What does writing a systematic beer tasting note help you to do?
A
Accurately communicate what a beer tastes like to other people, sometimes long after you have tasted the beer.
Helps remind about the style or to make a recommendation.
2
Q
What is the primary aim when tasting beer in a systematic manner?
A
To minimise outside influences that may alter our perception of the beer.
3
Q
What does an ideal tasting environment include?
A
- Good lighting.
- Free of odors.
- Quiet and free of distractions.
- Space for glasses and notes.
- Spittoons or spit cups.
4
Q
What is the best way to prepare your palate for tasting and assessing beer?
A
Make sure you have a clean palate, free from lingering flavors from toothpaste, cigarettes or strongly flavored foods.
You can also drink water or chew on a plain cracker to remove any lingering flavors.
5
Q
What should you avoid when preparing to taste and assess beer?
A
Avoid wearing perfumes, aftershaves, or other strongly scented products that may interfere with beer’s aromas.
6
Q
What is the most suitable glassware for tasting beer?
A
It should be odorless, colorless, transparent and free of residue.
Residue can include detergents, dishwasher salts, or dirt left from unclean glass-polishing cloths.
7
Q
Why are glasses with a round bowl best for tasting beer?
A
Allows for swirling the beer to release aromas.
8
Q
How can a glass with inward sloping walls help with tasting and assessing beer?
A
It helps capture the aromas released by swirling and concentrates those aromas toward the nose at the top of the glass.
9
Q
How can a smaller glass help improve the assessment of beer?
A
It helps slow down the release of carbonation by minimizing the surface area of beer in contact with the air.
10
Q
What is an important consideration when comparing and assessing beers?
A
To use the same style glass across the assessment in order to make a fair comparison, and pour consistent volume samples.
11
Q
What is the recommended volume for samples when assessing beer?
A
3 US fl. oz. / 8 cL
12
Q
What are the key things that we can identify through taste sensations?
A
- Sweet
- Sour/acid
- Salt
- Bitter
- Umami
13
Q
Where are taste sensations perceived?
A
They are detected by receptors on your tongue and in some other parts of your mouth.
14
Q
What does the term aroma indicate within the context of tasting?
A
Sensations detected by your sense of smell that enter your nose, as well as the sense of smell detected when a beer is in the mouth.
15
Q
How do we sense smell when the thing we are smelling is in the mouth?
A
Aroma compounds pass out of the back of the mouth and up into the nasal cavity where they are detected by the sense organ.
These are the same compounds we smell nasally.
16
Q
What aroma compounds can the tongue detect?
A
None
17
Q
What does the term mouthfeel refer to with beer?
A
Refers to how a beer may feel in the mouth and perceived using your sense of touch as well as other sensations such as warming or drying.
This is the same as texture.
18
Q
What is meant by the term flavor?
A
The overall impression of a product that is being evaluated; flavor combines the elements of aromas, tastes and mouthfeel sensations to paint a picture in the brain.
19
Q
What is the correct order of components used to systatically describe a beer?
A
- Appearance
- Nose
- Palate
- Conclusions (on quality)
20
Q
For the category of appearance, what are the key observation points?
A
- Clarity
- Color
- Foam
- Other observations
21
Q
If a beer is too dark to see light coming through it, what is this referred to as?
A
It is considered opaque.
22
Q
What does the term clarity generally refer to?
A
How clear or hazy a beer appears, and is judged on a scale from clear to hazy/cloudy.
Opaque beers may be difficult to judge for clarity.
23
Q
What may contribute to the haze in a beer?
A
Grain-driven proteins in combination with polyphenols that come from both grains and hops.
Presence of yeast may also contribute to haze.
24
Q
For beers that are intended to be clear, what would the presence of haze be considered?
A
A beer-making fault.
25
What type of beer is it considered normal for a **haze** **caused** by **yeast** to be present?
**Bottled-conditioned beers** and the agitation of the yeast sediment when pouring.
26
What type of haze can develop in a beer at **cold temperatures**?
Chill haze
## Footnote
But this will redissolve at warmer temps.
27
What is the best way to **assess** clarity?
By **holding the glass up to the light** and looking through the liquid part of the beer.
28
What is a **spectrophotometer**?
A special tool used to **measure** color.
29
What is **SRM**?
Standard Reference Method
## Footnote
A standardized scale used to measure color.
30
What is **EBC**?
European Brewery Convention
## Footnote
A standardized scale used to measure color.
31
What part of the brewing process can **influence** the color, most?
The level of **kilning** or **roasting** of the malts and grains.
32
For WSET purposes, what is the scale **range of color** used to assess beer?
**Straw** on the lightest end and **black** on the darkest end.
33
For beers made with **base malts**, what will be the typical color range?
Yellow hues of **straw** or **gold**.
34
How would a beer with an **orange hue** be described in WSET terms?
Amber
35
How would a beer with a **reddish hue** be described in WSET terms?
Copper
36
What types of **malts** would a beer with **amber** or **copper** hues be made with?
Often would include some sort of **highly kilned** or **caramel** (crystal) malts.
37
Beers that are **brown** or **black** in color would include what types of malts?
Dark roasted malts
38
How can the **boiling process** affect a beer's **color**?
It can make the **wort darker** due to the cooking process.
39
What are a few other ways a beer's color may be impacted by the **production process**?
* One way is to **add caramelized sugars**, which will darken a beer's color.
* Another is to **add fruit** which will add various colors depending on the fruit's color.
40
What does the term **carbonation** refer to?
Carbon dioxide (CO2) **dissolved** in the beer.
41
Aside from CO2, what **other elements** in a beer are often found in and contribute to the stabilization of the head?
**Proteins** and **hop-derived acids** attach to the CO2 bubbles, aiding stabilization.
42
When is the best **time** to assess the foam in a beer?
When the beer is **first poured**.
## Footnote
Foam is assessed on a scale from **small** to **large**.
43
What size foam head might be expected from a typical **Saison** or **Weissbeir**?
Typcially a **large** foam head.
44
What size foam head might be expected from a typical **Barleywine**?
Typically a **small** foam head.
45
What is **foam stand** or **head retention**?
Refers to how long the **foam** on a beer **lasts**.
46
Within the WSET **Beer-Lexicon**, what are the five sections for the origins of **aromas**?
1. Aromas from malt and grain.
2. Aromas from hops.
3. Aromas from yeast and bacteria.
4. Other aromas.
5. Possible off-flavors / off-aromas.
47
# True or False.
**Every** beer will have an aroma that falls in **each** section of the Beer-Lexicon.
False
## Footnote
Not every beer has aromas from every section, and some may appear in more than one section.
48
Where do **malt** and **grain** aromas originate?
From the **grain** themsleves, as well as aromas formed during the **malting process**.
49
Which aroma section of the Lexicon would the following aromas be **typically found**?
bread crumb, bread crust, toasted bread, chocolate, coffee, caramel, smoke
Aromas from **malt** and **grain**.
50
Which aroma section of the Lexicon would the following aromas be **typically found**?
fruits, flowers, herbs, spices
Aromas from **hops**.
51
Which aroma section of the Lexicon would the following aromas be **typically found**?
vanilla, coconut, dried fruit, Port, tobacco, raspberry, cherry, peanut butter, oysters
**Other** aromas section.
52
Which aroma section of the Lexicon would the following aromas be **typically found**?
fruity, spicy, barnyard, vinegar
Aromas from yeast and bacteria.
53
Which aroma section of the Lexicon would the following aromas be **typically found**?
dimethyl sulfide, acetaldehyde, diacetyl, clove, medicinal, paper or wet cardboard, skunks, cat urine
Possible off-flavors / off-aromas.
54
What is the **compound** that can give beer a cooked sweet corn, cooked cabbage or tomato juice aroma character?
DMS
| (dimethyl sulfide)
55
What kind of beer is DMS **acceptable** at low levels?
**Pale lager** styles.
## Footnote
At very low levels.
56
**What** is DMS and **where** does it come from?
**Dimethyl Sufide** is a malt-derived compound that is **naturally present** in wort.
57
How is **acetaldehyde** produced?
By **yeast** during **fermentation** and then removed during maturation.
58
What **compound** can be characterized by aromas of green apple, raw pumpkin, emulsion paint?
Acetaldehyde
59
How is **diacetyl** produced in beer?
By **yeast** during **fermentation**.
60
What **compound** can be described with aromas of **butter** or **buttered popcorn** notes?
Diacetyl
61
In which styles of beer would aromas of **diacetyl** be **acceptable** at low levels?
* Czech pilsner
* bitter
* English-style porter
* Irish red
## Footnote
Generally undesirable, but can work in harmony with other characteristics.
62
What is **4-VG**?
4-vinyl guaiacol
## Footnote
A phenolic compound that can give spicy **clove**-like notes in a beer.
63
How is 4-VG **produced** in beer?
By **certain strains of yeast** during fermentation, often in beers with weizen yeast and certain abbey ales, but can also be produced by **ambient** yeast and is a sign of contamination.
64
What is **staling** in beer?
**Aroma compounds** characterized by paper or wet cardboard notes, and is a result of **oxidation** reactions.
## Footnote
Can also cause hop bitterness and aromas to fade.
65
What is **skunking** in beer and how is it characterized?
This can be caused by poor protection of beer from light (**light strike**) and can develop unpleasant aromas of reminiscent of skunks, cat urine or scorched hair.
66
What can be one of the effects of **poorly maintained** beer draft lines?
**Bacterial contamination** resulting in sour or vinegar-like notes.
67
What are the three main **senses** used in assessing beer on the **palate**?
* taste
* smell
* touch
68
Where does **barley wine** often fall with respect to **carbonation** level?
**Low** on the SAT scale due to having little carbonation.
69
Where does a **tripel** often fall with respect to **carbonation** level?
**High** on the SAT scale due to having lots of carbonation.
70
On the palate, what is often the effect of nitrogen or **nitrogenation** in beer?
Can give a very **creamy** **texture** to the head of the beer.
71
How is **body** described in terms of tasting beer?
The overall **viscosity** or **thickness** of the beer in the mouth.
## Footnote
This is a **touch** sense rather than taste.
72
How is **body** **created** in beer?
It is the **perception** of multiple **structural components** working together: malt-derived proteins, unfermented sugars and dextrins, and alcohol.
## Footnote
Body is one tactile element that makes up mouthfeel.
73
At **higher** levels, what can alcohol **contribute** to a beer's style?
A **heavier** mouthfeel as well as **warming** sensation.
74
For beers with **less than 4% abv**, where do these fall on the SAT scale?
Low alcohol
75
For beers with **4.1 - 5.9% abv**, where do these fall on the SAT scale?
Medium alcohol
76
For beers with **6-9% abv**, where do these fall on the SAT scale?
High alcohol
77
For beers with **more than 9% abv**, where do these fall on the SAT scale?
Very high alcohol
78
What is **sweetness** in beer?
The **taste** or **tactile sensation** of sugar (or lack of sugar) on the tongue.
## Footnote
'Dry' is used to refer to beers with no taste or presence of sugar.
79
What is meant by a **highly** or **well attenuated** beer?
This refers to a beer with low or **no levels** of residual sugar after fermentation.
## Footnote
Essentially another term for 'dry'.
80
How is a beer with a **small amount** of detectable residual sugar referred to as?
Off-dry
81
What are the characteristics of a **medium sweet** beer?
Beer with distinct **presence of sugar**, but **not so much** that the sugar is the main feature.
82
# True or False.
Beers that are fruity are always sweet.
False
## Footnote
You can have a fruity smelling beer that is dry in taste.
Fruity refers to fruit aromas (a smell sensation), while sweetness is a taste sensation that notes the presence of sugar.
83
How is a **sweet beer** typically **defined**?
When the sweetness becomes a **prominant feature** of the beer.
84
# True or False.
**Bitterness** is a taste.
True
## Footnote
Detected by bitterness receptors in the mouth and throat.
85
Where does the main source of **bitterness** in beer come from?
Hops
## Footnote
In some cases bitterness can also come from roasted grains or herbs.
86
What does bitterness often **balance** against in beer?
Maltiness or sweetness.
87
What **important factors** should be considered with regard to bitterness and tasting beer?
* How long the bitterness lingers on the tongue.
* How strong the bitterness is.
88
How can the intensity of beer aromas change when assessing **nasally** to **retro-nasally**?
Your mouth **warms** the beer and can release additional or different compounds as a result.
## Footnote
Nasal smelling is with the nose, retro-nasal is up the back of the mouth.
89
How is **finish** defined?
The **collection of sensations** after the beer is swallowed or spat out.
90
What is the **primary** thing taken into consideration when assessing finish?
**Aroma characteristics**, and how they last.
91
How is a beer's **finish** assessed when the aromas **outlast** the structural components on the palate?
As having a **long** finish.
92
What is **another** way to describe the level of **acid** in a beer?
As **sourness**.
93
Where is acid **detected** on the palate?
In the **mouth** and **throat**, where it causes a tingling sensation and will make the mouth water.
94
**Acidity**, **mouthfeel** and **lingering bitterness** can all be considered what when tasting beer?
Other observations.
95
What should a **qualitative**, **critical** assessment of a beer **NOT** include?
**Personal opinions** or particular product/style **preferences**.
## Footnote
Judging the quality of a beer should be based on a broader set of criteria than personal opinions.
96
What happens when a beer is **not fresh**?
* It can become **stale**.
* It can **lose** **flavor** and **aromas**.
## Footnote
Qualitatively this is rarely better than **acceptable**.
97
From a **quality** point, when a beer has **one or more clear off-flavors**, how is it to be judged?
Poor
98
How is a beer to be judged for quality when there are off-flavors that make it **undrinkable**?
It is considered **faulty**.
99
When are off-flavors considered **acceptable** in a beer?
When they bring **complexity** and are in harmony with other components in a beer; qualitatively these can become **very good** or **outstanding** quality.
## Footnote
Some beer have flavors in their style that are faults in other beers.
100
Balance is the **interplay** of what in a beer?
The **tastes**, **mouthfeel sensations**, and **aromas** that a beer gives while drinking it.
101
If a beer has **no** component sticking out or dominating, or even lacking in any way, what could that beer be considered?
Balanced
102
If a beer has **too much** sweetness, what could be used to **balance** this out better?
More **acidity**, **carbonation**, or even some **bitterness**, depending on the style.
103
If a beer is **overly malty**, what could be used to bring it into **more** harmony?
**Hops** - specifically **hop aromas**.
104
What is the ultimate goal of a **well-balanced beer**?
To be **harmonious** from sip to finish, leaving the drinker wanting another sip.
105
What type of **aromas** are often associated with beers of **very good** or **outstanding** quality?
Aromas that are **identifiable** and **well defined**.
## Footnote
These add to the complexity level of a beer
106
What do we call a beer that clearly shows its ingredients and processes for production?
One that has **defined** **expressiveness**.
106
What ingredients would **dark brown** or **black color** and notes of **coffee** or **chocolate** suggest?
The use of **dark roasted malts** in the recipe.
## Footnote
Clearly defined expressiveness.
107
Where could notes of **apple** and **pear** come from in a beer?
Brewers selection of **ale yeast** to ferment the beer.
108
What might **high bitterness** be linked to in a beer?
Could be related the **timing** of hop additions to the brewing process or the **type** of hops used.
109
What may indicate a **spontaneous fermentation** in a beer?
Pleasant, **high acidity** with complex notes of **fruits** and **farmyard** character.
110
What are **critical** differences to look for between a **good** and a **very good/outstanding** beer?
* Good beers show characteristics expressing its **ingredients**, or how it was **brewed**, **fermented**, or **matured**.
* Very good / outstanding beers express these characteristics in a particularly **defined** and **balanced** way.
111
What is a simple way to define a **poor** quality beer in assessment?
The beer has **one or more off-flavors** that **detract** from its overall enjoyment.
112
What is a simple way to define an **acceptable** quality beer in assessment?
The beer **lacks** freshness or definition, or is **unbalanced**.
113
What is a simple way to define a **good** quality beer in assessment?
A beer **without** fault, **fairly** well balanced, and **some** expressiveness.
114
What is a simple way to define a **very good** quality beer in assessment?
A beer with **fine** balance, and some **extra** level of expressiveness, complexity or definition.
115
What is a simple way to define a **outstanding** quality beer in assessment?
A beer that is **very well balanced** with a **high** level of definition and expressiveness.
