Well, as promised, our Brewmaster Brad Crossley has provided some notes on how we ‘taste’ beer as part of our daily ritual.  The brewing department gets together every morning for their daily ritual, and here are some finer points from Brad on what to look for, what not to look for, and how to do it…

Although we do a myriad of chemical and microbiological tests, tasting is still a very important quality control procedure.  When done as a quality control function, it is important to have several people tasting because different people have different abilities for tasting different characteristics in beer.

Tasting can be very different from drinking for enjoyment.  For at least 30 minutes before tasting you should refrain from eating, chewing gum, smoking etc.  During tasting, you should be free from distractions and be in an area without other aromas.  A proper glass is essential to tasting.  It would preferably be made of glass, should be clean and recently rinsed.  Similar to a wine glass, it should also be wide enough to allow for swirling, which releases the aroma of the beer you are tasting.

Pour about 1/4 to 1/3 of a glass.  Beer should be at normal (or even slightly warmer) temperature for tasting.  (If the beer is too cold, some flavours may be masked).  Observe the foam, colour, and clarity of the beer.  Swirl the beer and check the aroma with several good sniffs.  The aroma would help a taster determine the type of malt used in a product, as well as any unique notes for a specialty beer – for example maple, coriander…or blackberry.

If you are tasting several beers in one sitting, taste those with the lighter aromas first.  After checking the aroma, take a taste.  Your “taste” should always be enough to cover your tongue.  When tasting, first notice the initial taste.  Swirl the beer in your mouth before swallowing.  It’s here that you should take note not only of the flavour, but also the ‘mouthfeel’ – the texture of the beer and how it feels in your mouth.  In describing mouthfeel, you might use words like ‘crisp’, ‘smooth’, and ‘clean’.  You’ll also note the body of the beer – whether it’s light or full-bodied.

All good beers should be swallowed because it’s after swallowing that you experience the ‘finish’ of the beer.  This is also sometimes referred to as the ‘aftertaste’, and it is here where you fully taste the sweetness or bitterness in the beer.  You should allow at least 30 seconds between tastes to give your taste buds time to reset.  (A drink of water also helps cleanse the palate here. Some people use crackers or plain bread between tastes, but ensure extra time is taken before moving on as bread and crackers can affect the apparent flavours of beer).

After tasting, it is helpful (and fun) to discuss the beer that has been tasted.  Going back to a sample after a discussion helps identify and name characteristics that others are familiar with – things like whether a beer tastes ‘hoppy’ or ‘clean’.   Different styles of beers can have widely different flavours and characteristics, and different tasters will pick out different things.

Most importantly, enjoy!

Cheers!
Ray