Chapter 5 - Tasting the Full Flavor

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OBSERVAT IONS

Fruity nose. Delicate hop-py aroma. Malty flavor. Perfect balance. From lagers to ales, appreciation of the essence of a great glass of beer is enhanced when possessing a little knowledge of beer vernacular.

Pour a beer into a glass. Observe its color. Observe its aroma. Take a sip. What aromas can you smell? What fla-vors can you taste? While brewing beer may be best left to the skill of brew-

masters, a few basic pointers can help any savvy soul talk the art of tasting beer, and turn any social situation at which beer is served into a hip, sophis-ticated event.

Color: How would you describe the color? Beer can range from pale yel-low or copper to dark brown to jet black. The barley malt contributes to a beer’s color in addition to adding flavor and body.

Foam or Collar: How thick is the foam? Is it white, tan or another color? Is it tight and creamy or loose and airy?

Aroma: What can you smell? The beer’s aroma is released into the air once it is opened or poured.

Esters: Do you smell fruity notes? Esters are the flavor compounds formed during fermentation that contribute to a beer’s fruity aroma.

Hops: Does the beer smell tangy or bitter? Considered the “spice” of beer, hops lend a pleasant floral, citrus, pine-like or spicy aroma.

Initial Taste: How sweet or full is the beer? The combination of foam and beer in the first sip contributes to the first taste perception.

Body: Does the beer feel heavy or light in the mouth? A bock or porter may have a heavy, full body while a pale beer will feel lighter and taste more refreshing.

Balance: How does it taste? Does it have a lighter body and a crisp, clean taste or a sweet, mellow and “fuller” flavor? Is it dry with a strong bitter hop character, or does it have more of a malty sweetness?

Tactile Effects: How does the beer feel on the tongue? Acidity and car-bon dioxide content of beer can contribute to a perception of “sharp-ness” or palate cleansing.

Finish: How does the beer finish? Is it fast and clean or does it linger?

Step No. 1Note the Appearance

Step No. 2Absorb the Bouquet

Step No. 3Savor the Flavor

Step No. 4 Observe the Palate

Also note that experienced beer tasters swallow their beer to reach the taste bud re-ceptors across the tongue, including right at the back. No spitting required!

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COMPONENTS of BEER FLAVOR

Whether you knew itbefore or not, enjoying a good brew generally requires a multisensory experience. Sure, the taste of that golden liquid on your tongue provides much of the informa-tion you need to evaluate a beer, but aroma, mouthfeel and drinkability also play important roles.

aromaA person’s olfactory receptors can perceive 10,000 different aromas, so it should come as no great shock that many aromatics are associated with beer flavor. An individual’s ability to perceive and record these aromas, however, depends upon unique experi-ence and personal interest.

Aromatics give beer its characteris-tic malty and hoppy flavor along with the fruity or floral fermentation im-pressions. Even other, undistinguish-able aromatics in beer can combine to produce the overall total impression of beer’s flavor.

mouthfeelYou might call it the sense of “touch” if beer tasting required sticking your finger in the brew. But the concept of “mouthfeel” describes sensations in the mouth. Descriptors related to mouth-feel include: 1) cold/heat, 2) drying, 3) full-ness/viscosity, and 4) astringency/puckering.

tasteOf course, taste plays a crucial role in the enjoyment of a beer. As you may recall from elementary school, tongue receptors called taste buds create the perception of taste on the tongue. They are responsible for the detection of the four basic tastes: sweet, sour, salty and bitter. The fifth, less-known basic taste — called unami and characterized by savory, monosodium glutamate (msg) or certain mushroom flavors — does not factor significantly in beer flavor.

sweetThe most common sweetness activa-tors are sugars. The primary source of sweetness in beer is unfermented sug-ars, although caramelized components and malty character can be perceived as sweetness.

sourThe sour taste activators are acids or, more specifically, hydrogen ions. Usu-ally, the more hydrogen ions, the more acidic the solution. Buffers, however,


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COMPONENTS of BEER FLAVORmay appreciably alter the hydrogen ion concentration and, therefore, the sour taste of a beer sample. The sources of acidity in beer are organic acids (malic, lactic, pyruvic) produced during fer-mentation.

saltySodium chloride, or table salt, has the purest salty taste and is unique in this respect. Saltiness is seldom found in beer, although certain ions in brewing

water can affect a perception of round-ness or smoothness.

bitterMany different beverages, such as cof-fee, have a bitter taste. Bitterness in beer primarily comes from the hops, but some astringency and bitter char-acter comes from roasted malt in dark-er beers.

brilliant

cloudy

hazy

opa

que

rock

ycreamy

tight

loose

none

malty

nutty

caramel

sweet

toasted

roasted

toffee

burnt

coffeecitrusy

pine/sprucespicyfloral

herbal

fruity

hoppy

fruity

spicy/clove

flora

l

yea

sty/bready

full

thick

chew

ythin/light

astringentastringent

bracing

biting

sharp

smooth

effervescent

warming

full

roundlinger

ing/sweet

balanced

fast/s

nappy

crisp

bitter

full/long

black

mahogany

waln

ut

amber

gold

straw


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Beer is as complex and sophisticated as food itself, fitting into the tone, style and atmosphere of any restaurant. Whether dining on Asian Fusion, In-dian, Mexican or American fare, every dish and course can pair with the per-fect brew. Chile-driven spicy and hot foods such as Mexican, Thai, Indo-nesian and Asian-fusion pair particu-larly well with beer, as it can reduce the perception of the “heat.” Beer also does not overpower delicate flavors such as citrus, lemongrass and coriander.

To achieve the tastiest results, a beer should either complement a food’s flavors or contrast with them. Those looking to experience comple-

mentary flavors should look for menu items with elements similar to those of the beer. For example, sweet, malty or caramel notes evident in beers brewed with dark roasted specialty malts can play off caramelized, seared or grilled meat dishes and stand up to concen-trated stock reductions.

The opposite is true when seek-ing contrast. Light, crisp, drier beers or those with a clean hop bitterness, for instance, cut through rich, cream-based or oil-based sauces and entrees.

The guide below provides an easy reference to favorite beer styles and some of the foods best suited to them:

FOOD PA IR INGS

Much has been made ofthe importance of pairing the right wine with a meal. On many occasions, however, beer actually serves as the best complement to a particular dish.

Typified by some malty sweetness, complex hopping and a very bal-anced flavor, American lagers offer a refreshing quality few other beers can match. As a result, such brews pair nicely with everything from dish-es featuring milder flavors to very spicy foods. Salty items, pink fishes and rich cream sauces contrast American Lagers well. Some specific examples of foods enhanced by these beers include:* Asiago cheese* Grilled meats* Indian curries* Smoked salmon and pickled herring* Smoked Swiss cheese* Spicy foods* Thai and curry dishes

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FOOD PA IR INGSBocks often feature caramel and malt flavors that can taste warm and balanced, but generally maintain a certain bitterness. Items to consider:* Bread pudding* Chocolate/caramel candy* German-style foods, such as schweine haxen* Grilled and barbecued foods* Hard cheese* Pungent cheeses, including blue-veined soft cheese* Swiss dark chocolate

Malty and sweet, dark lagers often use toasted malts. Complementing the lager’s flavor, look for items that are roasted, braised, seared or caramelized. Sweet sauces, heavy stocks and demi-glaces also pair nicely. Consider: * Beef stroganoff* Gazpacho* Leg of lamb* Meatloaf* Pork roast

With fruity aromatics and often crisp acidity, it should be no surprise that fruit beers pair well with fruit dishes, including:* Banana split* Cheesecake* Mango sorbet* Raspberry cake

Also as expected, honey lagers feature sweet flavors with mild hopping. As a result, they pair best with:* Chicken satay* Chili* Custards* Fish and chips* Hamburgers* Meat stews and pies* Pumpkin pie* Shellfish* Strong chocolate-flavored desserts

Very familiar to most American beer drinkers, light lagers serve as a good accompaniment to the following foods:* Appetizers* Fruits* Light provolone (unsmoked) cheeses* Mexican foods* Milder spicy foods* Salads, particularly those with citrus dressing* Salmon in light cream sauce

Among the dishes that pair well with hoppy pale ales are:* Blue cheese: roquefort and stilton* Chicken quesadillas* Prime rib* Thai chicken curry* Spicy pork sausage

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Pilsners often feature a sweeter flavor, sometimes with citrus notes, a good amount of malt and a balanced level of bitterness. These beers have a clean taste. Suggested pairings include:* Barbecue spareribs* Blue cheese-stuffed olives* Butter sauces* Cod and other freshwater fish* Duck* Filet mignon with peppercorn* Fried chicken* German-style foods, such as spicy sausages or schweine haxen* Oil-rich fishes, such as herring, mackerel or bluefish* Pizza* Seafood* Smoked Gouda cheese* Smoked Swiss cheese* Spicy, but very complex dishes such as Oaxacan mole* Steak

Porters often feature chocolate, coffee, malt or other sweet flavors with a slightly bitter finish. Some items complemented by porters include:* Blackened/seared meat or fish, particularly Cajun dishes* Chili* Fish and chips* Hamburgers and hot sandwiches* Meat stew and pies* Shellfish, particularly oysters on the half shell* Strong chocolate-flavored desserts

Like porters, stouts often feature coffee or chocolate flavors. They can make use of roasted malt, but have a dry, bitter finish, which can provide the perfect balance for dessert. Try them with:* Blackened/seared meat or fish, particularly Cajun dishes* Fresh shucked oysters* Chocolate-flavored desserts* Milk chocolate* Vanilla bean ice cream

These beers are robust enough to stand up to very spicy seasoning. Con-sider serving them with:* Chili burgers* Spicy food* Seafood

Crisp beers, they often feature yeasty or breadlike flavors with a certain graininess. They can include citrus notes as well. These pair well with:* Braised meats* Cheese* Dark wheat breads* Onion rings* Pork* Richer, heavier fish such as tuna steaks* Rye bread sandwiches* Veggies and dip

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FOOD PA IR INGS

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Chapter 5 - Tasting the Full Flavor