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TASTING

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Appearance The first thing that is analyzed about a beer is its appearance. Color, clarity, carbonization (gas), foam at the limit and its duration are taken in consideration.

The color can tell us a lot and the tones go from the white of the rice beers, the straw color of the wheat, to the dark and black. These colors are also due to the temperature and duration of the malt roasting, the more roasted, the darker the beer.

Clarity tells us how turbid beer is. A more or less cloudy product depends on the type of beer, the filtrate, whether yeast, whether the second fermentation in the bottle, etc.

As for the carbonization, is considered the quantity and the size of the bubbles and their saturation. The cream that emerges on the beer limit is a very important point and helps to maintain and enhance the flavor and aromas. The quality of the cream, the density, the persistence and the color of the  are evalueted at this point.

Flavor The tongue allows us to feel four types of flavors: sweet, salty, acid and bitter, the range of flavors that can be experienced in the mouth is very wide and variable. The first thing you can notice is the body. If we feel beer heavy as cream or if it seems lighter, almost as water, which has more or less body, respectively. To make the whole character of the beer better manifest, it is better to make it run through the whole interior of the mouth. The receptors of acidic flavors are found on the sides of the tongue, sweets are detected in the front, while bitterness will be noticed in the back. The malt bears sweet or sour tastes, caramel, or fresh bread. Or perhaps can appear the bitterness of hops, light at the beginning, strong at the end, or perhaps imperceptible. It can be a bit sour, or it may also appear unwanted flavors. Nevetheless, the recipe and its balance among the different ingredients will define a beer unique and different from the others.

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ENTER TO TASTE OUR BEER…

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Aroma Smell can feel hundreds of aromas that, combined with taste, finally gives us the particular characteristic of each food.

The aroma of beer usually comes from malt and hops. From the malt we will get a sweet aroma, sometimes caramelized, others cereal.

Depending on how to toast the malt, we can notice from subtle floral and fruit aromas, to the strongest of caramelized malts with aromas of coffee or chocolate, even new ones.

For its part, the hops aroma will depend on the type of beer being tested and the type and quantity of hops used. The aroma from hops can vary widely and may have characteristics of citrus, pine, fruit, floral, spices, etc.

Finish When we have a beer we have some taste left in the mouth. This flavor, or flavors, that remain is what is called the “finish” of beer or “retrogusto”. The hop bitterness in particular is one of the flavors that can be experienced at this stage.

The end may be prolonged or short, strong or weak. If the end is short, it can be said that the beer has a dry finish. It can happen that at the end of the flavors are highlighted, often a certain characteristic of beer appears stronger aftersome minutes..

At this point, you can make a general balance of the beer considering the aroma, the flavor and the union of them at the finish, you can decide if we really liked it and we want to take another.

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