Tasting Beer, 2nd Edition

it has been shown that language can actually interfere with the tasting process. As we struggle to familiarize ourselves with the commonly used vocabu­lary and link it to what we find in the glass, evidence suggests that words may alter our perception of aromas, especially when we are new to the tasting game. We tend to fixate on those vocabulary terms as we understand them, and if we don’t find them when tasting, we tend to ignore other impressions that don’t perfectly fit the description.

Every sensation found in a glass of beer has its origins in the decisions made by the brewer and maltster during its manufacture.

Tasting’s goal is to retrieve as much information as possible from that beer before you.

It has been proven that presenting information about the price or an expert’s scoring of a wine will change the reported quality and preference by tasters. Other factors such as brand prestige and rarity are equally persuasive. By selectively focusing on these kinds of information, we further modify our perceptual bubbles.

As social creatures, we have a strong desire to adapt ourselves to the group; our chemical senses are only too happy to play along. A few words on the label, some comments on RateBeer or from a persuasive tablemate, and we will often find the suggested flavor, whether it’s there or not.

presented with the same drink in two different glasses, the glass perceived as more “special” will definitely cause people to take notice and extract more pleasure from its contents

A beer that is too light or dark for its style will distort the experience. This trick is used in reverse with black IPAs, which have a deep chestnut color but if done right have very little roastiness — our brains manufacture it for us anyway.

With the richness of malt or the blast of hops found in modern beers, mouthfeel may never be the first thing anybody thinks about when sipping their favorite brews. However, it pays to keep it in mind when tasting critically or just for fun. Its subtle charms add a lot of depth to our favorite beverage, and without it we would be faced with something far simpler, less balanced, and much less compelling.

Carbonation has to be included in any discussion of mouthfeel. Although simple in nature — just CO2 gas dissolved in liquid — it has a major effect on the character of beer. Its evolving bubbles tickle our palates, and it is likely that carbonation is a tongue taste just like sweet or bitter. The physical motion of the bubbles brings turbulence into our mouths, scrubbing away fat and other rich tastes in food.

Polyphenol extraction in brewing is very sensitive to pH, increasing dramatically as the water becomes more alkaline, so controlling water chemistry is crucial for making smooth beers without harsh aftertastes. Hops also contain tannic material in their leafy bits. Hoppy beers can be harsh and unpleasant if brewed with water containing too much alkaline mineral.