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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 flavors can you taste? While brewing beer
may be best left to the skill of brew-

Step No. 1
Note the Appearance

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, sophisticated event.

Color: How would you describe the color? Beer can range from pale yellow or copper to dark brown to jet black. The barley malt contributes to
a beers 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 beers aroma is released into the air
once it is opened or poured.

Step No. 2
Absorb the Bouquet

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

Step No. 3
Savor the Flavor

Step No. 4
Observe the Palate

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 carbon dioxide content of beer can contribute to a perception of sharpness or palate cleansing.
Finish: How does the beer finish? Is it fast and clean or does it linger?

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

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COMPONENTS of BEER FLAVOR

Whether you k new it

before 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 information you need to evaluate a beer, but aroma, mouthfeel
and drinkability also play important roles.
aroma
A persons 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 individuals ability
to perceive and record these aromas,
however, depends upon unique experience and personal interest.
Aromatics give beer its characteristic malty and hoppy flavor along with
the fruity or floral fermentation impressions. Even other, undistinguishable aromatics in beer can combine to
produce the overall total impression of
beers flavor.

taste
Of 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.
sweet
The most common sweetness activators are sugars. The primary source of
sweetness in beer is unfermented sugars, although caramelized components
and malty character can be perceived
as sweetness.

mouthfeel
You 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 mouthfeel include: 1) cold/heat, 2) drying, 3) fullness/viscosity, and 4) astringency/puckering.

sour
The sour taste activators are acids or,
more specifically, hydrogen ions. Usually, the more hydrogen ions, the more
acidic the solution. Buffers, however,

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COMPONENTS of BEER FLAVOR

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salty
Sodium chloride, or table salt, has the
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FOOD PA IR INGS

Much has been made of

the importance of pairing the right wine with a meal.
On many occasions, however, beer actually serves as
the best complement to a particular dish.
Beer is as complex and sophisticated as
food itself, fitting into the tone, style
and atmosphere of any restaurant.
Whether dining on Asian Fusion, Indian, Mexican or American fare, every
dish and course can pair with the perfect brew. Chile-driven spicy and hot
foods such as Mexican, Thai, Indonesian and Asian-fusion pair particularly 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
foods flavors or contrast with them.
Those looking to experience comple-

A m e r i c a n L ag e r s

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 concentrated stock reductions.
The opposite is true when seeking contrast. Light, crisp, drier beers
or those with a clean hop bitterness,
for instance, cut through rich, creambased 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:

Typified by some malty sweetness, complex hopping and a very balanced flavor, American lagers offer a refreshing quality few other beers
can match. As a result, such brews pair nicely with everything from dishes 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 INGS
Bocks

Bocks 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

Da r k L ag e r s

Malty and sweet, dark lagers often use toasted malts. Complementing the
lagers 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

Fruit Beers

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

H o n e y L ag e r s

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

L i g h t L ag e r s

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

Pal e A l e s

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

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

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

Stouts

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

Strong Ales

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

W h e at A l e s

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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