How to taste beer?“ By sight “ beer is estimated by specialists in two main characteristics: I blossom also to a penalty fee. It would seem, beer shares on dark and light - what to estimate here. But practically any brand of beer has the shade.
In the concept “ color “ not only the characteristic shade, but also transparency, existence or lack of color scale is important. The most severe requirements are imposed to light beer. Its color scale has to be pure, transparent, golden. It should not have a reddish, brownish or greenish shade. And still - it has to shine.
And here dark beer can not shine, be brown and even not to be transparent. And at everything at the same time to remain beer. But here to determine by color - whether it is good - any professional will not be able.
To estimate " beer; on appearance “ it is necessary to consider properly not only its color, but also its foam . The integral component of beer of high quality - plentiful, dense, resistant foam. How to define degree of a profuseness, density and firmness?
Pour beer in a big glass or a glass. Excellent beer has to have foam height not less than 4 cm and keep it not less than 4 min. If foam lower or disappears completely for a smaller period, so it not absolutely excellent. If near at hand there is no ruler, try to blow slightly on foam. If foam disappears, so beer bad if it “ it is bent “ so good.
Foam has to “ to stick “ to walls. If on walls of a glass there were foam traces, everything is all right - you drank beer. If there is no trace, then it is worth reflecting: and what drink was?
The greatest value when tasting has, however, not sight, but sense of smell.
When we try " beer; on taste “ we perceive it generally a nose, but not language when we inhale and we exhale aroma the tasted drink. It speaks simply: sense of smell of the person is much more many-sided and is sensitive, than taste.
If you want to estimate quality of beer on a smell, then have to define, the combination of all smells which you inhale and you exhale is how harmonious, having smelled beer and having tasted it.
Trying " beer; on taste “ we use language, cheeks, the sky, lips. However, only language gives us an idea of taste - lips, cheeks, only tactile and thermal ideas of drink can give the sky to us. And it is a lot of: temperature, a consistence, viscosity, tartness, oiliness - all this is felt as an oral cavity, language does not participate in it. A mouth we fix chemical, tactile, thermal and even painful feelings. All this together also gives us an idea of taste of beer.
Very important characteristic of beer is not only taste, but also aftertaste , that is that smack which remains in a mouth some time after drink is swallowed.
By the way, fans “ " sweet; beer prefer to feel taste of drink at once - sweet taste is noticed as soon as beer gets into a mouth (for this reason children so love sweet, - subconscious desire to feel pleasant taste instantly). And here pleasure from “ bitter “ beer it begins to be realized much later, how the first sip is taken. Thus, fans “ bitter “ beer as if prolong pleasure.
However, the majority of brands of beer contains all four tastes in different combinations. And concept “ tasty " beer; there are of complex feeling of all four, and feelings not instant, and stretched in time. Consecutive transition from sweet to sour, salty and bitter has to give pleasant feelings, as well as the general aftertaste when all four groups of flavoring nipples work. The slightest dissonance - and a charm of taste disappears.
By the way, the long feeling of bitterness in aftertaste testifies to poor quality of beer as it is caused by poor quality of the products used in preparation of beer or violation of technology.
At light beer the thin hop bitterness has to prevail - extractive substances have to be almost imperceptible. After drink light beer has to leave fast-disappearing taste of hop bitterness in language. Good light beer has practically no aftertaste.
Dark beer, on the contrary, of has to be sweetish and not to leave hop bitterness - its taste fuller therefore beer seems more “ dense “. After drink dark beer has to leave only taste of malt, without bitter aftertastes. Between these two main types there are all other types and grades of beer.
The variety of brands of beer is explained by various reasons: at different plants various stamps of yeast are applied, process of fermentation and a dobrazhivaniye is conducted differently, quality of raw materials (malt and hop) very differs in the place of its production. Even the composition of the water used in beer preparation matters.
The Russian tasters use 4 main terms for an organoleptic assessment of taste of beer. For qualitative light beer it “ pure “ “ full “ “ harmonious “ “ expressed “. Taste of good dark beer is characterized as “ ill-defined “ “ empty “ “ malt “ “ sweetish “.