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Only with time you get a complete taste experience. It's not for nothing that there are numerous beer tasting instructions on the net that explain step by step to beer lovers how to really get everything out of a glass of beer. You can only achieve a true explosion of taste when drinking beer if you share your eye, your sense of smell and your sense of taste. This is the only way to notice the fine nuances that distinguish the different types of beer. So that not only experts can enjoy the full taste, we will explain to you how to taste your favourite beer properly. Of course, a professional tasting includes a transcript. For this purpose we recommend our >Tasting block<, in which the steps described below for each type of beer are recorded. Have a cosy evening and experience how different the beer styles intoxicate your senses.
Use your sense of smell and inhale all the aromas. Then take the first small sip and taste it intensively. Pay attention to which areas of the tongue are particularly addressed and whether the beer tastes more malty or hoppy. Are aroma hops, bitter hops or both more popular? Finally, you may ask yourself what the different tastes can be compared to.
The term body, bouquet or texture refers to the way the beer feels in the mouth. This is not always easy to define, but is very important for tasting. Properties such as complex, straightforward, dense, thin, creamy, dry, alcoholic or milky can be used to describe the body well. It is best to try to make comparisons with other liquids. This makes characterization easier. It is particularly important to define whether the body really carries or encompasses all aromas and whether everything harmonises. Not an easy thing for beginners, but those who remember the terms harmony, balance and mouthfeel will find it easier and easier to define the body over time.
Acid is also an integral part of a wide variety of beers. In some varieties it is more perceptible, in others rather less. Here you should pay attention to how long the acid stays in the mouth and how it integrates itself, especially during entry and exit.
The degree of bitterness in particular is responsible for the fact that beer types differ greatly from each other. The bitter note of a beer is particularly noticeable in the finish.
Is the colour of the beer decisive? Yes, it is, because in terms of colour the individual variety should already remain somewhat true to itself. Whether the beer is appetizing depends strongly on the colour. A light colour does not always have to be "good" and a cloudy colour does not make the beer "worse". However, the colour should not be too watery, as this is generally perceived as less appetizing.
The drinkability and the general drinking pleasure is strongly dependent on the carbon dioxide content. A rather heavy beer gets by with less carbonic acid, whereby too little carbonic acid can quickly make a light beer appear stale. If there is too much of the good, there is also the danger of overspill, which can have a negative effect on drinkability.
Satisfaction = drinkability. How easily the beer runs down the throat is decisive here. However, drinkability is not decisive for the quality of the beer. Even a heavy creamy beer can taste very tasty. Ultimately, it is a matter of taste how drinkable a beer should be. The drinkability is influenced among other things by the alcohol note, bitter substances, strength, body density and carbonic acid content.
The exit begins with swallowing. Here the taste can change again, because bitter substances are particularly strongly perceived at the back of the tongue and on the palate. The aftertaste also includes the pleasantly warm feeling that begins after swallowing and the subsequent exhalation. When exhaling, different aromas are perceived with the sense of smell as well as with the sense of taste, which have to be evaluated.
You should also pay sufficient attention to the crown of the beer. Is it very pronounced? Is the foam creamy and firm or rather coarse-pored? Is the colour nice white or is it already brownish? Ultimately, however, in a professional tasting only the taste of beer counts.