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CRAFT BREWING

Beer Tasting Terms

Acidic: A sour or sharp Flavour characteristic.

Alcoholic: Warming effect of ethanol and higher alcohols.

Aroma: The nose or smell of a beer, ranging from fruity to malty, flowery to spicy, and more.

Astringent: A quality that produces a drying, puckering sensation of the gums and tongue.

Bacterial: A Flavour suggestive of mold or mustiness often due to spoilage.

Balance: When a beer's elements, including the bouquet and palate are in perfect proportionate agreement with one another.

Bitter: A twinge or strong sensation noticeable at the back of the tongue.

Body: The texture and weight of a beer as perceived in the mouth. A beer may have thin or full body.

Bouquet: The nose or smell of a beer, ranging from fruity to malty, flowery to spicy, and more.

Bright: A visual quality, describing a beer’s clarity or colour.

Cabbage-like: An aroma or Flavour suggestive of cabbage often due to rotten wort.

Chlorophenolic: An aroma suggestive of plastic, usually resulting from chemical reactions between chlorine and phenol compounds.

Clove-like: A spicy Flavour suggestive of clove often due to wild yeast.

Creamy: The texture and weight of a beer with good natural carbonation.

Dank: An aroma suggestive of mold.

Dry: A beer that finishes sharp in the mouth, not sweet.

Ester: Complex Flavour mix produced naturally in fermentation, ranging from fruity and spicy to flowery.

Finish: The lingering aftertaste that remains in the mouth after swallowing a sip of beer.

Fruity: A sweet aroma or Flavour suggestive of bananas, apples, pears, citrus, strawberries, and more.

Grainy: A Flavour suggestive of raw grain or cereal.

Hang: A long-lingering bitterness or harshness that remains in the mouth after swallowing a sip of beer.

Hoppy: An aroma suggestive of hops.

Hops: The herb added to fermenting beer or boiling wort to produce a bitter Flavour and aroma.

IBU (International Bitterness Units): A system that measures hop bitterness in beer.

Light-Struck: A taste fault suggestive of skunk, usually caused by overexposure to light.

Medicinal: A Flavour or aroma suggestive of chemical, plastic, smoke, or cloves, usually resulting from wild yeast or sanitizer residue.

Mouthfeel: The texture and weight of a beer as perceived in the mouth. A beer may have a thin or full mouthfeel.

Musty: A stale or mildewy aroma or Flavour.

Oxidized: A rotting or stale Flavour, usually resulting from overexposure to air or high temperatures during aging.

Palate: The complex taste or notes found in a beer, determined by well-proportioned hop, malt, and fruit.

Phenolic: A Flavour or aroma suggestive of medicine, plastic, smoke, or cloves, usually resulting from wild yeast or sanitizer residue.

Shelf life: The period of time a beer remains at peak drinkability.

Skunky: A taste fault suggestive of skunk, usually caused by overexposure to light.

Solvent-like: A Flavour or aroma suggestive of acetone, usually caused by high temperatures of fermentation.

Sour: An intense acidic or vinegary sensation along the sides of the tongue.

Sulfur-like: An aroma or Flavour suggestive of sulfur or rotten eggs, usually resulting from a sulfur compound in some yeast varieties.

Sweet: A sugary taste quality noticeable at the tip of the tongue.

Tangy: An intensely piercing impression along the sides of the tongue.

Tart: An intensely sharp sensation along the sides of the tongue caused by acidic tastes.

Vinous: An aroma or Flavour suggestive of wine.

Winy: Having the rich, fruity essence of a fine wine.

Yeasty: A Flavour suggestive of yeast, usually resulting from beer sitting too long on sediment.