Beer Flavor and Evaluation

Question 1

List the five basic tastes detected by the tongue?

Answer 1

Sweet, Sour, Salt, Bitter, Umami

Question 2

Other than taste, what other senses contribute during evaluation of beer?

Answer 2

Sight and tactile

Question 3

What should be avoided for at least 15 minutes before beer evaluation?

Answer 3

Brushing your teeth, really hot food or beverages, breath mints, mouthwash, high alcohol spirits, food

Question 4

What should the ideal environment for beer tasting be free of?

Answer 4

Lingering smells

Question 5

When tasting beer what might you want to have available for use between beer samples?

Answer 5

Water

Question 6

Once you have swirled the beer in your half-full tasting glass, what is the best way to assess the aroma of a beer?

Answer 6

Tilt the glass until the beer goes almost to the rim and put your nose close to the surface and smell

Question 7

What words might be used to describe the flavors imparted in beer by crystal malt?

Answer 7

caramel, toffee

sometimes nutty and sweetness

Question 8

What words describe the flavors imparted in beer by roasted barley?

Answer 8

coffee, chocolate

Question 9

What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe.

Answer 9

resin, piney

citrus fruits like orange, lemon and grapefruit

Question 10

What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau, Saaz and Tettnang.

Answer 10

herbal, earthy, peppery

Question 11

What common word(s) do beer evaluators use to describe the flavors that these compounds produce in beer: Diacetyl, Dimethyl Sulfide (DMS), Acetylaldehyde, Acetic Acid, Trans-2-nonenal?

Answer 11

Diacetyl: buttery, butterscotch
Dimethyl Sulfide (DMS): cooked corn, canned veggies Acetylaldehyde: green apple tartness
Acetic Acid: sour, like nail polish remover
Trans-2-nonenal: wet paper, cardboard

Question 12

What ingredient is most likely to be responsible for a cheesy flavor in beer?

Answer 12

Isovaleric Acid

Question 13

What common words describe the flavor experienced in an oxidized beer?

Answer 13

Stale, cardboard, wet paper

Question 14

A light-struck beer exhibits an aroma best described with what common word?

Answer 14

Skunky

Question 15

What word do we use to describe a flavor that is like blood or coins?

Answer 15

Metallic

Question 16

If you get a whiff of something that reminds you of rotten eggs while tasting, what word that designates a chemical element would you most likely use to describe that?

Answer 16

Sulfur

Question 17

At what point in the tasting process are you most likely to notice astringency?

Answer 17

In the finish

Question 18

What can cause off flavors?

Answer 18

bacteria
brewing techniques
yeast
light struck
poor storage or serving

Question 19

What causes skunking?

Answer 19

Light struck

Question 20

How do you prevent oxidation?

Answer 20

check date bottled on dates
keep refrigerated
promote slow moving beer

Question 21

What off flavor will come from a dirty line?

Answer 21

Sour/Acetic

Question 22

What does diacetyl taste like?

Answer 22

Buttery or Butterscotch

Question 23

What causes oxidation?

Answer 23

Oxygen gets to the beer (wet paper, cardboard)