Beer Flavour/Evaluation

Question 1

What makes flavor?

Answer 1

-Aroma
-Taste. 1)established )sweet,salty,sour,bitter,
Umami
2)emerging-fat
-mouthfeel -heaviness/body+carbonation

Question 2

Evaluation Components ?

Answer 2

AATMA

Appearance 
Aroma
Taste 
Mouthfeel
Aftertaste

Question 3

Evaluation techniques?

Answer 3

DSLC SNIFFS

Distant 6-8 inches
Short
Long
Covered (cover+swirl for 3-5 seconds)

Question 4

Evaluation tips?

Answer 4

Use consistent background for coloring
Let beer reach all parts of tongue for tasting
Flavors continue after swallowing - Bitterness, retronasal

Question 5

Malt/Grain Flavours?

Answer 5

PGLABB

Pale-uncooked flour/dough 
Golden-bread/water cracker
Light amber-breadcrust/biscuit 
Amber-toast/caramel/pie crust
Brown-nutty,toffee,chocolate,dark/dried fruit
Black - roast,burnt,coffee

Question 6

Hop Flavours?

Answer 6

Bitterness/Aroma
American-piney,citrus,resin,tropical fruit, catty
English-earthy,herbal,woodsy
German/Czech-floral,perfume,pepper/minty

Question 7

Fermentation/Yeast Flavours

Answer 7

Ale vs Lager
Ale-fruity,POF+,allspice nutmeg
Lager-malt/hop focus

POF+-nutmeg/clove/allspice
Other yeasts and bacteria ie-Brett

Question 8

OFF Flavours?

Answer 8

Oxidized-wet cardboard/papery /waxy lipstick
Lightstruck/skunky
Buttery/vinegar-
=dirty draft lines