Beer Taste Lexicon

Question 1

Aroma Malt

Answer 1

biscuit, bread, bread dough, burnt, caramel, chocolate, coffee, cookies, crackers, crust, dark fruit in strong beers, grainy, nutty, roasty, sweet, toasty, toffee

Question 2

Aroma Hops

Answer 2

American (citrus, floral, fruit, grass, perfume, pine resin), English (earthy, floral, resin)
Noble (floral, earthy, herbal, spice), minty, perfume, spruce, woody

Question 3

Aroma Esters

Answer 3

Esters - dark fruit (cherries, craisins, plums, raisins, stone fruit), light fruit (apples, bananas, bubblegum, citrus, mixed berries, pears, strawberries)

Question 4

Other Aromas

Answer 4

alcohol, cheesy, cider, clean (no fermentation characteristics), clove, diacetyl=butter, toffee or butterscotch, honey, medicinal or “band aid” phenols, pepper, skunky, soapy, sour, sulfur as H2S or S02, acetaldehyde= green apples or latex paint, vinegar or acetic acid, worty

Question 5

Appearance Clarity

Answer 5

bright, brilliant, clear, cloudy, dull, hazy, murky, opaque, sparkling

Question 6

Appearance Head

Answer 6

creamy, collar, stand, color, dense, lace, legs, loose, retention, rocky, tight, bubble sizes.

Question 7

Flavor Malt

Answer 7

aromas plus malt type breakdown:
Pale (bready, biscuit, lightly toasted)
Pils (crackers, grainy or Graham cracker like)
Wheat (spicy, bready, grainy)
Vienna (toast, sweet, complex, rich, melanoidin)
Munich (toast, sweet, complex, more full than Vienna but not roasty or caramel)
Crystal (sweet, rich, dates, prunes)
Roast (acrid, burnt, coffee, smoky, sharp)

Question 8

Flavor Hops

Answer 8

aroma plus levels of bitterness, flavor and flavor characterization

Question 9

Flavor Balance

Answer 9

bitter, fruity, malty, hoppy, neutral, sweet, spicy, tart, even

Question 10

Flavor Finish/Aftertaste

Answer 10

bitter, clean, cloying, crisp, dry, lingering, sweet, tart, short, harsh, astringent, long, lingering.

Question 11

Other Flavors

Answer 11

• lactic, minerals, musty, metallic, oxidized - cardboard, paper or sherrylike, rotten fruit, smoke, stale, vanilla, vegetables, winey/vinous, woody, ham, damp soil, earthy.

Question 12

Mouthfeel Body

Answer 12

viscosity, mouth coating, thin, full, rich, watery, syrupy

Question 13

Mouthfeel Carbonation

Answer 13

carbonic bite, effervescent, prickly, flat, lifeless

Question 14

Mouthfeel Warmth

Answer 14

detected when alcohol > 6%, hot, harsh, strong

Question 15

Mouthfeel Creaminess

Answer 15

creamy, mouth-coating, rich.

Question 16

Mouthfeel Astringency

Answer 16

puckering, lingering harshness and/or dryness in the finish/aftertaste, harsh graininess, huskiness, harsh bitterness

Question 17

Mouthfeel Other

Answer 17

• crisp, chewy, cloying, smooth, slick

Question 18

Drinking Pleasure

Answer 18

complex, delicate, easy drinking, elegant, excellent, fresh, great as is, good job, impressive, make more, nice beer, Could I have your recipe please?, refreshing, rich, robust, smooth, thanks, thirst quenching, well brewed, unpleasant, harsh, overpowering, underwhelming, out of balance

Question 19

Assessments

Answer 19

appropriate (or not), fine example, good (or not), harsh, in style, just right, no apparent, no flaws, OK, overly, per style, poor, too (much or little), point out missing elements

Question 20

Intensities

Answer 20

assertive, big, full, high, lacks, long, low, med, moderate, overpowering, pronounced, restrained, rich, short, slight, strong, thin, weak

Question 21

Appearance Color

Answer 21

amber, brown, black, gold, mahogany, orange, red, yellow, garnet, straw

Question 22

Flavor Fermentation Characteristics

Answer 22

esters, good and bad phenols, higher alcohols, sour, hot, solvent, clean, yeasty, over / under attenuated, lager crispness

Question 23

Pils Malt Flavor

Answer 23

Pils (crackers, grainy or Graham cracker like)

Question 24

Pale Malt Flavor

Answer 24

Pale (bready, biscuit, lightly toasted)

Question 25

Wheat malt flavor

Answer 25

Wheat (spicy, bready, grainy)

Question 26

Vienna malt flavor

Answer 26

Vienna (toast, sweet, complex, rich, melanoidin)

Question 27

Munich malt flavor

Answer 27

Munich (toast, sweet, complex, more full than Vienna but not roasty or caramel)

Question 28

Crystal malt flavor

Answer 28

Crystal (sweet, rich, dates, prunes)

Question 29

Roast malt flavor

Answer 29

Roast (acrid, burnt, coffee, smoky, sharp)