CHAPTER 2: Flavor and Tasting

Question 1

Which of the following would be a typical value for CO₂ content in a common American beer?

A. 1.5 volumes of CO₂

B. 2.5 volumes of CO₂

C. 3.5 volumes of CO₂

D. 4.5 volumes of CO₂

Answer 1

B. 2.5 volumes of CO₂

Carbonation levels of most American beers range from 2.3 to 2.8 volumes of CO₂. Some beers, like Guiness Stout, contain half that amount of carbonation, while Franziskaner Hefe-Weisse is higher on the range with 4.5 volumes of CO₂.

Question 2

What are the common flavor descriptors of the German/Czech family of hops?

Answer 2

Flowery, perfumey, peppery, minty

Hops from this region have long been valued by brewers for their “refined” character. If you want a good example of this type of hop, smell and taste a Sam Adams Boston Lager or Victory Prima Pils.

European-style Lagers

Question 3

Alcohol by weight is usually used in what way?

A. For high-alcohol beers

B. Only for television commercials

C. For government regulations

D. To confuse students of beer

Answer 3

C. For government regulations

Alcohol by weight (ABW) is mostly used for government regulations. In U.S. states with restrictions on alcohol content, stores and consumers often talk about “three-two” beer–which actually refers to 3.2% ABW. This equates to about 4.0% ABV.

Question 4

Define the parameters of “High” alcohol content:

Answer 4

7.6 to 10.0% ABV

Question 5

In the US, the amount of carbonation in beers is measured using a value called _____________?

Answer 5

“Volumes of CO₂“

An average American beer contains 2.5 volumes of CO₂. Beers can range from about half that to nearly twice as much.

• Many “nitro” beers are on the low-end of the scale, coming in at about 1.2 volumes of CO₂
• Pale ales like Sierra Nevada fall into the normal range around 2.5 volumes of CO₂
• Many Belgian beers have high carbonation levels, some as high as 4.5 volumes of CO₂

Question 6

Define the parameters of “Normal” alcohol content:

Answer 6

4.4 to 5.9% ABV

Question 7

Which of the following measures a beer’s color?

A. EBU

B. SMA

C. SRM

D. Only by descriptions such as straw, amber, or black

Answer 7

C. SRM (Standard Reference Method)

While we can also describe beer color with words, color is measured quantitatively on the SRM scale.

American Lagers like Budweiser are straw in color and measure about 2 SRM. Irish Stouts like Guiness Stout are black in color and measure about 40 SRM.

Question 8

Describe some of the flavors that yeast alternatives tend to impart.

Answer 8

• Tart
• Sour
• Acetic (vinegar-like)
• Lactic (unsweetened yogurt)
• Earthy
• Leathery
• Barnyard-like

Historically, these flavors occurred in many beers, and they are still found in some classic styles from Belgium, England, and even Germany. American brewers use them in special beers now too.

Question 9

What is the scientific name for hops?

Answer 9

Humulus lupulus

• Hops are small, green, pine-cone-like flowers that grow on a vine
• Each hop variety has its own unique flavors and aromas
• Brewers control hop character in beer through the selection of hop varieties and by deciding when to add the hops during brewing
• Hops provide bitterness and also contribute to the aroma and flavor of beer

Question 10

True or False?

Lager yeast does not impart any fruity or spicy flavor to beer.

Answer 10

True

In general, lager yeast contributes few of its own flavors to the beer and simply “gets out of the way,” showcasing the flavors of malt and hops in the beer. The lack of fruity, spicy flavors from yeast leads some people to describe lagers as “smooth.”

Question 11

Which of the following beers would likely measure around 35 IBUs?

A. American Lager

B. British Brown Ale

C. American Pale Ale

D. Double IPA

Answer 11

C. American Pale Ale

American Pale Ale has between 30 and 50 IBUs. While IBUs measure bitterness, the amount of malt used to make the beer and other factors influence how bitter a given amount of IBUs will actually taste.

Question 12

Hops added at what point in the brewing process will mostly contribute flavor to the finished beer?

Answer 12

Middle of the boil

These flavors vary, but beer drinkers perceive them in the palate of the beer, while the beer is in their mouth. Hop flavor is distict from the bitterness hops provide; some beers can have high bitterness but little hop flavor, while others may be low in bitterness but have intense hop flavor.

Question 13

Hops added at what point in the brewing process will mostly contribute aroma to the finished beer?

Answer 13

Late in the brewing process

These aromatic traits vary widely and generally parallel the flavors contributed by hops. The only real difference is where you perceive the traits: in the aroma or in the flavor.

Question 14

What are the three families of hop variety, based on flavor and aroma?

Answer 14

• German/Czech
• English
• American

While there are more than 100 individual hop varieties to choose from, they can be grouped into three families based on flavor and aroma. The three families derive their characteristics from the geographic origin of the hops.

Question 15

How much malt is required to produce the average beer?

Answer 15

50 pounds (23 kilograms) per barrel

3 ounces (85 grams) per pint

Germans say that malt is the soul of beer. Indeed, it’s a required ingredient because its flavor defines the beverage as a whole. Malt is the source of fermentable sugar that leads to the production of alcohol–without it we literally would not have beer.

Question 16

Define the parameters of “Very High” alcohol content:

Answer 16

Greater than 10.0% ABV

Question 17

Hops added at what point in the brewing process will mostly contribute bitterness to the finished beer?

Answer 17

Early in the boil

Brewers use bitterness to counter the natural sweetness of beer that comes from malt. Without the bitterness, beer would be too sweet to enjoy in any significant quantity.

Question 18

When we talk about the “balance” of a beer, we generally discuss the relative amounts of what two flavors?

Answer 18

Malt and hop flavors

Some beers are “hop-balanced” and hop flavors dominate. Other beers are “malt-balanced” and malt flavors have the upper hand.

Occasionally, we do use just the word “balance” to indicate that the levels and types of flavors from malt and hops create a harmonious effect that we enjoy. Malt sweetness balances hop bitterness.

In this context, “unbalanced” carries the reverse connotation.

Question 19

How would you describe a beer with 4.8% alcohol by volume?

A. Pretty normal level of alcohol

B. Somewhat elevated level of alcohol

C. Lower than normal level of alcohol

D. Extremely high level of alcohol

Answer 19

A. Pretty normal level of alcohol

Most popular beers have an alcohol content between 4% and 5% ABV. Today’s craft beers are often a bit stronger, with many in the 5% to 6.5% range.

Question 20

Which of the following statements is false regarding hop bitterness in beer?

A. Bitterness comes from hops

B. Bitterness balances the sweetness of malt

C. Hops added early in the boil mostly contribute bitterness to the finished beer

D. Many beers have no measureable bitterness

Answer 20

D. Many beers have no measureable bitterness

In the US, hop bitterness is a required ingredient for any beverage labeled as “beer.” The amount of bitterness may vary widely from overwhelming to barely detectable.

Question 21

A beer with 3.2% alcohol by weight would have what percent of alcohol by volume?

A. 4.0%

B. 5.0%

C. 6.0%

D. 7.0%

Answer 21

A. 4.0%

For any given beer, alcohol by weight is lower than alcohol by volume. The classic “3.2” beer refers to alcohol by weight and is actually 4.0% alcohol by volume.

• To convert ABW to ABV, multiply by 1.25.*
• To convert ABV to ABW, multiply by 0.8.*

Question 22

What are the four principles of successful beer/food pairing?

Answer 22

• Match intensity - The overall flavor intensity of the beer should match that of the food item so that neither overpowers the other.
• Complement - The two should have some complementary flavors to create a basic harmony between them.
• Contrast - The beer and food items should have some differences in flavor to help create an interesting pairing.
• Cut - Beer can help cut sweet, fatty, or rich foods with these properties:
  
  • Bitterness
  • Carbonation
  • Roastiness
  • Alcohol

Question 23

Define the parameters of “Lower” alcohol content:

Answer 23

Less than 4.3% ABV

Question 24

What does SRM stand for and what does it measure?

Answer 24

Standard Reference Method

The SRM scale measures the color of a beer using the following descriptors:

• Straw (American Lagers like Budweiser) about 2 SRM
• Gold (Czech Premium Pale Lagers like Pilsner Urquell) about 6 SRM
• Amber (American Pale Ales like Sierra Nevada) about 14 SRM
• Brown (Brown Ales like Bell’s Best Brown Ale) about 25 SRM
• Black (Irish Stouts and Imperial Stouts like Guiness Stout) about 40 SRM

Question 25

What is the term for any unmalted ingredient that contributes fermentable sugar to a beer recipe?

Answer 25

Adjunct

Common adjuncts include corn, rice, sugar, honey, oats, and flaked barley.

Unlike malt, adjuncts–such as raw grains–aren’t malted and don’t get kilned or toasted, therefore contribute very little flavor to the finished beer. It is similar to the difference in flavor between raw baking flour and bread crust.

The usual effect of adding an adjunct is to reduce or lighten the malt flavor of the beer.

Ingredients added for the purpose of contributing a distinct flavor to the finished brew are called additives. These would include things such as coffee, chocolate, or raisins.

Question 26

Characteristics of beer that can be expressed as numbers, on a well-recognized, standardized scale are called what?

Answer 26

Quantitative measures

The measures we use for beer include alcohol content, bitterness, color, and carbonation.

Question 27

We all know about the four classic tastes: sweet, sour, salty, and bitter. But which of the following is now gaining recognition as another taste that we detect on our tongues?

A. Peppermint

B. Vanilla

C. Fat

D. Caffeine

Answer 27

C. Fat

Recent research shows that the tongue has taste receptors for fat molecules.

Question 28

What grains are most commonly processed to make malt for brewing?

A. Barley and corn

B. Barley and wheat

C. Corn and wheat

D. Rice and corn

Answer 28

B. Barley and wheat

Malt is usually made from barley or perhaps wheat.

Question 29

Define the parameters of “Elevated” alcohol content:

Answer 29

6.0 to 7.5% ABV

Question 30

The class of compounds produced by ale yeast which impart a fruity flavor to beer are called what?

Answer 30

Esters

Esters produced by ale yeast commonly impart banana, apple, and pear flavors in beer. Peach and apricot flavors occur occasionally. Often, the drinker experiences a flavor blend that is hard to attribute to a single fruit.

Question 31

Which of the following is true regarding the flavors of ale and lager yeast?

A. Ale yeast contributes a fruity flavor, while lager yeast does not

B. Lager yeast contributes a fruity flavor, while ale yeast does not

C. Lager yeast contributes a spicy, phenolic flavor to beer

D. Ale yeast ferments to a clean, neutral state that showcases malt and hop flavors

Answer 31

A. Ale yeast contributes a fruity flavor, while lager yeast does not

Ale yeast produces a class of compounds called “esters,” which impart a fruity flavor to beer. Lager yeast, on the other hand, does not produce esters.

Question 32

What four components contribute to the “flavor profile” of a beer?

Answer 32

• Taste - sweet, sour, salty, bitter, umami, fat
• Aroma - traditional smelling (orthonasal) and breathing out as you chew (retronasal)

The combined effects of taste and aroma are known as “flavor.”​

• Mouthfeel - viscosity, texture, astringency
• Aftertaste - short, clean, long, lingering; sweet and malty or bitter and minerally

Question 33

What are the common flavor descriptors of the English family of hops?

Answer 33

Earthy, woodsy, herbal, or roselike

Hops in England grow mostly in the south of the country. Examples of beers with this sort of hop character in the US are Goose Island Honker’s Ale and Brooklyn East India Pale Ale

English-style ales

Question 34

Which of the following represents a bitterness level you are unlikely to find in any beer?

A. 7 IBUs

B. 18 IBUs

C. 102 IBUs

D. 237 IBUs

Answer 34

D. 237 IBUs

For most beers, the scale ranges from about 0 to 100 IBUs.

Question 35

What are the common flavor descriptors of American hops?

Answer 35

Piney, citrus, etc.

There are a variety of citrus flavors in American hops: grapefruit is mentioned a lot, and sometimes orange or lemon as well. Another common descriptor is “resinous,” reflecting the flavor of a pine tree or pine needles. Some newer varieties remind beer drinkers of garlic or onions; others have a “juicy fruit” or chamomile flavor.

American Pale Ales, IPAs, and Double IPAs