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BJCP > Tasting > Flashcards

Tasting Flashcards

1
Q

Initial Flavor Components

A

Malt, hops, alcohol, sweetness

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2
Q

Intermediate Flavor Components

A

Additional hop, additional malt, fruitiness, diacetyl, sourness

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3
Q

Aftertaste Flavor Components

A

Hop bitterness, oxidation, astringency

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4
Q

9 Categories of Aroma

A

oxidized, sulfury, fatty, phenolic, caramelized, cereal, resinous, aromatic, and sour

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5
Q

5 basic tastes

A

Sweet, sour, salty, bitter, umami

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6
Q

Off Flavor: Acetaldehyde

A

Green apple, cut grass, green leaves, fresh paint

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7
Q

Off Flavor: Butyric Acid

A

Putrid, baby vomit

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8
Q

Off Flavor: Diacetyl

A

Butter, butterscotch, buttered popcorn

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9
Q

Off Flavor: DMS (Dimethyl sulfide)

A

Cooked corn or vegatables

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10
Q

Off Flavor: Earthy

A

Geosmin, soil-like [decomposing leaves, post-rain smell]

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11
Q

Off Flavor: Ethyl Acetate

A

Solvent-like, nail polish remover

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12
Q

Off Flavor: Ethyl Hexanoate

A

Anise, licorice, apple

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13
Q

Off Flavor: Geraniol

A

Floral, Geranium Flowers

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14
Q

Off Flavor: Indole

A

Farm, barnyard

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15
Q

Off Flavor: Isovaleric Acid

A

Cheesy, old hops, wet socks

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16
Q

Off Flavor: Oxidized

A

Papery, cardboard, stale

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17
Q

Off Flavor: Spicy

A

Cloves, allspice, pepper, vanilla

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18
Q

Off Flavor: Alcoholic

A

“Hot”, spicy, vinous

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19
Q

Off Flavor: Astringent

A

Puckering, mouth-drying, harsh graininess

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20
Q

Off Flavor: Light Struck

A

Smelling of a skunk, catty

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21
Q

Off Flavor: Yeasty

A

Like Champagne, yeasty, sulfury, bready

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22
Q

Off Flavor: Estery

A

Fruity, strawberry, pear, banana, apple, grape, citrus

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23
Q

Off Flavor: Grassy

A

Fresh cut grass, green leaves

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24
Q

Off Flavor: Medicinal

A

Chloroseptic, medicine cabinet

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25
Q

Off Flavor: Metallic

A

Iron, copper, coins, blood

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26
Q

Off Flavor: Musty

A

Stale, moldy, cellar-like

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27
Q

Off Flavor: Plastic

A

Band aid, electrical tape, styrene

28
Q

Off Flavor: Solvent/Fusel

A

Hot burning on palate

29
Q

Off Flavor: Sour/Acidic

A

Lactic acid, citric acid, sharp, clean sourness

30
Q

Off Flavor: Smok(e)y

A

AKA Phenolic. Smoke-like, charcoal, burnt

31
Q

Off Flavor: Sulfury

A

Rotten eggs, burning matches

32
Q

Off Flavor: Vegetal

A

Cooked, canned or rotten vegetables (cabbage, celery, onion, asparagus, parsnip)

33
Q

Off Flavor: Vinegary

A

Acetic (not lactic) acid, vinegar-like sourness

34
Q

Flaw Correction: Acetaldehyde

A

More vigorous fermentation.
Healthier yeast.
Full attenuation / extended time on yeast
Oxygenate wort.

35
Q

Flaw Correction: Alcoholic/Hot

A 
Reduce fermentation temp.
Use less attenuative yeast.
Check yeast health
Fewer fermenables
Fewer sugary adjunct
Pitch sufficient yeast
Oxygenate wort fully
Check for infection
Raise mash temp
Age beer before consuming.
36
Q

Flaw Correction: Astringent

A 
Don't oversparge.
Don't overcrush grain
Don't boil grain
Sparge water too hot (over 170F)
Sparge water too high pH (over 6)
Lower sulfate content in water
Reduce dark grains
Reduce whole hops
Avoid use of raw spices, fruit pith, and fruit skins
37
Q

Flaw Correction: Diacetyl

A 
Different yeast strain.
Oxygenate fully
Reduce primary fermentation temp.
Use warmer/longer secondary fermentation
Ensure yeast health.
Increase yeast quantity when pitching
Check for infection.
Allow for full attenuation.
Don't rack/filter/fine too early
Don't cold crash
If lager, raise fermentation temp at end for diacetyl rest
Bottle condition at cellar temps
Avoid adding oxygen during fermentation.
38
Q

Flaw Correction: DMS (Dimethyl Sulfide)

A 
Use long, rolling, open boil.
Reduce use of pilsner malt.
Cool quickly before pitching yeast.
Infection.
Healthy, vigorous yeast.
39
Q

Flaw Correction: Estery

A 
Lower fermentation temp.
Use a cleaner yeast strain.
Oxygenate wort sufficiently.
Reduce OG.
Change hop variety.
Avoid carrying cold break into fermenter.
Pitch sufficient yeast quantity.
Age beer longer.
40
Q

Flaw Correction: Grassy

A

Reduce dry hopping.
Avoid oxygen pickup.
Check hops and malt for freshness.

41
Q

Flaw Correction: Light-struck

A

Avoid light exposure after hopping. Don’t use clear or green bottles.
Don’t use Cluster hops for aroma.

42
Q

Flaw Correction: Medicinal

A

Avoid water with chlorine or chloramines. Avoid bleach sanitizer. Reduce astringency. Avoid excessive whole hop use. Infection.

43
Q

Flaw Correction: Metallic

A 
Check water for metallic ions.
Reduce water salts. 
Check equipment for rust.
Ensure stainless steel is passivated.
Fully rinse sanitizer.
Build water from RO.
44
Q

Flaw Correction: Musty

A

Avoid oxidation.
Check sanitation. Avoid peat-smoked malt.
Check water freshness/taste.
Use fresh malt and hops.

45
Q

Flaw Correction: Oxidized

A 
Check for post-fermentation oxygen.
Don't splash when racking/bottling.
Check caps/keg seals.
Purge bottles/kegs with CO2 before filling.
Store beer cool.
Drink beer fresh.
46
Q

Flaw Correction: Plastic

A

Infection.
Yeast health.
Lower fermentation temp.

47
Q

Flaw Correction: Solvent/Fusel

A

Lower fermentation temp. Pitch sufficient yeast.
Infection.
Different yeast strain.

48
Q

Flaw Correction: Sour/Acidic

A

Infection.
Different Yeast strain.
Don’t mash for long periods at low temps.

49
Q

Flaw Correction: Smoky

A

Check for scorched mash or boil.
Use fewer dark malts.
Infection.

50
Q

Flaw Correction: Spicy

A

Change yeast strains.

Adjust fermentation temp (higher or lower depending on yeast strain and beer style).

51
Q

Flaw Correction: Sulfury

A 
Infection.
Check water for sufates.
Check yeast health.
Check for autolysis.
Try another yeast strain.
52
Q

Flaw Correction: Vegetal

A 
Pitch enough yeast.
Encourage fast, vigorous fermentation.
Check sanitation.
Check ingredients for freshness (esp. LME).
Avoid oversparging at low temps.
53
Q

Flaw Correction: Vinegary

A

Infection.
Check yeast strain.
Check for oxidation.

54
Q

Flaw Correction: Yeasty

A

Use more flocculent yeast.

Allow time for yeast to flocculate.

55
Q

Color: 2 SRM

A

Pale straw

56
Q

Color: 3 SRM

A

Straw

57
Q

Color: 4 SRM

A

Pale gold

58
Q

Color: 6 SRM

A

Deep Gold

59
Q

Color: 9 SRM

A

Pale Amber

60
Q

Color: 12 SRM

A

Medium Amber

61
Q

Color: 15 SRM

A

Deep Amber

62
Q

Color: 18 SRM

A

Amber-Brown

63
Q

Color: 20 SRM

A

Brown

64
Q

Color: 24 SRM

A

Ruby-Brown

65
Q

Color: 30 SRM

A

Deep Brown

66
Q

Color: 40 SRM

A

Black

BJCP (3 decks)

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