Tasting and Evaluating Beer Flashcards
What are the correct abv measures for low beer
4% abv and below
What are the correct abv measures for medium
4.1–5.9% abv
What are the correct abv measures for high
6–9% abv
What are the correct abv measures for very high alcohol
Above 9% abv
Beers that are highly attenuated have no …….
residual sugar
What aromas and flavours are related to Malts
Toasted Bread, Breadcrumb, Caramel
What aromas and flavours are related to Hops
Fruits, Spices, Herbs and Flowers
Beer colour can be measured on a scale of light to dark. What is the correct order of the 6 colour descriptors used in the SAT?
Straw, Gold, Amber, Copper, Brown, Black
What can contribute to haziness in the appearance of a beer?
Grain-derived proteins and polyphenols, Agitated yeast sediment
What is the main source of bitterness in beer?
Hops
What can aromas of vanilla and coconut tell you about a beer?
That it may have been aged in oak barrels.
What can aromas of rancid butter or sour vinegar-like notes tell you about a beer?
That the beer may have a bacterial infection.
What aromas and flavours are associated with yeast and bacteria?
Fruits, Spices, Farmyard
What is the purpose of the Beer Lexicon and the WSET SAT
It provides a systematic approach to tasting beer, designed to give a framework for tasting a range of beer styles comparatively
What four things does an ideal tasting environment have?
1.Good lighting,
2. no strong odours
3.Quiet and free from distractions
4. Space for glassware and notes
How should you prepare yourself for a tasting?
Clean palate free from lingering strong flavours
How is Taste defined?
We use the term taste to indicate sensations detected by your taste receptors on your tounge and some parts of your mouth and throat.
How is Aroma defined?
Indicates sensations detected by your sense of smell
How is Flavour defined?
Overall picture that the brain creates by combining signals from all your senses, including aroma, taste and mouthfeel
What do you evaluate when you assess appearance of beer via the SAT?
Clarity, Colour, Foam and other observations
What do you consider when evaluating the nose of the beer via the SAT?
Aroma Intensity, Aroma Characteristics, Other Aromas, Off flavours/ Off Aromas
What do you consider when evaluating the palate of the beer via the SAT?
Carbonation
Body
Alcohol
Sweetness
Bitterness
Aroma Intensity
Aroma Characteristics
Finish
Other Observations (acidity, mouthfeel, lingering bitterness)
What do you consider when evaluating the quality of the beer via the SAT?
Absence of faults, balance, complexity and definition and expressiveness.
