Tasting and Evaluating Beer

Question 1

What are the correct abv measures for low beer

Answer 1

4% abv and below

Question 2

What are the correct abv measures for medium

Answer 2

4.1–5.9% abv

Question 3

What are the correct abv measures for high

Answer 3

6–9% abv

Question 4

What are the correct abv measures for very high alcohol

Answer 4

Above 9% abv

Question 5

Beers that are highly attenuated have no …….

Answer 5

residual sugar

Question 6

What aromas and flavours are related to Malts

Answer 6

Toasted Bread, Breadcrumb, Caramel

Question 7

What aromas and flavours are related to Hops

Answer 7

Fruits, Spices, Herbs and Flowers

Question 8

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?

Answer 8

Straw, Gold, Amber, Copper, Brown, Black

Question 9

What can contribute to haziness in the appearance of a beer?

Answer 9

Grain-derived proteins and polyphenols, Agitated yeast sediment

Question 10

What is the main source of bitterness in beer?

Answer 10

Hops

Question 11

What can aromas of vanilla and coconut tell you about a beer?

Answer 11

That it may have been aged in oak barrels.

Question 12

What can aromas of rancid butter or sour vinegar-like notes tell you about a beer?

Answer 12

That the beer may have a bacterial infection.

Question 13

What aromas and flavours are associated with yeast and bacteria?

Answer 13

Fruits, Spices, Farmyard

Question 14

What is the purpose of the Beer Lexicon and the WSET SAT

Answer 14

It provides a systematic approach to tasting beer, designed to give a framework for tasting a range of beer styles comparatively

Question 15

What four things does an ideal tasting environment have?

Answer 15

1.Good lighting,
2. no strong odours
3.Quiet and free from distractions
4. Space for glassware and notes

Question 16

How should you prepare yourself for a tasting?

Answer 16

Clean palate free from lingering strong flavours

Question 17

How is Taste defined?

Answer 17

We use the term taste to indicate sensations detected by your taste receptors on your tounge and some parts of your mouth and throat.

Question 18

How is Aroma defined?

Answer 18

Indicates sensations detected by your sense of smell

Question 19

How is Flavour defined?

Answer 19

Overall picture that the brain creates by combining signals from all your senses, including aroma, taste and mouthfeel

Question 20

What do you evaluate when you assess appearance of beer via the SAT?

Answer 20

Clarity, Colour, Foam and other observations

Question 21

What do you consider when evaluating the nose of the beer via the SAT?

Answer 21

Aroma Intensity, Aroma Characteristics, Other Aromas, Off flavours/ Off Aromas

Question 22

What do you consider when evaluating the palate of the beer via the SAT?

Answer 22

Carbonation
Body
Alcohol
Sweetness
Bitterness
Aroma Intensity
Aroma Characteristics
Finish
Other Observations (acidity, mouthfeel, lingering bitterness)

Question 23

What do you consider when evaluating the quality of the beer via the SAT?

Answer 23

Absence of faults, balance, complexity and definition and expressiveness.