BEER KNOWLEDGE & TESTING

BEER TASTING BASICS AND PASSPORT LOG

PRE-TASTING GUIDELINE

IT IS BEST TO:

1. Taste beer when your taste bus are freshs! (e.g. morning or before dinner)
2. Avoid Smoking or Second-Hand Smoke!
3. Avoid perfume or Aftershave
4. Avoid Pre-judging the taste because of the name!
5. Taste 4-6 Fl. OZ. At a time!
6. Taste under natural or incandescent light to observe clarity!
7. "Horizontal" tasting is better than "Vertical Tasting"!
8. ALWAYS USE YOUR PASSPORT TO DOCUMENT YOUR BEER TASTING & SHARE YOUR OPINION ONLY AFTER EVERYONE HAS LOGGED OUR THEIR OWN THOUGHTS!
9. White bread is best for cleansing your palate!
Too Much Beer Can Intoxicate both your palate and You! (Be Careful!)




5 STEPS OF TASTING

1. APPEARANCE
2. AROMA
3. TASTE
4. AFTERTASTE
5. OVERALL IMPRESSION

5 STEPS OF TASTING with PASSPORT!

APPEARANCE
Start by, looking at your glass of beer, is it clear, gold, amber, red-brown, etc…? Is the colour brilliant or is cloudy? In general, does it have small bubbles? This a an indicator of a well made beer!
(NOW, LOG IT IN PASSPORT)

TASTE
Start by, taking a good mouthful, is it full bodied or is it watery? Now let it roll on your tongue. Bitterness is caused by hops and sweet taste is caused by barley. If the malt has been roasted as it stouts, porters, or mucheners then the taste may come through as "molassed or caramel".
(NOW, LOG IT IN PASSPORT)

AFTERTASTE
Start by, judging whether the taste has stayed or quickly disappeared. Is it strong, weak, bitter, sweet, etc…?
(NOW, LOG IT IN PASSPORT)

OVERALL IMPRESSION
Would this beer be one of your favorites or can you liken it to any others you have tasted? This will be handy if we are out of stock on a requested beer as you can suggest a similar style/tasting beer!
(NOW, LOG IT IN PASSPORT)


GENERAL BEER FACTS AND QUESTIONS

What is Beer?

Beer has been enjoyed around the world for thousands of years, as early as 6000 B.C. by the Mesoptamians. It is generally a combination of four key Ingredients : Barley, Hops, Yeast, and Water, which is then fermented to produce a moderately low alcohol content!

How Is Beer Made?

Water- provides the liquid base for the other ingredients/about 90% of the content!

Grains- Naturally processed into fermented sugars that provide the most noticeable flavours in beer, they influence sweetness, alcohol, carbonation, fullness, and overall beer flavour!

Hop Flowers- Used to import bitterness, flavor, and bouquet to beer as well as acting as a preservative!

Beer Yeast - Is a living micro-organism that converts sugars to alcohol, carbon dioxide gas, and flavours of beers. This conversion process is called fermentation!

Bottlled Beer Vs Draft Beer?

Most bottled beer has been heat/cold pasteurized (a method of quick heating/cooling to stop fermentation so it will "keep" longer) where most kegged is not and must be kept cold to maintain freshness! If stored properly there should be little or no difference between the two!

Does Beer Go Bad?

Beer is a very fragile product! Old beer will develop "off " flavours due to oxidization, spoilage, bacteria, or photochemical (light) reactions. Oxidization produces a fruity or wine like taste! Spoilage or bacteria produces a sour flavor to beer! Photochemical reaction produces a skunk like flavour or aroma! The main reason a beer goes bad is due to improper handling and storage which may allow the fermentation process to begin again with the container!

What is an adjunct?

Beer usually consists of barley, hops, yeast, and water. However, many brewers add extra ingredients such as corn, rice, or wheat as supplement/substitute for malted barley as it is cheaper and it also adds a "clarity " and "crispness." These extra ingredients are called adjuncts.

Does Pastrization affect the taste?

Pasturization stablizes beer and makes it last longer, but also damages the palate of the beer. This is why there are now adaptations such a cold pasteurizations and cold filtering beer with less damage to the beer itself.

How is alcohol content expressed?

It is usually determined by the amount of alcohol present by volume of container or alcohol by weight! Generally, most beer ranges from 4.0 % to 5.5% but can be 10.0% or higher!

Draft Beer- Perishable and Carbonated!

A basic knowledge of draft beer is a very important because you are able to share this with your guests and clients/customers!

The main objective at Fogg N'Suds is to ensure the quality of our product is at it's best.

Age

At Fogg N' Suds we rotate our draft stock and move it out as soon as possible. The maximum time a , under refrigeration , draft beer should be held is 10-12 weeks. An Import draft beer can last up to 5-6 months because it is pasteurized but will only last 608 weeks once tapped. By properly receiving/rotating stock, we strived to assure !00% quality product!

Micro-Organisms

Micro-organisms require 3 things to live, food, higher temperature, oxygen. There are types of common micro-organisms associated with beer, mol, yeast, and bacteria. These will produce various effects in the beer you serve. The most common are cloudy appearance, off taste or smell, or both!

Beer provides the food for the micro-organisms through various ingredients used in production. If not stored/received properly, we can inadvertently provide higher temperture. If the container is damaged, the damage can allow oxygen to enter the product and fascilitate bacteria reproduction! This is why we do not use air pumps in our draft line and instead us a gas mixture to pressurize our draft kegs.



Beer Name & Type Appearance(0-3Nose (0-3)Taste (0-3)Finish (0-3)Balance( 0-3)Total/15
      
      
      
      
      

DON'T SNIFF THE CAP!

Appearance: The colour must be attractive in tone and intensity appropriated to the type of beer. Lagers and pilseners range from YELLOW to GOLD. Stronger ales and stouts vary from Amber to golden brown to opaque CHOCOLATE.

Nose: Consists of two elements: AROMA, the nasal sensation produced by malt, hops and other brewing ingredients: and BOUQUET, the complex by-products of fermentation. Pilseners should have a subtle HOP aroma whereas an English Ale should be predominantly MALT. The complex and subtle bouquet must be positive, clean and "beery" with no negative yeasty sour, acidic, stale or skunky essence. Why you pour, allow a head…that's how your release the aroma.

Taste: All four perceptions of taste: sweet, sour, salty and bitter, can be found in beer. Sweetness, if any and the bitter HOP flavour are best appreciated on the first sip. While swallowing (the "middle taste"), the MALT, the heart of beer flavour, should be distinctive. Effects of mishanding are most noticeable in the "middle taste."

Finish: A beer "finishes" well if the taste lingers. If a beer has a very brief after-taste, it finishes poorly; if sour, bitter or metallic, it finishes badly.

Balance: The overall relationship of all factors. Balance is the most important aspect of judging a beer, for it is the amazing balance of hop bitterness and malt sweetness, transported to your taste buds on a carpet of C02 bubbles super charged with just the right amount of alcohol that makes beer such a delicious taste experience!