"The kind of" beer is estimated by experts on the two main characteristics: the color and foam. It would seem, beer is divided into dark and light - what is there to assess. But virtually every brand of beer has its own nuance.
In the concept of "color" is important not only characteristic of shade, but also transparency, the presence or absence of color. The most severe are the requirements for light beer. Its color palette should be clean, transparent, and golden. It should not be reddish, brownish or greenish tint. And yet - it should shine.
But the dark beer may not shine, to be brown and not even be transparent. And for all this to be beer. But to determine the color - whether good - can not no professional.
In order to evaluate the beer "in appearance, must be well to consider not only its color but its foam. An integral component of good quality beer - abundant, dense, stable foam. How do we determine the degree of abundance, density and resistance?
Pour beer into a large glass or cup. Excellent beer should have a height of foam at least 4 cm and keep it at least 4 min. If the foam below or disappears without a trace in less time, so it is not quite perfect. If you do not have a ruler handy, try a little blow on the foam. If the foam disappears, it means that beer is bad, if it is "bent", so good.
Foam should "adhere" to the walls. If the walls of glass left traces of foam, all right - you're drinking beer. If, however, no trace, it is worth considering: what it was for a drink?
The highest value in the tasting has not, however, sight and smell.
When we try beer taste, "then see him in the nose, mostly, but not in the language when we inhale and exhale fragrance degustiruemogo drink. The reason is simple: human olfactory system is much more diverse and sensitive than taste.
If you do want to evaluate the quality of beer by the smell, you should determine whether a harmonious combination of all the smells that you inhale and exhale, sniffing a beer and try it on taste.
Trying to beer tasting, we use language, cheeks, sky, her lips. However, only the language gives us an idea about the taste - the lips, cheeks, the sky can give us only tactile and thermal picture of the drink. But this is not enough: the temperature, texture, viscosity, roughness, and lubricity - all this, there is oral language in that is not involved. By mouth, we fix the chemical, tactile, thermal and even painful. All this together gives us an idea about the taste of beer.
A very important characteristic of beer is not only the taste, but also the finish, that is, the flavor that remains in the mouth for some time after the drink was swallowed.
By the way, fans of "sweet" beer prefer to taste the drink at once - sweet taste is noticed as soon as the beer enters the mouth (which is why children are so fond of sweet things, - the subconscious desire to feel the pleasant taste of instant). But the pleasure of "Bitter" beer begins to realize much later, long after your first sip. Thus, fans of "bitter" beer like prolonging pleasure.
However, most beers contain different combinations of all four tastes. And the concept of "delicious beer" is made up of an integrated sense of all four, and the sensation is not instantaneous, but spread over time. Consecutive transition from sweet to sour, salty and bitter to give a pleasant sensation, as well as general aftertaste when all four groups of taste buds. The slightest dissonance - and the delight of taste disappear.
By the way, long lasting feeling of bitterness in the finish marker of poor quality of beer, because it is caused by low quality are used in brewing products or violation of the technology.
In light beer should prevail subtle hop bitterness - extractives should be almost imperceptible. After drinking a light beer should leave the language bystroischezayuschy taste of hop bitterness. Aftertaste is a good light beer has virtually no.
Dark beer, on the contrary, should be sweet and not leave the hop bitterness - its taste is more complete, resulting in beer seems to be more "dense". After drinking a dark beer should leave only a taste of malt, with no bitter aftertaste. Between these two main types are all the other types and varieties of beer.
The variety of beers for various reasons: the different plants used different stamps yeast fermentation and the fermentation is carried out in different ways, the quality of raw materials (malt and hops) is very different from the place of its production. The value is even part of the water used in brewing.
Tasters use of the 4 main term for the organoleptic evaluation of the taste of beer. For high-quality light beer is a "clean", "full", "harmonious", "and pronounced". Taste good dark beer described as "mild", "empty", "malt", "sweet".
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