Learning to taste...?

[fretlessman71]

I've been enjoying beer for the last 15 years or so. I've loved the variety of beer that I could find, and enjoy all types, firmly believing that there are good and bad examples of all styles. However, I never really thought about just what it was that made me prefer one over the other. I can narrow it down a little bit - I like ales because I have an insatiable sweet tooth, but lagers are good as well, especially in the summer.

I'll be reading a tasting review on one of my favorite beers that I'm very familiar with, and they'll use terms like "...citrus, malt, floral hops aromas. There was a crispness to the smell. The taste was dominated by malt sweetness, but with floral hops, oak, grapefruit, pine, some aromatic tastes, and a bit of caramel thrown in." YIKES!!! I think to myself, WHERE DO THESE GUYS GO TO SCHOOL TO BE ABLE TO DO THIS? Is there such a beast as a tasting school? Or do you just have to have someone take you under their wing and show you the ropes?

I rarely think about things like grapefruit, raspberry and pine when I'm drinking... I'm just enjoying a beer. On the OTHER hand, I also like to get deeper into the things that I enjoy, so I know that a little (or a lot of) education isn't going to spoil my tasting and enjoyment of a particular brew. Maybe I ought to go and buy these actual fruits and re-familiarize myself with the way they taste before I start wading into all of the cool beers I've been seeing but putting off buying. I'd love a few thoughts on the matter from the experts here at Realbeer!

fretlessman71

[threecb]

I've seen 1 night "enrichment" classes and tasting lessons at the local wine shop for wine, but i've never seen the same for beer.

I've also seen a wine tasting teaching kit, and would assume a similar setup can be had/created for beer enthuiasts. The kit is just a bunch of viles with oils and or dried herbs/flowers etc. and (i think) wine recommendations that are in a particular "scent"'s realm. It's supposed to teach your nose what a particular scent smells like, and then you should be able to pick up that scent in the beer. In theory.

It is pretty much about training your nose/brain connection. There are some scents that hit me over the head and can identify them, like citrus/grapefruit and banana and cloves. Some are out of my reach. I read some tasting notes and furl my brow trying to "get" what they suggest.
Another way to help the process is to read tasting notes as you try different beers and try to identify them as you drink.

I'd read about a "butterscotch" taste that's usually associated with something being off in a beer, but had never experienced it, until recently. It wasn't terribly evident in the taste, but on the nose the beer was like a butter-rum lifesaver!

anyway, let me know if you find out any additional info...

[beer editor]

You might find the Beer Break (http://www.realbeer.com/library/beerbreak/archives/) archives useful and particularly this article:

How to talk about what you taste (http://www.realbeer.com/library/beerbreak/archives/beerbreak20010308.php)

Prosit,
Stan

[BluesHarp]

Now that you have heard some of the tasting terms, think about it the next time you are sipping...you might find yourself saying "oh, yeah, I get it "

[paul84043]

It's very sad, but after I began to make my own beer, to cook up the ingredients, to take the time to actually make it myself, I found that I was much more in tune with the finished product.
I actually "get" wine people now....

All you have to do is concentrate as you drink, try drinking in different ways, smaller sips, a large gulp here and there. Taste it on different parts of your tougue, wait for the aftertaste...
It's really interesting and if you can find someone else that enjoys it as well, alot of fun.
It helps to know the tastes beforehand, to know what hops taste and smell like, malt, coffee, caramel, chocolate, lactic acid and the like...

I bought a Porter from a local Micro and it wasn't until my third beer that I began to taste the chocolate and lactic "creamy" aftertaste. But once you find it, you don't need to try the next time, it seems like it's just "there" after you identify it for the first time.
It can really make beer more enjoyable, I highly recommend it.

[b3s]

i tend to take small sips, let the beer wash over my tongue, and then take in a slow breath...seems to attenuate my tasted buds and i can identify tastes. i do this for two or three sips on any new beer or when tasting my home brews. i'm getting pretty good at identifying the hops i'm familiar with. i doubt that this works with all beers, but since i like very dry beers for the most part, it seems to work well. YMMV.

[chazwicke]

There are beer judge certification classes that you could take. These might tend more toward beer styles but you would definitely learn what flavors you are supposed to find in each style. Also, remember to use your eyes and nose as well as your sense of taste. look at the beer and its color, clarity, and tightness of the head. Smell it before you drink your first sip. Most European brewers like to present their beers in a special glass type to highlight its features. Always enjoy your beer from a glass as the pour allows some of the gasses to escape. And you can see the color. I even like to use a clean, fresh glass for each beer I drink.

[fretlessman71]

I'm finding that my dishwasher is leaving a RESIDUE in my "clean" glasses.... GRRRR.... Now I have to rinse them out by hand when I take them down from the shelf. It was killing the head! Any other things I ought to be looking for? OH YEAH.... Is it OK to use a plastic "glass" if it's the same size and shape as a normal pint glass? It's thick plastic... is there something to be aware of?

[brewmonkey]

You can take a peek over at www.bjcp.org for style guidelines as well as print out the BJCP certification notes.

Siebel in Chicago offers sensory evaluation courses and I believe it is flavoractiv that sells a kit so you can train yourself and several friends.

But be prepared! Some people can be hyper sensitive to certain off flavors or aromas (I can pick up diacetyl well below threshold but DMS is something I usually miss) where others cannot get it at all.

I would suggest checking out the next local homebrew competition and sign on as a steward. If you can do this several times a year you will start to pick up what you may have been missing before and before you know it you will be juding.

[brewmonkey]

Originally posted by fretlessman71
I'm finding that my dishwasher is leaving a RESIDUE in my "clean" glasses.... GRRRR.... Now I have to rinse them out by hand when I take them down from the shelf. It was killing the head! Any other things I ought to be looking for? OH YEAH.... Is it OK to use a plastic "glass" if it's the same size and shape as a normal pint glass? It's thick plastic... is there something to be aware of?

Try hand washing them and use baking soda and warm water instead of dish detergent. Let them air dry on a rack that has some good ground clearance.

It is ok to serve your beer in whatever you like. Some of the plastics out there are better then a glass. Some of the newer plastics are even unbreakable and wont "crease" even if you try to stomp on them.

[paul84043]

My beer glasses never go in the dishwasher, I want to preserve the graphics on them since I collect them as well.
I wash them with regular dishsoap when I'm done with them, rinse them very well, dry them by hand and put them back in their special cupboard...