— Skills of craft beer tasting

Craft natural beer - one of the most enjoyable pleasures in our life. You require only three components to be skilled beer taster: the eyes, the nose and the palate. The eyes evaluated for color, pennost and transparency, the nose detects the scent of beer and palate enjoys his taste. Color fresh beer depends on the type of barley, water features and method of preparation. Substances responsible for the color of the beer is contained in the shell of barley grain. Interacting with the salts in the water, the grain gives the beer its color. And it can happen in two ways - during the caramelization (the sugar found in malt, then becomes thick and viscous) when malt roasting, or during the oxidation of tannins and malt sugar (maltose).

Live beer becomes transparent if the action of yeast and other microorganisms is over. As a rule, the transparency of live beer can see after rather long time. Note that than live beer transparent, so it is land (palate no longer feels his pleasant softness and density) and thinner (lost "body" of beer, its thick, rich taste, the original wort). Softness - one of the main characteristics of the living beer, it "balances" transparency and density of live beer. Therefore, defining the taste of fresh beer, you need time to catch it clean and pristine. And, of course, do not forget about two important things: first, getting on bitterness of beer should be pleasant, no harsh aftertaste, and secondly, thick foam - a sign that living beer is very soft, even a little sweet. A wide range of olfactory sensations made possible by the receptors in the nasal cavity. We feel many flavors - hops, malt, as well as fruits, herbs and flowers. Intense aromas characterize the definitions of "strong", "light", "mild", "sustainable", "very stable", "low-grade". Craft living beer flavor can be subtle, very thin, ordinary or even rough.

The aroma of fresh beer is largely determined by the quality of malt - as far as malt grains were big and sweet (depending on the crops and the degree of drying or roasting). Traditionally used barley malt, but you can cook live beer from wheat, oats, rye and rice - both individually or mixing them. Malt aroma can have bread crust, biscuit, caramel, roasted coffee or licorice (Glycyrrhiza) aroma.


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