Assessing the quality of beer
From Beeripedia the Beer Wiki
When assess ing the qualities of a beer there are a number of variables to take into account
Contents |
The strength of the beer
There are a number of different systems for measuring the strength of a beer. Usually the strength has to be is declared for tax reasons and the information is is often available at the point of sale or on packaging etc.
ABV (Alcohol by Volume): This is the international method for measuring the strength of beer.
ABW (Alcohol by Weight) This is the system used in the US
5% ABV is 4% ABW. Many American brewers now also declare the strength of beer in ABV.
OG (Original Gravity)Is a system once used in Britain for measuring the level of 'fermentable material' - malt, other grains and sugars - in a beer. Many brewers still list the OG and the ABV of their beers.
Sight
Look at the beer, hold it to the light. Consider its colour. Look for clarity and where appropriate condition,, the level of carbon dioxide (CO,) present in beer. which gives it its sparkle.
Smell
Aroma: the 'nose' of a beer that gives an indication of the malty, hoppy and possibly fruity characteristics to be found in the mouth. A good well kept beer should smell inviting and signal the organic ingredients in the brew.
Taste
On tasting the beer try to assess its mouth-feel, the sensation that beer and its constituent parts - malt, hops and fruity esters - make in the mouth. Try and weigh and diferrentiate between the sweetness, sourness, saltiness and bitterness of the beer
It is worth becoming aquainted with the International Units of Bitterness, a scale (IBU) for measuring the bitterness of beer and be able to calibrate the taste through experience.
Remember that if a beer is 'fully attenuated', most or all of the malt sugars will have turned to alcohol. But in some styles, such as English mild or Dortmunder Export, some malt sugars are left in the beer for fullness of taste and some sweetness. Such beers are not 'brewed out' or fully attenuated.
Note too the finish, the aftertaste of a beer, the impression left at the back of the tongue and the throat. This should not have metallic or chemical notes coming from additives.
We have started a Tasting note template to help you think about rating your favourite beers!
