Beer tasting

Lore & Background

A selection of beers is chosen for a tasting, often organized by a theme such as Belgian beers or varying bitterness. Beers are typically tasted from lightest to heaviest, driest to sweetest, and cheapest to most expensive, but it is more important to organize according to how human tastebuds work, as they become less sensitive and can be anaesthetized as tasting progresses. Some tasting menus focus on themes like different beer types (stout, wheat beer, India pale ale), different countries (Belgian beers, American pale ales), or food pairings (beers and cheeses).

Choosing a glass is important; an ISO standard tasting glass is often used in professional tastings to ensure the glass does not affect judgement. The glass should be large enough to capture aroma when the beer is swirled, and should have a foot so the container is not stained or warmed by hands.

Blind tasting is a common form where the taster does not know which beer is in which glass, often by shrouding the bottle in an opaque container while pouring. An experienced taster may identify the beer through clues in appearance, smell, and taste, though this becomes more difficult as the number of beer brands and styles grows.

Reader's Guide

Beer tasting serves as a structured method for evaluating and learning about beer, with its significance rooted in the systematic analysis of appearance, smell, and taste. The article emphasizes that the order of tasting should respect the physiology of tastebuds, which become less sensitive over time, making organization crucial. Professional scales vary widely, from Jancis Robinson's 1–20 scale to Joshua M. Bernstein's 1–100 scale, while the Wine & Spirit Education Trust uses verbal grades from faulty to outstanding on a 1–5 scale, reflecting the lack of a universal standard. The use of an ISO standard tasting glass ensures consistency, and blind tasting adds a layer of challenge for experienced tasters. The growing number of beer brands and styles makes blind identification increasingly difficult, highlighting the evolving complexity of the field. The tasting's legacy lies in its adaptability to themes—such as beer styles, countries, or food pairings—and its role in educating about ingredients and production, making it a tool for both casual enthusiasts and professionals.

Did You Know?

• Jancis Robinson uses a scale between 1 and 20 for rating beer.
• Joshua M. Bernstein uses a scale between 1 and 100.
• The Wine & Spirit Education Trust rates beer with verbal grades: faulty, poor, acceptable, good, very good, outstanding.