Das Hobby „Bier“ – mehr als nur Bier brauen und Bier trinken. Wie ich schon auf der Startseite erwähnt habe, bietet das Hobby „Bier“ auch die Möglichkeit, Gleichgesinnte zu treffen – Menschen, mit denen ich dieses Hobby und meine Begeisterung dafür teilen kann. Bier-Erlebnisse, die ich nicht missen möchte.

In der Kategorie Bier erleben stelle ich dem werten Besucher in Text und Bild meine schönsten Bier-Erlebnisse vor. Bierreisen, Bierfeste, Verkostungen, Seminare, Brauertreffen – ein bunter Strauß interessanter Erlebnisse. Ich lade Euch also ein, sich mit mir auf eine Reise durch die Welt der Bier-Erlebnisse zu begeben. Ein Klick auf die Kategorie, und schon geht es los!

Aber Bier erleben ist mehr, als nur Erlebnisse unterwegs.

Bier erleben funktioniert auch im Kleinen, gegebenenfalls ganz für sich allein oder im Kreise der Lieben. Denn Bier bietet eine schier unglaubliche Geschmacksvielfalt, die sich auch (oder gerade!) zu Hause in ganzer Fülle erleben lässt.

Zwar kommt diese Geschmackvielfalt in unserer von Vorurteilen geprägten Welt häufig ein wenig zu kurz, und die Wahrnehmung des „gemeinen Biertrinkers“ beschränkt sich auf die Farb- und Formensprache der Flaschen und Etiketten unserer Fernsehbiere, aber: Bier besitzt eine Geschmacksvielfalt, die der von Wein nicht nur nahe kommt, sondern sie sogar bei weitem übertrifft.

Miniatur

Die Anzahl der aromatischen Substanzen, die Geruch und Geschmack des Bieres beeinflussen oder gar prägen, ist weitaus größer als beim Wein – allerdings haben wir Bierliebhaber es über die Jahre versäumt, uns diese Erlebniswelt auch mit einem entsprechenden Vokabular zugänglich zu machen. Wie oft ist es mir schon so ergangen, dass ich in einem Bier eine besondere Geruchs- oder Geschmacksnote identifiziert habe, aber dann nicht in der Lage war, diesen Sinneseindruck meinen Mitmenschen mitzuteilen – ganz einfach, weil es kein Wort für diese Sinnesempfindung gibt, oder mir dieses Wort einfach nicht geläufig war, nicht zur Verfügung stand.

In jüngster Zeit hat es aber speziell im englischsprachigen Raum zahlreiche Versuche gegeben, ein Vokabular zusammenzustellen (teilweise auch erst zu schaffen), das uns hilft, Geschmack, Geruch und sonstige Sinnesempfindungen ein wenig objektivierbarer zu machen. Daher habe ich in einer langen, aber mit Sicherheit noch nicht erschöpfenden, alphabetischen Liste zahlreiche Terme nebst Erläuterungen zusammengestellt, die bei dieser Beschreibung helfen sollen. Ich habe mich dabei auf die Arbeit eines unbekannten amerikanischen Bierliebhabers gestützt, der die Verbreitung dieser Information ausdrücklich unterstützt. Viel Vergnügen mit dieser Liste und vor allem bei ihrer Anwendung in der Praxis.

Verbesserungs- und Ergänzungsvorschläge und sachliche, konstruktive Diskussion und Rückkopplung sind natürlich jederzeit hochwillkommen, und ich würde mich über Unterstützung und insbesondere Eure Beiträge freuen, diese Liste zu erweitern oder gegebenenfalls auch ins Deutsche zu übertragen.

Beer Tasting Terms

Accessible
a beer that is easy to drink

Acetaldehyde
a green apple aroma or taste
yeast (or bacteria) by-product
often a constituent of young beer

Acetic
Aroma or flavour similar to vinegar formed by aerobic bacteria producing acetic acid

Acidic
a beer with a noticeable sense of acidity
in beer where acid is appropriate the acid should not come from excessive aerobic fermentation (producing acetic acid)

Aftertaste
a term for the taste left on the palate after beer has been swallowed
“Finish” is a synonym

Aggressive
a beer with pronounced or over the top flavours
the opposite of a beer described as “smooth” or “soft”

Alcoholic
a beer that has a noticeable or an out of balanced presence of too much alcohol
often noted as hot or spicy

Almondy
aromas of almonds or marzipan

Astringent
an overly dry or astringent beer or a beer with harsh grainy flavour
often perceived in the aftertaste

Aroma
the smell of a beer
the term bouquet can also be used

Autolytic or Autolysed
aroma of “yeasty” or acacia-like floweriness commonly associated with beers that have been aged on yeast too long
it can also sometimes be described as meaty

Baked
a brewer with a high blood alcohol content that has remained so for too long
often the result of over-consuming their own products

Balanced
a beer that incorporates all its main components in a manner where no one single component stands out
usually this refers to a Hop vs. Malt balance

Banana
aromas like banana or notes of Bazooka Joe Bubble gum
from iso-amyl acetate – a fermentation by-product

Barnyard
used to describe the earthy and sometimes vegetal undertones, often with hints of sweat or urine mixed in
these aromas are most common in spontaneously fermented beers
at low levels some beer drinkers may find this appealing, for others it may offend
at higher levels most people find these notes unpleasing (see “Farm Yard”)

Big
a beer with intense flavour, or that is high in alcohol

Biscuity
a beer descriptor often associated with malt flavour
it is sense of yeasty or bread dough aroma and flavours

Bite
a firm and distinctive perception of hops, tannins, husk or acidity
this can be a positive (as in controlled hop bit) or negative attribute depending on whether the overall perception of the beer is balanced

Bitter
a noticeable flavour of hops, can denote lack of balance (but not always)

Black Currant
an aroma or flavour of black currant, raisons or cassis

Body
the sense of feeling in the mouth
the sense of fullness from malt or alcohol in the beer
some common descriptors are thin, winey, delicate, light, medium, balanced, robust, full, heavy, dense, viscous, overwhelming

Boozy
an exaggerated alcohol aroma
commonly associated with barley wines or other high gravity beers

Bouquet
the layers of smells and aromas perceived in a beer

Bright
when describing the visual appearance of the beer, it refers to high clarity, very low levels of suspended solids
lacking haze

Brussels Lace or Lace
when the tracks of liquid that cling to the sides of a glass after the contents have been swirled display a delicate pattern that resembles lace (see also “Legs”)

Burnt
having an aroma or flavour of smoke or burnt wood
a negative component that can be caused by excessive temperature during boiling (heating with a gas ring or electrical elements) or from fouled heating surfaces

Buttery
a beer with a noticeable yet acceptable level of Diacetyl – giving a rich, creamy mouthfeel & flavours reminiscent of butter
too much of this flavour is considered a defect (also see “Diacetyl”)

Butyric
aromas of rancid butter
always a flaw

Caramel
aromas or flavours of caramel, browned or burnt sugar, toffee

Carbonated, Carbonation
the amount of carbon dioxide dissolved in the beer (usually between 4.5 and 6 grams per litre)
this is what gives beer its effervescence
some common descriptors are spritzy, sprightly, zesty, prickly, gassy, sharp, round, smooth, creamy, delicate, piquant, champagne-like

Cardboard or Wet Cardboard
having an aroma of wet cardboard (see “Papery”)

Catty
having an aroma of cat urine
always a flaw in beer (similar to “Skunky”)

Chalky
having a mouthfeel that is powdery, dusty, chalky, or of particulate

Chewy
the sense of malt that is tending toward overwhelming on the palate

Cheesy
an aroma of cheese
an element characteristic of aged hops
it is caused by the use of old and improperly stored hops

Chill Haze
a haze formed by protein complexes when the beer is chilled
effects clarity and can effect flavour at higher levels

Chocolaty
a term most often used to describe rich brown beers such as Porters and Stouts
it describes the flavours and aromas associated with chocolate or dark malts

Cigar-box
a term used to describe aromas of tobacco

Citrus
a beer with the aromas and flavour from the citrus family of fruits (grapefruit, orange, lemon, etc.)
these notes are usually derived from hops

Clean
a beer that is not demonstrating any obvious faults, flaws or unwanted aromas and flavours

Clear
a beer with no visible particulate matter

Closed
a beer that is not very aromatic

Clovey
an aroma associated with German wheat beers that give the perception of cloves spice (Syzygium aromaticum)
it is caused by the yeast’s creation of esters and is due to the brewer’s choice of yeast strain

Cloying
a beer with a sticky or sickly sweet character that is not balanced
often associated with too much malt or not enough hops to balance

Coarse
a term for a beer with a rough texture or mouthfeel
usually applies to the perception of tannins, husk flavours or a harsh bitterness

Coconut Aroma
perception of coconut derived from treatment in American oak in barrel aged beers

Coffee
having a roasty aroma and / or flavour of coffee
roasty without being burnt

Colour
a beer’s colour can range from light yellow through golden to red , brown, black and even deep inky black

Compact
opposite of “open”
a beer with a dense perception of flavours and aromas

Complex
a beer that gives a perception of being multi-layered in terms of flavours and aromas

Cooked
a term where the fruity flavours of the beer seem like they have been cooked, baked or stewed

Cooked Vegetables
an unfavourable characteristic in beer
aromas and flavours of cooked cabbage, parsnip, broccoli or celery
see vegetable below

Corked
a tasting term for a beer that has cork taint
only to be found in cork finished beers

Creamy
a term to describe the perception of a smooth, creamy mouthfeel
the perception of creaminess is generally picked up at the sides and back of the throat and through the finish of the beer

Crisp
a pleasing sense of bitterness in the beer

Crust or Sediment
the detritus, generally yeast and protein precipitates, that adhere to the inside (usually bottom) of an aged bottled beer

Definition
a beer that is the perfect or original example of the style

Delicate
a term that relates to the more subtle notes of a beer
usually in relation to hops and / or ester aromas, but not always

Depth
a term used to denote a beer with several layers of flavour
an aspect of complexity

Diacetyl
a buttery, butterscotch or buttered popcorn flavour or aroma
acceptable at very low levels (0.1 ppm or less) but considered a fault at higher levels
one of the vicinal diketones (VDK)
it is detectable by some people as low as 0.05parts per million
the source can be yeast metabolism or at higher levels may indicate bacterial contamination, especially when coupled with sourness (also see “Buttery”)

Dimethyl Sulphide (DMS)
a sulphur aroma of cooked corn or rancid cooked cabbage
a yeast or bacteria by-product

Dirty
a beer with off flavours and aromas that most likely resulted from poor hygiene during the fermentation or packaging process

Dry
a beer that is lacking the perception of sweetness
especially those beers that finish clean on the palate

Earthy
a beer with aromas and flavour reminiscent of earth or soil
such as forest floor or mushrooms

Edgy
a beer with a noticeably level of sharpness that heightens the flavours on the palate

Elegant
a term to describe a beer that possess finesse with subtle flavours that are in balance

Enteric
a term to describe the vinegar-like sourness common to a young Lambic

Estery
aromas of yeast esters from fermentation
often fruity (peach, apple, pear, passion fruit, etc.)

Ethyl Acetate
aromas that are light fruity, pear or solvent-like

Expansive
a beer that is considered “big” but still accessible

Expressive
a beer which clearly projects its aromas and flavours.

Farmyard
a generally more positive term than “Barnyard”
used to describe low levels of the earthy and vegetal undertones of some spontaneously fermented beers
it may develop after maturing in the bottle
see also “Barn Yard”

Fat
a beer that is full in body and has a sense of viscosity
a beer with too much fat is not balanced and is said to be “flabby”
see also “Full”

Finish
the sense and perception of the beer after swallowing

Finesse
a very subjective term used to describe a beer of high quality that is well balanced

Firm
a stronger sense of flavour
see also “Tight”

Flabby
lacking sense of balance, too full or overly thick
the opposite of tight

Flat
in relation to carbonated beers flat refers to a beer that has lost its effervescence
in all other beers it denotes a beer that is lacking complexity and finesse

Flowery
aromas of fresh flowers often from hops or a combination of hops and yeast esters

Fresh
a beer with a noticeable perception of liveliness

Fruity
the high perception of fruit characteristics
including but not limited to pineapple, apricot, banana, peach, pear, apple, mango, prickly pear, nectarine, raisins, currant, plum, dates, prunes, figs, blackberry, blueberry, strawberry

Full Bodied
a term usually used in context of beer with heavy weight or body
it can also refer to a beer that is full in flavour as well

Gassy
over carbonated with excessive dissolved carbon dioxide (CO2)

Goaty
having the musky aroma of a goat

Grainy
aromas or flavours of raw grain or cereals
usually a negative descriptor

Grapefruit
aromas of grapefruit and citrus
hop derived

Grapey
a beer with the aromas and flavours reminiscent of fresh grapes

Grassy
a term used to describe an herbaceous element in a beer ranging from freshly mown lawn grass to hay, alfalfa, straw or open fields

Gravity (high or low)
the original sugar content of a wort before the yeast ferments it into beer

Green
typically used to describe a beer that is not yet finished maturing in its flavour and aroma profile

Harsh
similar to “coarse” but usually used in a more derogatory fashion
to denote a beer that is unbalanced in tannins, husky notes, phenols or acidity

Hazy
having haze, particulates or cloudiness
not bright

Head
this refers to foam on the top of the beer
the foam head should be thick, dense and tight for most beer styles
some terms for describing a beers head are persistent, rocky, fluffy, dissipating, lingering, frothy, tight, dense, smooth

Heavy
a beer that is alcoholic and has a big sense of body

Herbaceous
the herbal, vegetal aromas and flavours

Hollow
a beer lacking the sense of malt or body

Hoppy
having the character of hops
it can refer to high hop aroma, flavour and bitterness
hop aromas can range from flowery to fruity, to herbal, but aromas should be clean and fragrant
hop flavours have a wide range as well
bitterness should be clear, clean and sharp

Horse Blanket
an aroma of mustiness with earthy undertones and often a hint of horse sweat
usually a by-product of Brettanomyces yeast and is a character of some beers, notably lambic beers

Hot
an overly alcoholic beer

Husky
a flavour of harsh astringent bitterness from grains

Inky
a term that may refer to a beer’s dark colouring and opacity
associated with Stout beers

Intense
strong in character, aroma and flavour

Intensity
the degree of character or strength of a beer
some common descriptors are assertive, mild, delicate, refined, balanced, complex, hearty, robust, bold, intense

Jammy
a beer that is rich in fruit flavours

Lace
Brussels Lace
when the tracks of liquid that cling to the sides of a glass after the contents have been swirled display a delicate pattern that resembles lace (see also “Legs”)

Lean
the sense of thinness, somewhat lacking in overall complexity, a kinder term than watery
see also “Watery”

Leathery
having an aroma of leather

Legs
the tracks of liquid that cling to the sides of a glass after the contents have been swirled
often said to be related to the alcohol content of a beer

Lemony
a term referring to the tangy hoppiness of a beer with fruit flavours reminiscent of lemons

Lightstruck
a tasting term for a beer that has had exposure to light causing “skunky” type aroma and flavour

Linalool
the characteristic flowery-peach aroma
derived from yeast ester production

Liquorice
a term used to describe the concentrated flavour from rich sweet beers
some times with hints of wood or Anis

Luscious
similar to “voluptuous” but more commonly associated with sweet beers that have a rich, concentrated mouthfeel

Meaty
a beer with a yeast bit
also can be described as brothy, cooked meat, meat extract, peptone, yeast broth
often from autolysis of yeast cells

Medicinal
having an aroma of medicine, phenols, plastics or disinfectants
sometimes referred to as “band-aid” aroma

Mellon
having an aroma of ripe melons

Mellow
a beer with a soft round texture that is nearing or at the peak of its maturity having had any hard edges rounded out

Mercaptan
aromas of mercaptans, rotting garlic, dirty drains, faecal, or an outhouse stench
uncommon in beer and always a flaw

Metallic
aroma or flavours of metal or rust, especially that of iron

Midpalate
a tasting term for the feel and taste of a beer when held in the mouth

Minerality
a sense of mineral notes in the beer
flavours of slate, rock or minerals
usually from hard water in the brewing process

Molasses
aromas and flavours of raw sugar cane, molasses, or black treacle, treacle
also sometimes referred to as Cracker Jack flavour
molasses notes may occur in sorghum-based beers (used for making gluten-free beers)

Mouldy
aromas that are cellar-like, leaf-mould, woodsy notes of decay

Mouthfeel
a tasting term used to describe the feel of a beer in the mouth
some common descriptors are creamy, smooth, silky, velvety, opulent, voluptuous, tingly, warming, viscous, oily, coating, thin, watery

Musky
a complex aroma of sweat, sweetness, and earthiness, with light under tones of the sea, sandalwood and hair, but lacking the sharper acidic note of horse blanket

Musty
aromas of mould, mildew or decay
a defect at medium or high levels
see also “Mouldy”

Nose
a term for the aroma or bouquet of a beer

Nutty
flavours and aromas of various types of nuts (Brazil nut, hazelnut, walnut, etc.)

Oaky
a beer with a noticeable perception of the effects of oak
this can include the sense of vanilla, butteriness, sweet spice, diacetyl, toasted flavour or woodiness

Oily
a generally full bodied beer with a viscous mouthfeel
unusual in beers

Opulent
a rich tasting beer with a pleasing texture and mouthfeel that is well balanced

Over Carbonated
an excessive amount of carbon dioxide dissolved in the beer (usually over 6 grams per litre)
this will cause a carbonic bite and or excessive fizziness

Overtones
the more obvious characteristics, aromas and flavours of beer

Oxidized
a negative term describing a beer that has experienced too much exposure to oxygen giving it the typical “wet cardboard” or papery type aroma and flavour
on occasion in aged beers that has been mildly oxidized, it may not be considered a fault if it exhibit sherry like aromas

Palate
a term used for the feel and flavour of a beer in the mouth

Papery
having an aroma of paper
see also “Oxidized”

Peppery
a beer with the aromas and flavours reminiscent of the fruit from the pepper family of plants such as peppercorn

Perfumy
a generally negative term used to describe an aspect of a beer’s aroma or bouquet that seems artificial or overly flowery

Phenolic
aromas of plastic, burnt plastic, bakelite or tar
in low levels it is acceptable in certain beer styles (like German Wheat beers)

Phenylethanol
aromas of a rose-like nature

Plummy
a beer with the fruit flavours of plum
more common in aged and darker beers

Powerful
a beer with a high level of alcohol that is not excessively alcoholic

Raisony
a beer with the aromas and flavours reminiscent of dried grapes

Resinous
aromas of resin, cedar wood, pine, pinewood, sprucy, terpenoid, sap

Rich
a sense of depth or fullness in the beer that is not excessively sweet

Robust
a full bodied beer

Round
a beer that has a good sense of body and balance

Salty
mouth coating and slick feel (uncommon in beer)

Sediment or Crust
the detritus, generally yeast and protein precipitates, that adhere to the inside (usually bottom) of an aged bottled beer

Sharp
a term normally used to describe the acidity of a beer though it can refer to the degree of bitterness derived from a beer’s hops

Silky
a rich mouthfeel of smoothness

Sherry like
a term used to describe a beer that exhibits sherry like oxidized aromas

Skunky
aromas like a skunk
see also “Light struck”

Smokey
a beer exhibiting the aromas and flavours of the various types of smoke
either from smoked malt or from roasted malts or a toasty smoke derived from oak influences.

Smooth
a beer with a pleasing texture
typically refers to a beer with soft notes and flavours and a creamy texture

Soapy
having the aroma or flavour of soap

Soft
a beer that is not overly hoppy or overly carbonated

Sour
a tart flavour, often acidic, sometimes puckering
appropriate in some beer styles (Belgian browns, Lambic beers, etc.)

Spicy
a beer with aromas and flavours reminiscent of various spices
while this can be a characteristic of the yeast strain, many spicy notes are imparted from hop influences or even the use of spices in the beer
also may be from high alcohol content

Stale
aromas and flavours of old and oxidized beer
flat and papery, possibly over aged, or over pasteurized

Stalky
a woody, green herbaceous note in a beer

Structure
a term used to describe the solid components of a beer’s balance
malt sweetness, yeast notes, hop aroma & flavours, all in relation to the overall balance and body of the beer

Sulphur
aromas of sulphur
when obvious a defect in all beer styles but at very low levels it can add to fullness

Sulfidic
having aromas of strong sulphur, rotten eggs, or natural gas
a defect in all beer styles

Sulfitic
having noticeable aromas of a burnt-match or burnt rubber
a defect in all beer styles

Supple
a beer that is not overly dynamic

Sweet
a beer with a noticeable sense of malt sugar
also usually lacking in hop balance

Tannic
a beer with aggressive tannins

Tart
a beer with high levels of acidity
as related to sour beers or possibly an infection in other beer styles

Texture
a term for the mouthfeel of beer on the palate

Thick
a beer that is overly full in palate and mouthfeel

Thin
a beer that is lacking body and complexity

Tight
a beer that is well put together, properly matured and optimally served

Toasty
notes from malt character like that of toasted bread
can also be a sense of the charred or smoky taste from an oaked beer in wood aged beers

Toffee
aromas or flavours of caramel, browned sugar, treacle

Turbid
cloudy and opaque

Under Attenuated
a term for a not fully fermented beer
having flavours or components of wort or wortiness
also see “Worty”

Undertone
the more subtle nuances, aromas and flavours of beer

Upfront
a beer with very perceivable characteristics and quality that do not require much thought or effort to discover

Vanilla
characteristic aroma reminiscent of vanilla
often oak induced

Vegetal
a beer with aromas and flavour reminiscent of vegetation either cooked or raw
in the case of cooked, as in cooked greens or cooked cabbage, parsnip or celery

Viscous
thick in a fluid nature
having excessive heaviness of character in the body or mouthfeel

Vinous
an aroma, flavour or texture suggesting wine
usually in higher alcohol beers

Voluptuous
a beer with a full body and rich texture

Warm or Warming
a beer with noticeable but balanced alcohol as opposed to a beer with excessive alcohol that maybe described as “hot”

Watery
a beer that is excessively “thin” in body

Wet Cardboard or Cardboard
having an aroma of wet cardboard
see also “Papery”

Woody
a collective term used to describe the woodsy aroma of a beer that has been treated with oak or other wood

Worty
having a taste of wort or unfermented beer
usually disagreeably sweet and lacking complexity

Yeasty
often uses to describe a yeast noticeable aroma
can be also be described as somewhat “biscuity”, bready or of fresh yeast, flavour of heated thiamine
see also “Biscuity”

Young
beer that is not matured
see also “Green”

Zesty
a beer with noticeable active carbonation.

Und wer sich jetzt bis hierhin durchgekämpft hat, dem gratuliere ich zunächst von ganzem Herzen ob dieser Begeisterung am Thema. Ich stelle fest: Hier handelt es sich um einen wahren Bierliebhaber und Feinschmecker. Ein solcher möchte natürlich die Biere, die ihm auf seiner jeweils individuellen Reise durch die Welt der Biere begegnen, auch adäquat bewerten können. Eine gute Hilfe dabei ist mit Sicherheit der Bewertungsbogen des Polnischen Hausbrauervereins PSPD. Die dortige Verkoster-Kommission hat sich am amerikanischen Beer Judge Certification Program BJCP orientiert und deren Verkostungsbogen weiter entwickelt. Ich habe mir einmal die Mühe gemacht, ihn ins Deutsche zu übersetzen, und er kann hier heruntergeladen werden:

Verkostungsbogen

Der Kopf kann für eigene Verkostungen (oder gar Wettbewerbe?) individuell angepasst werden, und insgesamt bietet dieser Bogen meiner unmaßgeblichen Meinung nach eine hervorragend strukturierte Grundlage für ein systematisches Bierverkosten. Insbesondere berücksichtigt er auch – was oftmals nicht der Fall ist – die Notwendigkeit, bereits unmittelbar nach dem Einschenken eines Bieres sofort dessen Geruchsnoten zu erfassen und zu analysieren, bevor man sich danach in Ruhe den anderen Charakteristika des Bieres zuwendet.

Einige Aromastoffe sind so flüchtig, dass sie bereits nach wenigen Minuten nicht mehr zu riechen sind. Gleichwohl tragen sie zum Charakter eines Bieres nicht unerheblich bei – man denke nur einmal an diesen wunderbaren, allerersten Moment, wenn die Flasche oder der Zapfhahn geöffnet wurde und das Glas gefüllt. Ein zarter Hopfenduft, eine runde Malznote machen sich breit und wecken die Vorfreude auf den ersten Schluck. Selbst wenn dieser Duft bald verflogen ist, prägt er doch nachhaltig den Genuss des ganzen Glases! Und somit sollte er auch erfasst werden. (Notabene: Auch Parfümeure achten auf diesen ersten Dufteindruck, die sogenannte „Kopfnote“, bevor sie sich dann dem länger anhaltenden Duft, dem „Körper“, eines Parfüms widmen!)

War dieser Bewertungsbogen nun eine Hilfe und strukturierte Unterstützung. die eine oder andere geschmackliche, geruchliche oder sonstige Besonderheit eines Bieres zu identifizieren, bleibt natürlich die Feststellung, dass nicht alle diese Besonderheiten auch vom Brauer erwünscht sind – nicht wenige gelten sogar als typische Geruchs- oder Geschmacksfehler. Aus solchen Fehlern kann und will man lernen, und hier unterstützt das oben schon kurz erwähnte Beer Judge Certification Program BJCP, stellt es doch eine Liste zur Verfügung, die zu den identifizierten Fehlern Tipps gibt, wie diese bei einem nächsten Sud gegebenenfalls vermieden werden können. Bitte sehr:

Beer Fault List

Natürlich können diese Tipps und Hinweise nur von allgemeiner Art sein – ohne Kenntnis des genauen Brauvorgangs, der Brauanlage und ihrer Konstruktion sowie der verwendeten Rohstoffe kann keine detaillierte Anleitung zur Fehlervermeidung gegeben werden. Das liegt in der Natur der Sache. Der begeisterte (Hobby-) Brauer wird diese Hinweise jedoch trotzdem gerne annehmen und beim nächsten Sud den einen oder anderen Parameter ändern. Immer auf der Suche nach seinem persönlichen perfekten Geschmackserlebnis!

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