Bier erleben<\/a><\/span><\/span> funktioniert auch im Kleinen, gegebenenfalls ganz f\u00fcr sich allein oder im Kreise der Lieben. Denn Bier bietet eine schier unglaubliche Geschmacksvielfalt, die sich auch (oder gerade!) zu Hause in ganzer F\u00fclle erleben l\u00e4sst.<\/p>\nZwar kommt diese Geschmackvielfalt in unserer von Vorurteilen gepr\u00e4gten Welt h\u00e4ufig ein wenig zu kurz, und die Wahrnehmung des \u201egemeinen Biertrinkers\u201c beschr\u00e4nkt 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 \u00fcbertrifft.<\/p>\n
![\"Miniatur\"](\"https:\/\/blog.brunnenbraeu.eu\/wp-content\/uploads\/Miniatur3-680x330.jpg\")
<\/p>\n
Die Anzahl der aromatischen Substanzen, die Geruch und Geschmack des Bieres beeinflussen oder gar pr\u00e4gen, ist weitaus gr\u00f6\u00dfer als beim Wein \u2013 allerdings haben wir Bierliebhaber es \u00fcber die Jahre vers\u00e4umt, uns diese Erlebniswelt auch mit einem entsprechenden Vokabular zug\u00e4nglich 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 \u2013 ganz einfach, weil es kein Wort f\u00fcr diese Sinnesempfindung gibt, oder mir dieses Wort einfach nicht gel\u00e4ufig war, nicht zur Verf\u00fcgung stand.<\/p>\n
In j\u00fcngster 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 ersch\u00f6pfenden, alphabetischen Liste zahlreiche Terme nebst Erl\u00e4uterungen zusammengestellt, die bei dieser Beschreibung helfen sollen. Ich habe mich dabei auf die Arbeit eines unbekannten amerikanischen Bierliebhabers gest\u00fctzt, der die Verbreitung dieser Information ausdr\u00fccklich unterst\u00fctzt. Viel Vergn\u00fcgen mit dieser Liste und vor allem bei ihrer Anwendung in der Praxis.<\/p>\n
Verbesserungs- und Erg\u00e4nzungsvorschl\u00e4ge und sachliche, konstruktive Diskussion und R\u00fcckkopplung sind nat\u00fcrlich jederzeit hochwillkommen, und ich w\u00fcrde mich \u00fcber Unterst\u00fctzung und insbesondere Eure Beitr\u00e4ge freuen, diese Liste zu erweitern oder gegebenenfalls auch ins Deutsche zu \u00fcbertragen.<\/p>\n
Beer Tasting Terms<\/strong><\/p>\nAccessible<\/strong>
\na beer that is easy to drink<\/p>\nAcetaldehyde<\/strong>
\na green apple aroma or taste
\nyeast (or bacteria) by-product
\noften a constituent of young beer<\/p>\nAcetic<\/strong>
\nAroma or flavour similar to vinegar formed by aerobic bacteria producing acetic acid<\/p>\nAcidic<\/strong>
\na beer with a noticeable sense of acidity
\nin beer where acid is appropriate the acid should not come from excessive aerobic fermentation (producing acetic acid)<\/p>\nAftertaste<\/strong>
\na term for the taste left on the palate after beer has been swallowed
\n\u201cFinish\u201d is a synonym<\/p>\nAggressive<\/strong>
\na beer with pronounced or over the top flavours
\nthe opposite of a beer described as \u201csmooth\u201d or \u201csoft\u201d<\/p>\nAlcoholic<\/strong>
\na beer that has a noticeable or an out of balanced presence of too much alcohol
\noften noted as hot or spicy<\/p>\nAlmondy<\/strong>
\naromas of almonds or marzipan<\/p>\nAstringent<\/strong>
\nan overly dry or astringent beer or a beer with harsh grainy flavour
\noften perceived in the aftertaste<\/p>\nAroma<\/strong>
\nthe smell of a beer
\nthe term bouquet can also be used<\/p>\nAutolytic or Autolysed<\/strong>
\naroma of \u201cyeasty\u201d or acacia-like floweriness commonly associated with beers that have been aged on yeast too long
\nit can also sometimes be described as meaty<\/p>\nBaked<\/strong>
\na brewer with a high blood alcohol content that has remained so for too long
\noften the result of over-consuming their own products<\/p>\nBalanced<\/strong>
\na beer that incorporates all its main components in a manner where no one single component stands out
\nusually this refers to a Hop vs. Malt balance<\/p>\nBanana<\/strong>
\naromas like banana or notes of Bazooka Joe Bubble gum
\nfrom iso-amyl acetate \u2013 a fermentation by-product<\/p>\nBarnyard<\/strong>
\nused to describe the earthy and sometimes vegetal undertones, often with hints of sweat or urine mixed in
\nthese aromas are most common in spontaneously fermented beers
\nat low levels some beer drinkers may find this appealing, for others it may offend
\nat higher levels most people find these notes unpleasing (see \u201cFarm Yard\u201d)<\/p>\nBig<\/strong>
\na beer with intense flavour, or that is high in alcohol<\/p>\nBiscuity<\/strong>
\na beer descriptor often associated with malt flavour
\nit is sense of yeasty or bread dough aroma and flavours<\/p>\nBite<\/strong>
\na firm and distinctive perception of hops, tannins, husk or acidity
\nthis can be a positive (as in controlled hop bit) or negative attribute depending on whether the overall perception of the beer is balanced<\/p>\nBitter<\/strong>
\na noticeable flavour of hops, can denote lack of balance (but not always)<\/p>\nBlack Currant<\/strong>
\nan aroma or flavour of black currant, raisons or cassis<\/p>\nBody<\/strong>
\nthe sense of feeling in the mouth
\nthe sense of fullness from malt or alcohol in the beer
\nsome common descriptors are thin, winey, delicate, light, medium, balanced, robust, full, heavy, dense, viscous, overwhelming<\/p>\nBoozy<\/strong>
\nan exaggerated alcohol aroma
\ncommonly associated with barley wines or other high gravity beers<\/p>\nBouquet<\/strong>
\nthe layers of smells and aromas perceived in a beer<\/p>\nBright<\/strong>
\nwhen describing the visual appearance of the beer, it refers to high clarity, very low levels of suspended solids
\nlacking haze<\/p>\nBrussels Lace or Lace<\/strong>
\nwhen 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 \u201cLegs\u201d)<\/p>\nBurnt<\/strong>
\nhaving an aroma or flavour of smoke or burnt wood
\na negative component that can be caused by excessive temperature during boiling (heating with a gas ring or electrical elements) or from fouled heating surfaces<\/p>\nButtery<\/strong>
\na beer with a noticeable yet acceptable level of Diacetyl \u2013 giving a rich, creamy mouthfeel & flavours reminiscent of butter
\ntoo much of this flavour is considered a defect (also see \u201cDiacetyl\u201d)<\/p>\nButyric<\/strong>
\naromas of rancid butter
\nalways a flaw<\/p>\nCaramel<\/strong>
\naromas or flavours of caramel, browned or burnt sugar, toffee<\/p>\nCarbonated, Carbonation<\/strong>
\nthe amount of carbon dioxide dissolved in the beer (usually between 4.5 and 6 grams per litre)
\nthis is what gives beer its effervescence
\nsome common descriptors are spritzy, sprightly, zesty, prickly, gassy, sharp, round, smooth, creamy, delicate, piquant, champagne-like<\/p>\nCardboard or Wet Cardboard<\/strong>
\nhaving an aroma of wet cardboard (see \u201cPapery\u201d)<\/p>\nCatty<\/strong>
\nhaving an aroma of cat urine
\nalways a flaw in beer (similar to \u201cSkunky\u201d)<\/p>\nChalky<\/strong>
\nhaving a mouthfeel that is powdery, dusty, chalky, or of particulate<\/p>\nChewy<\/strong>
\nthe sense of malt that is tending toward overwhelming on the palate<\/p>\nCheesy<\/strong>
\nan aroma of cheese
\nan element characteristic of aged hops
\nit is caused by the use of old and improperly stored hops<\/p>\nChill Haze<\/strong>
\na haze formed by protein complexes when the beer is chilled
\neffects clarity and can effect flavour at higher levels<\/p>\nChocolaty<\/strong>
\na term most often used to describe rich brown beers such as Porters and Stouts
\nit describes the flavours and aromas associated with chocolate or dark malts<\/p>\nCigar-box<\/strong>
\na term used to describe aromas of tobacco<\/p>\nCitrus<\/strong>
\na beer with the aromas and flavour from the citrus family of fruits (grapefruit, orange, lemon, etc.)
\nthese notes are usually derived from hops<\/p>\nClean<\/strong>
\na beer that is not demonstrating any obvious faults, flaws or unwanted aromas and flavours<\/p>\nClear<\/strong>
\na beer with no visible particulate matter<\/p>\nClosed<\/strong>
\na beer that is not very aromatic<\/p>\nClovey<\/strong>
\nan aroma associated with German wheat beers that give the perception of cloves spice (Syzygium aromaticum)
\nit is caused by the yeast\u2019s creation of esters and is due to the brewer\u2019s choice of yeast strain<\/p>\nCloying<\/strong>
\na beer with a sticky or sickly sweet character that is not balanced
\noften associated with too much malt or not enough hops to balance<\/p>\nCoarse<\/strong>
\na term for a beer with a rough texture or mouthfeel
\nusually applies to the perception of tannins, husk flavours or a harsh bitterness<\/p>\nCoconut Aroma<\/strong>
\nperception of coconut derived from treatment in American oak in barrel aged beers<\/p>\nCoffee<\/strong>
\nhaving a roasty aroma and \/ or flavour of coffee
\nroasty without being burnt<\/p>\nColour<\/strong>
\na beer\u2019s colour can range from light yellow through golden to red , brown, black and even deep inky black<\/p>\nCompact<\/strong>
\nopposite of \u201copen\u201d
\na beer with a dense perception of flavours and aromas<\/p>\nComplex<\/strong>
\na beer that gives a perception of being multi-layered in terms of flavours and aromas<\/p>\nCooked<\/strong>
\na term where the fruity flavours of the beer seem like they have been cooked, baked or stewed<\/p>\nCooked Vegetables<\/strong>
\nan unfavourable characteristic in beer
\naromas and flavours of cooked cabbage, parsnip, broccoli or celery
\nsee vegetable below<\/p>\nCorked<\/strong>
\na tasting term for a beer that has cork taint
\nonly to be found in cork finished beers<\/p>\nCreamy<\/strong>
\na term to describe the perception of a smooth, creamy mouthfeel
\nthe perception of creaminess is generally picked up at the sides and back of the throat and through the finish of the beer<\/p>\nCrisp<\/strong>
\na pleasing sense of bitterness in the beer<\/p>\nCrust or Sediment<\/strong>
\nthe detritus, generally yeast and protein precipitates, that adhere to the inside (usually bottom) of an aged bottled beer<\/p>\nDefinition<\/strong>
\na beer that is the perfect or original example of the style<\/p>\nDelicate<\/strong>
\na term that relates to the more subtle notes of a beer
\nusually in relation to hops and \/ or ester aromas, but not always<\/p>\nDepth<\/strong>
\na term used to denote a beer with several layers of flavour
\nan aspect of complexity<\/p>\nDiacetyl<\/strong>
\na buttery, butterscotch or buttered popcorn flavour or aroma
\nacceptable at very low levels (0.1 ppm or less) but considered a fault at higher levels
\none of the vicinal diketones (VDK)
\nit is detectable by some people as low as 0.05parts per million
\nthe source can be yeast metabolism or at higher levels may indicate bacterial contamination, especially when coupled with sourness (also see \u201cButtery\u201d)<\/p>\nDimethyl Sulphide (DMS)<\/strong>
\na sulphur aroma of cooked corn or rancid cooked cabbage
\na yeast or bacteria by-product<\/p>\nDirty<\/strong>
\na beer with off flavours and aromas that most likely resulted from poor hygiene during the fermentation or packaging process<\/p>\nDry<\/strong>
\na beer that is lacking the perception of sweetness
\nespecially those beers that finish clean on the palate<\/p>\nEarthy<\/strong>
\na beer with aromas and flavour reminiscent of earth or soil
\nsuch as forest floor or mushrooms<\/p>\nEdgy<\/strong>
\na beer with a noticeably level of sharpness that heightens the flavours on the palate<\/p>\nElegant<\/strong>
\na term to describe a beer that possess finesse with subtle flavours that are in balance<\/p>\nEnteric<\/strong>
\na term to describe the vinegar-like sourness common to a young Lambic<\/p>\nEstery<\/strong>
\naromas of yeast esters from fermentation
\noften fruity (peach, apple, pear, passion fruit, etc.)<\/p>\nEthyl Acetate<\/strong>
\naromas that are light fruity, pear or solvent-like<\/p>\nExpansive<\/strong>
\na beer that is considered \u201cbig\u201d but still accessible<\/p>\nExpressive<\/strong>
\na beer which clearly projects its aromas and flavours.<\/p>\nFarmyard<\/strong>
\na generally more positive term than \u201cBarnyard\u201d
\nused to describe low levels of the earthy and vegetal undertones of some spontaneously fermented beers
\nit may develop after maturing in the bottle
\nsee also \u201cBarn Yard\u201d<\/p>\nFat<\/strong>
\na beer that is full in body and has a sense of viscosity
\na beer with too much fat is not balanced and is said to be \u201cflabby\u201d
\nsee also \u201cFull\u201d<\/p>\nFinish<\/strong>
\nthe sense and perception of the beer after swallowing<\/p>\nFinesse<\/strong>
\na very subjective term used to describe a beer of high quality that is well balanced<\/p>\nFirm<\/strong>
\na stronger sense of flavour
\nsee also \u201cTight\u201d<\/p>\nFlabby<\/strong>
\nlacking sense of balance, too full or overly thick
\nthe opposite of tight<\/p>\nFlat<\/strong>
\nin relation to carbonated beers flat refers to a beer that has lost its effervescence
\nin all other beers it denotes a beer that is lacking complexity and finesse<\/p>\nFlowery<\/strong>
\naromas of fresh flowers often from hops or a combination of hops and yeast esters<\/p>\nFresh<\/strong>
\na beer with a noticeable perception of liveliness<\/p>\nFruity<\/strong>
\nthe high perception of fruit characteristics
\nincluding but not limited to pineapple, apricot, banana, peach, pear, apple, mango, prickly pear, nectarine, raisins, currant, plum, dates, prunes, figs, blackberry, blueberry, strawberry<\/p>\nFull Bodied<\/strong>
\na term usually used in context of beer with heavy weight or body
\nit can also refer to a beer that is full in flavour as well<\/p>\nGassy<\/strong>
\nover carbonated with excessive dissolved carbon dioxide (CO2)<\/p>\nGoaty<\/strong>
\nhaving the musky aroma of a goat<\/p>\nGrainy<\/strong>
\naromas or flavours of raw grain or cereals
\nusually a negative descriptor<\/p>\nGrapefruit<\/strong>
\naromas of grapefruit and citrus
\nhop derived<\/p>\nGrapey<\/strong>
\na beer with the aromas and flavours reminiscent of fresh grapes<\/p>\nGrassy<\/strong>
\na term used to describe an herbaceous element in a beer ranging from freshly mown lawn grass to hay, alfalfa, straw or open fields<\/p>\nGravity (high or low)<\/strong>
\nthe original sugar content of a wort before the yeast ferments it into beer<\/p>\nGreen<\/strong>
\ntypically used to describe a beer that is not yet finished maturing in its flavour and aroma profile<\/p>\nHarsh<\/strong>
\nsimilar to \u201ccoarse\u201d but usually used in a more derogatory fashion
\nto denote a beer that is unbalanced in tannins, husky notes, phenols or acidity<\/p>\nHazy<\/strong>
\nhaving haze, particulates or cloudiness
\nnot bright<\/p>\nHead<\/strong>
\nthis refers to foam on the top of the beer
\nthe foam head should be thick, dense and tight for most beer styles
\nsome terms for describing a beers head are persistent, rocky, fluffy, dissipating, lingering, frothy, tight, dense, smooth<\/p>\nHeavy<\/strong>
\na beer that is alcoholic and has a big sense of body<\/p>\nHerbaceous<\/strong>
\nthe herbal, vegetal aromas and flavours<\/p>\nHollow<\/strong>
\na beer lacking the sense of malt or body<\/p>\nHoppy<\/strong>
\nhaving the character of hops
\nit can refer to high hop aroma, flavour and bitterness
\nhop aromas can range from flowery to fruity, to herbal, but aromas should be clean and fragrant
\nhop flavours have a wide range as well
\nbitterness should be clear, clean and sharp<\/p>\nHorse Blanket<\/strong>
\nan aroma of mustiness with earthy undertones and often a hint of horse sweat
\nusually a by-product of Brettanomyces yeast and is a character of some beers, notably lambic beers<\/p>\nHot<\/strong>
\nan overly alcoholic beer<\/p>\nHusky<\/strong>
\na flavour of harsh astringent bitterness from grains<\/p>\nInky<\/strong>
\na term that may refer to a beer\u2019s dark colouring and opacity
\nassociated with Stout beers<\/p>\nIntense<\/strong>
\nstrong in character, aroma and flavour<\/p>\nIntensity<\/strong>
\nthe degree of character or strength of a beer
\nsome common descriptors are assertive, mild, delicate, refined, balanced, complex, hearty, robust, bold, intense<\/p>\nJammy<\/strong>
\na beer that is rich in fruit flavours<\/p>\nLace<\/strong>
\nBrussels Lace
\nwhen 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 \u201cLegs\u201d)<\/p>\nLean<\/strong>
\nthe sense of thinness, somewhat lacking in overall complexity, a kinder term than watery
\nsee also \u201cWatery\u201d<\/p>\nLeathery<\/strong>
\nhaving an aroma of leather<\/p>\nLegs<\/strong>
\nthe tracks of liquid that cling to the sides of a glass after the contents have been swirled
\noften said to be related to the alcohol content of a beer<\/p>\nLemony<\/strong>
\na term referring to the tangy hoppiness of a beer with fruit flavours reminiscent of lemons<\/p>\nLightstruck<\/strong>
\na tasting term for a beer that has had exposure to light causing \u201cskunky\u201d type aroma and flavour<\/p>\nLinalool<\/strong>
\nthe characteristic flowery-peach aroma
\nderived from yeast ester production<\/p>\nLiquorice<\/strong>
\na term used to describe the concentrated flavour from rich sweet beers
\nsome times with hints of wood or Anis<\/p>\nLuscious<\/strong>
\nsimilar to \u201cvoluptuous\u201d but more commonly associated with sweet beers that have a rich, concentrated mouthfeel<\/p>\nMeaty<\/strong>
\na beer with a yeast bit
\nalso can be described as brothy, cooked meat, meat extract, peptone, yeast broth
\noften from autolysis of yeast cells<\/p>\nMedicinal<\/strong>
\nhaving an aroma of medicine, phenols, plastics or disinfectants
\nsometimes referred to as \u201cband-aid\u201d aroma<\/p>\nMellon<\/strong>
\nhaving an aroma of ripe melons<\/p>\nMellow<\/strong>
\na beer with a soft round texture that is nearing or at the peak of its maturity having had any hard edges rounded out<\/p>\nMercaptan<\/strong>
\naromas of mercaptans, rotting garlic, dirty drains, faecal, or an outhouse stench
\nuncommon in beer and always a flaw<\/p>\nMetallic<\/strong>
\naroma or flavours of metal or rust, especially that of iron<\/p>\nMidpalate<\/strong>