Learn the secrets of tasting good beer like an expert

The beer market in Brazil is one of the most important in the world, with an annual consumption of around 60 billion liters, which is equivalent to more than 12 liters per person. A sector that grows around 12% a year and releases news daily. And those in love with the drink have the task of being able to taste and choose the best options.

But tasting a beer, like a wine, is a process that involves all your senses: sight, smell and taste. The temperature, the manufacturing process, the inputs are important for different flavors, aromas and characteristics of a beer.

And if you are a brewer and want to better evaluate the products you consume, we asked the journalist specialized in beer, Ana Paula Komar and the beer sommelier, Fernanda Barzenski, both from Clube do Malte, the largest subscription platform for craft beers in the world. Brazil, to give tips on how to taste a beer:

The glass

The glasses must be clean, without dust, grease or traces of detergent. “Any residue present in the glass can interact with the beer and negatively affect its quality, making tasting an unpleasant experience”, warns beer sommelier, Fernanda Barzenski.

Another tip from the sommelier is, whenever possible, to choose to use the right glass of beer, as it was normally developed precisely for that beer, as is the case with the vast majority of Belgian beers, or even German Weizens.

But don’t worry if you don’t have a glass for each beer or all the ideal glasses for each style, Fernanda says that beer is a very democratic drink and a good glass, very clean, is enough for beginners.

“Only the frozen mug is not very successful, because when the beer is served colder than it should, its aromas and flavors can go unnoticed.”

Beer with or without a collar?

Make the glass diagonally with a slight inclination and this will only be possible at a 45° angle. “That’s how you make the beer foam properly without letting the aromas dissipate”, advises the journalist specialized in beer, Ana Paula Komar.

The journalist teaches that the glass must return to the initial position (straight) when realizing that there are only two fingers left to fill the glass and finish the service with a foam of approximately 1 to 2 cm, thus forming the famous “collar”.

There are types of beer that do not form an abundant head, it is normal for some styles, do not worry.

Say no to ice cold beer

Unlike the national preference, according to specialists, that “stupidly cold” one contracts the taste buds of the tongue, decreasing tastes and sensations in the mouth. “Each style of beer has its correct serving temperature. Some indicate on the label itself”, explains Fernanda.

Step by step

Now that you know the importance of the glass, learned how to serve and pay attention to the temperature, it’s time to taste. Experts divide this moment into visual, aromatic and taste:

Watch: when serving, analyze the appearance (glossy or hazy), color (clear, amber, dark) and foam (formation and persistence).

Smell: “Imagine a wheel of aromas with, for example, floral, fruity, toasted, seasoning and spice aromas. Think about which one best defines your beer”, advises Fernanda.

The sommelier explains that, at this moment, it is possible to identify specific smells. “In the case of fruity, you can find red fruits, dried fruits, yellow fruits, citric fruits and so on”, she exemplifies.

Taste: It’s time to define whether the taste is bitter, sweet, acidic, salty, etc. Make a match with the previously perceived aroma and identify the most evident flavors and then the most subtle ones. “Also think about the body of the beer, how it fills your palate. Is it light? Or does it have a more dense feel? More filling in the mouth?” challenges Ana Paula.

The journalist finishes the step by step with the aftertaste. “What flavors and sensations remained after the last sip? It could be sweetness, alcoholic warming, bitterness and others” he explains.

everything is practice

But for those who find it too complicated, don’t worry, the tip is precisely the correct order of the beers to do the tasting. Experts indicate lighter and smoother labels for beginners for later, more intense ones. “It is an evolution of taste and complexity”, defines Ana Paula.

The last tip is to use French bread and crackers with water and salt to clean the palate. Sparkling water too. “Try to have these items or any of them available to alternate between one beer and another”, concludes Fernanda.