Improve your beer IQ

Becoming a professional brewmaster is a lengthy and difficult process. That said, you can easily become your own beer expert and impress your friends, colleagues and family with your beer knowledge by following the advice of Molson brewmaster Ian Douglas, who says the first step to improving your beer IQ is to learn the four main characteristics that distinguish one beer from the next:

Appearance

Easily determined by looking at the beer, the foam (or head) should be compact and creamy. It should be white and cling to the glass as the beer is consumed. The head should also remain on the beer for several minutes. A poor head will collapse rapidly back into the beer. The ideal head on a beer is two to three fingers in depth.

Aroma

Aroma is a major characteristic of flavour and should be sampled repeatedly. To assess a beer’s aroma, begin by swirling your glass to release its scents. Then place your nose into the glass and take a few quick sniffs. Look for hoppy, malty, fruity and freshness notes in the aroma.

Mouth-feel

Not all aspects of flavour can be attributed to aroma and taste. Mouth-feel describes the tactile impressions of smoothness, body (thin or heavy), bite and warming. To evaluate mouth-feel, take a sip of beer and move it around your mouth with your tongue, then swallow it. Look for body, carbonation, mouth coating and smoothness.

Taste

Taste is the most crucial aspect of beer evaluation and also the most personal. Take a healthy sip of beer and allow it to run around your tongue and the inside of your mouth, then swallow it. Notice if the beer is malty, sweet, mellow or slightly astringent. Also look for a hoppy tang and a touch of bitterness. Does the flavour of the beer linger or disappear quickly? Repeat the process, each time concentrating on a different aspect of the beer. Remember: there are no rights or wrongs in beer tasting.

- News Canada

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