Mr. Wizard
Topic: Beer Evaluation
A New Flavor In A Classic Beer
Thanks for the interesting question, Joe. I also enjoy all types of beer, so I went to the store and purchased a selection of beers in attempt to put a finger on
Troubleshooting A Smoky Off-Flavor
I like to troubleshoot off-flavors by thinking through the brewing process as a way of brainstorming. Plugging these thoughts into a visual aid like a fishbone diagram really helps to identify possible
Using Beer Burp to Help Judge a Beer?
This just goes to show that learning never stops. I can state with conviction that I have never heard or read about this method in decent circles. But I am choosing to
Troubleshooting A Recipe
Nice description of the character in your beer you don’t like. Before getting into an answer, I want to comment on how important good descriptions are when attempting to problem solve. Aromas
Training Your Palate – Beer Sensory
I have used kits and commercially available beers for flavor training, and they both have pros and cons. I like to use color as an example when explaining the challenges involved in
Green Peach flavors
One thought comes to mind and that is acetaldehyde. Almost all homebrewers know about diacetyl and are often taught to dislike diacetyl with vigor. I am one of those brewers who really
Reduce the amount of phenolics in a beer?
You are correct that a yeast strain is the most common cause of phenolic aromas in beer. The classic clovey, phenolic producing yeasts are those used for German-style hefeweizens. These yeasts convert
Irish Red Ales vs Oktoberfest
I wish I could travel to a different place in time when beer styles were truly tied to geographical regions, a time before globalization of brewing techniques and brewing ingredients. Based on
What’s the usefulness of beer foam?
really like beer foam — in fact, I’m kind of obsessive when it comes to beer foam. Any argument about foam is positive in my book, so you shouldn’t feel like an
