Topic: Beer Evaluation
Controlling Diacetyl
Plus Members OnlyWhen yeast ferments beer, it produces more than 500 different compounds. Many of these compounds give beer its characteristic flavor and aroma. One of these compounds — one that is usually considered undesirable — is diacetyl. Diacetyl gives a buttery, butterscotch-like flavor to beer and is influenced by fermentation temperature, aeration level, bacterial contamination, and
Evaluating Beer Like a Judge Workshop
Plus Members OnlyJoin the President Emeritus and highest ranking beer judge of the Beer Judge Certification Program (BJCP), as you learn the best ways to analyze and evaluate beer so you can improve your own brewing. You’ll learn how to not simply taste your beer, but critically examine it. You’ll follow along with Gordon evaluating a specific
Perfect Winter Pairings
Digital and Plus Members OnlyWhen the weather gets cold homebrewers often turn to bigger beer styles that just so happen to pair perfectly with hearty meals ideal for the season. Explore techniques and examples of food pairings to serve with barleywine, wheatwine, and imperial stout this winter.
A New Flavor In A Classic Beer
Digital and Plus Members OnlyThanks 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 what you are describing. It sounds like you are describing grain flavors that are either new to your favorite beer or new to
Starting Up a Brewery Sensory Panel
Nano+ Members OnlyOne important quality control tool a craft brewery of any size can put into place is an in-house sensory panel. Learn why your brewery should have one, how to properly structure it, how to maximize the panel’s effectiveness, and how to keep this important beer evaluation program going over time. It doesn’t take much money
Troubleshooting A Smoky Off-Flavor
Digital and Plus Members OnlyI 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 causes of the problem in question. Figure 1 illustrates the possible causes of smoky beer aroma that I can think of. I will
Evaluating Beer Like a Pro
Plus Members OnlyYour beer evaluation skills can be one of a brewer’s best tools. Learn how to not only drink or taste beer, but how to evaluate beer like a professional brewer. Learn how to improve your brewing with lessons learned in a pint glass with Brew Your Own Magazine’s Technical Editor Ashton Lewis.
Triangle Tests
Plus Members OnlyTriangle tests can be a valuable way to help better evaluate different beer when conducting experiments with ingredients and techniques. Brew Your Own Magazine’s Technical Editor Ashton Lewis shows you how to run one yourself.
Using Beer Burp to Help Judge a Beer?
Digital and Plus Members OnlyThis 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 tackle this odd sensory evaluation technique because I have noted myself doing this and even discussing with close friends, usually after too many
Tasting Your Homebrew Critically
FREEBeing able to taste your own homebrew critically is an important step towards improving. Learn some basics to this skill.
Troubleshooting A Recipe
Digital and Plus Members OnlyNice 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 and flavors are very often challenging to describe because we don’t perceive flavor and aroma as individual signals like an analytical instrument with
Tasting Glory: Start your sensory program today
FREESensory testing should be put in place on day one of starting to brew commercially. Explore ways to establish and maintain a sensory program in your brewery.