Beer tasting is a sensorial evaluation of the hidden qualities of this drink: an unexplored world of flavours and aromas. These three examination steps are the classics for any tasting:
The parameters in need of evaluation are: colour, haze and clarity, foam.
The colour varies depending on the beer style and is based on the type and kilning of grains.
The range of hues is very wide and is measured by using the international Standard Reference Method and expressed in units; SRM.
The range goes from the pale straw-colour of the most common Lager to the bright yellow (with at times a greenish hint due to the hops) present in Pilsners (2,5-4 SRM).
In unfiltered Weizen we find a clear amber to golden hue (3-10 SRM), while in some Double Malts an amber reddish hue (12-30 SRM) and in some Pale Ales we find coppery hues (6-12 SRM).
The colour starts to turn decisively to dark in some Trappist and Abbey (15-20 SRM), and the typical colour of the Doppelbock (12-30 SRM) and of the Weizen Dunkel are dark as well (17-22 SRM). The darkest hues are reached
with the Stout, Porter and some Italian Doppelbock (35-70SRM).
The perfect transparency of SON.hyx® crystal glass used to produced BIRRATEQUE collection enables the true evaluation of the brightness of the beer colour as well as its intensity and hues.
The haze depends on the Beer Style. A beer may appear clear or hazy depending on the presence of yeasts not yet filtered.
The popular Pils have a golden yellow sparkling clarity; on the contrary a Weizen and a Witbier (or Bière Blanche) show a hazy sheen resulting from the presence of unfiltered yeasts.
In order to classify the clarity of dark beers, it is necessary to tilt the glass at 45° angle and look underneath near the glass walls where it forms a thin layer of beer.
The evaluation of the foam is also very important. The amount and quality (creamy or solid) of foam can also depend on the Beer Style. It is necessary to evaluate its colour, which ranges from white to amber even brown due
to the roasted malts in beers like Porter and Stout.
In order to accomplish a complete evaluation of the foam it is necessary to examine its persistency, thickness, head retention and the traces left on the side of the glass, known as “Belgian lace”, which is an indication of good
quality.
The evaluation concludes with the assessment of the quality of foam, looking at the dimension of the bubbles near the beer, the finer they are the better the quality of beer.
All of the tumblers in BIRRATEQUE™ collection have a Foam Control System (FCS) , which is a special treatment that maintains the development of fine and persistent bubbles for head and aroma.
The Olfactory evaluation takes you on a journey to discover the aromas, the complex flavours and the captivating bouquet specific to each Beer Style.
The evaluation of the quality of flavours (their pleasantness) and their classification: Vegetable, Fruity, Floral and Spicy, takes place after swirling the beer in the glass.
In order to examine the olfactory sensations of beer it is important to evaluate the persistency and intensity of the aromas.
The released aromas derives from the raw ingredients, the type of yeast used and from the fermentation compounds.
If a beer is properly poured the aromas’ perception will be greater and amplified, on the contrary, if badly poured, the olfactory perception will be conditioned by the excessive prevalence of carbon dioxide that will influence aroma and taste.
The aroma of the beer is conveyed by the foam. Aroma perception is essential; we “drink” with the nose first and the mouth afterwards. The dimensional characteristics of the BIRRATEQUE™ stemglass and tumblers guarantee a
harmonious, balanced, broad, fragrant and comprehensive olfactory perception.
The flavour of beer is affected by its ingredients: the type and quantity of malt or other fermentation compounds, the type and quality of hops, the alcohol content, the esters, the yeast variety, the type of water and many other aromatic components as well as the brewing process.
The flavour that is most associated with beer and that immediately stands out is bitterness, which is the result of the presence of hops in the brewing process. Bitterness is an important aspect of Beer Style and it is measured in IBUs (International Bitterness Units).
The scale of IBUs ranges from a minimum of 10-20, which is typical of American Lagers to a maximum of 80, which is typical of American IPAs.
The best technique to taste beer is to slightly tilt the head backwards when sipping, this will ensure that the foam moves back and is preserved in the glass and only the beer will enter the mouth.
The thin rim of BIRRATEQUE™ stemglass and tumblers convey a pleasant sensation to the lips making the tasting an enjoyable experience.
The shape and dimension of the glass into which the beer is poured are paramount during the taste examination and tests and studies carried out on the BIRRATEQUE™ design glasses for specific Beer Styles have demonstrated
that they perfectly show off the sensory properties of the bouquet enhancing the flavours and the aromatic persistence.
The synergy between the aromatic and gustatory perceptions is crucial in the evaluation of beer quality.
This combination of sensorial perceptions, also influenced by the shape of the glass, determines the quality of the beer.
By using the tasting instruments of BIRRATEQUE™ collection, the sensorial perceptions will be long lasting and each sip will be a delightful experience.
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