Not to be contrary….oh, what the hell…there are two problems with this. Words to describe warm ethanol (alcohol) flavors from strong beer: Warm finish, heat, vodka, esters, pungent, strength. Words to describe body & mouthfeel: Rich, full, light, slick, creamy, oily, heavy, velvety, sweet, dry, thick, thin.Ħ. Words to describe conditioning (carbonation): Soft, effervescent, spritzy, sparkling, zippy, pinpoint, bubbly, gentle, low carbonation, highly carbonated.ĥ. Words to describe fermentation flavors deriving from yeast: Fresh-baked bread, clovelike, bubblegum, yeasty, Belgiany, aromatic, tropical, subtle, fruity, clean, banana-like (and for some sour or extreme beers) horseblankety, earthy, musty.Ĥ. Words to describe hop flavor and bitterness: Piney, citrusy, grapefruity, earthy, musty, spicy, sharp, bright, fresh, herbal, zippy, lemony, newly-mown lawn, aromatic, floral, springlike, brilliant, sprucelike, juniper-like, minty, pungent, elegant, grassy.ģ. ![]() Words to describe malt flavors: Malty, biscuity, breadlike, grainy, rich, deep, roasty, cereal, cookie-like, coffeeish, caramelly, toffee-like, molasses-like, malt complexity, smoky, sweet, autumnal, burnt cream, scalded milk, oatmeal, rustic, layered.Ģ. It comes from the Merchant du Vin newsletter.ġ. So I pass this along to do with as you please. A shared tasting vocabulary serves a certain purpose. “Which can give you ‘I wouldn’t touch that in a million years’ and, at the same time and in the same culture, mind you, ‘I will pay great sums to consumer Rodenbach,’ which is a miracle of a beer from Belgium. Decay enhances smells and flavors, yet we have a sharp ability to identify decay, because decaying things will kill you. Again a product of fermentation, which is to say decay. “Look at beer, which is a very interesting cultural product. The book was written by Tania Sanchez and Luca Turin, and since Turin was the protagonist in the delightful book “Emperor of Scent” five years ago it gives me an excuse to quote this vaguely relevant passage: To people who haven’t had those shared experiences, this way of talking can seem like horse manure, and not in a good way. The words and the references are really useful only to people who have had the same experiences and use the same vocabulary: those references are to a shared basis of sensory experience and a shared language. Until robots take over our tasting world we’re left to consider how to communicate the aromas and flavors we experience with beer.Ī review of “Perfumes: The Guide” in the current New Yorker magazine makes that point. In this case, although I have never been to Colombia, I will assume that this beer quenches the average Colombians thirst and insures relief from the spicy cuisine.More adjectives: 107 words to describe hop aroma and flavor. It disappears quickly but leaves a refreshing sensation.Ĭomments: Beer breweries on this scale are most often brewing for the local population and the products complement both the local physical environment and cuisine. The following flavor sensations are slightly sweet grain sensations followed by only a slight tough of hop bitter.įinish: There is little finish to this brew. Mouth feel: This is a light bodied brew with little obvious impressions.įlavor: From the lip-to-sip, there is a clean, refreshing sensation. ![]() The second impression reveals a hint of wet cardboard. The head falls relatively quickly and leaves a semblance of Belgian Lace.Īroma: The first impression is a slightly malty aroma with hints of phenol. Three years later GEB was incorporated into SAB Miller.Īppearance: A golden yellow well carbonated, slightly hazy brew is topped with a white head of not too closely knit bubbles. ![]() In 2002 the worldwide move to “light” beer resulted in the introduction of Aguila Light beer. The company became the primary Colombian brewer and in 1959 changed its name to Bavaria S.A. Seventeen years later Consorcio de Cervecerías Bavaria was created when Kopp's Deutsche Brauerei and other regional breweries merged. The flagship brand Aguila was introduced in 1913. Kopp when the Deutsche Brauerei Bavaria began operations on April 4, 1889. Preface: The Bavaria Brewery (Cervecería Bavaria), listed as Bavaria S.A., was founded in 1889 by German immigrant Leo S.
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