When it comes right down to it, the beer’s flavor is what we are most concerned about when choosing a beer (or at least choosing one a second time).  I haven’t met anyone yet that just sits a pint in front of them because the color goes with their outfit or because they use beer as aromatherapy.  Though maybe the latter would be something to look into?

Describing flavor is very personal as each individual has a different impression of flavors and/or overall taste.  I have no idea what caramel or vanilla tastes like to anyone but myself.  That is why I expect that many of you will disagree with some of my reviews and comments on a beer’s flavor.  One of my goals in this process is to figure out what characteristics I like or don’t enjoy so much in a beer and I encourage everyone else to do the same.

Channeling my inner Zane Lamprey

There are a few things about flavor that I think we all have to agree on, such as what tastes our tongue can identify.  We all can pick out bitter, sour, salty, and sweet to varying degrees.  Beers will have all of these tastes in different amounts.  Each of those elements of flavor are picked up on different parts of the tongue, so it is important that the beer travels around the mouth when evaluating flavor.  With some reading (see Charlie Papazian and others) I have started to understand why those tastes are present in any given beer, but I still have much learning to do.

Bitterness and sweetness are probably the most commonly prominent of the four.  Hops contribute most often to bitterness, but they also can provide some level of (floral) sweetness.  Malt influences sweetness the most, but sometimes roasted malts can seem somewhat bitter in flavor.  By-products of fermentation like esters and diacetyl (butterscotchiness) can also contribute to sweetness in a beer.  The interplay and balance between sweetness and bitterness is very important to the overall flavor of a beer.

Sour and salty are (generally) not the taste profiles that a beer wants to have.  They can be present because of carbonation, minerals, or possibly even contamination.

The perception of any of these (bitter and sweet included) can be influenced by other factors as well.  If you are in a room with an overwhelming aroma (pizza, for example) or if your nose happens to be a little stuffed up your ability to pick out individual flavors can be hindered.  What you are eating or have eaten (pizza, for example again) also plays in.  It is important to have a clean palate to really evaluate a beer’s flavor properly.  I don’t really keep crackers on hand, but if you have something bland like that it’s a good idea to have one before drinking, especially between different beers.

Flavor contributes the most to the overall score of a beer judged in a sanctioned AHA/BJCP competition (20) and it factors in the most for my final grading.  Of course you may not agree with my impression of the flavor of a given beer, but as long as we are all drinking good beer and trying new ones when we can I am more than OK with that.