Anyone who has ever attempted to describe the flavours and aromas of a beer will know that putting language to what’s in the glass is both challenging, subjective and needs the right terminology.
But what if we don’t possess the language for ourselves or a customer doesn’t quite know what they’re after, but they certainly know what they don’t want…!
As brewers, bar staff and bottle shop owners, it’s our job to be able to help consumers navigate the turbid waters of Hazy IPAs and describe the ‘soft, pillowy grapefruit’ that awaits them upon first pour.
In his latest reiteration of the Flavour Wheel, beer writer and educator Mark Dredge joins Nick this week to talk about how we talk about flavour and aroma and put language to beer. Pick up a copy of the Flavour Wheel or the pack of 6 from beerdredge.com
This Week’s Episode is Sponsored by Lallemand Brewing
LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from University of California Davis (USA) ensures that the strain will not produce sulfurous favors, therefore enhancing the saison yeast aroma characteristics.
Additional Support by Crisp Malt
Since 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world. Visit crispmalt.com to find out more