Identifying the various aromas and flavors present in beer not only enhances the drinking experience but also provides a deeper understanding of the brewing processes and the unique characteristics of each beer style.
Analyzing a beer requires different perspectives depending on the context and objective. What for a trained judge establishes quantifiable parameters, for a hobbyist consumer can be a memorable sensory experience.
For millennia, human saliva was the most effective enzyme for creating fermentable sugars as an intimate biochemical reaction that defined the history of fermentation long before agriculture.
For early humanity, beer was perhaps the most important staple in their diet—a valuable source of protein and vitamins, and a crucial milestone in ensuring our survival as a species.
Discover the Origin of the Word “Cerveza” and Its Various Variations by Exploring the Main Theories About Its Etymology and Its Relationship with Different Cultures in This Fascinating Linguistic Journey.
IPA beers (India Pale Ale) are a top-fermented beer style with over 200 years of history, increasingly widespread and appreciated around the world, and from which new variations emerge from time to time.
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Nothing beats a good beer to accompany good sushi, but even today, unfortunately, most sushi bars do not have a very varied selection of beers on offer.
Whether the ingredients and preparation method varied from country to country, beer soup was always a humble dish made with ingredients within everyone’s reach: beer, butter, eggs, wheat grains, and rye bread.
The beverage, named “Ocho punto ocho” (8.8), combines the characteristic flavor of the terremoto with a different nutritional profile, standing out for its lower sugar content and half the calories compared to the homemade version.
Few pleasures are as universally enjoyed as a good burger paired with a cold beer. A guide to pairing ten classic burger styles with complementary beers, exploring how carbonation, flavor profiles, and aromas create memorable culinary experiences.
Lamb is one of the stars of international cuisine. This dark beer lamb recipe — braised for three hours in a Porter, Stout or Schwarzbier reduction with honey, soy sauce and aromatic vegetables — delivers melt-off-the-bone tenderness.
Dry hopping, also known as dry hop, is a technique used in beer brewing that aims to increase the aromas of a beer, which consists of adding dried hops to the finished beer after fermentation.
Chile has one of the finest terroirs in the world, thanks to its long territory, which has allowed it to develop a strong diversification of grape varieties and, therefore, a powerful wine presence at a global level.
The basic definition establishes that a cocktail is a combination of different beverages—alcoholic or not—such as fruit juices, sodas (carbonated drinks), fermented drinks (beer, cider), and/or spirits (whiskey, rum, vodka, etc.).
Analyzing a beer requires different perspectives depending on the context and objective. What for a trained judge establishes quantifiable parameters, for a hobbyist consumer can be a memorable sensory experience.
Each stage of the beer brewing process is very relevant, but mashing is the phase where fermentable sugars are extracted, defining not only the alcoholic potential of the beer but also its body, aroma, and flavor.
Fresh hops generally refer to hops that are used immediately after drying, while wet hops never reach this point in the process.
There is nothing archaeologists love more than mounds of rubbish from hundreds of years ago. Ancient bones and stones from waste heaps can tell complex stories.
The Belgians point to fishermen from the Meuse River, who fried potato strips when the waters froze in the 17th century. The French point to street vendors at Paris’s Pont Neuf, who popularized them in the late 18th century.
Its composition was subject to local variations and in many cases a jealously guarded secret, but the general consensus reveals that the gruit blend is historically linked to 3 herbs.
Chicha beer is not chicha mixed with beer. It is its own craft beer style born in the Andes, combining jora corn with barley malt, using local herbs instead of hops, and mixed fermentation instead of industrial yeasts.
Bitterness is an acquired taste, clearly evident when we see someone discovering the world of craft beer, but there is a good evolutionary reason for it: bitterness is a signal to consider in potentially poisonous compounds.
Achieving a high-quality non-alcoholic beer requires a reengineering of non-fermentable carbohydrates to replicate the tactile resistance that alcohol naturally provides in traditional beers.
Fermentation is the heart of the beer brewing process: through it, wort made from malted grains is transformed into alcohol and carbon dioxide by yeast. Beer fermentation is generally divided into three stages: primary fermentation, secondary fermentation, and conditioning.
In a context where post-Prohibition American beer meant light lagers from a handful of industrial giants, Jack McAuliffe changed everything. He passed away on July 15, 2025, at age 80.
Pilsner Urquell ensures that wherever their beer is available on draft, a certified tapster is trained to serve it correctly. Discover the three traditional Czech service styles: Hladinka, Šnyt, and Mlíko.
The AnDer glass was created by a team led by consultant Derek Walsh, sommelier André Köppen, and glass designer Alfred De Groot, who sought to address the need for a specialized glass for beer tasting.
Many beer enthusiasts are often unaware that beer styles were originally highly dependent on the geology of the area where the water for brewing was obtained.
The human sensory system, though sophisticated, has clear limits. Prolonged exposure to certain aromatic and gustatory stimuli can lead to sensory fatigue or adaptation.
Chicha de jora (from the Quechua “Aqha” or “fermented liquid”) is a South American beverage created during the Inca Empire, widely consumed in Peru, Bolivia, and Ecuador.
The Mexican caguama, before becoming the emblematic measure for evaluating how much alcohol you should consume, had a much more modest and family-oriented origin.
The combination of beer with Coca-Cola and fruit liquor is a curious German cocktail called Goassmass or Goass, very popular in the 80s and which has resurged with new generations.
Fuller’s London Pride is a Best Bitter-style beer brewed by Fuller’s Griffin Brewery in Chiswick, England, with 4.7% ABV, 37 IBU, and 260 calories.
Unlike all other Trappist breweries, Orval produces only one variety of beer for the general public, with just 15% of its total production available for export.
Pliny the Elder is not just a beer; it is a living legend of the American craft beer movement and an absolute benchmark for the Double IPA style, coveted and studied by brewers and enthusiasts worldwide.
Cuello Negro Stout is a craft beer made with pure water from the Valdivian rainforest in southern Chile, whose flavor comes from a careful brewing process that gives it an unmistakable distinctive character.
Gulden Draak is a Belgian strong ale-style beer originating from Ertvelde, Belgium, and brewed by Brouwerij Van Steenberge, with 10.5% ABV, 18 IBU, and 255 total calories.
Indio is one of Mexico’s most iconic beers, with a rich history dating back to 1893. It emphasizes the use of local ingredients and traditional brewing techniques.
Westmalle Tripel is a Belgian Trappist beer brewed by Brouwerij der Trappisten van Westmalle and first introduced to the market in 1934, being a pioneer of its style and marking a milestone in the country’s brewing tradition.
Houblon Chouffe Bière Tripel IPA represents a unique fusion of the English IPA tradition, the American Double IPA revolution, and the Belgian Tripel heritage.
Köstritzer Schwarzbier is a bottom-fermented black lager. It has been produced since 1543 by the Köstritzer Schwarzbierbrauerei brewery, in the German state of Thuringia.
The term “hop burps” is commonly used to describe a peculiar phenomenon of rapid and frequent burps experienced after consuming beers with a high hop content.
The beer Pliny the Elder takes its name in honor of the Roman traveler, naturalist, historian, and writer Gaius Minor Plinius Caecilius Secundus, who is credited with having given the first botanical name for hops.
To start this top 10 of the best-selling beers in the world, we can comment that for 2020, most of them are on the way to generating an impressive sum of 688.4 billion dollars in sales.
Mahou San Miguel has announced the acquisition of 100% of Founders Brewing, one of the most prestigious craft breweries in the United States, based in Grand Rapids, Michigan.
Next Glass acquired BeerAdvocate in February 2020 in a deal that brought under one roof the oldest beer review community on the internet and the world’s most popular consumption tracking app.
Over 500,000 people of Palestinian descent live in Chile today, where second, third, and fourth-generation families keep alive the language, traditions, and memory of a territory many have never been able to return to.
A Kantar Millward Brown annual study reveals that 5 of the 6 most valuable brands in Latin America are beer brands. Discover which beer leads sales in each country of the region.
We invited Rob Tod, founder of Allagash Brewing Co., to share 20 practical lessons for brewery success learned over 25 years of activity. This was his response.
Brussels celebrates that recognition with a richer and more diverse beer scene than ever, with over 1,500 varieties, new experience spaces, and entire neighborhoods that have made beer part of their urban identity.
Nitro beer has been dismissed as a passing trend more than once — yet it keeps finding new fans and new formats. From the Guinness widget to nitro Cream Ales and Lagers, here is the science and history behind the nitrogen revolution in beer.
The STC-1000 temperature controller lets you manually program a precise temperature range for your fermenter inside a refrigerator, freezer, or appropriately sized cooler.
Bottle openers have become part of our personal toolkit, whether attached to our key ring, in our backpack, or as a basic kitchen utensil when going camping.
The discovery of a 220-year-old beer bottle recovered from the Sydney Cove, sunk in Australian waters near Tasmania, has inspired the creativity of a team of researchers.
Craft and independent brewers dedicate a great deal of time, effort, and resources to making the best beer possible, but all of this hard work can be ruined in the time it takes the beer to travel from the keg to the pint.
It’s undeniable that TikTok is one of the social networks of the moment, developing exponential growth since 2020 until reaching…
The relationship between the chemical composition of a beer and its consumer appreciation has been an elusive field for food science, due to the non-linear nature of perception and its complex interactions.
Every consumer already has their preferences: some reject cans while others love the creative designs they can carry. This article cuts through the aesthetics to lay out the objective facts on which format is better depending on the conditions.
The rise of non-alcoholic or low-alcohol beers has led the brewing industry to explore new yeast strains and fermentation techniques.
On January 24, 1935, the first canned beer went on sale after decades of experiments and more than ten years of Prohibition, thanks to the Gottfried Krueger Brewing Company in Richmond, Virginia.
If you have ever visited Ireland, you have surely tasted a Kilkenny, Murphy’s or Guinness beer in one of its many pubs with a spirit that exudes authenticity from every corner.
Historically, brewers around the world have used locally available water to brew their beer, leading to the development of beer styles associated with specific mineral water profiles found in those places.
The idea was born with the help of social media in 2011, with Ashley Routson and Ryan Ross as its main promoters, quickly spreading globally as one of the most important beer style celebrations.
The PERP framework offers a structural model for understanding how global warming alters the biological cycles of barley and hops, with concrete responses to maintain quality and economic viability.
Google’s algorithm doesn’t always prioritize specialized beer media, but now it allows you to add The Beer Times as a preferred content source in Google Discover in less than a minute.
Tradition holds that Pythagoras, the celebrated mathematician and philosopher who founded his school in Croton, in southern Italy, grew tired of watching some of his disciples abuse wine during symposia.
In Tusheti, a remote region of the Georgian Caucasus, the sacred drink is not wine but aludi: a beer brewed with sun-malted barley and wild hops whose recipe has been passed down from grandmother to granddaughter for centuries.
