An uncomfortable reality in the mass certification circuit is that many judges have never brewed professionally, leaving them without the tools to diagnose processes they claim to correct from score sheets.
Mouthfeel can be defined as the set of perceptions that do not come directly from taste nor solely from smell but from the physical, thermal, or chemical interaction of the beverage with the mouth, tongue, palate, and throat.
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.
Astringency is a tactile sensation that causes dryness and roughness on the tongue, palate, and gums. It originates from the interaction of tannins and other polyphenols with the proteins in saliva.
A tasting, whether of beer, wine, or any other beverage, is a sensory experience designed to analyze, identify, and enjoy its characteristics and development.
The pinnacle of the St. Bernardus portfolio is a dark-colored, ivory-foamed, top-fermented beer that is easy to drink due to its smooth flavor and fruity aroma.
Excerpt: Beer tasting is not strictly a professional exercise or reserved only for competitions, but an activity that can be everyday, and with study, training, and practice, anyone can perfect it.
Consumer trust has been severely eroded by AI-generated content and the growing fatigue toward influencers of all kinds who operate as advertising showcases disguised as independent opinion.
Germany is synonymous with brewing tradition, as well as diversity and mastery in its brews; each beer tells a centuries-old story, reflecting the culture, region, and care of its brewmasters.
Hoegaarden Grand Cru is a Belgian Strong Ale brewed by Hoegaarden Brewery in Belgium, with 8.5% ABV, 29 IBU and 255 calories, best served in a Tulip or Snifter glass.
