A comprehensive new resource for beer enthusiasts, The Beer Tasting Practical Guide: How to Truly Appreciate Any Beer in the World, is now available for readers and listeners worldwide.
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.
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.
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.
