Please do not drink the beer samples. provided until Jamie says it is ok. They are. for the talk.

Transcription

1 Please do not drink the beer samples provided until Jamie says it is ok. They are for the talk.

2 Evaluating and Judging Beer

3 Sensory Sciences Sensory Science didn t really start until after WW2 when ammunition factories became food factories. Consistency becomes consumer concern Re-evaluation of old assumptions: Tongue Map Each industry has it s own. Wine, Coffee, Crackers

4 How do we perceive aroma and flavor? Olfaction Gustation Trigeminal Nerve

5 Olfaction The sense of smell Olfaction is responsible for most of what we associate as flavor as affected by aroma Most of the words we use to describe beer flavor and aroma Olfaction happens when chemical odorants bind to Olfactory Receptors which transmit signals in the Olfactory Bulb above Nasal Cavity. Most easily understood when taken away from us like when we have a head cold

6 Gustation The sense of taste Survival and evolution Salty, Sweet, Sour, Bitter, Umami Taste happens when chemicals in mouth react with taste receptors located in taste buds Papillae covers the tongue and each have hundreds of taste buds. Taste buds are also on the rough of the mouth and throat but in lesser concentrations Taste buds can experience fatigue

7 Trigeminal Nerve Responsible is for sensation in the face and nasal cavity as well as motor skills for biting and chewing Hot, Cold, Carbonation Survival Mechanism Without Flavor and aroma would be 2 dimensional Without we could burn or freeze ourselves Does not fatigue but cells can be killed. Hot pizza

8 Evaluating Beer Training your Palette to use Olfaction, Gustation and your Trigeminal Nerve to remember and retrieve data about flavors and aromas in beer while also categorizing new flavors and aromas. Comparing and contrasting new and familiar flavors to assess flavor and aroma in beer Knowledge of vocabulary and style history Sensory Technique for Evaluation of Beer

9 The Sensory Technique for Evaluating Beer Our brains are the best computers. This techniques allows for your brain to obtain the most coherent and easily retrievable information about beer flavor and aroma Helps build lexicon of flavor and aroma memory in brain for comparisons Used in Sensory Labs and Judging Professional and Home Brewed Beer Use the first time you taste a new beer or and old favorite you haven t had in a while

10 Tasting a Beer 1. Appearance Look at the foam, clarity and color of beer. 2. Drive-By Waft the beer across your nose. 3. Short Sniff Take two short sniffs, then one long one 4. Long Sniff Cover the sample and gently swirl, then uncap and take a long sniff 5. Small Sip Take a small sip of the beer, just enough to cover your whole mouth and swallow. 6. Retronasal Swallow with your mouth closed and exhale through your nose.

11 Sensory in the Brewery Analytical Labs help determine irregularities in beer but don t actually taste or smell beer Sensory Lab works with Analytical Lab to ensure consistency and thorough decision making Panel are trained by Sensory Technician to be blind evaluators of beer free of bias. Beer is put to the Panel to evaluate beer to be True To Brand (TTB) Free of Off Flavors (FOF), Preference Testing and many other testing events Flags in either Analytical or Sensory can trigger further testing in both areas

12 Evaluating Professional And Home Brewed Beer Humans have a lot of psychological bias and ego invested in beer Competitions started as a way for brewers to have their beers evaluated blind for honest criticism Using the Sensory Technique of Evaluation to write proper remarks about beers Used again to determine Best in Show Home Brewers use Beer Judge Certification Process (BJCP) Guidelines Professional Brewers use Brewers Association (BA) Style Guidelines

13 SCORING GUIDE BJCP Score Sheet BEER SCORESHEET AHA/BJCP Sanctioned Competition Program Judge Name (print) Category # Subcategory (a-f) Entry # Judge BJCP ID Judge Use Avery label # 5160 BJCP Rank or Status: Apprentice Recognized Certified National Master Grand Master Honorary Master Honorary GM Mead Judge Provisional Judge Rank Pending Non-BJCP Qualifications: Professional Brewer Beer Sommelier Non-BJCP Certified Cicerone Master Cicerone Sensory Training Other Descriptor Definitions (Mark all that apply): Acetaldehyde Green apple-like aroma and flavor. Alcoholic The aroma, flavor, and warming effect of ethanol and higher alcohols. Sometimes described as hot. Astringent Puckering, lingering harshness and/or dryness in the finish/aftertaste; harsh graininess; huskiness. Diacetyl Artificial butter, butterscotch, or toffee aroma and flavor. Sometimes per ceived as a slickness on the tongue. DMS (dimethyl sulfide) At low levels a sweet, cooked or canned corn-like aroma and flavor. Estery Aroma and/or flavor of any ester (fruits, fruit flavorings, or roses). Grassy Aroma/flavor of fresh-cut grass or green leaves. Light-Struck Similar to the aroma of a skunk. Metallic Tinny, coiny, copper, iron, or blood-like flavor. Musty Stale, musty, or moldy aromas/flavors. Oxidized Any one or combination of stale, winy/vinous, cardboard, papery, or sherry-like aromas and flavors. Phenolic Spicy (clove, pepper), smoky, plastic, plastic adhesive strip, and/or medicinal (chlorophenolic). Solvent Aromas and flavors of higher alcohols (fusel alcohols). Similar to acetone or lacquer thinner aromas. Sour/Acidic Tartness in aroma and flavor. Can be sharp and clean (lactic acid), or vinegar-like (acetic acid). Sulfur The aroma of rotten eggs or burning matches. Vegetal Cooked, canned, or rotten vegetable aroma and flavor (cabbage, onion, celery, asparagus, etc.) Yeasty A bready, sulfury or yeast-like aroma or flavor. Outstanding Excellent Very Good Good Fair Problematic (45-50): World-class example of style. (38-44): Exemplifies style well, requires minor fine-tuning. (30-37): Generally within style parameters, some minor flaws. (21-29): Misses the mark on style and/or minor flaws. (14-20): Off flavors/aromas or major style deficiencies. Unpleasant. (00-13): Major off flavors and aromas dominate. Hard to drink. Subcategory (spell out) Special Ingredients: Bottle Inspection: Appropriate size, cap, fill level, label removal, etc. Comments Aroma (as appropriate for style) /12 Comment on malt, hops, esters, and other aromatics Appearance (as appropriate for style) / 3 Comment on color, clarity, and head (retention, color, and texture) Flavor (as appropriate for style) /20 Comment on malt, hops, fermentation characteristics, balance, finish/aftertaste, and other flavor characteristics Mouthfeel (as appropriate for style) / 5 Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations Overall Impression BJCP Beer Scoresheet Copyright 2012 Beer Judge Certification Program rev /10 Comment on overall drinking pleasure associated with entry, give suggestions for improvement Total /50 Stylistic Accuracy Classic Example Not to Style Technical Merit Flawless Significant Flaws Intangibles Wonderful Lifeless Please send any comments to Comp_Director@ BJCP.org

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15 How to get involved AHA BJCP Cicerone Home Brew Club Volunteer to Steward Judge Home Brew Practice on Score Sheets when doing Tastings Seek Out All Styles for Home Work