First we sense an aroma with the
nose. Activate your sense of smell
by sniffing air in short breaths. Does the beer smell like hops and flowers, grain and malt, spices, fruit and berries or even like a newly struck match? We are able to distinguish 10.000 different aromas.
Take a sip and let the beer be distributed all over your mouth.
Carbon dioxide is released, and at the same time a richness of aromas.
Beer contains a lot of aromas depending on the choice of malt, hops and yeast. For some it is enough to classify aromas in the eight main groups of the beer language, as for instance, hops and flowers, spices, nuts and fruit and berries.
Others have a better experience by trying to recognize and put into words the exact fruit, berry or spice they smell.
The sense of smell can be trained to recognize various smells. Taking a walk in nature is an adventure if you smell the flowers, grain, fruit and berries. In the kitchen you also find many smells; spices, coffee, various types of bread, etc. For instance some tasters crush hard caramels and mix them with beer in order to train themselves to better recognize the smell later.
