Often I was asked: How do taste a beer ? Well, I only drink beer person deemed. As I began to taste more beers, trying to find features. I started researching, joining the international community of amateur tasters. Slowly, I started to differentiate beers, not just a brand, but also by type and style.
Do not give me a beer tasting expert but I will reveal that aim to enjoying a beer :

Aspectual L beer is like love at first sight. If you do not like beer that certainly looks like you will not enjoy. I need to know what aspect should have that beer : a beer should be cloudy white instead Pilsner beer should be as clear. Look you can not check unless you had a beer bottle . Look at the light and try to see if there are small bubbles of CO2 near the throat. If you have discovered, is that glass has been hectic recently and recommended it be left on the table than to wait a few minutes to be unfolded.
If beer has a more cloudy but as usual it is possible to have a beer obsolete and then check the warranty term. If beer is not expired just leave a beer upright about 48 hours for clarification.
Before you pour beer into glass , to have a foam collar 2 fingers, beer 20 seconds left to settle. You will see a steam after opening bottles. After adispare you can pour it into the glass tilted thus controlling the thickness of the foam.
Important: Do not touch Gatu mouth glass bottle. How was deposited glass of beer in the refrigerator or during transport to the glass surface were made ​​different "stuff" that will change the taste and aroma of beer.

AROMA smell beer is on giving you the basic ingredients of beer. Depending on the type of beer ingredients consistency and flavor can be sweet, sour, herbal, fruity, woody, bitter. Aroma is induced following aa grain fermentation and combining ingredients, especially malt and hops. Since fermentation is fruity flavor: berries, ripe fruit, strawberries, bananas, apples, plums, grapes, dried fruit.

BOUQUET beer is beer on hop aroma. Depending on the type of beer the flavor is stronger or weaker. For example the beer feather bouquet is preferable to be indistinguishable, using old hops and just aired its preservative qualities. In other beers bouquet will be more persistent, there is a bitter index. This indicator appears on the label as IBU. Novel taste beer has about 20 IBU.

Carbonate is present on CO2 in beer. It is designed to blend flavor beer. If we have an excess carbonate will hide the flavor of beer. The lack of carbonates will induce weak beer or carbonated sweet taste, status, with a bunch of balance. (Crushed :)) It is therefore recommended in the carbonate equilibrium.
Carbonate is of two kinds: natural - that CO2 is in the beer after fermentation ( beer life ) and artificial - one in which the filling is added CO2 (Bera pasteurized) This is the reason why a beer is alive tasty longer than pasteurized beer.

TASTING PROPRIUZISA I like to appoint now enjoying beer and is considered the most objective point. When the beer is poured on the neck. If other indicators are standardized, each beer taste it perceived differently, depending on mood, as food or atmosphere associated.

After tasting is that you let the beer taste in the mouth after you swallowed it. Depending on the type of beer consumed will continue its AROMA and BOUQUET.

So that when I follow the tasting of beers. I will return with a presentation of how the steps that takes up the beer tasting.