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Beer Tasting Descriptors (11 - 20)


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Coffee
A hint of coffee flavor is common for stouts and porters. Suggestions of coffee can be produced by dark malts alone, but "coffee stouts" are a common sub-style brewed with actual coffee. This will generally be made clear by the name of the beer.
Dank / Earthy
Certain hops, like Columbus and Chinook, will give beer a character that can only really be described as "dank," but not in an unpleasant way. IPAs with such hops will have a bold woodsy, earthy character. Darker beers like porters and stouts sometimes learn a "dank" character as well.
Dry
Used to mean the opposite of sweet. A beer can be both malty and clean, but it is difficult for a beer to be both very malty and also dry. Can be achieved when the yeast eats (attenuates) more of the sugar content of a beer, or, for a somewhat different effect, by masking residual sweetness with bitter hops.
Esters
A flavor resembling light fruit, often banana, or pear. Are created by yeast, sometimes due to stress, sometimes simply as a result of the yeast strain chosen. Are a signature of many styles, particularly wheat beers — hefeweizens, wits, weisse — as well as many Belgian styles. English yeast can create fruity flavors, though less distinct than the banana-like character of European strains. Most yeast will create these under stress, though in many styles this would be considered a flaw.
Fruit
Fruitiness in beer can be the result of a number of things — really, the only ingredient used in beer that won't sometimes impart a fruity flavor is water.
Hoppy
One of the major characteristics and key ingredients of beer. Hops, depending on the variety, can impart dozens of different flavors and aromas. Common hop characteristics include: grapefruit and citr
Oak
Oak flavor can vary depending on type of oak (its country of origin), how toasted the oak is, how exactly the beer is oaked (chips, cubes, barrels, etc.), and for how long. Other than a oaky/woody/toa
Malt
These flavors can vary depending on the grains used and how roasted those grains were, but saying a beer tastes "malty" generally implies some combination of: sweet, bready, nutty, caramel, and dark f
Phenols
Are produced by yeast, and can thus vary depending on yeast stress or yeast strain, but in general come across as a spicy, clove-like flavor, and may accompany a fruit-like banana flavor.
Roasty
A dark, bitter, toasty flavor. Can be mellower, like chocolate or dark bread, or harsher, like black coffee. Particularly common in stouts.
Level 11