Words for "intensity"
- Bitterness — the bitter edge from hops; pronounced in IPA, gentle in lager
- Sweetness — malt sweetness; usually felt as body rather than as sugar
- Sourness — the heart of sour beer; both refreshing and satisfying
- Dryness — a clean finish; the sense of the beer ending crisply, with no lingering sweetness
Words for "aroma"
- Citrus / fruitiness — grapefruit, mango, peach; shifts with the hop variety
- Floral — a light, flower-like aroma
- Pine resin — a sharp, green, coniferous note; a signature of West Coast IPA
- Roastiness — the toasted depth of coffee and bitter chocolate; the core of stout and porter
Words for "mouthfeel"
- Body lightness — how light or heavy the beer feels; lagers are light, barrel-aged beers heavy
- Maltiness — grainy, bread-like flavour
- Funk — the distinctive character from wild yeast; found in Belgian styles and sours
Words widen your palate
A bar owner once said that "knowledge completes the palate." Once you can name the elements, you taste more from the same glass.
Each of the 17 dimensions is explained in the taste dimensions guide, and the flavour shape of each style lives in the style guide. To see which elements you prefer as numbers, take the taste diagnosis.