1. Prud’homme Beer Certification® Beer Sommelier Level 3

2. The Physiology of Tasting Beer In conjunction with Randy Mosher Siebel Institute of Technology and Dr. Charles Bamforth

3. What is good beer? It’s the one you are enjoying ‘Preferred flavour of a product is entirely a matter of personal preference. ’ Charles Bamforth ‘We should rejoice that there is a huge diversity of beer to enjoy covering all manners of aromatics and flavourful possibilities. ’ Charles Bamforth

4. Sense of Taste Evolved to – Inform us about environment – Separate good and bad food and water Sweetness = high nutritional value Bitter = possible poison 30 Separate pathways – 30 different chemical classes Bitter chemicals evolved as defence by plants to keep from being eaten by animals

5. Sensory Perception 1.Pain – – CO 2 – is perceived as pain by our brains – C0 2 is a chemesthetic which interacts with nerve fibers. – Chemesthetic sensations include the burn-like irritation from chili pepper, the coolness of menthol in mouthwashes and topical analgesic creams, the stinging or tingling of carbonation in the nose and mouth, and the tear-induction of onions Some of these sensations may be referred to as spiciness, pungency, or piquancy. 2.Taste 3.Smell

6. Bitterness More complex chemistry which is slower to respond and is therefore a delayed sensation Lingers longer on tongue Bitterness is rare in food May need a little training or an acquired taste ‘Almost entirely due to resin fraction of hops’ (Bamforth)

7. Olfactory Smell is wired differently – Slower response and therefore lingers longer Olfactory signals go to: – Hypothalamus: appetite anger, fear – Hippocampus: working memory – Amygdala: emotional memory

8. Mouth feel sensations Very important in beer Includes – Carbonation – Fullness – Oiliness – From diacetyl, glucans – Astringency – Temperature (which affects perception of other things)

9. Mouth Feel Descriptors Warming Flat Gassy Powdery Astringent Metallic *Charles Bamforth, Flavor, ASBC Handbook Series

10. The Perfect Tasting Environment Free of distractions – Sights, sounds, smells No smoking! Decent light Water available Bread or unflavoured crackers – (unless a beer & food tasting) Score sheets or note pads Dump buckets

11. Mosher techniques 1.Smell first (Aroma) – many aromas escape rapidly 2.Look (Appearance) – clarity, carbonation, head 3.Taste – up-front flavours – mid-taste, bitterness kicks in – note body, texture 4.Finish / Aftertaste

12. Aromatics from fermentation Fruity: esters (made from alcohol and carboxylic acid) Solvent: nail polish remover (excess esters) Phenols: (spicy) Fusels: (higher alcohols) Autolysis: muddy tastes from dead yeast

13. Ester Characteristics Ester Isoamyl acetatye Ethyl acetate Ethyl octanoate Ethyl butyrate Ethyl hexanoate Phenylethyl acetate Ethyl caprylate Flavour Banana, bubble gum Pear drops, nail polish Apple, fruity Papaya, mango, pineapple Apple, aniseed Rose, honey Apple, sweet, fruity