Tasting beer is not about snobbery. It is about paying attention. With a simple routine, you can pick out flavours you never noticed before, describe what you like, and even spot flaws in a beer. Professional judges follow a similar step-by-step approach.
Set the Stage
- Use a clean glass, ideally a tulip or stemmed glass that concentrates aroma
- Serve at an appropriate temperature — too cold hides flavour
- Pour a modest sample, leaving room to swirl
- Avoid strong smells nearby, and have water and plain crackers to reset your palate
1. Look
Hold the glass against a light background and observe:
- Colour — from pale straw to gold, amber, copper, brown and black
- Clarity — brilliant, hazy or opaque; haze is expected in some styles and a flaw in others
- Head — its colour, texture (rocky, creamy, fizzy) and how long it lasts
- Lacing — the foam rings left on the glass as you drink
2. Smell
Aroma provides most of what we call “flavour.” Take a few short sniffs, swirl gently, and sniff again.
- Malt — bread, biscuit, toast, caramel, chocolate, coffee
- Hops — citrus, pine, tropical fruit, flowers, herbs, spice
- Yeast — fruity esters (banana, pear, apple), spicy phenols (clove, pepper), funk
- Other — alcohol warmth, oak, fruit, sourness
Try the “retronasal” trick: breathe out through your nose after swallowing to pick up more aroma.
3. Taste
Take a medium sip and let it coat your whole mouth. Consider:
- Sweetness vs bitterness — how are they balanced?
- Sourness — clean tartness or none at all?
- Malt and hop flavours — do they match the aroma?
- Progression — how the flavour changes from first sip to swallow
4. Mouthfeel
This is the physical sensation of the beer:
- Body — light and watery through to thick and chewy
- Carbonation — soft, prickly or champagne-like
- Warmth — from alcohol in stronger beers
- Astringency — a dry, puckering feel, like strong tea
5. Finish
After swallowing, notice what lingers:
- Dry or sweet?
- Short or long?
- Clean, or with a lingering bitterness, roast or warmth?
Then take a step back and consider the overall impression: is it balanced, true to style and enjoyable?
Common Off-Flavours
Learning the classic faults helps you understand how beer is made — and what can go wrong.
| Off-Flavour | Smells/Tastes Like | Common Cause | Notes |
|---|---|---|---|
| DMS (dimethyl sulfide) | Cooked corn, canned vegetables | Weak or covered boil, slow chilling, Pilsner malt | Low levels acceptable in some light lagers |
| Diacetyl | Butter, butterscotch, movie popcorn; slick mouthfeel | Yeast removed too early, bacterial infection | Acceptable at low levels in some British ales |
| Acetaldehyde | Green apple, fresh-cut pumpkin | Beer too young, yeast not finished | Usually fades with time on yeast |
| Lightstruck (skunky) | Skunk, cannabis-like | UV/blue light reacting with hop compounds | Clear and green bottles are most vulnerable |
| Oxidation | Wet cardboard, paper, sherry, honey | Oxygen exposure after fermentation, age, heat | Store beer cold and dark; drink hoppy beers fresh |
Other Faults Worth Knowing
- Chlorophenol — medicinal, plastic, adhesive bandage; from chlorinated water or sanitiser residue
- Fusel alcohols — hot, solvent-like; usually from fermenting too warm
- Sour/vinegar in a beer that should not be sour — likely bacterial contamination
- Metallic — from exposed metal equipment or water issues
Tips for Better Tasting
- Taste side by side — comparing two beers makes differences obvious
- Go light to dark, low to high strength — to avoid overwhelming your palate
- Take notes — even a few words help build your flavour vocabulary
- Trust yourself — there is no single “right” description
- Taste with friends — someone else will pick up notes you missed
A Note on Responsible Tasting
Good tasting relies on a fresh palate. Use small samples, drink water between beers, eat something, and feel free to use a spittoon at large tastings. Always drink responsibly, and never drink and drive.
Key Takeaways
- Look, smell, taste, feel and finish — in that order
- Aroma is most of flavour, so take your time sniffing
- Learn a handful of off-flavours and you’ll understand beer on a deeper level