Here are the main points I took from Chapter Two of Randy Mosher’s Tasting Beer: An Insider’s Guide to the World’s Greatest Drink.
Chapter Two – Sensory Evaluation
- Your tongue is covered in small bumps called papillae where taste buds are embedded
- Humans can taste six basic flavors – sweet, sour, salty, bitter, umami and fat
- Try to associate the aroma of a beer with memories
- Diacetyl, a by-product of fermentation, can make beer taste buttery
- DMS is a sulfur compound in pale beer that can cause off-flavors of corn
- The matrix effect is when flavors play off each other to create new flavors
- Masking is when one chemical hides the flavor of another, i.e. carbonation masking hops
- Protentiation is when one chemical enhances the flavor of another
Give this book a read if you enjoyed the points above. There’s a lot I did not include. Be on the lookout for chapter three coming soon!
Have you read any good beer books recently?