Short Notes: Tasting Beer Chapter Three

Brewing and the Vocabulary of Beer Flavor

As my studying to become a beer expert continues, here are the main points I took from Chapter Three of Randy Mosher’s Tasting Beer: An Insider’s Guide to the World’s Greatest Drink.

Chapter Three – Brewing and the Vocabulary of Beer Flavor

• The difference between wine and beer is that wine mostly depends on nature to do the work while beer rests on man to assemble and nurture it
• The ions in water effect brewing
• Harder water is wanted for pale ales and softer water for pilsners
• Enzymes in barley make brewing possible because they reduce the energy needed in the chemical reaction
• Protein is a major difference between two-row and six-row barley
• Most beers that aren’t Bud, Miller or Coors are brewed with two-row barley