Many of us often struggle with how to describe the overall experience of flavor, aroma and mouthfeel. But, what if we could come up with better descriptors as well as a work of art worthy of using as a label on a bottle in one fell swoop. My next guests have innovated and integrated this new approach and are here to share it with you.
Flavor and aroma are deeply personal and is dependent on our genetics, our history and our experience. This innovative way to describe what we perceive can help level the field and bring artistic objectivity to a practice that, frankly, we all have struggled with. Kudos to Patrick and the brewing team at Deschutes for shape tasting.
Show Links
Deschutes – Cultural Diversity
GBM 59 – Gastrophysics with Dr. Charles Spence
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