Part of the training for beer judges and Cicerones is to taste beer side by side with the same beer that has been spiked with an off-flavor to both train and evaluate professional tasters. This trains beer professionals to learn to identify problems in beer, ideally before it goes out to consumers. Aroxa is a UK-based, global company that makes flavor standards for many industries, but especially beer.
Learning to evaluate our beer like a professional goes way beyond whether we simply like it or not. Our senses of taste and smell, and a growing vocabulary, will help us detect flavors that don’t belong in our glass. My next guest is an industry leader who teaches us how to detect and decode the off-flavors of beer like a pro.
We all know how to evaluate what we taste. We’ve been doing it our entire lives. I believe the difference between the average taster and the pro is a matter of mindfulness and training to be more specific in our evaluation of beer. Thank you to Cara and Aroxa for helping us learn how to become professional tasters.
Show Links
Brewing Industry Research Foundation (now Campden BRI)
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