Beer is an fascinating and exciting product, which over centuries has developed an infinite variety of styles, each with unique aromatic and taste characteristics.  There are light, fresh beers, with very low alcohol percentage levels such as 2 and 3 degrees, (for example, some bitters and pale ales), and very strong beers boasting alcohol percentage levels at 11 and 12 degrees which present very rich aromas (ranging from caramel, toasted bread, and spice, to fruit and floral aromas). 

The master beer maker creates his beer by choosing the ingredients, such as the type of malt, hops, and yeast, and depending on where he is producing his beer, what water to use (water being a fundamental ingredient in beer- its taste and sensory properties contribute to the beer's personality). Each beer recipe is unique and at times even kept secret. 

With Beer Aromas by TasterPlace, you can learn the principle beer styles and their characteristics, how to do a beer tasting and how to train your sense of smell to recognize the most characteristic aromas in different styles of beer. 

Beer Styles

Beer styles are defined by grouping a set of beers united by history, production practices, and raw materials, which therefore share similar organoleptic characteristics. The styles are the result of "habits" developed and consolidated over the centuries and from specific regions of the world. The concept of styles is an important tool used to guide the customer towards his/her beer preferences. 

Beer Aromas

As soon as a beer is opened it unleashes a bouquet of intense and immediate smells, which differ according to the beer style and ingredients used. For example, a specific malt can contribute honey-caramel-toasted aromas to the beer, the hops fruity or floral or spiced according to its provenance, and the fermentation process can contribute fruity or spiced notes.

Beer Aromas by TasterPlace, coming soon in English! 

Beer Tasting

The olfactory sense is the most important tool we have for tasting beer. This sense permits us to perceive the product's aromas both by way of the external route directly through the nose, and by way of the mouth aromas (the odors perceived once the product is in the mouth, which combined with taste produce the flavor of the product). When doing a beer tasting, it is important to be able to distinguish aromas and flavors, and it is helpful to taste more than one beer in order to make comparisons using a structured tasting method.