Beer tasting mini-course: glossary
A mini-course of beer tasting: to better understand this drink we have created a small glossary of the most used terms.
Tasting a beer is certainly a fantastic exercise for our senses. However, in order to better tell your experience, or simply understand what is described, it is necessary to know some essential words . Without going into too much technical detail and leaving out the most commonly used ones, here are some fundamental terms for every beer enthusiast.
After water, it represents the most important ingredient, in terms of quantities used, in brewing production. However, malt is not a cereal existing in nature, but the product of a process to which barley is subjected.the degree of roasting of the malt connotes the beer from the point of view of taste and colorIn short: the beans are sprouted and then roasted . But why not directly use the barley as it is? The reason lies in the actions carried out by the malting process, first of all the activation of enzymes capable of transforming starch into simple sugars and therefore more suitable for fermentation. Furthermore, the degree of roasting will characterize the malt (and therefore the beer) from the point of view of taste and color. The 8 Luppoli Gusto Toasted of the Angelo Poretti Brewery , for example, owes its amber color tending to brown and hints of coffee, licorice, hazelnut and chocolate precisely to the chocolate and crystal malts.
It is a plant belonging to the Cannabaceae family , whose flowers are used to stabilize, bitter and flavor beer . The hopping takes place by boiling the inflorescences in the must. To make everything more interesting is the significant variety of types of hops that exist, the almost infinite possibility of combining them and the possible use of techniques to extract more aromas. The 8 Luppoli Gusto Citrus of the Angelo Poretti Brewery is characterized not only by the spices used and the aromatic contribution of the yeasts, but also by the use of some types of hops. The Cascade and Citra (two American hops) and Sorachi Ace Japanese, are in fact characterized by strong citrus notes.
High or low fermentation
The yeasts make beer the must , which through fermentation transform the sugars present into alcohol and carbon dioxide. There are many strains of yeasts but they can be divided into two large families:yeasts transform sugars into alcohol and carbon dioxidehigh and low fermentation, depending on their behavior. One of the differences lies in the fact that Saccharomyces Cerevisiae perform their action at a higher ideal temperature than Saccharomyces Carlsbergensis , which in turn are responsible for low fermentation. Furthermore, on an aromatic level, the highs have a more peculiar profile. The 8 Luppoli Gusto Citrusato and the 8 Luppoli Gusto Toasted by the Angelo Poretti Brewery are both top-fermented beers , although the differences are quite evident: the Saison yeast of the Citrus Gusto is decidedly more protagonist than the one used in the Gusto Toasted, in which the hints of raw materials remain in the foreground.
The division between high and low fermentations is only the beginning of a broader and more complex cataloging. Based on the recipe and the organoleptic characteristics that can be expected, the beers are classified into conventionally recognized styles , which help the consumer in the choice. Of course, creativity is not the enemy of taste, so you can come across enjoyable beers that go beyond the schemes or reinterpret the classics. The 8 luppoli Gusto Citrus is the version that the Angelo Poretti Brewery offers Saison, high fermentation Belgian beers. In this case the aromatic character is enriched by the hopping , already mentioned previously, which we could define as unusual compared to the style, due to the use of American and Japanese cultivars.