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For the enthusiast

How do you drink beer?

A few will immediately shout: 'with your mouth of course, Silly!' Well-intentioned one can  with this cry of the heart can only be partially justified. One only perceives a part of the taste with the mouth: by smelling concentrated one comes  until a complete degustation.

Here too the old motto applies: 'Examine everything and keep the good'; what that good is exactly is entirely up to you. The method drawn up below is again  only a guideline. 

Be equipped

If one wants to work somewhat seriously, it is advisable to be rested and well prepared. The senses are at their best in the morning so make sure the morning meal has already been enjoyed but no longer affects the tasting. The room in which the tasting takes place must be sufficiently ventilated, odor-free and well lit.  


Provide the right (clean) glassware and that the beers to be tasted are at the right temperature  to be. For interim neutralization  from the pallet you can prepare water, white bread or neutral crackers and perhaps some pre-sliced green apple. 

Make sure you have a good build

Of course it is wise to note down the experiences gained; some simple writing utensils and a notebook are sufficient for this, but test forms can now also be obtained via the  print online. In principle, don't be too ambitious and stick to a maximum of two or three beers per session.


Although the alcohol percentage is usually lower than with wine, whiskey or other  distillates, plays the percentage  does indeed play a role: it is becoming increasingly difficult to concentrate the  to perceive smells and tastes  and distinguishable from each other. Also ensure the correct order:  build up the beers in taste and alcohol percentage further and further. For example, start with a lager and end with a porter.

The taste itself

Pour a beer into the glass. First up are the eyes. What color is the beer? Is it clear or cloudy? What color is the foam and is it coarse, fine, stable or does it collapse immediately? Then start smelling: first look for a global classification such as sweet or sour, and then look for more specific elements.


This method can also be used during the tasting, whereby with each new, small sip one is always looking for different and more specific flavors. Nothing is spit out because certain tastes are first perceived in the back of the throat. Also pay attention to the development of the flavors in the aftertaste of the beer. When one goes a bit further and really delves into it, taste deviations, desired and unwanted, can also be observed.

With some practice and advancing insight, drinking beer becomes an interesting experience. In the meantime, don't forget to simply enjoy a good glass of beer.  

If it is not entirely clear to you and you think it is better to take the above information under live guidance, we would like to see you at a beer tasting that can be booked with us. Dive into the world of specialty beer with us and emerge refreshed and full of knowledge.


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