The carbonation level of the beer is determined by the brewer to match the style of the beer.  Generally speaking, ales and stouts are designed with lower levels of carbonation, whereas lagers are generally carbonated at higher levels.  At higher levels, CO2 has a noticeable flavor (carbonic acid), and the taste, as well as the aromatics from the head are part of the overall flavor profile.  Over or undercarbonated beer is not only messy and wasteful, it also diminishes the taste and experience the brewer designed.

Beer is delivered from the brewery properly carbonated.  In the U.S., carbonation levels are described in volumes of CO2.  So, if a beer is described as being a 2.4 volume CO2 beer, it has the equivalent of 2.4 x the container volume of CO2 dissolved in the beer.  This is possible because the container is under pressure – the correct amount of pressure keeps the CO2 dissolved in the beer.  When the beer is in equilibrium, the same amount of CO2 is leaving the beer as is dissolving into the beer.   This is a constant process.

In a sealed keg, the amount of CO2 is fixed, so colder temperatures will result in more CO2 dissolving into the beer, whereas warmer temperatures cause CO2 to come out of the beer faster than it dissolves.  As long as the beer does not get too warm for a prolonged period, and is properly cooled before serving, the beer will reach equilibrium again.

A properly adjusted regulator keeps the beer CO2 levels in equilibrium.  If the temperature is correct and constant and the pressure is correct and constant, the keg will serve well to the end.  If the temperature changes while the pressure remains constant, under or overcarbonation will occur, and if the differences are too great or occur over too long a period, the beer will be ruined.

SYSTEM FUNDAMENTALS

In order to serve a properly carbonated beer, a dispensing system must be set up properly.  There are three main parts to proper system design, all of which are interrelated – pressure, temperature and restriction (flow).  A system which always results in a properly carbonated beer at the correct temperature is called ‘balanced’.

Per Boyle’s law, pressure, temperature and volume are interrelated.  Since the volume of the container (keg) is fixed, we only have to worry about setting the pressure and temperature correctly.  American draft beer is not pasteurized, one of the reasons many people prefer the flavor of draft beer to packaged beer.  Because it is not pasteurized, draft beer cannot be stored for any length of time over 42 degrees F – it will spoil.  Ideal storage temperature is generally considered to be 38 degrees, but 36 – 38 is considered an acceptable range.  If you prefer warmer beer, it is recommended that you warm you glass slightly before pouring a beer.

The temperature target is a liquid temperature measurement (one way to check is to take the temperature of the second beer out of a keg).  Once the target temperature is reached, the temperature should be maintained as evenly as possible.  This is important because the temperature of the beer and the carbonation level of the beer determine the proper regulator setting.  If the temperature changes by more than 2 degrees F, the regulator pressure must generally be adjusted by 1 psi to keep the beer in equilibrium.  The problem generally lies in keeping up with the temperature changes (the temperature which matters is the temp in the center of the keg, called the core temperature).

REGULATOR SETTING

The purpose of the regulator is commonly misunderstood.  Simply put, the job of the regulator is to deliver the right pressure to maintain the carbonation level of the beer.  If the temperature and the carbonation level of the beer are known, the proper regulator setting can be determined by consulting an equilibrium chart.  The setting shown by the equilibrium chart will keep the beer from becoming over or under carbonated.  If the regulator pressure is higher than equilibrium, CO2 will dissolve in the beer, raising the carbonation level and creating a new equilibrium.  However, this will change the character of the beer, and will often result in foamy beer.  You can safely add up to 1 psi push pressure to ensure good flow without causing problems.

For every 2,000 feet of elevation 1 psi of regulator pressure must be added to compensate for lower atmospheric pressure.  Regardless of the higher regulator setting, flow will be the same as at sea level, as the total pressure (atmospheric + regulator) will be the same.

Once you have your regulator properly set, you need to determine the length of the restriction hose and account for the lift, the drop and the restriction of the fittings.  Generally, restriction hose offers resistance between 2 – 3 lbs per foot.  Most direct draw kegerator systems are supplied with 5 feet of restriction hose, but proper restriction is usually best determined by experimentation.  Starting with about 7 – 8 feet of hose, you can remove 4 – 6 inches at a time until the flow is correct.  Never adjust the regulator for flow, you will screw up the beer.

You will know you have your system set up properly when the last third of the keg pours properly.  This is when problems show up – overcarbonated beer will be all foam, undercarbonated beer will be flat (having been somewhat foamy for the first two thirds of the keg).

Nearly all secondary regulators for beer systems are functionally the same.  Spending more for a premium regulator will buy you upgraded internal parts and a nicer body with better plating for longer service, but not necessarily better accuracy.

Regulators used in the beer industry are supplied with inexpensive gauges which are not very accurate.  Most draft service professionals will tell you they don’t trust secondary regulators, and they often use a pressure tester with a more accurate gauge to determine what pressure the secondary regulator is really delivering.  In our testing, we have seen secondary regulators, even new ones be off as much as +/- 3 psi.  It is not common to be off this much, generally it’s +/- 1 – 1.5 psi.

Without a regulator test device, you may have to experiment with regulator settings to find equilibrium.  One easy way is to turn the regulator down to about 5 psi and tap the keg.  You will see bubbles collect in the high spots of the line because the regulator pressure is too low, and CO2 is coming out of the beer.  Turn up the regulator pressure until you no longer see bubbles in the line.  Add about 1 psi for serving pressure and you should be good to go.  Once you find the right equilibrium setting for a certain beer, you should not have to change the pressure unless you choose a different target temperature or you change to another type of beer.

DRAFTMORE REGULATORS

DraftMore Automatic Regulators are just being introduced to the US market, though over 20,000 units have been sold worldwide.  DraftMore regulators differ from standard regulators in several ways.  A DraftMore regulator contains a Swiss made precision needle valve for precise metering, resulting in a much more precise regulator (+/- 0.25 psi).  It is also a sealed regulator, so it is not affected by atmospheric pressure changes or by elevation (unlike a standard regulator).  But the most innovative part of the DraftMore regulator is its ability to adjust to temperature and maintain equilibrium at all times.

DraftMore regulators have a bellows which contains a mixture of gases.  These gases expand and contract in response to temperature changes, pressing harder or less hard on the needle valve.  The bellows expansion is countered by the pressure from the keg.  The DraftMore regulator attaches directly to the gas port of a keg coupler, so that it responds to beer pressure and  temperature as beer goes through the coupler.  Once the pressure reaches equilibrium, the DraftMore regulator shuts off until either beer is served and more CO2 is needed, or the equilibrium point goes higher than the level in the keg due to temperature changes (for example in a frequently used walk in cooler).

Because of their high precision and ability to maintain keg equilibrium at all times, DraftMore regulators offer a unique solution to regulator problems and improperly carbonated beer.  There is nothing to adjust on a DraftMore regulator, so you can’t set it incorrectly.  DraftMore automatic regulators come with a 3 year replacement warranty because we believe they are the best regulators you can own, and they will save you money and beer in a short period of time.  We have seen savings of between 7 – 15 more glasses of beer per keg.  Please contact jamescneu@draftmore.com or visit www.draftmore.com for more information.

Malted Barley. Photo from Wikimedia Commons

The term malt can refer to several things but we’ll focus on the definitions that pertain to beer.

According to the German Purity Law, malted barley is one of the four primary ingredients of beer, the others being hops, yeast, and water. Once barley, or a number of other grains, has been malted, it is sometimes referred to simply as malt. The sugar that is extracted from malted grain can also be called malt.

When a grain is malted, is is soaked in water which starts the germination or sprouting process. The grain is allowed to germinate for several days then heated, or kilned, to stop the process. Without getting into the chemistry or biology of the process, malting modifies the grain so that the sugars can be more easily extracted from it.

The longer the grain is kilned, the darker it gets. Darker grains make darker beer. The malted grain can also give the beer different flavors depending on how long it is kilned.

Barley is the primary grain used to make beer but there are many varieties of barley used in brewing. Other grains are often used including wheat, rye, rice, and others. The grains can be divided into two groups: base grains and specialty grains.

• Base grains, which make up the majority grain used in a beer recipe, provide most of the fermentable sugars which are converted into alcohol during fermentaion.
• Specialty grains are used more sparingly and primarily contribute color and flavor to the beer.

By combining base grains and specialty grains, and choosing from the variety of hops and yeast available, the brewer is able to create a unique recipe.

Hop flowers on the vine

Hops are one of the four primary ingredients of beer, the others being malted barley, yeast, and water.

Hops are cone-shaped flowers that grow on the hop plant, which is a fast-growing vine. The flowers are picked and dried or compressed into pellets before being added to beer.

There are three reasons hops are added to beer:

1. The antiseptic qualities of hops inhibit the growth of unwanted organisms. In the 13th century brewers started using hops regularly because hopped beer didn’t spoil as quickly.
2. Hops add bitterness to beer. Different varieties of hops have differing levels of bitterness, which is determined by the alpha acid content of the hops.
3. Hops add aroma. Hops have a distinctive fragrance that is loved by beer drinkers.

There are many varieties of hops, each with its own unique qualities. Some have more alpha acids, making them better for adding bitterness, while others are less bitter and more fragrant, making them more suited for adding aroma.

Fresh hops

Brewers often refer to hops as bittering hops or aroma hops depending on the qualities the hops add to the beer. The variety and combination of hops used by the brewer is part of what gives each beer its distinctive flavor profile.

While the hop plant can grow in just about any temperate location, Germany, England, and the northwestern United States are the primary hop-producing regions today. The climate and soil in each region makes it better suited for growing some varieties than others.

You can grow hops yourself, and many homebrewers do; all you need is a rhizome, which is cutting of the vine, and a little space.

The term “noble” hops refers to four ancient hop varieties: Hallertau, Tettnanger, Spalt, and Saaz. These ancient varieties are grown primarily in Germany and are generally used as aroma hops. New varieties are continually being developed by growers but the most popular varieties are Fuggles, Golding, Cascade, Centennial, and Willamette.

Skunking has nothing to do with temperature, oxidation, or bacterial infection, though all of these can spoil beer as well.

The hops used in beer are sensitive to light in the 450 to 520 nanometer range, which is in the blue-green part of the visible spectrum. This means that virtually any light source, from the sun to fluorescent lights, is bad for beer.

The light causes riboflavin to react with and break down isohumulones in the hops which creates molecules which are chemically similar to the mercaptans that give skunk musk its less than appealing smell.

The reason that most beer is bottled in brown bottles is the brown glass is reasonably good at blocking the blue-green light. Green bottles offer very little protection and clear bottles offer no protection at all. Now you know why beers brands which use clear bottles are often served with lemon or lime; it helps cover the bad taste caused by the fluorescent lights in the beer coolers at the store.

Some beers are said to be made with hop extracts which have had the isohumulones removed, making them impervious to skunking, but I have found little evidence to support the claim. If you can point me to some verifiable evidence, please feel free to school me in the comments.

Image from the New York Public Library

Almost 500 years ago, on April 23, 1516, two Bavarian dukes issued a decree that said that beer could only be made from three ingredients: barley, water and hops. This came to be known as Reinheitsgebot (purity ordinance) or the Beer PurityLaw. When it was written, however, the intent was not to keep beer “pure.”

Originally, this degree was meant to keep brewers from using more valuable grains, such as wheat and rye, from being used in beer making. Barley is harder to digest and was therefore not as desirable for use in food. You can read an English translation of Reinheitsgebot here.

While the original intent was to keep brewers from competing with bakers, after World War II when Germany was struggling to rebuild, it became a marketing tool. This seems to be the time when the Purity Law became more about marketing than natural resources. The American craft beer movement took this idea and ran with it; most industrial beer contains rice and other ingredients which craft beer makers and drinkers feel makes an inferior brew.

You may have noticed that there is a very important ingredient missing from the Purity Law. When it was written, the role of yeast in brewing was completely unknown. It wasn’t until the 1800′s that Louis Pasture discovered the role of microorganisms in fermentation.

The Reinheitsgebot was officially added to the Germain tax code in 1919 and remained in the tax code until 1987 when Germany joined the European Union.

Here are a few important facts about beer, and Egypt:

* The pyramids were built on beer – the slaves who built them, were entitled by law to a daily ration of beer.
* Egyptians used a beer as a currency to pay slaves, tradesmen, priests and public officials alike, which means that every Egyptian was entitled to a certain amount of daily beer.
* Beer became so popular in ancient Egypt that no ruler dared to put a tax. However, in the middle of the last Century BC, Cleopatra invented the world’s first beer tax. It’s been with us ever since.
* The Egyptians did not invent beer – that was the Sumerians – but they were the world’s earliest brewers.
* In Egypt, beer was regarded as food.
* The god of dead, Osiris, was hailed as the guardian of beer.
* Beer was considered as the nectar of the gods.
* The pharaohs turned brewing into a state monopoly and strictly licensed brewing rights to entrepreneurs and priests.
* Many temples opened their own breweries and pubs, all in the service of the gods.
* Rich Egyptian’s frequently went out accompanied by two slaves and a hammock, so they could be carried home after a heavy night in the pub.

Source: soccerlens.com

They call this a “convertible” jockey box because you can remove the tubing and drop a mini-keg in. That sounds cool but I’ve never seen craft beer in a mini-keg so I doubt I would ever do that. As someone noted in the comments, you could also use this as a wort chiller for homebrew, which is something I would do. You would need some kind of pump, though.

Brewer Fal Allen has taken the time to compile a list of beer tasting terms and what they mean. I think just reading the list can make you a better beer taster because you will recognize some of the characteristics that you have experienced in beer but didn’t have a word for. You may also want to read our beer tasting primer: How to taste beer.

Thanks to Jay Brooks for posting this list and Fal’s thoughts about beer tasting.

Throughout the later 20th century wine makers have done a fantastic job of convincing people that wine is the complex, sophisticated drink for erudite people with discerning taste – and during that same time period beer marketeers have done just the opposite for their product. It turns out that these marketeers did all of us (brewers and consumers alike) a great disservice. Many people really believe that beer is just a one dimensional pedestrian beverage, suitable only for chugging on a hot day at the beach – well – a big part of my job is to change their minds about that.

Beer can be many things; from thirst quenching, sprightly and light to complex, full and contemplative – and everything between. Today in America (of all places) there is more diversity in beer and more breweries making beers than any other country. From traditional style from around the globe, to experimental style using unusual ingredients, to barrel aged beers that take years to make – Beer in all its complexity is blossoming to its full expression. And this passion for a greater beer diversity is spreading around the world.

For all those who are part of this, for all those who want to elevate beer to its proper place, I have gathered together some terms that will help you in your quest. Below is my list of beer tasting terms (those of you familiar with wine terms will recognize some of these terms, but you will also quickly realize that many of these can not be applied to wines. This is because as good as wine may be, wine just does not have the same breadth of flavors and aromas that beer does. Beer has a bigger palate).
I hope you enjoy

Beer Tasting Terms

Accessible A beer that is easy to drink
Acetaldehyde A green apple aroma or taste. A yeast (or bacteria) by-product. Often a constituent of young beer
Acetic Aroma or flavor similar to vinegar formed by aerobic bacteria producing acetic acid
Acidic A beer with a noticeable sense of acidity. In beer where acid is appropriate the acid should not come from excessive aerobic fermentation (producing acetic acid)
Aftertaste A term for the taste left on the Palate after beer has been swallowed. “Finish” is a synonym.
Aggressive A beer with pronounced or over the top flavors. The opposite of a beer described as “smooth” or “soft”
Alcoholic A beer that has a noticeable or an out of balanced presence of too much alcohol. Often noted as hot or spicy
Almondy Aromas of almonds or Marzipan
Astringent An overly dry or astringent beer or a beer with harsh grainy flavor. Often perceived in the aftertaste
Aroma The smell of a beer. The term bouquet can also be used
Autolytic or Autolysed Aroma of “yeasty” or acacia -like floweriness commonly associated with beers that have been aged on yeast too long. It can also sometimes be described as meaty
Baked A brewer with a high blood alcohol content that has remained so for too long. Often the result of over-consuming their own products.
Balanced A beer that incorporates all its main components in a manner where no one single component stands out. This usually refers to a Hop vs. Malt balance
Banana Aromas like banana or notes of Bazooka Joe Bubble gum – from Isoamyl acetate; a fermentation by-product
Barnyard Used to describe the earthy and sometimes vegetal undertones (often with hints of sweat or urine mixed in). These aromas are most common in spontaneously fermented beers. At low levels some beer drinkers may find this appealing, for others it may offend .At higher levels most people find these notes unpleasing (see Farm Yard)
Big A beer with intense flavor, or that is high in alcohol.
Biscuity A beer descriptor often associated with malt flavor. It is sense of yeasty or bread dough aroma and flavors.
Bite A firm and distinctive perception of hops, tannins, husk or acidity. This can be a positive (as in controlled hop bit) or negative attribute depending on whether the overall perception of the beer is balanced.
Bitter A noticeable flavor of hops, can denote lack of balance (but not always).
Black Currant An aroma or flavor of black currant, raisons or Cassis
Body The sense of feeling in the mouth. The sense of fullness from malt or alcohol in the beer. Some common descriptors are thin, winey, delicate, light, medium, balanced, robust, full, heavy, dense, viscous, overwhelming
Boozy An exaggerated alcohol aroma. Commonly associated with barleywines or other high gravity beers
Bouquet The layers of smells and aromas perceived in a beer.
Bright When describing the visual appearance of the beer, it refers to high clarity, very low levels of suspended solids. Lacking haze
Brussels Lace or Lace When the tracks of liquid that cling to the sides of a glass after the contents have been swirled display a delicate pattern that resembles lace. (see also Legs)
Burnt Having an aroma or flavor of smoke or burnt wood. A negative component that can be caused by excessive temperature during boiling (heating with a gas ring or electrical elements) or from fouled heating surfaces
Buttery A beer with a noticeable yet acceptable level of Diacetyl – giving a rich, creamy mouthfeel & flavors reminiscent of butter. Too much of this flavor is considered a defect. (also see Diacetyl)
Butyric Aromas of rancid butter. Always a flaw
Caramel Aromas or flavors of caramel, browned or burnt sugar, toffee.
Carbonated/Carbonation The amount of carbon dioxide dissolved in the beer (usually between 4.5 and 6 grams per liter). This is what gives beer its effervescence. Some common descriptors are spritzy, sprightly, zesty, prickly, gassy, sharp, round, smooth, creamy, delicate, piquant, champagne-like
Cardboard or Wet Cardboard Having an aroma of wet cardboard (see papery)
Catty Having an aroma of cat urine – always a flaw in beer (similar to skunky)
Chalky having a mouthfeel that is powdery dusty, chalky, or of particulate
Chewy The sense of malt that is tending toward overwhelming on the palate.
Cheesy An aroma of cheese – an element characteristic of aged hops. It is caused by the use of old and improperly stored hops.
Chill Haze A haze formed by protein complexes when the beer is chilled, effects clarity and can effect flavor at higher levels
Chocolaty A term most often used to describe rich brown beers such as Porters and Stouts, it describes the flavors and aromas associated with chocolate or dark malts
Cigar-box A term used to describe aromas of tobacco
Citrus A beer with the aromas and flavor from the citrus family of fruits (grapefruit, orange, lemon, etc), these notes are usually derived from hops .
Clean A beer that is not demonstrating any obvious faults, flaws or unwanted aromas and flavors.
Clear A beer with no visible particulate matter.
Closed A beer that is not very aromatic.
Clovey An aroma associated with German wheat beers that give the perception of cloves spice (Syzygium aromaticum). It is caused by the yeast’s creation of esters and is due to the brewer’s choice of yeast strain.
Cloying A beer with a sticky or sickly sweet character that is not balanced. Often associated with too much malt or not enough hops to balance
Coarse A term for a beer with a rough texture or mouthfeel. Usually applies to the perception of tannins, husk flavors or a harsh bitterness.
Coconut Aroma perception of coconut derived from treatment in American oak in barrel aged beers.
Coffee Having a roasty aroma and or flavor of coffee. Roasty with out being burnt
Color Listed here to reduce entries; a beer’s color can range from light yellow through golden to red , brown, black and even deep inky black.
Compact Opposite of “open”. A beer with a dense perception of flavors and aromas.
Complex A beer that gives a perception of being multi-layered in terms of flavors and aromas.
Cooked A term where the fruity flavors of the beer seem like they have been cooked, baked or stewed.
Cooked Vegetables An unfavorable characteristic in beer. Aromas and flavors of cooked cabbage, parsnip, broccoli or celery. See vegetable below
Corked A tasting term for a beer that has cork taint (only to be found in cork finished beers)
Creamy A term to describe the perception of a smooth, creamy mouthfeel. The perception of creaminess is generally picked up at the sides and back of the throat and through the finish of the beer.
Crisp A pleasing sense of bitterness in the beer.
Crust or Sediment The detritus, generally yeast and protein precipitates, that adhere to the inside (usually bottom) of a aged bottled beer
Definition A beer that is the perfect or original example of the style
Delicate A term that relates to the more subtle notes of a beer – – usually in relation to hops and / or ester aromas, but not always.
Depth A term used to denote a beer with several layers of flavor. An aspect of complexity.
Diacetyl (“D”) A buttery, butterscotch or buttered popcorn flavor or aroma. Acceptable at very low levels (0.1 ppm or less) but considered a fault at higher levels. One of the vicinal diketones (VDK) it is detectable by some people as low as 0.05parts per million. The source can be yeast metabolism or at higher levels may indicate bacterial contamination (esp when coupled with sourness) (also see Buttery)
Dimethyl Sulfide (DMS) A sulfur aroma of cooked corn or rancid cooked cabbage. A yeast or bacteria by-product.
Dirty A beer with off flavors and aromas that most likely resulted from poor hygiene during the fermentation or packaging process
Dry A beer that is lacking the perception of sweetness, especially those beers that finish clean on the palate
Earthy A beer with aromas and flavor reminiscent of earth or soil –such as forest floor or mushrooms.
Edgy A beer with a noticeably level of sharpness that heightens the flavors on the palate.
Elegant A term to describe a beer that possess finesse with subtle flavors that are in balance.
Enteric A term to describe the vinegar-like sourness common to a young lambic.
Estery Aromas of yeast esters from fermentation, often fruity (peach, apple, pear, passion fruit, etc.)
Ethyl Acetate Aromas that are light fruity, pear or solvent-like
Expansive A beer that is considered “big” but still accessible.
Expressive A beer with clearly projects its aromas and flavors.
Farmyard A generally more positive term than “Barnyard” used to describe low levels of the earthy and vegetal undertones of some spontaneously fermented beers. It may develop after maturing in the bottle. (see Barn Yard)
Fat A beer that is full in body and has a sense of viscosity. A beer with too much fat is not balanced and is said to be “flabby” (also see Full)
Finish The sense and perception of the beer after swallowing.
Finesse A very subjective term used to describe a beer of high quality that is well balanced.
Firm A stronger sense of flavor (see tight) .
Flabby Lacking sense of balance, too full or overly thick. The opposite of tight
Flat In relation to carbonated beers flat refers to a beer that has lost its effervescence. In all other beers it denote a beer that is lacking complexity and finesse
Flowery Aromas of fresh flowers often from hops or a combination of hops and yeast esters.
Fresh A beer with a noticeable perception of liveliness
Fruity The high perception of fruit characteristics – including but not limited to pineapple, apricot, banana, peach, pear, apple, mango, prickly pear, nectarine, raisins, currant, plum, dates, prunes, figs, blackberry, blueberry, strawberry
Full or Full Bodied A term usually used in context of beer with heavy weight or body. It can also refer to a beer that is full in flavor as well
Gassy over carbonated with excessive dissolved carbon dioxide (CO2)
Goaty Having the musky aroma of a goat.
Grainy Aromas or flavors of raw grain or cereals, usually a negative descriptor
Grapefruit Aromas of grapefruit and citrus. Hop derived
Grapey A beer with the aromas and flavors reminiscent of fresh grapes
Grassy A term used to describe an herbaceous element in a beer ranging from freshly mown lawn grass to hay, alfalfa, straw or open fields.
Gravity (high or low) The original sugar content of a wort before the yeast ferments it into beer
Green Typically used to describe a beer that is not yet finished maturing in its flavor and aroma profile
Harsh Similar to “coarse” but usually used in a more derogatory fashion to denote a beer that is unbalanced in tannins, husky notes, phenols or acidity.
Hazy Having haze, particulates or cloudiness. Not bright
Head This refers to foam on the top of the beer. The foam head should be thick, dense and tight for most beer styles. Some terms for describing a beers head are; persistent, rocky, fluffy, dissipating, lingering, frothy, tight, dense, smooth
Heavy A beer that is alcoholic and has a big sense of body
Herbaceous The herbal, vegetal aromas and flavors
Hollow A beer lacking the sense of malt or body.
Hoppy Having the character of hops. It can refer to high hop aroma, flavor and bitterness. Hop aromas can range from flowery to fruity, to herbal, but aromas should be clean and fragrant. Hop Flavors have a wide range as well. Bitterness should be clear, clean and sharp
Horsey / Horse Blanket An aroma of mustiness with earthy undertones and often a hint of horse sweat. Usually a by-product of Brettanomyces yeast and is a character of some beers – notably lambic beers.
Hot An overly alcoholic beer.
Husky a flavor of harsh astringent bitterness from grains
Inky A term that may refer to a beer’s dark coloring and opacity – associated with Stout beers
Intense Strong in character, aroma and flavor
Intensity The degree of character or strength of a beer. Some common descriptors are assertive, mild, delicate, refined, balanced, complex, hearty, robust, bold, intense,
Jammy A beer that is rich in fruit flavors
Lean The sense of thinness, somewhat lacking in overall complexity, a kinder term than watery (see watery)
Leathery Having an aroma of leather
Legs The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol content of a beer.
Lemony A term referring to the tangy hoppiness of a beer with fruit flavors reminiscent of lemons.
Lightstruck A tasting term for a beer that has had exposure to light causing “skunky” type aroma and flavor.
Linalool The characteristic flowery-peach aroma. Derived form yeast ester production
Liquorice A term used to describe the concentrated flavor from rich sweet beers, some times with hints of wood or Anis.
Luscious Similar to “voluptuous” but more commonly associated with sweet beers that have a rich, concentrated mouthfeel.
Meaty A beer with a yeast bit, also can be described as brothy, cooked meat, meat extract, peptone, yeast broth – often from autolysis of yeast cells
Medicinal Having an aroma of medicine, phenols, plastics or disinfectants. Sometimes referred to as “band-aid” aroma
Mellon having an aroma of ripe melons
Mellow A beer with a soft round texture that is nearing or at the peak of its maturity having had any hard edges rounded out.
Mercaptan Aromas of mercaptans, rotting garlic, dirty drains, fecal, or an outhouse stench. Uncommon in beer and always a flaw.
Metalic Aroma or flavors of metal or rust, especially that of iron
Midpalate A tasting term for the feel and taste of a beer when held in the mouth.
Minerality A sense of mineral notes in the beer, flavors of slate, rock or minerals. Usually from hard water in the brewing process
Molasses Aromas and flavors of raw sugar cane, molasses, or black treacle, treacley, also sometimes referred to as Cracker Jack flavor. Molasses notes may occur in sorghum-based beers (used for making gluten-free beers).
Moldy Aromas that are Cellar-like, leaf-mold, woodsy notes of decay
Mouthfeel A tasting term used to describe the feel of a beer in the mouth. Some common descriptors are creamy, smooth, silky, velvety, opulent, voluptuous, tingly, warming, viscous, oily, coating, thin, watery
Musky A complex aroma of sweat, sweetness, and earthiness, with light under tones of the sea, sandalwood and hair, but lacking the sharper acidic note of horse blanket
Musty Aromas of mold, mildew or decay. A defect at medium or high levels. (see moldy)
Nose A term for the aroma or bouquet of a beer.
Nutty Flavors and aromas of various types of nuts (Brazil nut, hazelnut, walnut, etc.)
Oaky A beer with a noticeable perception of the effects of oak. This can include the sense of vanilla, butteriness, sweet spice, diacetyl , toasted flavor or woodiness.
Oily A generally full bodied beer with a viscous mouthfeel. Unusual in beers.
Opulent A rich tasting beer with a pleasing texture and mouthfeel that is well balanced.
Over Carbonated An excessive amount of carbon dioxide dissolved in the beer (usually over 6 grams per liter). This will cause a carbonic bite and or excessive fizziness
Overtones The more obvious characteristics, aromas and flavors of beer.
Oxidized A negative term describing a beer that has experienced too much exposure to oxygen giving it the typical “wet cardboard” or papery type aroma and flavor. On occasion in aged beers that has been mildly oxidized, it may not be considered a fault if it exhibit sherry like aromas.
Palate A term used for the feel and flavor of a beer in the mouth.
Papery Having an aroma of paper (see Oxidized)
Peppery A beer with the aromas and flavors reminiscent of the fruit from the pepper family of plants such as peppercorn
Perfumy A generally negative term used to describe an aspect of a beer’s aroma or bouquet that seems artificial or overly flowery.
Phenolic Aromas of plastic, burnt plastic, Bakelite or tar. In low levels it is acceptable in certain beer styles (like German Wheat beers)
Phenylethanol Aromas of a Rose-like nature
Plummy A beer with the fruit flavors of plum, more common in aged and darker beers
Powerful A beer with a high level of alcohol that is not excessively alcoholic.
Raisony A beer with the aromas and flavors reminiscent of dried grapes
Resinous Aromas of resin, cedar wood, pine, pinewood, sprucy, terpenoid, sap
Rich A sense of depth or fullness in the beer that is not excessively sweet.
Robust A full bodied beer
Round A beer that has a good sense of body and balance
Salty Mouth coating and slick feel (uncommon in beer)
Sharp A term normally used to describe the acidity of a beer though it can refer to the degree of bitterness derived from a beer’s hops.
Silky A rich mouthfeel of smoothness
Sherry like A term used to describe a beer that exhibits sherry like oxidized aromas
Skunky Aromas like a skunk, see light struck
Smokey A beer exhibiting the aromas and flavors of the various types of smoke, either from smoked malt or from roasted malts or a toasty smoke derived from oak influences.
Smooth A beer with a pleasing texture. Typically refers to a beer with soft notes and flavors and a creamy texture
Soapy Having the aroma or flavor of soap
Soft A beer that is not overly hoppy or overly carbonated
Sour A tart flavor, often acidic, sometimes puckering. Appropriate in some beer styles (Belgian browns, Lambic beers, etc)
Spicy A beer with aromas and flavors reminiscent of various spices. While this can be a characteristic of the yeast strain, many spicy notes are imparted from hop influences or even the use of spices in the beer. Also may be from high alcohol content
Stale Aromas and flavors of old and oxidized beer, flat and papery, possibly over aged, or over pasteurized
Stalky A woody, green herbaceous note in a beer.
Structure A term used to describe the solid components of a beer’s balance; malt sweetness, yeast notes, hop aroma & flavors, all in relation to the overall balance and body of the beer.
Sulfur Aromas of sulfur– when obvious a defect in all beer styles but at very low levels it can add to fullness
Sulfidic Having aromas of strong sulfur, rotten eggs, or natural gas – a defect in all beer styles
Sulfitic Having noticeable aromas of a burnt-match or burnt rubber – a defect in all beer styles
Supple A beer that is not overly dynamic
Sweet A beer with a noticeable sense of malt sugar. Also usually lacking in hop balance
Tannic A beer with aggressive tannins.
Tart A beer with high levels of acidity. As related to sour beers or possibly an infection in other beer styles.
Texture A term for the mouthfeel of beer on the palate.
Thick A beer that is overly full in palate and mouthfeel
Thin A beer that is lacking body and complexity
Tight A beer that is well put together, properly matured and optimally served.
Toasty Notes from malt character like that of toasted bread. Can also be a sense of the charred or smoky taste from an oaked beer in wood aged beers
Toffee Aromas or flavors of caramel, browned sugar, treacle.
Turbid Cloudy and opaque
Under Attenuated A term for a not fully fermented beer. Having flavors or components of wort or wortiness. (see worty)
Undertone The more subtle nuances, aromas and flavors of beer. Having flavors or components of wort or wortiness. (see worty)
Upfront A beer with very perceivable characteristics and quality that do not require much thought or effort to discover.
Vanilla Characteristic aroma reminiscent of vanilla – often oak induced
Vegetal A beer with aromas and flavor reminiscent of vegetation either cooked or raw. In the case of cooked, as in cooked greens or cooked cabbage, parsnip or celery
Viscous thick in a fluid nature, having excessive heaviness of character in the body or mouthfeel
Vinous An aroma, flavor or texture suggesting wine – usually in higher alcohol beers
Voluptuous A beer with a full body and rich texture.
Warm or Warming A beer with noticeable but balanced alcohol as opposed to a beer with excessive alcohol that maybe described as “hot”.
Watery A beer that is excessively “thin” in body
Woody A collective term used to describe the woodsy aroma of a beer that has been treated with oak or other wood.
Worty Having a taste of wort or unfermented beer, usually disagreeably sweet and lacking complexity
Yeasty Often uses to describe a yeast noticeable aroma – can be also be described as somewhat “biscuity”, bready or of fresh yeast, flavor of heated thiamine (see “biscuity” above)
Young Beer that is not matured (see Green)
Zesty A beer with noticeable active carbonation.

Someone mentioned Marmite on Twitter and I was not sure what it was and lookedit up on Wikipedia Interesting enough it is a spread made from yeast extract, a by-product of beer brewing I can not find here so I do not know what it taste like, I hear there was even a Guinness Marmite. So if you have had UK Marmite or it Australian competing brand Veggimite let us know how it tastes.

Fully Kraeusened Naturally Carbonated

Pabst Brewing Co. said Wednesday Old Style beer once again will be kraeusened, a process last used in the 1990s.

But a Pabst spokesman said there are no plans to make Old Style in La Crosse, where it was introduced by the G. Heileman Brewing Co. in 1902.  It was the La Crosse brewery’s best-known brand until 1999, when the Stroh Brewery Co. closed and later sold the local factory. Stroh sold most of its brands — including Old Style — to Pabst, which has it made under contract at other breweries.

Pabst said Old Style is returning to the double-fermentation process of kraeusening, which brings richness to beer. Kraeusened Old Style will be available in February, and because it will be more expensive to produce, it will be sold at prices similar to other premium domestic beers, Pabst said

What is Krausening?

Kräusening is adding active wort or other sugar nutrients to beer that is being bottled. The name is German in origin, though the method is used by brewers in various countries – most notably Belgium. Kräusening encourages the yeast to continue fermentation in the bottle. It helps clean up the flavor of the beer by reducing levels of diacetyl and acetaldehyde.