Tasting courses, even at the beginner levels, are often attended by people who have already tried some craft beers. However, this does not mean they can already distinguish and describe the aromas, let alone know which ingredients they come from. The latter is definitely one of the most delicate aspects of tasting: when smelling an American IPA, even just by reputation, it’s easy to associate the initial scents with hops and their use, but what about when the glass contains one of the styles where the key word is “balance”? Are we able to distinguish and describe the taste and aroma contribution of the malts, for example? This article is full of excellent descriptors and suggestions.
