There are too many flavours in beer to simply list and analyse individually – why try to pin them down when tasting is half the fun anyway. All you really need to be aware of is that an artisan approach to beer making will deliver a taste experience of real value and pleasure. It may be something of great complexity or as simple as dry hoppiness – but if its well-made, both experiences are of equal value.

There is far more to beer than a bland pint of coloured water… And just through these brief summaries you can see that beer stands up to the same scrutiny and flavour analysis as wine.

Here you can find out in more detail about the different flavours you can expect to encounter…

Sweetness

Sweetness in beer comes from malt, added sugar and the action of the yeast – as well as the addition of actual fruit itself (in the case of fruit beers). Sweetness in beer can manifest itself in many different and subtle ways. Don’t think of it simply in saccharin terms. It could be a nutty sweetness, or take the form of caramel or butterscotch. Vanilla is not an uncommon ‘sweet’ flavour to be found in beer, while the presence of malt can give the impression of malted biscuit. Sugary sweetness can come in the form of sherbet, boiled sweets or marshmallow. Remember these flavours are only impressions or interpretations, not actual additions to the beer.

Bitterness/Dryness

Hops are the main factor determining dryness. A well hopped beer such as Pilsner will have that distinctive dry taste. Dryness can be bitter or astringent; it can be floral or acidic. Certain beers have countryside characteristics – grassy, leafy, fresh-cut grass, earthy or woody, all of which are linked to an inherent dry taste.

Sourness

Like sweetness, sourness is created by yeast activity. In beer, it can be a positive taste – particularly in the Belgian lambic beers. It can be fresh and invigorating under the right circumstances, giving an acidic citrusy aspect to the beer, or a flavour of under ripe fruit (think of cooking apples).

Vegetables

Once again, vegetal flavours do not necessarily indicate a negative feature. Cooked onions, fennel, potato, caramelised vegetables and turnip are all part of the rich array of positive vegetal flavours to be found in beer.

Spice

Some of the most common spice sensations to be detected in beer are clove, cinnamon, coriander, anise and pepper. While occasionally, the actual spice has been added, more often it’s just a flavour or aromatic impression which comes from the techniques employed by the brewer as well as hop variety, malt, yeast and the way these ingredients are added or combine together.

Fruit

Lambic fruit beers such as Kriek and Framboise have had significant amounts of fresh fruit added to them. However, the top fermenting process implemented, generates all kinds of wonderful fruit aromas and tastes. Classic English ales are wonderful examples of this phenomenon. Banana, tropical fruit, nectarine, peach, pear, lemon, orange, pineapple and cooked apple are all to be found - and many more. Just trust your own senses to pick out those fleeting sensations.

Others

Aromas and flavours such as liquorice, chocolate, coffee, date and burnt toast are all characteristics of dark beers, but can be found in paler brews to greater or lesser degrees.