Beer Attributes for Sensory Evaluation
These attribute definitions were provided to the consumers participating in the April/May 2011 sensory evaluations for beers produced with stressed hops.
Attribute |
Definition |
Bitter |
Lingering; generally sensed on the back of the tongue; the bitterness in grapefruit |
Sour |
Generally sensed on the sides of the tongue; like the sourness in lemons |
Sweet |
Generally sensed on the tip of the tongue; the taste of sugar |
Malty/Caramel |
Flavor of malted grain/caramel or cooked |
Hoppy |
Flavor of hops |
Yeasty |
Flavor of yeast |
Green/Vegetal |
Grassy, stemmy, green bean |
Fruity |
Aroma or flavor of fresh fruit |
Cardboard |
A paper or cardboard taste |
Aftertaste |
The taste the remains in your mouth after you swallow or expectorate the sample |
Food Science subpage
This page is designed to provide additional information pursuant to the Food Science component of the overall project discussed on the Washington State University website http://hopmintstress.wsu.edu .
It is not designed to be viewed or utilized independently of that website.
Return to Food Science page.
Return to home page.