Our Senses

We have five senses and beer stimulates all of them. Our five senses will be discussed in relation to how beer is perceived. This section will deal primarily with the physiological aspects of our senses. A discussion of how beer ingredients and process effect our senses will be discussed in in Evaluation.

As much as 80% of what we need to know about a beer can be extrapolated from the aroma. Our sense of smell gives us the strongest memory cues. There are four factors which can affect our sense of smell. Our sense of smell is so critical is even effects our ability to taste. Learn the process of smelling and teach yourself some cues to picking up on some of the most common aromas in beer.

When a beer is poured there are several things to pay attention to. The color of beer ranges from a pale straw of an American lager to the black opaque of a stout. The clarity of a beer can range from brilliant pilsner to a hazy what ale. We can determine the liveliness of a beer by the effervescence. Is it bubbly like a champagne or still like a scotch. Learn about other visual cues tell us much about a beer.

Temperature affects our ability to taste. Another factor that effects our ability to taste is smell. Like aroma tasting is a chemical interaction. Color influences what we taste as well. Beer is a product that must be swallowed to be evaluated fully. It is not just the tongue that contributes to our experience of flavor profiling

How do we discern Mouthfeel in a beer? Our mouth not only have a tongue but the rest of the oral cavity helps us to differentiate textures. Thin or thick, full or flat, and warmth are just some of the textures we perceive when we enjoy food or drink. The texture of a beer can tell much about the process as well as the ingredients.

There are only a few physiological factors which affect our sensory perception. While we may not come across them in our everyday course of eating a meal these factors play a large part in what we can or cannot detect when we are involved in a long period of tasting. In the process of “tasting” one of the biggest drawbacks is fatigue. Imagine, our tongues getting tired.