Description
WHY DO WE NEED A UNIFORM TASTING SCHEME?
Hops are the soul of beer. In the last 10 years, hop usage in the brewing industry has change tremendously. Until then, a subtle to moderate hop aroma achieved with kettle additions was standard. Now with the importance of dry hopping and very high amounts of addition for hop aroma in the brewing process in general, the need for a sensory hop language is obvious. With the help of flavourists and sommeliers, we have developed a uniform tasting scheme specifically for hops and hoppy beers that works with 12 aroma categories and identifying specific aroma attributes. This tasting scheme ́s result is a defined and comparable aroma profile for the relevant hop variety or beer. This tasting scheme is meant to be a standard language in the brewing industry for hops so that an easier comparison of hop varieties and hoppy beers in a sensory context is possible.