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The Beer Aroma Wheel |
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The aroma wheel for beers is subdivided into coloured segments that describe six characteristic aromas and one category for taste and texture impressions. You work your way from a broad classification in the middle to the more detailed descriptions in the outermost circle.
In order to describe beer texture and in particular mouthfeel, several perceptions are included that stimulate the trigeminal nerve (e.g. tingly and warming). Density and viscosity are used to describe the body of the beer. Sensory impressions caused by foam are described using foam structure and volume.
These terms are not the only terms that can be used to describe beers, but represent ones that are often encountered. The user should not feel limited by the given terms. |