Tasting Room

You've just walked the whole path from grain to glass. Here's how to actually taste what's in it.

Look first: colour, clarity, head. A good head clings to the glass and leaves a trace called Belgian lace. Then swirl and smell — most of what we call taste is detected by the nose. Look for bready malt, floral or citrus hops, fruity yeast notes.

Then take a sip and hold it a moment. Malt sweetness arrives first, hop bitterness at the end — and the balance between them is what separates a good beer from an average one. Pay attention to the finish: is it short and clean, or long and bitter?

One more thing: beer should not be ice cold. At 3 °C you'll taste nothing. Serve lager at 6–8 °C, ale at 8–12 °C, strong dark beer at 12–14 °C. Too warm exposes flaws; too cold hides everything — including the good parts.