Olfactory analysis

Rotate the beer in the glass to release the fragrances. Repeat the movement after a few sips to identify the delicate aromas of the more complex beers.

The perfect technique: proceed with a sequence of small, deep and quick inhalations (sniffs) to smell the aromatics released.

The main aromas usually identified in the beer are

  • Malt,

  • Toasted,
  • Wheat (smell of cereal, wheat),
  • Caramel,
  • Chocolate,
  • Hops,
  • Fruit,
  • Flowers,
  • Yeast,
  • Spicy (like orange zest, coriander, ginger, liquorice, cloves, etc.) and honey.
  • Alcohol,
  • Phenols (hinting at the smell of medicinal products and disinfectants),
  • Oxidization (hinting at wet cardboard),