Amstein SA

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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),
Delivery

Delivery by the Swiss post

Swiss Post Amstein SA
Payment

Secure online payment

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Help/questions

We answer to all of your questions by phone on 021 943 51 81 or by mail at info@amstein.ch

Amstein SA

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