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),