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 / Pick up Orders
Delivery by the Swiss post or Drive-In (Pick up orders directly at the shops in St-Légier or Aigle)
Payment
Secure online payment
Help/questions
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