Well-rounded sensory evaluation
Both the multifaceted aroma of new hop varieties and the increasing popularity of dry-hopped beers mean that the definition of the sensory characterisation of how hops influence beer aroma and beer flavor needs to be revised. The Hopsteiner flavor wheel has been developed with a view to dealing with this issue. To clarify the processes of sensory perception during beer tasting, the article gives an overview of the principles of the human olfactory and gustatory perception.
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