Sensory evaluation
Beer quality is defined by flavour and taste, colour, foam stability, head retention, lacking turbidity and stability as well as consistency of these properties over a longer period of time. Determination of foam, colour and turbidity is carried out through various objective chemical-technical or biological methods. The flavour and taste of beer, however, cannot, even with great effort, be determined adequately by chemical-physical measurement methods. Only humans can evaluate these parameters after appropriate training and experience. This article describes the requirements for tasters and typical off-flavours and flavour profiles.
Beer is nourishment and a stimulant consisting of several hundreds of single components..
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