Beer Flavor, Second Edition; Base Malt Flavor; Specialty Malt Flavor; and Hop Flavor Maps (folded)
Includes: Beer Flavor Map, Second Edition; Base Malt Flavor Map; Specialty Malt Flavor Map; and Hop Flavor Map (folded)
The Specialty Malt Flavor Map is an intuitive and approachable tool that bridges communication gaps across the supply and production chain. Developed through industry collaboration, this map will be helpful for anyone working with malts, from breeders to brewers, who can use the visual aid to communicate the myriad flavors of specialty malts to customers.
In an aesthetically pleasing manner, the map lays out the sensory terms associated with specialty malts—such as fruity, bready, woody, earthy, and grainy—and then breaks down the categories even further with additional descriptive terms.
In addition, the Specialty Malt Flavor Map includes ASBC’s Hot Steep Malt Sensory Evaluation Method (a $100 value). It provides a quick and convenient way for users to reference the steps to take when preparing wort for sensory analysis, allowing for even greater accuracy.
Driven by flavor, backed by chemistry, and easy to use, the Specialty Malt Flavor Map is an essential resource for every brewing professional.
The Hop Flavor Map is an intuitive and approachable tool that bridges communication gaps throughout the supply and production chain. Developed through industry collaboration, this map will enable anyone working with hops, from breeders to brewers, to communicate the myriad flavors to customers.
This aesthetically pleasing map lays out the sensory terms associated with hops, such as fruity, floral, spicy, and woody. It then breaks down the categories even further with additional descriptive terms to equip brewing professionals with the language they need.
Additionally, the Hop Flavor Map includes a quick and convenient reference of the steps in ASBC’s Hop Grind Sensory Evaluation Method, a rapid procedure used for the sensory evaluation of hop aroma.
Driven by flavor, backed by chemistry, and easy to use, the Hop Flavor Map is an essential resource for every brewing professional.
The Base Malt Flavor Map was developed to serve as a tool to bridge gaps in communication throughout the supply and production chain, from breeders to brewers…and particularly maltsters, who can use the map to communicate malt’s myriad flavors to their brewing customers, who are constantly seeking to develop novel new beers.
With its attractively organized lexicon and user-friendly categorization of standardized descriptive terms, this tool can be used to set the baseline for any quality assurance system by giving users a repeatable way to prepare and describe malt.
In addition, the Base Malt Flavor Map includes ASBC’s Hot Steep Method (a $100 value), which provides a quick and convenient way for users to reference the steps one should take when preparing wort for sensory analysis, allowing for even greater accuracy.
This new, aesthetically pleasing, and user-friendly map is supported by chemistry, easy to use, and will be a key tool throughout the brewing industry. It is a must for every brewing professional!
Beer has branched into a broad spectrum of styles, each having its own unique character, flavor, and sensory profile.
Accurately describing this increasingly broad range of sensory experiences is essential for product consistency, innovative product development, and clear communication between the industry and consumers. Our latest tool, the Beer Flavor Map, Second Edition, helps you achieve this.
This new, aesthetically pleasing, and user-friendly map format starts with the three key modalities that impact beer—taste, aroma, and mouthfeel—and branches out into the latest sensory terms associated with them.
The result is an intuitive guide for identifying and describing the wide range of possible beer flavors, an up-to-date reference accounting for the latest advances in brewing and sensory science; and a value-priced tool that can be easy distributed throughout an organization.
The Beer Flavor Map, Second Edition helps a range of users isolate and communicate the complex sensory experience of beer in a variety of situations…
- Brewing professionals can use it to better describe the new and desired flavors for their latest brands, as well as accurately describe the beers they are evaluating.
- Sensory panelists can more easily describe their flavor experience, allowing them to troubleshoot flavor-related problems and hone in on specific desirable attributes.
- Bar owners and retailers can display the map in their establishments to help patrons describe what they are looking for in a beer—and spur patron-staff conversations about beer flavor.
- Beer consumers and enthusiasts can use the map to learn the beer sensory lexicon and better describe the flavor/sensory attributes they find pleasing and displeasing.
- Students aspiring to become sensory panelists and brewing professionals will develop industry-standard vocabulary and knowledge to succeed in school and at work.
The Beer Flavor Map, Second Edition is an indispensable tool that is driven by flavor, backed by chemistry, and easy to use. It is a must-have for any professional or serious beer enthusiast.