Tasting is maybe the most interesting but also maybe the most complicated moment on the long path of production of any beverage. The tasting is the finishing step of a series of many complex processes that are hidden behind the scene but contributed greatly towards the character of the beverage subject of the tasting. The goal of the tasting is to give an easy comprehendible but particular expression of all visual, aromatic, and gustative sensations that can be felt when the drink is sipped. It is these organoleptic perceptions which give us the opportunity to compare several beverages and grade them according to some scale. This is a very important event as the tasting often determines the future development of the beverage on the market. A good grade almost always opens a magic door through which the specific beverage can pass and get into the broad world of consumers. It is not an accident that tasting involves the word grade. The grade is the expression of all positive and negative impressions and emotions felt by the main acting figure – the taster. The grade also helps each of us to get an idea about the identity, quality, and character of the beverage. Although the grade is simply a numeric expression it is a reflection of the tremendous knowledge and perceptions of a good taster. The question is whether each of us can clearly and comprehensibly interprets his/her own impressions and perceptions from the tasting. Probably not! Unfortunately, not every one of us has the skills to describe clearly his/her own perception from taking the sip from the beverage because we do not know what to concentrate on. Here it is not the point to just say “it is good” or “it is not good.” The goal is to give a realistic and sensible description of the qualities of the beverage being tasted. The description should be easy to comprehend and should include information about the color, intensity, taste, and body of the drink. This requires a lot of practical experience and very good sense perception and memory so that one can accurately compare certain colors, aromas, or taste with something familiar and real. These skills are no always based on talent. Often, this level of sophistication is achieved with a lot of hard work, good education and knowledge about the nature of the beverage. It is these kinds of skills that draw the separation line between the taster and the consumer. It is no accident that tasting is a kind of art and the good tasters are much sought after and respected people.
The goal of everything said so far is to give you a correct and clear understanding for the testing itself. Generally these guidelines are good for all kinds of tasting but each type of drink still has its own specifics. Wine is different, beer is different, hard liquor is different, and non-alcoholic beverages are different. Thus, there are specialists in each specific field. In this article we concentrate on the specifics and elements of beer tasting.

Tasting room

Before all, we should note that the tasting take place under strict conditions. First of all tasting take place in special tasting rooms in which all necessary conditions are present – light, clean air, stationary temperature, comfortable seating, and appropriate accessories. It is logical to ask: Why is all this necessary? Adherence to certain rules is one of the main requirements for a full-value tasting simply because the taster counts mainly on his/her own senses which could be influenced in one way or another by factors in the surrounding environment. For example, too low or too high light could mislead about the color and intensity of the brew. Stuffy air, especially in combination with some side smell can significantly hinder the correct perception of the aroma of a specific beverage. The temperature on another side can make the taster fell unconformable and thus reduce his/her desire to do a thorough analysis of the beverage. The tasting room itself should be filled with natural light. It is desirable that the furniture is in light shades that do not cause needless reflections of light and do not distract with pointless extravagance. The air in the room should be fresh with not side aromas which automatically excludes the use of perfumes or other cosmetic products by the taster.
The tasting can start only after all necessary conditions have been satisfied.