The Flavour Wheel Turned: How We Learned to Describe Beer

Before the 1980s, describing beer as anything more than “beery” was rare. While wine had a tasting vocabulary dating back to ancient Rome, beer lacked the same descriptive language. That changed thanks to a few passionate individuals who began putting words to what they were tasting in their pints. Their efforts made it easier for everyone—brewers, drinkers, and writers, to discuss and appreciate beer’s complexity.

The real turning point came when British beer writers Michael Jackson and Roger Protz started describing beers using words typically reserved for wine. What started as a casual pub chat turned into a movement, helping beer shed its “just a drink” reputation. At first, people were skeptical—chocolate and coffee in beer? Really? But as curiosity grew, so did the understanding and appreciation of what beer could offer. Now, it’s rare to find a beer without at least some tasting notes.

Beer is far more complex than it’s often given credit for. Thanks to the wide range of ingredients—malts, hops, yeast, water, and all sorts of additions like fruit and spices, flavour profiles can be incredibly diverse. We’re talking everything from caramel and coffee to lychee and pine. It’s a whole sensory experience if you’re willing to slow down and actually taste what’s in your glass.

To really get the most out of beer, it helps to approach it mindfully—especially for those first few sips. A quick gulp will only give you a sense of texture and maybe some bitterness. But if you slow down and engage your senses, you’ll pick up on a wide range of subtleties that completely transform the experience.

Visual appeal also plays a huge role in how we perceive beer. Foam, for instance, isn’t just there for looks—it helps trap aromas, depending on how tight or loose the head is. The glass you use matters too. A snifter glass, with its bulbous bowl and narrowing rim, lets aromas develop and hit your nose just right. That’s huge, because smell is the most powerful sense when it comes to tasting and remembering.

Finally, tasting beer is a bit of an art. Swirl the glass, sniff, take a sip, and pay attention to how the beer moves across your tongue. Try to describe the flavours and how the beer feels—its body, carbonation, and whether it’s balanced. It’s not about being a snob; it’s about tuning in. Because once you start tasting beer this way, it’s hard to go back.

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