Sensory Session
Alex G. Barlow, ALL BEER, Sheffield, United Kingdom
ABSTRACT: Organoleptic evaluation of beer flavor is the
ultimate test of its acceptance to the brewer and target consumers.
Descriptive techniques have largely centered around the flavor wheel
first characterized by Mailgaard in the 1970. While researching the ALL BEER Guide
book, Alex Barlow re-invented the flavor wheel format and descriptions
in the format of a balance containing three groups of sensory characters
depicting aroma, taste, and mouthfeel. This ALL BEER Flavour
notepad was used to evaluate the flavors of approximately 1,000 beers
spanning a broad range of families and styles from many different
nations. Sixty-five data points were characterized for each beer and
consolidated into a database to analyze and search beers by flavor
characteristics. Preliminary analysis determined patterns of flavor
characteristics that define certain styles of beer and that the most
pleasant and drinkable beers are those that exhibit higher degrees of
relative balance, based upon the split of flavor characteristics into
left side (e.g., fruity, sweet, and full-bodied) versus right side
(e.g., roasted, bitter, and astringent). Furthermore certain beer styles
have a greater tendency to balance, irrespective of brewer or % ABV,
while others are characterized by a favoring of the left or right side.
The findings indicate that not all great or renowned beers are balanced;
however, the most drinkable, session-able beers tend to be, even if
they are intensely flavored. The data illustrate flavor patterns,
intensity, and degrees of balance created by different beers styles,
whether old or new. By combining characteristics from left and right
sides a total flavor score was created that clearly indicates the
overall intensity of each beer’s flavor. Evaluation of total flavor
scores from a wide range of beers with different % ABV and style led
developers to create a 1–7 index, termed the ALL BEER Flavour intensity
(ABFi) rating that has been used to provide concise descriptors for use
by brewers, retailers, and consumers to aid clear communication of beer
flavor characteristics and attributes, irrespective of beer style,
format, or background. The flavor notepad has also been successfully
used as a tool to design beer flavor, relative strength, balance, and
suitability for different pack formats with effective results by several
brewers in the United Kingdom, America, and Canada. These tools have
been used to effectively communicate flavor information via functioning
website and print media. Further research on the data continues at
Nottingham University Brewing School.
Alex Barlow was brought
up in Chester, northwestern England, and in Zambia, Africa. His 25 years
of experience in brewing and passion for beer started as a bar and
cellarman in his local pub, before studying for two medical sciences
degrees. He learned brewing skills at Bass’ U.K. breweries, becoming the
youngest qualified masterbrewer in 1991, before moving to police beer
quality in the pubs and clubs of Yorkshire, Lincolnshire, and
northeastern England. He became the first Englishman to manage a Czech
brewery, with Staropramen in Prague, and developed two new beer brands
while gaining a taste for European beer styles. Alex is an independent
brewing and flavor consultant, presenter, and sommelier. He regularly
judges international beer competitions and presents beer experience
events in the United Kingdom, Europe, and North America to consumer
audiences and beer retailers. He is author of the ALL BEER Guide, winner of four international awards, and has contributed to publications such as The Times, Arena, and Imbibe.
Alex provides independent beer evaluations and food pairings for
www.allbeerfinder.com and continues to research beer sensory projects
with the Nottingham University Brewing School. Alex’s mission is to
change consumer perceptions about beer, assisting flavor discovery and
choice. He believes beer’s superior spectrum of flavors makes it an
ideal partner for food and takes a practical approach to winning new
audiences for beer and food pairings.
VIEW PRESENTATION 204
