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From an Advanced Cicerone, this 30 page e-book is a guide to professionally, and fully describing beer flavor. Analysis of the most common words to describe beer and the ingredients that create them with fun facts along the way so you have something to talk about at beer-geek gatherings!
Description
Learn How to Describe Beer Flavor
From an Advanced Cicerone, this 30 page e-book is a guide to professionally, and fully describing beer flavor. Analysis of the most common words to describe beer and the ingredients that create them with fun facts along the way so you have something to talk about at beer-geek gatherings!
Through explicit explanations of origins, sensory descriptors, and prevention methods of more than 15 of the most commonly discussed flavor-active compounds in beer, readers will be able to confidently understand and use technical flavor terms. More than a dozen additional compounds are described to build out a robust beer-y vocabulary.
An excellent tool for people studying for Cicerone or BJCP exams this guide is also for anyone that wants to expand their beer vocabulary.
Highlighting Specific Beer Flavor Compounds
Page long descriptions of: Diacetyl, DMS, Acetaldehyde, Trans-2-nonenol, Aging, Autolysis, Lightstruck, Acetic Acid, Lactic Acid, Isovaleric Acid, h2S, SO2, Phenolic, 4VG, Estery, Isoamyl Acetate, and Metallic
A source list is included for those that want to more deeply explore the origins of flavor.
Cheers! 
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