Flavouring

Other than raw alcohol content there are four principle ways that beer is given (or aquires) its flavour:

• Natural fermentation by-products such as esters, diacetyls, phenols and acids (primarily lactic and acetic) give beer fruity, buttery, smokey or sour tastes respectively.

• The malt and hops can also affect the flavour of the brew. If hops are sparingly added the beer will be sweeter due to an excess of sugar present, this sweetness often gives the beer a caramel or roast nut taste. The more hops present the more bitter the bitter.

                                                          Hops

• Mis-handling the beer often results in a change in flavour. If oxidation occurs the beer appears to go 'stale' with a sherry like taste.

• Mouth-feel is the alteration of the beers appearance following fermentation. Processes such as carbonation and filtering give an entirely different feel to the beer as it is supped.