PROGRESS TOWARDS AN INTERNATIONAL SYSTEM OF BEER FLAVOUR TERMINOLOGY

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Abstract
In an attempt to bring order into the existing chaos of beer flavour terminology, the joint working parties formed by the three above-mentioned organizations began by compiling a list of flavour terms in current use in the major languages. Terms were grouped according to related flavour characteristics. Synonyms and ill-defined terms were then eliminated and the most appropriate name was selected for each separately identifiable flavour note. This paper summarises the resultant flavour terminology, which attempts to arrange, in a logical way, terms describing sensory components of beer flavour which can be objectively characterized. It is recommended that the proposed terminology be used in the brewing industry for a trial period of a year or more, and then reconsidered in the light of experience, so that an agreed definitive list of flavour terms, with detailed definition and reference standards, may subsequently be prepared. Ongoing activities of the joint working parties on reference standards and on flavour thresholds are briefly discussed.

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