BEER FLAVOUR TERMINOLOGY1
Open Access
- 2 January 1979
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 85 (1) , 38-42
- https://doi.org/10.1002/j.2050-0416.1979.tb06826.x
Abstract
Joint Working Groups of the European Brewery Convention, the American Society of Brewing Chemists, and the Master Brewer's Association of the Americas have developed a system of flavour terminology to meet the dual needs of (i) enabling brewers to communicate effectively about flavour and (ii) naming and defining each separately identifiable flavour note in beer. The system comprises 44 terms to meet the first objective while 78 additional terms are suggested for the second. The Industry is urged to use this terminology and comment on it.Keywords
This publication has 3 references indexed in Scilit:
- CAPRYLIC FLAVOUR AS A FEATURE OF BEER FLAVOURJournal of the Institute of Brewing, 1978
- RIBES FLAVOUR IN BEERJournal of the Institute of Brewing, 1976
- SOME CHEMICALS REPRESENTING PARTICULAR ODOUR QUALITIESChemical Senses, 1975