Beer Flavor Terminology

Acidic - A predominance of sourness.

Aroma/Bouquet - Fragrance that derives from the ingredients and is caused by the fermentation process. May be flowery, sweet, spicy.

Astringent - Harsh or severe.

Balance - Harmony of various flavors and aromas.

Bitter - Tangy or sharp taste produced by the hops. Without bitterness, beer has no zest.

Bright - To describe a beer's appearance (clarity).

Creamy - The "mouth-feel" of beer that is infused with small bubbles of natural carbonation.

Diacetyl - Flavoring compound which produces a buttery or butterscotch flavor. Caused by too rapid fermentation or by bacterial infection. This flavor is generally accepted in an ale but frowned upon in a lager.

Dry - Free from sweet or fruit flavors..

Finish - The palate sensation occurring just before and during swallowing.

Metallic - Indicative of over-aged beer.

Musty - Slightly moldy or damp smell.

Skunky - Literally smelling like a skunk. A result produced by the addition of sulphur compounds (as in many Canadian beers). May also be a defect caused by a breakdown of light, usually occurring in clear or green bottles.

Tangy - Strong or penetrating.