Greetings,

For the last 25 years I have written about beer; its history, its production, it's marketing, and its flavors and aromas.  For the last 25 years I have read books, magazines and newspapers describing beer's flavors and aromas.  When of the most difficult things I have experienced and found in my reading is the ability to use words to describe beer.

The obvious words such as "malt", "yeast" and "hoppy" are all helpful if you know what these flavors taste like.  I can vividly remember one late evening walking through Salzburg Austria, in a split second I knew we were with the and at least 100 yards of a brewery.  None of the other 10 journalists that I was traveling with had any idea what that aroma was.  What made it even more interesting to me was that I knew that they were brewing smoked beer that night.  I made this observation to the tour guide he was both disappointed and pleased. He was pleased that I had recognized one of Salzburg's most interesting industries; he was disappointed because he realized he would now have to explain the brewing process to the rest of the crowd.

I have often faced a similar dilemma when organizing a beer dinner.  And so, it is a tradition whenever I do one of these dinners to begin with a very simple observation.  I tell the assembled group to do something very simple.  I tell them not to think of the beverage as beer.  I suggest that it is quite simply, a refreshing carbonated beverage.  This helps removed preconceived ideas and notions and vocabulary from their minds.  It also creates the opportunity to look for and experience flavors that might be missed.

Over the next few blogs, I hope to explore the vast vocabulary that can be used in describing beer.  I accept the challenge and hope you accept that challenge with me.

Cheers!

Peter LaFrance

(http://www.beerbasics.com/ )

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