Esters - Volatile flavor compounds that form through the interaction of organic acids with alcohols during fermentation and contribution to the fruity aroma and flavor of beer.
America's brewing landscape began to change by the late 1970s. The traditions and styles brought over by immigrants from all over the world were disappearing. Only light lager appeared on shelves and in bars, and imported beer was not a significant player in the marketplace. Highly effective marketing campaigns had changed America's beer preference to light-adjunct lager. Low calorie light lager beers soon began driving and shaping the growth and nature of the American beer industry, even to present day.
When analyzing a beer, you can't just swill it down, burp and say "it's great" or "it's crap." And, even though tasting is an individual art, there are a few steps, which if followed, will take your beer tasting to a blissful level.
Malt extract is made from malted barley or malted wheat. It is used as the basis for most homebrews, providing the sugars that yeast consume to produce alcohol and carbon dioxide. Malt extract comes in a variety of forms. You can purchase malt extract as a hopped kit in a can, plain liquid, or in dried powdered form. Malt extract also comes in a variety of colors for making different styles of beer, including extra light, light, amber, and dark.
Pouring beer is an art, and definitely part of the overall tasting experience. We always suggest that you drink a beer out of a glass. It's a great primer to understating why, and a guide guide to pairing a beer to its appropriate glass. The following demonstrates the most common pouring technique which can be applied to most beers and glassware types. You'll also find that most bartenders pour draught beer as follows too.