Vintage Cellars Catalogue - 30/06-07/09/2021 (Page 57)

the brew friends in the brewing biz to define some of the most commonly used terms → expert → expert shaun blissett head brewer at wayward brewing co → expert grant wearin co-founder at modus operandi brewing co jesse searls head brewer at young henrys → mouthfeel is the summation of a number of different characteristics such as coming together to determine how a beer feels in the mouth → the process of adding hops to the "cold side" - of the brewing addition has a big impact on the aromatic profile of the beer → the body of a beer is determined by the leftover sugar that the yeast couldn't consume during fermentation the body of a beer should be style of beer it is → this relates to how long of a beer after it has been head retention helps maximise aroma and flavour perception in a beer → these are the compounds that produce a pleasant and essential oils that contribute variety has differing quantities aromatic profile → esters are compounds produced during fermentation detectable in the aroma of the produce different groups of esters and will often be the easiest indicator of a style are entirely responsible for you would find in a traditional belgian beer → sessionable is a descriptor for something that has the right balance between flavour it's a beer you can happily enjoy a few of → this is when all the flavour complementing each other producing a pleasurable beer has you going back for another sip → a hop-forward beer is one that is dominated by hops in both flavour and aroma the most common example is an ipa vintagecellars.com.au