Evaluation

In this first article in a Deep Dive series, Indie Hops’ Jim Solberg discusses how they screen new hops for brewing and market potential.

When it’s time to pull nails and evaluate components for blending, New Image’s Brandon Capps recommends including tasters who are less familiar with the style, while also ensuring that tasting happens blindly and individually.

We know that we can get better at smelling and tasting beer, but how does it work? From Tasting Beer author and sensory guru Randy Mosher, here are some insights to help us identify and better understand our own strengths and weaknesses.

Pinthouse’s Joe Mohrfeld explains his technique for rubbing and evaluating hops to seek out the aromas and flavors you want in your IPAs—and to avoid those you don’t.

Aslin Beer cofounder Andrew Kelley walks us step-by-step through the brewery's kettle-souring process, from grist composition to adjusting the pH depending on fruit or other ingredients.

Andrew Kelly, cofounder of Aslin Beer in Alexandria, Virginia, breaks down the elements of flavor and reminds us to think about what different brewing ingredients bring to the table when trying to mimic the flavors of favorite foods.

Greg Engert, beer director for the Neighborhood Restaurant Group, explains the components of flavor and how we perceive them, and thus how we enjoy our beers as well as our food.

From breaking down flavor profiles to proper pouring, glassware, and caring for draft lines, Greg Engert of the Neighborhood Restaurant Group lays out his approach to world-class beer service in this full-length video for All Access subscribers.

Based on frequency of use in various types of social media, here is a quick glance at how people use various words to describe their beers.

You can't make great beer without being a great beer evaluator. Join Josh as he shows you how to become the best judge you can be.