Developing my palate...

Discussion in 'Beer Talk' started by BeerDummy, Feb 28, 2014.

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  1. CalgaryFMC

    CalgaryFMC Initiate (0) Aug 2, 2013 Canada (AB)

    In addition to all the great book recommendations in this thread, I found the Brewers Publications books on different beer styles very helpful and interesting to read. I also found it useful to focus on particular styles for a while, trying three or four different IPAs or witbiers or doppelbocks in order to compare and contrast. This allowed me to get a sense of the different dimensions along which examples of a style can vary (e.g., pine, floral, citrus, tropical for IPAs and DIPAs), which makes it easier to compare within a style and thereby learn what you like.
     
    #21 CalgaryFMC, Mar 2, 2014
  2. CalgaryFMC

    CalgaryFMC Initiate (0) Aug 2, 2013 Canada (AB)

    This is similar to what I do and I agree 100%, very helpful approach to training the palate.
     
    #22 CalgaryFMC, Mar 2, 2014
  3. Roguer

    Roguer Grand High Pooh-Bah (7,811) Mar 25, 2013 Connecticut
    Mod Team Society Pooh-Bah Trader

    I'll give you my own (novice) take on IPAs.

    1) Hop style. Do you taste: tropical fruit? Citrus fruit (and if so, dry, pulpy, juicy, or peel)? Resin? Dank? Floral?

    Start simple with some basic IPAs. Longhammer is bitter with citrus peel. Jai Alai is fruity and juicy. Hop Ranch has big citrus notes but also a significant dank presence. Go from there.

    2) Malt profile. Stone IPA has (for me) a huge caramel malt profile; others have a stronger pale malt profile. Granted, most IPAs focus on the hops, but this is still something that can differentiate one IPA from another. In some IPAs, it can be a really subtle difference from one malt profile to another, but in others, it can be obvious.


    These are some good starting points. As someone relatively new to the world of BA, and with a relatively poor sinus/taste profile, I generally don't worry about every little nuance and specific flavor/aroma. I focus on the big things, and the more little and subtle hints I pick up along the way, the better. Start with hop categories - floral, tropical, citrus, or pine - and try to refine it from there. You'll find that once you've categorized or narrowed down the field of flavors, picking out more specific comparisons comes a lot easier.

    Cheers, and enjoy the journey!
     
    #23 Roguer, Mar 2, 2014
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  4. Roguer

    Roguer Grand High Pooh-Bah (7,811) Mar 25, 2013 Connecticut
    Mod Team Society Pooh-Bah Trader

    100% agree with this. More experienced reviewers give me after-the-fact validation, or notes to look for in a future tasting. I will not modify my own experience to fit others', but I absolutely will use others' experience as a framework against which I can compare my own, especially for tasters whose palate seems to match up with my own.
     
    #24 Roguer, Mar 2, 2014
  5. BeerDummy

    BeerDummy Initiate (0) Feb 26, 2014 New York

    I just read how some reviewers did not like Stone 'Enjoy By' b/c it had an 'onion-ey' taste from a particular type of hops, and THIS is exactly the kind of thing I'm looking for. Whereas I might just have said "eh, i like it, but something is up and I cant quite put my finger on it,' I can now move forward and say "ah, I know why it might taste this way."

    Because even 5 months ago, the be-all/end-all to me was "there's a lot of hops in it,' and being ignorant of the fact that there are different varieties that might have vastly different flavor profiles, that brewers think about when brewing.

    Doesnt that sound stupid? But its true, I just had no clue. And now I can research what hops my fave brews have, how that manifests in the flavor, what combinations work, etc.

    Like some other people said, it just takes patience and trying a lot. Its taking a while to get around the whole 'perception' aspect (meaning, a beer's spot on some 'list,' etc), but I'm making headway. Having said that, Heady is still one of my faves, but at least I've had things like PtE, Abrasive, etc, and can correctly identity why i like it compared to other beers.
     
    #25 BeerDummy, Mar 3, 2014
  6. jzeilinger

    jzeilinger Grand High Pooh-Bah (8,847) Dec 4, 2004 Pennsylvania
    BA4LYFE Society Pooh-Bah Trader

    Locate some good craft bars in your area with bar staff who know what they're pouring (can locate in the "Places" section here on BA); ignore the reviews and sample, sample, sample all the while taking notes of what you liked and didn't like about each beer. It's easy to drink a beer but when you force yourself to start taking notes on each one you'll see a pattern of what you liked and didn't like about each one in each style (aroma, taste, mouthfeel, texture, etc.). Notes force you to contemplate each sip which may seem to take all the fun out of it but in the long run you'll develop your individual palate. If it's any comfort, even the most experienced geeks here continue to take notes whether it be mentally or physically recorded.

    Tough question with a broad paint brush that will yield just as many opinions. :slight_smile: It's a beer journey and kudos to you wanting to take it to the next level, especially since you've been in the tasting game for a number of years.

    It's like me and red wine or bourbon, been drinking them for years and enjoy them - but there's a big difference between each one. I've been able to hone in what I like about the reds but haven't reached that level yet with the bourbons.

    I guess my nubie opinion is: experience. Asking a lot of questions (which you are doing and fist pump) notes are the best path to palate development; it's an ongoing journey where some arrive in their "comfort zone" while others develop an affinity to continually explore. Personally...I'm stuck between what I knowingly like and exploration. It's an ongoing education even for the most seasoned. :slight_smile:
     
    #26 jzeilinger, Mar 3, 2014
    Last edited: Mar 3, 2014
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  7. honkey

    honkey Maven (1,350) Aug 28, 2010 Arizona
    Trader

    The best way to develop your palate, in my opinion, is to brew it yourself. When you really understand the brewing process, you can better understand the development of flavors and aromas, and you will find a deeper level of understanding.
     
    #27 honkey, Mar 3, 2014
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