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09-01-2013, 12:52
Visit the Pencil & Spoon site (http://www.pencilandspoon.com/2013/01/a-new-beer-flavour-wheel.html)
http://3.bp.blogspot.com/-Eow7vIXOB_0/UO1pLIbJmUI/AAAAAAAACPA/R1tpSJnTSH0/s320/beer-flavor-wheel.jpg (http://3.bp.blogspot.com/-Eow7vIXOB_0/UO1pLIbJmUI/AAAAAAAACPA/R1tpSJnTSH0/s1600/beer-flavor-wheel.jpg)
I like the established beer flavour wheel (http://www.beerflavorwheel.com/), which was introduced in the 1970s by brewing chemist Dr Morten Meilgaard. It works well, it’s easy to read and it goes into a lot of technical detail. But looking at the wheel it includes compounds such as 2-Phenylethanol and Isoamyl acetate, which are pretty technical pieces of information that aren’t exactly common knowledge (2-Phenylethanol is a rose-like aroma and Isoamyl acetate is banana).
So while I like that wheel, it’s not the most consumer-friendly. Doing some research I found wheels for coffee, chocolate (both from here (http://palatejack.wordpress.com/2011/02/25/flavwhlz/)), wine (http://www.aromaster.com/winearomawheel) (which is aroma-specific) and whisky (http://www.whiskymag.com/nosing_course/part3.php), which are easy to use and interesting and break down the tasting experience into a simpler format, just giving recognisable flavours (mostly, anyway; I had no idea what cineolic or camphoric were in the coffee wheel until I googled them – like spicy, woody bay leaf or tea tree, I think).
http://3.bp.blogspot.com/-mpykcYpCEqs/UO1pMkOlqUI/AAAAAAAACPQ/cDnZJOf_h70/s320/coffee-wheel.jpg (http://3.bp.blogspot.com/-mpykcYpCEqs/UO1pMkOlqUI/AAAAAAAACPQ/cDnZJOf_h70/s1600/coffee-wheel.jpg)
http://4.bp.blogspot.com/-NsjfLX5O3Ds/UO1pL0RePOI/AAAAAAAACPI/uEfUUwMpb6E/s320/chocolate-wheel.gif (http://4.bp.blogspot.com/-NsjfLX5O3Ds/UO1pL0RePOI/AAAAAAAACPI/uEfUUwMpb6E/s1600/chocolate-wheel.gif)
http://1.bp.blogspot.com/-1p6BBI77e9A/UO1pMwHRnaI/AAAAAAAACPc/zlGwGnHozbc/s320/winewheel.jpg (http://1.bp.blogspot.com/-1p6BBI77e9A/UO1pMwHRnaI/AAAAAAAACPc/zlGwGnHozbc/s1600/winewheel.jpg)
http://4.bp.blogspot.com/-DaPQkie4oVI/UO1pKwf9gkI/AAAAAAAACPE/NWQtrlEnOww/s320/Whiskywheel.jpg (http://4.bp.blogspot.com/-DaPQkie4oVI/UO1pKwf9gkI/AAAAAAAACPE/NWQtrlEnOww/s1600/Whiskywheel.jpg)
When I was working on Craft Beer World (http://www.amazon.co.uk/Craft-Beer-World-Mark-Dredge/dp/0957140991), I thought I’d try and rework the beer wheel to see what I could do. Not as a replacement for the one we all know, but a wheel which is more approachable for general drinkers; one which looks at the specific ingredients and processes of beer, looks at esters and off-flavours, considers mouthfeel, aroma, flavour and the general experience of beer. Not necessarily one for brewers or the technical troubleshooters, I wanted a wheel aimed at looking for the right word to describe how beer tastes or for figuring out what a flavour is and where it might have come from.
It was just an itch-scratching experiment to begin and I started throwing down words and drawing big circles with lots of lines in and around them, but gradually a useable wheel took shape. And that wheel had a nice flow of flavours to it. So I sent it to my editor, who sent it to the (incredibly patient...) designer, who put something together.
The Beer Flavor Wheel (the book is written in American; or, more accurately, I wrote it in English and someone translated it) I come up with is in the book, which went to print this week and will be out in a few months. And here it is below, the first thing I’m allowed to share from Craft Beer World. I’m really pleased with how this wheel has turned out and I hope that it can be something which drinkers find useful. What do you think?
http://3.bp.blogspot.com/-kVjkfnpNUIA/UO1pMqjEI3I/AAAAAAAACPY/w8GtO1oL3rA/s640/CBW+Flavour+Wheel+Mark+Dredge.jpg (http://3.bp.blogspot.com/-kVjkfnpNUIA/UO1pMqjEI3I/AAAAAAAACPY/w8GtO1oL3rA/s1600/CBW+Flavour+Wheel+Mark+Dredge.jpg)
More... (http://www.pencilandspoon.com/2013/01/a-new-beer-flavour-wheel.html)
http://3.bp.blogspot.com/-Eow7vIXOB_0/UO1pLIbJmUI/AAAAAAAACPA/R1tpSJnTSH0/s320/beer-flavor-wheel.jpg (http://3.bp.blogspot.com/-Eow7vIXOB_0/UO1pLIbJmUI/AAAAAAAACPA/R1tpSJnTSH0/s1600/beer-flavor-wheel.jpg)
I like the established beer flavour wheel (http://www.beerflavorwheel.com/), which was introduced in the 1970s by brewing chemist Dr Morten Meilgaard. It works well, it’s easy to read and it goes into a lot of technical detail. But looking at the wheel it includes compounds such as 2-Phenylethanol and Isoamyl acetate, which are pretty technical pieces of information that aren’t exactly common knowledge (2-Phenylethanol is a rose-like aroma and Isoamyl acetate is banana).
So while I like that wheel, it’s not the most consumer-friendly. Doing some research I found wheels for coffee, chocolate (both from here (http://palatejack.wordpress.com/2011/02/25/flavwhlz/)), wine (http://www.aromaster.com/winearomawheel) (which is aroma-specific) and whisky (http://www.whiskymag.com/nosing_course/part3.php), which are easy to use and interesting and break down the tasting experience into a simpler format, just giving recognisable flavours (mostly, anyway; I had no idea what cineolic or camphoric were in the coffee wheel until I googled them – like spicy, woody bay leaf or tea tree, I think).
http://3.bp.blogspot.com/-mpykcYpCEqs/UO1pMkOlqUI/AAAAAAAACPQ/cDnZJOf_h70/s320/coffee-wheel.jpg (http://3.bp.blogspot.com/-mpykcYpCEqs/UO1pMkOlqUI/AAAAAAAACPQ/cDnZJOf_h70/s1600/coffee-wheel.jpg)
http://4.bp.blogspot.com/-NsjfLX5O3Ds/UO1pL0RePOI/AAAAAAAACPI/uEfUUwMpb6E/s320/chocolate-wheel.gif (http://4.bp.blogspot.com/-NsjfLX5O3Ds/UO1pL0RePOI/AAAAAAAACPI/uEfUUwMpb6E/s1600/chocolate-wheel.gif)
http://1.bp.blogspot.com/-1p6BBI77e9A/UO1pMwHRnaI/AAAAAAAACPc/zlGwGnHozbc/s320/winewheel.jpg (http://1.bp.blogspot.com/-1p6BBI77e9A/UO1pMwHRnaI/AAAAAAAACPc/zlGwGnHozbc/s1600/winewheel.jpg)
http://4.bp.blogspot.com/-DaPQkie4oVI/UO1pKwf9gkI/AAAAAAAACPE/NWQtrlEnOww/s320/Whiskywheel.jpg (http://4.bp.blogspot.com/-DaPQkie4oVI/UO1pKwf9gkI/AAAAAAAACPE/NWQtrlEnOww/s1600/Whiskywheel.jpg)
When I was working on Craft Beer World (http://www.amazon.co.uk/Craft-Beer-World-Mark-Dredge/dp/0957140991), I thought I’d try and rework the beer wheel to see what I could do. Not as a replacement for the one we all know, but a wheel which is more approachable for general drinkers; one which looks at the specific ingredients and processes of beer, looks at esters and off-flavours, considers mouthfeel, aroma, flavour and the general experience of beer. Not necessarily one for brewers or the technical troubleshooters, I wanted a wheel aimed at looking for the right word to describe how beer tastes or for figuring out what a flavour is and where it might have come from.
It was just an itch-scratching experiment to begin and I started throwing down words and drawing big circles with lots of lines in and around them, but gradually a useable wheel took shape. And that wheel had a nice flow of flavours to it. So I sent it to my editor, who sent it to the (incredibly patient...) designer, who put something together.
The Beer Flavor Wheel (the book is written in American; or, more accurately, I wrote it in English and someone translated it) I come up with is in the book, which went to print this week and will be out in a few months. And here it is below, the first thing I’m allowed to share from Craft Beer World. I’m really pleased with how this wheel has turned out and I hope that it can be something which drinkers find useful. What do you think?
http://3.bp.blogspot.com/-kVjkfnpNUIA/UO1pMqjEI3I/AAAAAAAACPY/w8GtO1oL3rA/s640/CBW+Flavour+Wheel+Mark+Dredge.jpg (http://3.bp.blogspot.com/-kVjkfnpNUIA/UO1pMqjEI3I/AAAAAAAACPY/w8GtO1oL3rA/s1600/CBW+Flavour+Wheel+Mark+Dredge.jpg)
More... (http://www.pencilandspoon.com/2013/01/a-new-beer-flavour-wheel.html)