씨써론(Certified Cicerone) 시험 준비하기-7: Beer Flavor and Evaluation

74. List five basic tastes detected by the tongue:

    (다섯 가지 미각은?)

    Sweetness, Sourness, Saltness, Bitterness and Unami (출처: 위키피디아)

75. Other than taste, what other senses contribute to the evaluation of beer?  

   (미각말고 맥주를 평가하는데 필요한 감각은?)

   Visual, Aroma, Mouthfeel

76. What should be avoided for at least 15 minutes before beer evaluation? 

   (맥주를 평가하기 최소 15분 전에 어떤 것을 피해야 하는가?)

   Eating, Smoking, Brushing Teeth

77. What should the ideal environment for beer tasting be free of? 

   (맥주를 시음하는 데 있어서 어떤 것을 피하는 것이 이상적인가?)

   Odor

78. When tasting beer what might you want to have available for use between beer samples? 

   (맥주 시음할 때 맥주 샘플들 사이에서 어떤 것들을 활용할 수 있길 원하는가?)

   Water

79. Once you have swirled the beer in your half-full tasting glass, what are some ways to assess the aroma of a beer? 

   (절반쯤 차있는 맥주를 흔들때, 어떤 방법들로 맥주의 향을 평가할 수 있는가?)

   Distant Sniff, Short Sniff, Long Sniff, Covered Sniff (출처: Syllabus)

80. What words might be used to describe the flavors imparted in beer by crystal malt? 

   (Crystal malt에 의해 나오는 향을 설명하는 단어는?)

   clean, nutty, caramel-like, residual sweetness

81. What words describe the flavors imparted in beer by roasted barley? 

   (roasted barley에 의해 나오는 향을 설명하는 단어는?)

   Coffee, chocolate, brown sugar   

82. What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade or Simcoe?

   (미국 홉인 Cascade나 Simcoe를 사용했을 때에 느껴지는 flavor와 aroma는?)

   Piney, citrus, resiny, tropical fruit, catty (출처: Syllabus)

83. What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau or Tettnang?

   (Hallertau나 Tettnang같은 유럽 홉을 사용할 때 느껴지는 flavor와 aroma는?)

   Floral, perfumy, peppery, minty, earthy, herbal, woodsy (출처: Syllabus)

84. What common word(s) do beer evaluators use to describe the flavors that these compounds produce in beer?

   (다음의 화합물들이 맥주에서 만드는 flavor를 설명하는 데 사용되는 공통의 단어는?)

0. Diacetyl: Butter

1. Dimethyl Sulfide (DMS): Cooked vegetables, notably corn, celery

2. Acetaldehyde: Green apple, grass

3. Acetic acid: Sour, Vinegaer

4. Trans-2-nonenal: Paper/Cardboard

85. What ingredient is most likely to be responsible for a cheesy flavor in beer? 

   (어떤 재료가 맥주에서 치즈의 flavor를 만들어 내는가?)

   Isovaleric acid from hops

86. What common words describe the flavors of an oxidized beer? 

   (산화된 맥주에서 나오는 flavor를 표현하는 공통적인 표현은?)

   Papery, Cardboard, Stale

87. A lightstruck beer exhibits an aroma best described with what common word?

   (빛에 노출된 맥주는 어떤 단어로 표현되는 향이 나오는가?)

   Skunky

88. What word do we use to describe a flavor that is like blood or coins? 

   (피나 동전과 같은 맛이 나는 맛을 설명하는 단어는?)

   Metallic

89. If you get a whiff of something that reminds you of rotten eggs while tasting, what word that designates a chemical element would you most likely use to describe that?

   (테이스팅할 때, 썩은 계란과 같은 향이 느껴졌다면 어떤 화학원소로 표현할 것인가?)

   Sulfur

90. At what point in the tasting process are you most likely to notice astringency?

   (테이스팅할 때 어떤 점에서 떫은 맛을 가장 잘 느끼는가?)

   In the finish or aftertaste

[참고문헌]

- https://www.bjcp.org/docs/Interim_Study_Guide.pdf

- https://beerandbrewing.com/dictionary/Sdt5aAdUAi