Tasting & Troubleshooting Terms

Aromas of yeast esters from fermentation, often fruity (peach, apple, pear, passion fruit, etc.)

Aromas that are light fruity, pear or solvent-like

Beer that is considered ?big? but still accessible.

Beer with clearly projects its aromas and flavors.

Generally more positive term than ?Barnyard? used to describe low levels of the earthy and vegetal undertones of some spontaneously fermented beers.