Beer has a long history and is enjoyed worldwide in all its varieties. Recognizing a flawed beer, however, requires experience and knowledge of the characteristics of individual beers. Determining whether a beer is good or bad is difficult, partly because some flaws in one style are peculiarities in another. So before venturing into tasting, it's important to understand what we like to drink and what we don't.
Let's start by defining "defect": this term goes far beyond "pleasant" because whether we like it or not depends on our taste. Defective beers are such if the defects are objective. There are some problems that make a beer of poor quality regardless of the type: in this case, it's not always the brewer's or the brand's fault. There may be problems during storage, transportation, and tapping, but most defects come from incorrect fermentation. In a nutshell, we can say that a poor-quality beer always has unpleasant aromas reminiscent of mold, vinegar, rotten eggs, and has a metallic or chlorine flavor. A product that is too cloudy is also a bad sign. Finally, balance, which applies to any type of food or beverage: an excessively bitter or excessively sweet beer is usually defective. But let's look at the details of these defects and how to recognize them.
How to Spot Beer's Defects Through Sight
For any tasting, we must rely on what nature has given us: the five senses. We can use them to determine whether a beer is flawed or not. We must taste the product with caution, paying close attention to what we see, smell, and taste.
The first sense we must activate is sight: unfortunately, beer, more than wine or cocktails, has so many styles with unique characteristics that it's difficult to identify defects from their appearance. Some types must have a thick, persistent head, which would be a defect in others, and so on. A problem that all low-quality beers have is the phenomenon of "gushing": this is the fountain-like flow of beer from the bottle. If the bottle hasn't been shaken and all the beer comes out when you open it, it could be due to incomplete fermentation, temperature problems during the refermentation phase, or even bacterial contamination. Be careful, though: commercial beers found in supermarkets are generally of poor quality, but this phenomenon occurs very rarely. This is because large breweries have achieved such perfection in standardizing the product that they have no problems managing these defects. It may seem haughty, but unfortunately, it's rare to find beers from large retailers that don't have defects.
We should also be aware of the presence of sediment or excessive cloudiness. If a beer is excessively cloudy or contains visible sediment, it could indicate improper production or storage. Carbonation is also important: an overly effervescent beer can mask certain flavors. Conversely, a beer with little carbonation can seem flat and lifeless.
How to Spot Beer's Flaws Through Smell
Once we've observed it carefully, we now need to smell it. A great enemy of beer is oxygen, which changes its visual, olfactory, and flavor characteristics. These problems are especially noticeable in the nose: an oxidized beer will have hints of wet dog, leather, or fortified wines. In this case, however, be careful, because some types, like Old Ales, must have these characteristics; otherwise, avoid it.
Light also causes problems, especially in beers made with clear glass. These defects are impossible to see with the naked eye but can be detected by the smell: light creates sulfurous odors, like those of sulfur or eggs. Aside from some particularly avant-garde sour beers, this is a defect that should keep us away from any type of beer. Sulfur can also be detected if the beer has had fermentation problems. In this case, however, if the brewer notices the problem, he can boil the wort and solve the problem.
Fermentation is the cause of most beer problems. For example, the vinegary or apple cider-like smell develops when there are temperature changes during this phase. Even autolysis, much sought after in the world of pizza, causes defects in beer: it is due to the spontaneous combustion of exhausted yeast at the end of fermentation. It's as if it were refermenting, and this causes an unpleasant smell of burnt rubber or medicine. All secondary aromas that remind you of something "chemical," like paint or acetone, are due to excessive fermentation, incorrect quantities of yeast, or excessively high temperatures.
Finally, we have another defect that we can detect by nose: the buttery smell, much appreciated in some English beers, is not recommended in other styles and is due to incorrect tapping.
How to Spot Beer's Defects When Tasting It
It may seem absurd, but beer's flaws are difficult to detect through taste. You have to pay much more attention to your sight and smell: the carbonation, temperature, and alcohol content are all factors that help the brewmasters.
An easily recognizable defect is astringency, which we usually perceive in wine due to tannins. Hops also contain tannins, and if the grains are ground too finely, the tannins become excessive in the beer, causing a dry mouth and astringent teeth, tongue, gums, and palate. This is a very unpleasant sensation. The sweet-bitter combination, however, is more immediate. Too much residual sugar can make the beer too sweet, while too much hops can make it extremely bitter.
To recognize these defects, it's helpful to know the specific style of beer you're tasting. Each style has its own characteristics and quality parameters. If a beer seems to deviate significantly from expectations for its style, there may be a defect. Practicing tasting different beers and participating in guided tasting events can help you develop the ability to recognize defects and appreciate high-quality beers.
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