Water, Yeast, Malt and Hops
As with aroma, flavor comes from malt, hops, and fermentation, all of which are balanced in a good beer. A related but more concentrated taste sensation is the aftertaste, where alcohol asserts its throat-warming ability in the strong, high-octane brews, much as it does in brandy
Beer style is a term used to differentiate and categorize beer by factors such as colour, flavour, strength, ingredients, production method, recipe, history, or origin. There are a huge range of different beer styles, but each falls into one of two main categories; ale or lager. The key difference between ales and lagers is the type of fermentation.
Yes for Yeast
The fermentation process is responsible for some of beer’s more appealing tastes, like fruit, butter, butterscotch (diacetyl), and alcohol tastes. Ales have more of the fruity and buttery flavors due to their warm fermentation temperatures; lagers shouldn’t have any of these tastes. Alcohol taste should be evident in only the strongest of beers — typically those with 9 percent or more alcohol by volume.
Marvelous malt taste
Malt is the soul of the beer, without malt, beer would be lifeless and flat. Hops bitterness only works in balance with malt sweetness, and yeast requires sugars and nutrients for fermentation. With most industrial brews, the sweetness is delicate and perfumy and only vaguely tastes of true malt flavor, due to the lightening effect of the adjunct grain used, usually corn or rice. The fewer adjuncts used, the more the rich, caramel maltiness of the barley comes through. All-malt beers (those made without adjuncts) are appropriately referred to as having a malty character. The more specialty grains that are used, roasted (kilned) ones in particular, the more layered or complex the beer’s flavor becomes. These specialty grains rarely add sweetness — only the flavors of the individual grain. Kilned malts create a mosaic of toasty, roasty, nutty, toffee-like, and coffee-like flavors that meld into the brew. A lot of these flavors are registered in the middle and at the back of the tongue. Some of the more highly roasted malts add a dry astringent taste that’s perceived by the tongue as being bitter, much like strong coffee or tea. Misuse of the grain by the brewer can also lead to a grainy or husky astringent flavor in the beer. Certain beers may exhibit a slight tartness that’s detectable at mid-taste.
Hops Makes us Happy
Often referred to as the ‘spice of beer’ Hops are magical and gives the beer its own personality, it contribute bitterness, flavour and aroma to a beer in different ways depending on when they are added during the brewing process. How much hop bitterness and aroma is appropriate varies between beer styles. Depending on what you’re going for, you might add more hops later in the boil (since aromatic oils are destroyed in a long boiling process). But a beer could also be dry hopped (added to the fermenter) or even fresh hopped (when just-picked hops aren’t dried but instead brought to the brewery like so much fresh cut grass). Again, depending on the style you’re going for, and where you’re brewing, the choice and timing of hops will vary.