Taste craft beer like a seasoned sommelier

Remember your first sip of craft beer? That moment when your brain realized there was more to the brewing world than industrial lagers. The epiphany was there, but did you really know what you were drinking?

The difference between drinking and tasting a craft beer is like the difference between looking at the stars with the naked eye and through a Hubble telescope. Same brew, transformed experience. In one case, points of light; in the other, the fascinating complexity of entire nebulae.

Methodical tasting radically transforms the craft beer experience . It awakens unsuspected sensory receptors and reveals nuances invisible to the casual drinker. But contrary to what wine sommeliers would have you believe, sensory analysis is not a mystical gift—it's a method accessible to everyone.

In this guide, we deconstruct the art of tasting like an engineer would disassemble a precision engine. You'll discover how to choose the ideal glassware to enhance each profile, explore the aromatic universe of hops, and analyze each phase of the flavor. These are essential skills for transforming your living room into a true temple of tasting with friends.

Whether you're a methodical enthusiast, a HoReCa professional, an event planner, or simply curious, this guide will transform your relationship with craft beer and prepare you for every perfect moment to savor an exceptional brewery creation.

Calibrate your sensory receptors. The advanced tasting class begins now.

Decoding the visual secrets of your glass

If your eyes are only checking that your glass is full, you're missing out on 25% of the experience. Tasting begins long before the first sip; it starts as soon as the beer hits the glass. The visual phase is like a movie trailer: it announces what awaits you while still holding a few surprises.

The dress and its nuances

Color tells the story of the malts used. From straw yellow to inky black, each shade reveals a specific roasting process. But beware of shortcuts: a dark beer is not necessarily stronger or more bitter than a blonde one.

To correctly analyze the dress, three conditions are essential:

• Natural lighting (forget neon lights that kill the nuances)

• A white background to appreciate the true color

• Clean glass , without fingerprints or residue

Clarity? It's not synonymous with quality, just intention. Our moonshine will prove it to you: its slight opalescence is not a flaw but a deliberate choice, typical of unfiltered Belgian whites. Conversely, a deliberately cloudy Pilsner would be a warning signal for a knowledgeable taster.

Shine adds that dimension that makes you want to eat it. It's this reflection that catches the light and creates that moment of contemplation even before the first sip. Serving your beer correctly is essential to revealing its natural shine.

The revealing foam

The head is the brewer's signature, his liquid fingerprint. First, its color: from immaculate white to creamy beige, it reflects the malts and sometimes the adjuncts used. A red head on our Speakeasy ? The caramel malts have spoken.

Its texture is revealing. Creamy like a cappuccino or coarse like cheap bubble bath? Fine, even bubbles are generally a sign of controlled carbonation and quality protein.

Persistence, finally, this parameter that makes the difference between a beer that "holds" and one that runs out of steam in two minutes. A good head should leave these lacy traces on the walls, what the pros call "stickiness" or "legs." They reflect a good balance between protein and carbonation.

Effervescence as a signature

Effervescence isn't just about sparkle. It's a meticulous choreography that directly influences the aromatic perception. Numerous, fine bubbles gradually release the aromas, while large, spaced-out bubbles create a more abrupt but less persistent experience.

Observe the rising bubble columns. Their size, their speed, their regularity. These micro-rockets carry aromatic compounds to the surface and contribute to the "olfactory band" that floats above your glass.

Our Zepp perfectly illustrates this mastery: its fine and regular carbonation creates a persistent foam that gradually releases its herbal notes of Tettnang hops. A perfectly orchestrated dance of bubbles that prepares your palate for the taste experience to come.

With this simple, attentive glance, you have just activated the first sensory dimension of your tasting . And this is only the beginning. Now that your eyes have decoded these first clues, it's time to let your nose take over...

Dive into the aromatic universe

Your nose is a sensory supercomputer capable of distinguishing 10,000 different odors. Meanwhile, your taste buds are limited to detecting five basic flavors. Do you understand why sommeliers spend 80% of their time sniffing and 20% drinking? It's not preciousness, it's pure science.

The first nose

No need to swirl your glass as if you're summoning the spirits of fermentation. The technique is simple: hold the glass by the stem (not the side, otherwise the temperature will rise), a few centimeters under your nose, and take a deep breath.

The first nose is the aromatic equivalent of love at first sight – intense, revealing, but sometimes deceptive. Our Embuscade perfectly illustrates this phenomenon: at first contact, an explosion of citrus and resinous notes takes control of your olfactory receptors. It's the conquering character of American hops expressed without filter.

Note these first impressions, they fade quickly but often reveal the brewer's intention.

The second nose

After a gentle circular motion (really gentle, we're not creating a vortex), try a second approach. This is where the magic happens.

These more discreet aromatic molecules, which the first wave had kept in the shadows, now take center stage. In our Double Oat , this is when the subtle tropical notes of mango and passion fruit emerge behind the hoppy facade.

Heating the liquid with your hands (which is why you hold the glass by the stem) accentuates this phenomenon, gradually releasing the more complex volatile compounds. It's like going from a 720p image to 4K – suddenly, invisible details become evident.

Aroma mapping

To navigate this molecular jungle without getting lost, we use a classification system by aromatic family. Think of it like a well-organized hard drive, but for your olfactory memories:

"Malt" Feature : The aromas born from grain processing. Our Capone Malt explores this territory with virtuosity—fresh bread, biscuits, caramel, coffee, chocolate, pecans. A true roasting festival.

"Hops" Feature : The craft brewers' favorite playground. From grapefruit to mango, pine to cannabis (yes, these plants share aromatic compounds), this is where our Stirling shines with its notes of citrus and exotic fruits.

"Fermentation" Feature : The aromatic signatures created by the yeast itself. Fruity esters (banana, apple), spicy phenols (clove, pepper), or even the funky notes of wild fermentation.

Mastering this mapping is like having a subway map of an unknown city. Suddenly, you can navigate without getting lost and even create food and beer pairings that go beyond the obvious.

Hack your brain

Your nose is a muscle that needs training. Professional sommeliers aren't born with a superpower—they simply have a systematic training protocol in place. Here's our three-step plan:

1. Daily Conscious Sniffing: Yes, become that weird person who smells everything. The spices in your kitchen, the fruits at the market, even the herbs in your garden. Create a ritual: every morning, smell your coffee before drinking it, trying to identify its aromatic notes.

2. Create strong neural connections: For each aroma you identify, associate it with a specific, personal mental image. It's not just "raspberry," it's "the raspberry jam my grandmother used to make." The more emotional the association, the more it will stick in your memory.

3. Comparative tasting session: Gather a few friends and a variety of craft beers. Add a selection of Swiss cheeses to spice up the experience. Mistakes are your best teacher here—every aromatic confusion reinforces learning through contrast.

In our brewery tasting workshops, we regularly see novices transform their perception in just a few sessions. Unlike musical or artistic talent, olfactory expertise is accessible to anyone who practices seriously.

Now that your nose has mapped the aromatic terrain, it's time to get down to business. Prepare your taste buds—the tasting phase will reveal the whole truth about this amber liquid that's been teasing you since the beginning of this article...

The taste journey in three stages

This is the moment your taste buds have been waiting for. The sip. That precise second when the liquid hits your tongue marks the beginning of a fascinating sensory sequence. Like a well-crafted film, the tasting unfolds in three distinct acts: the attack, the development, and the finish. Each reveals a different facet of your beer's personality.

The attack and those precious first seconds

The first two to three seconds after the sip define the attack. This is when the most volatile flavors hit your taste buds without restraint. Our Embuscade does not bear this name by chance – its attack is lively, marked by an explosion of citrus fruits and a strong bitterness that pleasantly surprises.

The attack is often dominated by freshness, acidity, or bitterness, depending on the style. These sensations are perceived first because they trigger a faster nervous response than other flavors. Think of them like the first notes of a symphony—they set the tone for everything that follows.

To properly assess the attack, take a small sip (not a thirsty Viking gulp) and let it cover the front of your tongue for a few seconds. Don't swallow immediately. Make a mental note of these first impressions before they are replaced by the next ones.

The mid-palate and the revealing balance

If the attack is a sprint, the mid-palate is a contemplative stroll. This is where the balance between the different components is revealed. Our Zepp particularly shines in this phase with its perfect balance between malty sweetness and the herbal notes of hops, creating the harmony for which it is renowned.

The mid-palate is when:

• Malty flavors develop (bread, biscuit, caramel)

• The body of the beer is revealed (light and lively or full and creamy)

• Aromatic hops release their essential oils

• Alcohol makes its presence felt with its characteristic warmth

To fully appreciate this phase, gently swirl the beer around in your mouth. Different areas of your tongue perceive flavors differently. Some professional tasters even practice "chewing"—literally chewing the beer to maximize its contact with all taste buds.

Finale and persistence and the brewer's signature

The finish begins as soon as you swallow. It's what's left when it's all over—the lingering impressions that linger after the liquid has disappeared. A skilled brewer pays close attention to this phase, because it determines whether you'll take another sip... or another bottle.

Our Double Oat has a remarkable tropical fruit finish that lingers for nearly a minute. This persistence is no accident; it's the result of carefully calculated dry hopping and a malty base that perfectly supports the aromas.

Length (length of finish) is an indicator of quality. A beer that disappears instantly from your palate generally lacks complexity or character. Conversely, a long finish can become tiresome if it is dominated by excessive bitterness or unpleasant notes.

Also note the evolution during the finish. The best examples offer an aromatic progression, like a gradient of colors rather than a single note that fades.

Retro-olfaction: when taste and smell merge

Here's the secret most casual tasters don't know: During and after tasting, your olfactory sensors continue to work. Aromatic compounds travel up the back of your throat to your nasal receptors. This is called retronasal olfaction.

To experience it consciously, try this simple technique with our Malt Capone : take a sip, swallow, then exhale slowly through your nose with your mouth closed. Suddenly, the aromas of coffee, chocolate, and pecans seem to explode in your head, much more intensely than when simply sniffing.

This crucial dimension of tasting is often overlooked, even though it represents up to 80% of what we perceive as "taste". She explains why, when you have a cold and your nose is blocked, food seems bland – it's not your tongue that's malfunctioning, but retronasal olfaction that's blocked.

Great brewers compose their recipes with this dimension in mind. Our Embuscade releases its resinous notes primarily in retro-olfaction, creating this aromatic signature that lingers long after the sip.

By mastering the art of consciously analyzing the attack, development, finish, and retro-olfaction, you transform every sip into a multidimensional adventure. But be careful, once this awareness is awakened, there's no going back. Beers without complexity will now seem terribly boring!

The variables that change everything

You've now mastered the techniques of visual, olfactory, and taste analysis. You're ready to become that famous "beer sommelier" in your group of friends. But before you let loose, one last crucial piece of the puzzle deserves your attention: the tasting environment. Those external variables that can transform an ordinary beer into a memorable experience... or ruin a brewing masterpiece.

The taster's thermometer

Forget the persistent myth of "nicely cold" beer. Over-refrigeration is the worst enemy of tasting. The cold literally numbs your sensory receptors and locks out aromatic molecules. The result? A flat, characterless beer, where only the carbonation is fully expressed.

Each style has its ideal temperature zone:

• Light lagers (like our Zepp ): 6-8°C

• Ales with character (our Ambuscade ): 8-12°C

• Stouts and strong beers (like our Malt Capone ): 12-14°C

Try it for yourself: Take a Double Oat out of the fridge and take a sip. Then let it warm for 15 minutes before taking another sip. The evolution is spectacular—as if someone suddenly turned on the lights in a dark room. Aromas open up, flavors intensify, and complexity reveals itself.

A handy tip? Take your beers out of the refrigerator 10 to 30 minutes before tasting, depending on their style and room temperature. Or better yet, invest in an infrared thermometer to become the ultimate tasting geek.

Glassware: more than just a question of aesthetics

A glass isn't just a container—it's a sensory amplification tool. Its shape directly influences the release of aromas, the oxygenation of the liquid, and even the perception of carbonation.

For optimal tasting:

• Tulip glasses : Perfect for aromatic beers like our Embuscade . Their shape concentrates the aromas towards the nose.

• Balloon glasses : Ideal for strong, complex beers like our Double Oat . The large surface area allows for oxygenation that reveals all the complexity.

• Flutes or pilsner : Perfect for our Zepp , they highlight the clarity and effervescence, while preserving the foam.

The choice of glass is so crucial that we designed our recipes with the glasses they would be served in in mind. Our Moonshine , for example, fully expresses its citrus and spice notes in a traditional, slightly flared Belgian white glass.

And remember: a spotlessly clean glass is essential. Even the slightest trace of detergent or grease can kill the foam and distort the aromas.

Comparative tastings

The ultimate method for refining your perceptions? Comparative tasting. It's the principle of A/B testing applied to beer – differences that seemed subtle suddenly become obvious when placed side by side.

Three main approaches to test:

• Horizontal tasting : Compare several beers of the same style or family. For example, line up different IPAs to perceive nuances of bitterness and hop aromas.

• Vertical tasting : Compare different vintages of the same beer. The evolution of a barrel-aged beer like our Barrel Aged Series is fascinating to observe over several years.

• Blind tasting : The most revealing method. Without the influence of marketing, labels, or your own biases, your senses are forced to work at full capacity.

To organize a memorable at-home session , plan for 4 to 6 beers maximum. Serve them from lightest to strongest. Provide still water to rinse the palate between each sample. And most importantly, provide something to take notes on—writing forces you to structure your thoughts and helps you memorize profiles.

One last tip: incorporate carefully selected Swiss cheeses into your tastings. The proteins in cheese literally cleanse your taste buds, resetting your palate between beers. Not to mention that certain pairings create spectacular aromatic synergies.

From knowledge to experience

If you've read this far, congratulations! You're now part of the enlightened minority who understand that beer is more than just a thirst-quencher—it's an infinitely rich sensory universe that deserves our full attention.

The techniques we've shared will transform every tasting experience you experience. With a more attentive eye, a more sensitive nose, and a more discerning palate, you'll now perceive dimensions that completely escape the casual drinker. Like a musician who hears the nuances of an orchestra where others perceive only a melody, you'll discern the brewer's intentions, the signatures of the ingredients, and the complex interactions that make a craft beer a true liquid masterpiece.

But never forget the main thing: all this technical expertise has only one goal – to intensify the pleasure. The knowledge and methods we have shared are not intended to turn your tasting into a rigid academic exercise, but to amplify every dimension of your experience.

Now, take that Ambuscade waiting patiently in your fridge. Take it out 10 minutes beforehand. Choose the perfect glass. Observe its amber color as it catches the light. Immerse your nose in its citrus and resinous aromas. Let its balanced bitterness caress your taste buds and its resinous finish linger in the retro-olfaction. Smile. Repeat.

Because deep down, behind all this science and technology lies a simple truth: craft beer is one of the most beautiful playgrounds for our senses. An inexhaustible source of discoveries, surprises, and pleasures just waiting to be explored.

And if one day your path passes through Renens, come and visit our brewery. We'd be delighted to share a glass, a story, or a technique—because the true magic of craft beer lies, above all, in this passionate community of brewers and tasters who never stop learning from one another.

Cheers 🍻