Hops, or Yeast, or...?

[Sudz]

I'm relatively new to this "sport". I have made a number of different brews, at least enough to note there's differences. Some of my efforts were significantly different but none were ... well, defective. Some simply had strong flavors I didn't care for, and even those had some folks who liked them.

So I've been pondering an age old question... how does one learn to identify in "good beer" the various flavors as to source or cause. I assume most major variances are from hops and/or yeast since most of the kits I've worked with have similar malts. I'm trying to understand what component for example, makes for a given taste characteristic. This is very challenging especially when you are inept in describing the taste to others. This question assumes the beer is okay. I think I can identify a problem based on the printed tale-tale signs but even this is challenging.

How do you guys learn this?

Cheers...

 

[Yooper]

It sounds like I'm joking, but I learned by brewing. I knew I always liked beer- that was a given, but I didn't know WHAT I liked. The more I brewed, though, the more I acknowledged what each ingredient did. I always loved slightly sweet malty beers, and made several different kinds. Then, I made some American pale ales, and decided I liked that better! I made the same type of malt bill with different hops, and smelled them and tasted them and read the description. I learned what "grapefruity" hops taste like, when I made a beer with only cascade hops. I learned that there are just some hops flavors that I'm not crazy about- but most of them are great. I then started making IPAs and different types of them.
I always thought that I was an English ale fan, and a German lager fan. Now, I still like those beers, but I always reach for an American IPA or APA first.
The best way to learn is by getting a description of beers you like (try Beeradvocate.com) and read about them. Also read the BJCP guidelines, and taste a beer in those guidelines, so you can see what each description actually tastes like. Then- BREW them. You won't make a bad beer- but maybe you'll think, "Hmmm- this beer has a spicy nose to it. I like that" and realize that it's the Saaz hops.
This is a good place to see some of the hops: http://beeradvocate.com/beer/101/hops.php

 

[Rick500]

A few among many:

Flowery, perfumey, citrusy, pine, and bitter flavors are mostly due to hops.

Malty, biscuity, bready, sweet, caramel, coffee, chocolate, acrid, and toasty flavors are mostly due to grains/extract.

 

[david_42]

And fruity or buttery flavors tend to be from yeast.

 

[Kevin Dean]

Yoop. Nail. Head.

 

[McKBrew]

Definately read style guidelines. Try different versions of commerical beers. First read the reviews in places like Beer Advocate. Then compare notes. As you progress, drink the beer first and score it on a BJCP score sheet, then compare it to other reviews.

 

[mandoman]

this thread also reminds me about flavors we don't want. I've been wondering a lot lately what dms, diacetyl, and other bad or unwanted flavors taste like. I'm wondering if these flavors are in my beers and I just don't know it. I've read about off flavors, buttery, butterscotch, band-aid, but I don't know if I'm tasting it or not. Any hints for off-flavor detection????


cb