Tasting Terms

There are plenty of ways to say a beer is incredibly good (opulent, breathtaking, divine) and woefully bad (disjointed, unpleasant, gross), but how do you describe that spicy-fruity-creamy sensation in your hefeweizen? Browse our list of helpful beer descriptors below, and get prosaic about your beer.

Also, consult DRAFT's guide to off flavors, here.

accessible	Easy to drink by beer experts and novices alike; crowd-pleasing.

acidic	Tasting of acid; sharp. Common in styles like saison, but inappropriate in many others.

aftertaste	The taste that remains on the palate after beer has been swallowed. Synonymous with "finish."

aggressive	Forceful in flavor and/or mouthfeel.

alcoholic	Tasting of alcohol. Acceptable in a style such as barleywine, but an off flavor in many others.

almondlike	Tastes or scents of almonds or (slightly sweeter) marzipan.

apple	Tastes or scents or apples. Appropriate in ciders, but an off flavor in many other beer styles. See “Acetaldehyde” and “acetic acid.”

artificial	Unnatural in flavor, smell or character, such as a simulated berry taste in fruit beers.

assertive	Powerful in flavor, scent or alcohol.

astringent	Harshly husky or grainy. Common in rye beers.

backbone	Usually referring to malt, “backbone” describes the support grains lend to balance a hoppy beer.

bacony	Having the scent or flavor of bacon; common in rauchbiers.

balance	A state of levelness in a beer in which no single flavor or element is prominent. Also, even in hop and malt characteristics.

bananalike	Contains or evokes notes of bananas or banana esters. See “esters” and “estery.”

barnlike, barnyard	Earthy, haylike, musty nuances; common in spontaneously fermented beers such as saisons and lambics. An off flavor in other styles. Also called farmlike and horselike.

big	Casually used to describe a beer with a high alcohol content or extreme flavor.

biscuity	A slightly toasty, sweet, breadiness, akin to a biscuit. Do not confuse with biscuit malt.

bitter	Marked by a sharp dryness derived from hops’ alpha acids or roasted malts. A noticeable flavor of hops, can denote lack of balance (but not always). Malts can offer a range of bitterness from dark chocolate to roasted coffee to rye graininess to ashy; hops offer a more direct, pucker-inducing bitterness.

body	The composition of a beer's mouthfeel, texture, weight and carbonation.

bold	Conspicuous, overt and large in character.

boozy	Having an overstated aroma or flavor of alcohol.

bourbonlike	Showing qualities of or similar to bourbon; desirable in bourbon-barrel-aged beers.

bready	The flavor of whole-grain or white bread, derived from malt.

Brettanomyces	An invasive yeast favored in Belgian beer styles that lends a distinct sour funk to beer. Often called simply “Brett.”

bright	Having a sense of clean, not-too-dry hops; often associated with hops’ citrus flavors. May also refer to a colorful, non-hazy appearance.

bubblegum	Contains or evokes notes of pink bubblegum; common in weizens.

burnt	Scorched in taste or flavor, or having a scent or taste akin to scorched wood.

buttery	A buttery flavor often signifies diacetyl—an off flavor—but very low levels (akin to a chardonnay’s butteriness) is acceptable.

caramely	Having the scent or taste of caramel.

carbonated	The degree to which of carbon dioxide (which gives beer its effercesence) is dissolved in beer. A highly carbonated beer may be zippy, prickly or Champagnelike, while less carbonated beers are creamy, velvety or smooth.

carbonation	The amount of carbon dioxide in beer, which gives the beverage effervescence.

catty	Musty, urinelike aroma; see “oxidized.”

chalky	A dusty, powdery or overly sedimentary mouthfeel.

cheesy	A cheeselike off flavor caused by old hops; see “Trans-2-nonenal.”

chewy	Having a thick, viscous, palate-coating body with abundant maltiness.

Chlorophenolic	A plasticlike, chemical-smelling aroma.

chocolaty	Having the flavor or scent of chocolate. Derived from chocolate malt and, more rarely, cocoa.

cigarlike	Evocative of tobacco in taste or aroma.

citrusy	Having the smell or taste of lemon, lime, orange or grapefruit; typically obtained from hops or esters.

clean	Easy-drinking and without off flavors or undesirable traits.

clovelike	Smelling or tasting of cloves; derived from yeast esters.

cloying	Sticky, tacky or sickly sweet in taste and mouthfeel. In beer, often the result of excess malt or a lack of hops.

coconut	Having the taste or scent of coconut; usually a characteristic of oak aging.

coffeelike	Having the smell or flavor of roasted coffee beans or brewed coffee. Not burnt.

colorful	Having a notable hue, or multifaceted in flavor.

complex	Multifaceted in flavor and/or smell.

corked	Having the slight taste of cork; denotes a beer that has been aged improperly or was sealed with a faulty cork.

cornlike	Contains or evokes tastes or smells of sweet corn; acceptable in styles that feature corn as an adjunct, such as light lagers.

crackerlike	Having a crisp, clean malt flavor akin to crackers, as in pilsners.

creamy	Having the smooth consistency of cream, applicable in beer to head or mouthfeel.

crisp	Dry and firm in bitterness, mouthfeel or flavor.

dark	In appearance, deep brown or black in color; in flavor, rich with flavors and absent of light fruity or spicy notes.

dark fruit	Bearing the scent or taste of plums, figs, dates, cherries and/or grapes.

deep	Heavy or complex in flavor.

delicate	Mild, soft or dainty in flavor or mouthfeel.

Diacetyl	Usually an off flavor, but a desired characteristic of some English ales. Identified by a butter or butterscotch flavor and a milkiness on the palate (sometimes, soapy or oily flavors are present, too). Caused by cold, interrupted or inhibited fermentation.

dirty	Contains off flavors or undesirable traits.

dissipate	In head, to fade.

doughy	Having the flavor or texture of uncooked bread dough.

dried fruit	Having the flavor or scent of raisins, prunes and/or dried cherries.

dry	Lacking sweetness or a refreshing quality on the palate.

earthy	Having a smell or flavor of soil or woody vegetation.

estery	Rich with fruity esters.

farmlike	Earthy, haylike, musty nuances; common in spontaneously fermented beers such as saisons and lambics. An off flavor in other styles. Also called "barnyard" or "barnlike."

fine	Small in flavor or bubble size.

firm	Solid in flavor.

flat	In mouthfeel, with low or no carbonation; in flavor, a lack of complexity.

flowery	Possessing a scent of flowers; derived from hops and/or esters.

fluffy	In head, a puffy, airy, marshmallowlike or cloudlike consistency.

foamy	In head, a frothy, latherlike consistency.

fresh	Recently made or non-aged beer. Or, containing just-harvested hops.

fruity	Having the flavor or aroma of fruit or fruit characteristics. Fruity tastes may include those of particular fruits such as banana, apple, orange, plum or berries, or may comprise fruit in the general sense.

full-bodied	Heavy in weight, body, flavor or viscosity.

gassy	Over-carbonated.

Geraniol	An alcohol derived from essential oils used for flavoring; a floral, gerianiumlike scent.

grainy	Having the scent of flavors of grain, cereal, rice or barley; in mouthfeel, having a particulate texture (see “sediment”).

grapefruity	Having the scent or flavor of grapefruit; usually credited to hops.

grassy	Similar in taste or smell to a field or just-mowed lawn.

greasy	Oily in mouthfeel; usually an off-flavor but typical in rauchbiers.

green	Not matured to optimal quality.

harmonious	Well-balanced; in beer, the term is often used to describe two or more distinct flavors or smells that mingle pleasantly, such as citrus, banana and coriander notes in weizens.

harsh	Jarring, severe or abrasive.

hazy	Cloudy or opaque, sometimes due to floating sediment.

head	The foam atop the liquid in a glass of beer.

hearty	Substantial, robust or strong in taste, smell or body.

heavy	Full-bodied and alcoholic.

herbal	Containing or having the properties of herbs; plantlike in smell or taste.

highlights	Nuances displayed in a beer’s color or flavor; nearly-black stouts may have garnet highlights, and an Oktoberfest may have golden highlights.

hollow	Empty or unfulfilling in malt profile, mouthfeel or body.

honey, honeylike	Posessing flavors of or akin to honey; common in lambics, weissbiers and gueuzes.

hoppy	Generally, having a high quantity of hops or hop characteristics; bitter, floral, citrusy, herbal or puckering in aroma or flavor. Having the character of hops. It can refer to high hop aroma, flavor and bitterness.

horselike	Earthy, haylike, musty nuances; common in spontaneously fermented beers such as saisons and lambics. An off flavor in other styles. Also called "barnyard" or "barnlike."

hot	Excessively alcoholic.

husky	Astringent, grainy bitterness.

inky	Dark or near-black and opaque or murky; usually linked with stouts and porters.

intense	Powerful in flavor, aroma and/or alcohol.

jammy	Wealthy with preserved fruit flavor.

Lactobacillus	A bacteria linked to beer spoilage, but used purposely in sour beers.

leathery	Having an aroma of leather.

legs	Traces of liquid that stick to the glass after swirling a beer.

lemony	Tastes or scents of lemon; usually refers to an herbal tang or lemongrass note in hops.

light	Insubstantial or dainty in weight; can refer to a beer’s scent, taste, body or alcohol content, or to the beer itself.

lightstruck	An off flavor characterized by a sulfuric, skunky aroma, typically due to a reaction between hops’ alpha acids and sulfur compounds in the presence of sunlight or electric light, indicating the presence of 3-methyl-2-butene-thiol. Clear, green and blue bottles are most at risk for lightstruck flavors. Also called "skunky."

linalool	A terpene alcohol chemical naturally occurring in various flowers and herbs (including hops) that yields a pleasant floral (or sometimes peach) aroma in beer.

medicinal	Akin to medicine or chemicals in aroma or taste.

mellow	Soft, calm and not complex in body or flavor.

melonlike	Having a taste or aroma suggestive of ripe melons.

Mercaptan	The common name for 3-methyl-2-butene-thiol. A compound causing a sulfuric, putrid, skunky aroma, typically due to a reaction between hops’ alpha acids and sulfur compounds in the presence of sunlight or electric light. Clear, green and blue bottles are most at risk for developing Mercaptan.

metallic	Aromas or tastes similar to iron, rust, coins or blood. Its presence has a number of causes: rusty pipes or water, high malt roasting temperatures or staleness. Usually an off flavor.

mild	Not overwhelming in flavor, aroma, alcohol or body.

milky	Creamy and similar to milk in taste or texture; acceptable in some styles, but also an off-flavor. See “diacetyl.”

minerally	Having notes of rocks or minerals; similar to hard water, which is often the source of the taste.

molasses	Having a smell or taste akin to the thick, syrupy residue formed during sugar refinement

moldy	Mildewed, damp or decaying aromas.

mousselike, moussy	Thick, almost whipped appearance in head.

mouthfeel	The body, weight, viscosity and texture of a beer in one’s mouth.

musty	Mildewed, moldy or damp in aroma. An off-flavor.

nutty	Having the scent or flavor of nuts; in beer, usually walnuts, hazelnuts and almonds.

oaky	Bearing the characteristic vanilla, woody, butterscotch and/or toasty flavors of oak.

oatmeal	An acceptable flavor or aroma in oatmeal stouts. The addition of oatmeal in the brew also lends a smooth, silky quality to the mouthfeel.

oily	Slick in mouthfeel; usually an off-flavor.

Ortho-Chlorophenol	An off flavor and a phenolic compound. With a taste akin to Band-aids or bearing a medicinal quality, Ortho-Chlorophenol may appear from bacteria, but also from chlorinated water or sanitizers.

overtones	The more obvious characteristics, aromas and flavors of beer.

oxidation	Prolonged exposure to oxygen, which gives beer a cardboardlike flavor and/or aroma. Almost always an off flavor.

oxidized	Synonymous with "stale." An off flavor that transpires when beer is exposed to oxygen or high temperatures, or is otherwise past its prime. Stale or oxidized flavors come in a variety of permutations—papery or cardboardlike, akin to rotten produce, diaperlike, leathery, sherrylike and bready are common forms.

papery	See “stale” and “Trans-2-nonenal.”

peaty	Bearing the essence of peat, standard in bears featuring peat-smoked malt.

peppery	Having scents, flavors or alcohol characteristics of peppercorns.

perfumy	Floral in aroma.

persistent	Lasting; in beer, referring to head or a flavor nuance.

phenolic	Plastic or chemical in taste or scent; acceptable in low levels in some beer styles, but usually an off flavor.

powerful	Alcoholic, tasting heavily of alcohol. Acceptable in styles such as barleywine, but an off flavor in many others.

rancid	Offensive or rotten in odor or taste; an off flavor.

refined	Made pure or clear by a filtering process; edited or polished in flavor; colloquially, sophisticated or superior.

refreshing	The sensation of satisfying thirst; an antonym of dry.

resinous	Having pine- or saplike tastes or aroma.

rich	Indulgent or full in flavor.

roasty, roasted	Having the dark, bitter taste or aroma of roasted (heated) malt.

robust	Full-bodied and strong in mouthfeel, flavor, alcohol or composition of the three.

rocky	Big-bubbled and mountainous in head.

saccharine	Excessively sweet.

salty	Tasting of saline or table salt.

sediment	Small particles suspended in liquid that settle at the bottom of the glass when not agitated. In beer, the material is yeast and protein particles, and most common in aged or bottle-conditioned beers.

sharp	Abrupt, penetrating or piercingly strong in acid, hop bitterness or other flavors.

sherrylike	Akin to sherry in taste or smell; common in old ales, but a possible indicator of staleness in other styles.

silky	See “smooth.”

skunky	An off flavor characterized by a sulfuric, skunky aroma, typically due to a reaction between hops’ alpha acids and sulfur compounds in the presence of sunlight or electric light, indicating the presence of 3-methyl-2-butene-thiol. Clear, green and blue bottles are most at risk for lightstruck flavors. Also called "lightstruck."

smoky	Having smells and tastes of smoke. Usually derived from smoked or roasted malt, but sometimes from oak aging. Desirable in rauchbiers.

smooth	Flowy, creamy or soft in mouthfeel, body or alcohol presence.

soapy	Having a scent or taste by soap. An off flavor or defect.

soft	Smooth and non-abrasive in mouthfeel or carbonation.

solventlike	An off flavor identified by a sharp, acrid scent and an unpleasant burning sensation in the swallow. Usually caused by high fermentation temperatures, and sometimes, wild yeast.

sour	A tart, sharp, usually acidic and sometimes puckering flavor appropriate in beer styles such as lambics and Berliner weisses.

spicy	Having strong tastes or aromas of spices; hot or flavorful from spices. Derived from alcohol and some yeasts, but usually a result of spices added directly to beer, like those in the spice/herb/vegetable beer category.

stale	Synonymous with "oxidized." An off flavor that transpires when beer is exposed to oxygen or high temperatures, or is otherwise past its prime. Stale or oxidized flavors come in a variety of permutations—papery or cardboardlike, akin to rotten produce, diaperlike, leathery, sherrylike and bready are common forms.

sticky	Cloying or tacky in sweetness or mouthfeel.

sulfidic	Bearing the putrid, rotten-egg aroma of sulfide. An off flavor.

sulfitic	Having a burnt-rubber or -match aroma of sulfites, once used as preservatives in beer and still naturally occurring in wine. An off flavor.

sweet	Having flavors or aromas of natural or table sugar. May be appropriately sweet or unpleasantly so.

syrupy	Cloyingly, thickly sweet.

tannic	Strong in tannins; dry, astringent or puckering in taste.

tannins	Plant polyphenols that cause a dry, astringent sensation in beer.

tart	A pleasantly sharp, sour flavor.

texture	Synonymous with "mouthfeel."

texture	Synonym for “mouthfeel.”

thick	Dense and weighty in mouthfeel, body and/or complexity.

thin	Sparse and light in mouthfeel, body and/or complexity.

toasty	Having malt aromas or tastes akin to toasted bread.

toffee	Caramel, buttery scents or tastes evocative of English toffee.

Trans-2-nonenal	An off flavor typified by tastes of paper or wet cardboard, usually detected in old or stale beer. Developed during aging, the compound can be thwarted by minimizing air in aging containers and bottles.

treacle	The British name for molasses; or, something cloyingly sweet.

turbid	Opaque, cloudy or muddled in appearance.

undertones	Subtle but noticeable nuances in the aroma and flavor of beer.

vanilla	Tastes or scents of vanilla; common in Flanders red ales and oak-aged beers.

vegetal	Tastes or scents of vegetables or plants such as celery or cooked greens.

viscous	Thick or weighty in mouthfeel or body.

warm, warming	Featuring strong alcohol characteristics that appear to heat the mouth, throat or chest.

watery	Notably thin in mouthfeel or body.

winelike	Vinous in flavor or mouthfeel; a desirable trait in sipping beers like Fland ers red ales and oud bruins.

woody	Contains wood smells or tastes; common and desirable in wood-aged beers.

worty	Tasting of wort—flat and very sweet.

yeasty	Heavy with yeast, or yeastlike in taste or aroma; usually biscuity.

young	Not yet aged to its optimal flavor.

zesty	Stimulated or lively in carbonation or citrus notes.