Beer-based beverages can be divided into three general groups:
beer-based beverages containing 50 % beer and 50 % of some type of soft drink (“classic” beer-based beverages with an alcohol content of approximately 2.5 % by vol.)
aromatized beers, i.e., beers with a standard alcohol content (approx. 5 % by vol.) with added aromas and/or fruit components
non-alcoholic, beer-based beverages
Each of these separate groups has its own special requirements regarding the specific attributes to be evaluated. Based on the group being evaluated, the structure of the test should reflect the number of samples and the general planning of the tasting session. Among other things, the alcohol content of the samples must be taken into account.
This method describes the procedure for conducting a profile analysis of beer-based beverages.
Beer-based beverages
Analyzing the sensory profiles of the two constituents of beer-based beverages combines both with regard to their respective characteristics. A suitably thorough characterization of the beer constituent as well as the soft drink or fruit juice constituent must be performed.
The set of attributes describing beer as the constituent is typically confined to the fundamental terminology used for the sensory analysis of beer, since most beer-based beverages are not created from specialty beers. Therefore, a differentiation is made between beer-based beverages containing pilsner beer and Southern German wheat beer (weißbier). Individual cases, for example those involving the use of schwarzbier or altbier, are not discussed here.
The following set of attributes for the beer constituent has proven successful in practice and can serve as a basis for developing a product-specific common language among the tasters:
Attributes from the beer component:
A description of the soft drink or fruit juice constituent is entirely dependent on the specific flavor of the beverage and should take the characteristic fruity notes in the aroma into consideration:
Aromas similar to lemon/lime:
Aromas similar to cola:
Aromas similar to energy drinks:
Aromas similar to grapefruit:
Aromas similar to red berries:
Aromas similar to apples:
Other aroma impressions:
In addition, the visual characteristics and, of course, the basic flavors of sweet and sour should be incorporated into the list of descriptors. When using artificial sweeteners, the sweetening power should also be provided (see below).
As a rule, which component is sensorially dominant must be determined by assessing the intensity of the various components in the beer-based beverage. This means that the attributes of both the beer and soft drink constituents should be evaluated using uniform scales for assessing intensity. It is possible that an additional scale can provide information on the sensory balance of the two components, e.g., from -3 (beer constituent heavily dominates) to 0 (balanced) to +3 (soft drink constituent heavily dominates).
Mouthfeel plays a crucial role particularly with the analysis of beverages based on Southern German wheat beer and should (by means of the perception and evaluation of the carbonation) be characterized with reference to its fullness and viscosity.