Exam Focus
- Describe appearance, aroma, flavor, finish or aftertaste, mouthfeel, and perceived bitterness.
- Use sensory language that helps guests choose beer.
- Connect qualitative descriptors to style expectations.
Sensory style language
Qualitative parameters are service descriptors. They let a server explain what a beer is like even when a guest does not know technical measurements.
Key Terms
- Mouthfeel
- The tactile impression of beer, including body and carbonation.