September 8, 2014 by Prost Brewing
It’s safe to assume that bier drinkers choose with their taste buds. When it comes to food and drinks, the flavors we enjoy are a central aspect of the experience. At Prost Brewing, each bier style we brew fits a certain flavor and aroma profile that’s been established for decades or even centuries. Our brewing methods and ingredients for each style determine how its flavor and aroma are interpreted. For example, it’s well known that our Weißbier contains fruity esters of banana, clove and citrus. It’s also expected that our Pils exude a crisp, clean flavor profile of spicy, herbal hops and with a delicate malt balance.
Modern evaluation methods have helped set a standard in how flavors and aromas of bier and other culinary products are analyzed. The Flavor Profile Method of evaluation was developed by members of Arthur D. Little, an international management consulting firm, in 1948. It’s the prevalent and standard approach to aroma and flavor measurement and analysis. The Flavor Profile Method centers on using a panel of four or five persons who have normal ability to smell and taste, are trained in techniques of smelling and tasting, have a lot of experience as panel members, and are trained with the particular product to be analyzed.
When applied to bier, the Flavor Profile Method has been used to create recognized and credible definitions of how each bier style is supposed to smell and taste. It’s also used in competitions to rank biers against others in each particular style. The method is especially important to us at Prost because our biers are authentic interpretations of very established styles, and our methods leave little room for error in the finished product. We work hard to make sure our biers are enjoyed exactly as they should with every glass. Prost!