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Beer Flavour and Beer Quality

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Book cover Malting and Brewing Science

Abstract

The final arbiter of beer quality is the palate of the consumer and this can show wide variation between individuals, between geographical areas, and even from one time to another. Quality is defined as ‘degree of excellence, relative nature, or kind, or character’ and accordingly the brewer refers to the many varieties of ale, beer, stout, and lager which he brews to satisfy the varied demands as different qualities. When the customer has chosen the quality he wishes to drink he demands that his beverage shall have the ‘degree of excellence’ which he expects and that this shall not change from day to day. Much of the brewers’ art is therefore concerned with quality control, with producing a constant product from variable raw materials by a biological process.

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Authors and Affiliations

  1. Department of Biochemistry, The University of Birmingham, UK

    J. S. Hough & D. E. Briggs

  2. School of Pharmacy, Sunderland Polytechnic, UK

    R. Stevens & T. W. Young

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  1. J. S. Hough
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  2. D. E. Briggs
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  3. R. Stevens
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  4. T. W. Young
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© 1982 J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

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Hough, J.S., Briggs, D.E., Stevens, R., Young, T.W. (1982). Beer Flavour and Beer Quality. In: Malting and Brewing Science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1799-3_12

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  • DOI: https://doi.org/10.1007/978-1-4615-1799-3_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5727-8

  • Online ISBN: 978-1-4615-1799-3

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