Consulting any search-engine or library of beer-brewing text books and there is almost universal agreement that there are three essential flavor profiles that make up the tactile experience of beer appreciation at its basic.
The first is the sweet nutty flavors of the grains. The second is the citric tang or ripe-berry flavors from the hop flower and the third are the esters from the fermentation process.
I propose that there is a fourth unnoticed flavor, the sharp spike of Carbonic Acid… Carbonation.
For your consideration…
BEER DRINKING 101: FULLERS ESB
For your consideration, a video, of just over two minutes in length, on the enjoyment of “beer drinking”. This is not to be confused with “drinking beer”. The former is a reflex reaction and the latter shows an effort at appreciation.
Beer Drinking Lesson 101
The East Coast of the United States of America is recovering from a fairly impressive March snow storm. I offer the following as proof that life, and beer, goes on…
CONTACT: Peter LaFrance, 225 Adams Street 3-H, Brooklyn, NY email@example.com