Maestros del tiempo
Category
Speciality
Style
Czech/Amber Lager
ABV
6,4% vol
Select a country
clear
Each compass is based on a 9-point graph to present the different organoleptic properties, valued in intensity from 0 to 5.
Another flavour that characterises beers is their bitterness. The intensity of bitterness is defined as the degree of bitterness in the mouth, i.e. as a "basic taste".
This scale is relative, where approximately 2-3 is the moderate intensity of a conventional lager (25-30 BU), and from that value beers can be softer or more intense.
The colour is linked to the quantity and variety of the different malts with a scale from pale yellow/golden (0-1), to dark brown/black (4-5), through the amber and copper ranges.
The maltose allows us to get an idea of the contribution in aromatic flavours coming from malts or other cereals.
It reflects a certain intensity of sensations and flavours such as roasted cereal, caramel, smoky touch, coffee, chocolate, sultanas, nuts, etc. Depending on the type of beer, the nuances may be one or the other, almost exclusively or mixed.
In this case we must interpret the "maltose" scale from light (0-1), moderate (1-2), intense (2-3), or very intense, if the level is greater than 3.
The "liqueur" vector brings together the intense and dry aromatic sensations linked to the alcoholic content. Not all the liquorous aromas are from the usual ethyl alcohol, but also from aromas of acetaldehyde, other higher alcohols and other volatiles that contribute to that memory of liquors.
They are the result of an intense fermentation process in the beer, and are therefore relatively proportional to the alcohol content, which is only perceptible from higher contents (>5.5%) approximately.
The fruit vector in the wheel gives an indication of the fruitiness of the beer. It represents the intensity of fruit flavours generated by the fermentation. Normally, notes of white fruits such as banana, apple or pear will appear, but also fruit flavours that can be added during the process, such as lemon, cherry, passion flower, among others.
At this point we must interpret the scale from light (0-1), to moderate (1-2), intense (2-3) or very intense (>3).
The special point of the wheel represents peculiar taste characteristics where 4 different types of flavours are included. The Barrel flavours (coconut, vanilla, wood,...), Organic flavours (vinegar, hay/leather,...), Spice flavours (clove, pepper, nutmeg,...) and the Special (to include any other specific flavour such as mint, carrot,...)
Arriving at the last vector of the wheel, we see that it represents the point of acidity of the beer. Although all beers are acidic, the range extends from those normal sensations that are equivalent to 0 within the scale, to very intense sensations (>3), characteristic of "sour" beers.
Another contribution of hops is their aroma. The aromatic intensity is represented as citrus and/or fruit intensities, according to the two main flavour families provided by the hops.
The C/Fr notes include sensations of orange blossom, citrus, redcurrant or stone fruit aromas such as peach, apricot, mango, ...
Another contribution of hops is their aroma. The aromatic intensity is represented as floral and/or herbal intensities on the one hand, like forest or flower aromas on the other. The F/H notes pick up sensations of roses, geranium, plant infusion, herbs etc.
