Discovering the taste of beer: Useful tips

Martín Boan, a famous beer sommelier and director of the beer tasting center, gives us his wisdom on how to differentiate quality beers. Prepare for a refreshing tour in the world of beer, where each sip is a new adventure.

The magic of ‘tomability’

‘Tomability’ is a concept with two faces: one is the ability to enjoy beer in generous drinks, especially light and fresh. But here, it is even more interesting: the experience you want to repeat. Are you wanting more after the first sip? That, dear friends, is a well -made beer.

Foam: The Crowning Crown

The foam is not only a visual show, it is the queen of dance in your glass! A good foam that endures and has a pleasant texture raises beer, transforming each drink into an entire event. However, remember that its importance varies according to beer culture: Europeans have their own opinions about what it does to a good beer.

Temperature: The perfect hug

Not all beers must be served frozen. Knowing the ideal temperature for each style is like achieving the perfect hug in a first date. The lagers, wonderful and refreshing, shine between 4 and 6 ° C, while the Ales, the most seductive, enjoy a warm welcome between 7 and 9 ° C. For strong beers, a temperature greater than 10 ° C is key to release all those aromatic subtleties. Don’t drown them cold!

Body: The personality of your beer

The body of a beer can be light like a pen or robust like a bear. Each style brings its own personality; Some beers are refreshing and others seek complexity in each drink. So, when you choose, consider what you prefer: a light talk or a deep philosophical debate?

Color: An rainbow in your glass

From the golden straw to the dark wonders, the color of beer depends on its ingredients and style. Malts play a leading role, providing notes ranging from caramel and chocolate to memories of dry fruits. In fact, the color can give you clues about what you can expect, so keep your eyes open.

Aromas: A sensory trip

Regardless of the style, your beer should not smell something strange; A defective aroma is a sign of elaboration problems. Mals can bring you cookie notes, bread and, sometimes, to smoke, while hops add fresh flowers or intriguing spices. The yeast also has its role: if it is lager, you expect something clean; If it is Ale, maybe surprise you with a fruit touch. Each sip is an adventure sip!

Care in elaboration: the key to success

True beer lovers know that good concoction is not only done with love, but also with good practices. An error in the elaboration can ruin the final product, so always look for beers of brands that are transparent in its creation process. After all, you deserve the best in your glass!

So, when you raise your glass in a toast, remember that every detail counts. With these tips, you will be ready to become a beer expert and surprised at each brewing match!

Cereals: The taste of the world in each cup and bottle

Cereals are the backbone of the diet in multiple cultures. From the vital wheat in Europe, the coveted rice in Asia and Oceania, to the fundamental corn in America, each of these crops feeds millions of people. But what about barley? Although its weight in terms of calories is lower, its status as a star in the production of beer and whiskey places it on a well -deserved pedestal.

Barley and science: an alliance for a better drink

Thanks to an international effort of 77 researchers who have launched the genome of barley, a new hope for beer lovers has emerged. After a decade of intense work, the findings have seen the light in the prestigious Nature magazine. With this information, the possibility of making beers and whiskeys of higher quality becomes a tangible reality.

Why did they take so long?

Deciphering the barley genome complex was not an easy task. Unlike humans that we have 23 pairs of chromosomes, barley has only 7, but its genome is a giant, twice as much as ours! This means that there are endless repetitive sequences that are complicated to analyze and understand. But in the midst of this genetic chaos, there is also magic: barley can produce an enzyme known as Alfa-Amilase, which plays a crucial role in the transformation of starch to simple sugars during the malted process.

Of genes and malted: the flavor key

The malted is the authentic hero behind the good beer. This process includes the production of Alfa-Amilase, and focuses on finding out what genes are fundamental to make it better. According to Nils Stein, a pointer geneticist in research, these discoveries can enrich the diversity of crops, allowing not only to adapt the barley to different industries, but also combat pests and resist extreme climates.

A sweet and foaming future

The recent progress covers 98% of the barley genome, with a special approach to identifying which parties are responsible for certain features. Stein’s team has found that the alpha-amylase sequence includes repetitions that have variations. This feature could allow producers to cultivate specific barley that maximize the production of this enzyme, accelerating the malted or reducing the energy consumption of the process.

Not just beer: genetics in coffee

The work in barley is just a sample of the potential of genetics in the agricultural world. Recent research from the University of California Davis have revealed the genome of ‘Arabica Coffea’, which represents 70% of global coffee production. With climate change as a stalking enemy, these initiatives seek to ensure that our precious cup of coffee does not become a memory of the past.

Knowing in depth the genomes of essential crops, scientists open the doors to a future where both barley and coffee will not only survive, but will prosper before global challenges.