Who doesn´t love a good beer, crafted with passion, dedication and craftmanship? Ramon Wieleman is a Stibon-certified beer taster and founder of Code Nomads (international Java consultancy company). While providing you with some of his favorite beers, he'll teach you how to taste, recognize and appreciate all the different beer styles that are out there.
So prepare for some pretty good local beers.
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ABOUT MERamon Wieleman
1 Organized Java conferences for NLJUG for 5 years
Editor-in-chief of Dutch Java Magazine
Java Community
2 Products made with love
World-class products
Passion of the maker
Love good local craftsmanship
3 Brewed several batches at home (ask me later)
No backlog…
Certified beer taster at StiBON
Beer lover
4 Java Consultancy company
International Developers
Group of like-minded friends with
passion for software
Code Nomads
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01.
Taste
Mouth and nose
5 primary tastes
Mouth feeling
02.
How to taste?
Rational vs emotional
No prejudices
Descriptive analysis
Environment
Best time
Small sips
03.
Analyze the beer
Beer ingredients
Color (EBC)
Brightness
Foam
Smell
The Basic Principles
Beer Tasting
13. CODE NOMADS BEER TASTING
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01.
Taste
Mouth and nose
5 primary tastes
Mouth feeling
02.
How to taste?
Rational vs emotional
No prejudices
Descriptive analysis
Environment
Best time
Small sips
03.
Analyze the beer
Beer ingredients
Color (EBC)
Brightness
Foam
Smell
04.
Finally: the tasting!
5 primary tastes (remember?)
Taste associations (Meilgaard)
Taste intensity
Mouth feeling
After taste
The Basic Principles
Beer Tasting
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01.
Taste
Mouth and nose
5 primary tastes
Mouth feeling
02.
How to taste?
Rational vs emotional
No prejudices
Descriptive analysis
Environment
Best time
Small sips
03.
Analyze the beer
Beer ingredients
Color (EBC)
Brightness
Foam
Smell
04.
Finally: the tasting!
5 primary tastes (remember?)
Taste associations (Meilgaard)
Taste intensity
Mouth feeling
After taste
The Basic Principles
Beer Tasting
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Brewery:Butcher’s Tear
(Amsterdam)
Name: Saison en Enfer
Style: Saison
Saison is a pale ale that is highly
carbonated, fruity, spicy, and
often bottle conditioned.
ABV: 5,5%
Colour: golden
Bitterness: medium-low
Brettanomyces yeast
Light and dry old-school saison in
which herbal hop notes are
complemented by a quirky
fruitiness.
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Brewery:Bruut Bier (Amsterdam)
Nano brewery
Name: Fier.3
Style: Session Pale Ale
ABV: 4,3%
Colour: light amber
Fresh taste
Lots of fruits!
Rich-flavoured beer, low in
alcohol
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Brewery:Jopen (Haarlem)
Name: Koyt
Style: Heavy gruel beer (gruit)
Gruitbeer has a medieval herbal
mixture in which ritually plucked
gale is very decisive.
ABV: 8,5%
Colour: reddish-brown
Spicy tasting
According to a medieval myth, gale can be hallucinogenic and to avoid
this gale should be picked by naked witches at full moon.
The spicy taste is very complex and soft. Jopen Koyt is a replica of a
city beer from Haarlem and is brewed according to the brewer's label
(prescribed city recipe) from 1407. Dangerously tasty.
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We love sharing
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We are social
People from all
around the world
Professional
Quality Secure solutions
World-class Java consultants
Interested? Contact Ramon Wieleman
Twitter: r_wieleman
Email: ramon@codenomads.nl
Phone: 06-33899966
Notas del editor
Indian Pale Ale
Extra veel hop toegevoegd, zodat het langer houdbaar is voor de bootreis van Engeland naar India.
Amerika.
Rice has almost no proteins, so you can change the ratio between starches (70-90%) and proteins
-> more drinkable, less body, dry taste
Reinheitsgebot in 1516, Duke Wilhelm IV
Only use of barley (gerst), hop and water. (yeast was not yet discovered).
Use of other (dangerous) herbs and fruits is prohibited
Duke could control price of beer and make sure there was enough barley left for bread.
Brewery within the walls of a trappist abbey
The brewing needs to be done or under the supervision of monks
The profit is for own livelihood and charity
1842 uitgevonden door Pilsner Urquell (Plzen, Czech Republic)
For pilsner you need pale mout and fermentation and lagering at low temperatures
The invention of the refrigarator 1880 very important.
Other inventions: thermometer, saccharometer (measuring sugar in liquid), pasteurize (verhitten tot 80 graden)
Oxygen -> bacteria transform into acid
Light:
Temparature
Blik is beter -> opmars van blik
In standard glass: wine and beer have equal amount of calories (115 kcal beer, 123 kcal red wine).
Wine people have more healthy lifestyle (more vegetables and more sports).
Without nose, you can’t taste beer. Tasting is in the throat as well smaken: sweet, salt, sour, bitter, umami, mondgevoel: temperature, texture, carbonic, sticky taste, wry/sour taste, spicyness(geen smaak, maar mondgevoel!) Low temperature: less taste -> Heineken Ice Cold
Describe what you taste like a scientist. Emotional: price, brand, environment Best environment: No smell, noise. Enough light and ventilation Glass: all glasses are marketing!!! You can’t compare beers in different glasses. Need one standard.
Ingredients: source of starch (zetmeel) -> usually grain, water, herbs (hop mostly). Yeast is living organism, so not an ingredient Color: EBC = European Brewery Convention (volgende slide)
smaken: sweet, salt, sour, bitter, umami, mondgevoel: temperature, texture, carbonic, sticky taste, wry/sour taste, spicyness(geen smaak, maar mondgevoel!) Low temperature: less taste -> Heineken Ice Cold
Describe what you taste like a scientist.
Color: EBC = European Brewery Convention
Associations -> Meilgaard EBU: European Bittering Units Mouth feeling: body, CO2, alcohol
smaken: sweet, salt, sour, bitter, umami, mondgevoel: temperature, texture, carbonic, sticky taste, wry/sour taste, spicyness(geen smaak, maar mondgevoel!) Low temperature: less taste -> Heineken Ice Cold
Describe what you taste like a scientist.
Color: EBC = European Brewery Convention
Associations -> Meilgaard EBU: European Bittering Units Mouth feeling: body, CO2, alcohol
