Anyone who has ever attempted to describe the flavours and aromas of a beer will know that putting language to what's in the glass is both challenging, subjective and needs the right terminology.

But what if we don't possess the language for ourselves or a customer doesn't quite know what they're after, but they certainly know what they don't want...!

As brewers, bar staff and bottle shop owners, it's our job to be able to help consumers navigate the turbid waters of Hazy IPAs and describe the 'soft, pillowy grapefruit' that awaits them upon first pour.

In his latest reiteration of the Flavour Wheel, beer writer and educator Mark Dredge joins Nick this week to talk about how we talk about flavour and aroma and put language to beer.  Pick up a copy of the Flavour Wheel or the pack of 6 from beerdredge.com

THIS WEEK'S EPISODE IS SPONSORED BY LALLEMAND BREWING
Lallemand Brewing, a division of Lallemand Inc., a global producer of yeast and bacteria, is helping breweries achieve their growth and quality goals by offering products, services, and education.

Lallemand Brewing’s premium brewing yeasts and bacteria deliver unmatched consistency, reliability, and purity, allowing brewers to take full control of the brewing process.

At the forefront of innovation, Lallemand Brewing recently launched several dry yeast products: LalBrew Voss, LalBrew Verdant IPA, and WilBrew Philly Sour.

For more information about Lallemand products in the UK please contact our local representative Andrew Paterson, global contacts details for the UK and other territories can be found via our website www.lallemandbrewing.com

ADDITIONAL SUPPORT FROM CRISP MALT
Since 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world.  Visit crispmalt.com to find out more

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