Beer Sensory Analysis Course

There are just a few moments of a long and amazing experience: the Beer Sensory Analysis Course created by Homebrewers Gorizia association in collaboration with Birreria Bunker. Target of that course was to taste and learn the characteristics of the various styles of beer, learn to observe and taste a beer and recognize flavors, aromas, mouth sensations, qualities and defects of a beer. The entire course was organized in 12 lessons, in each of which four beers belonging to a particular category of styles were analyzed. And to take this experience to a higher level each beer was accompanied and paired with a dish with an explanation of the chosen food pairing.

List of tasted beers with food piring:

1. Lagers:
   • Pilsner: Pilsner Urquell (4,4% ABV)
   • Lager: Heineken (5% ABV)
   • Lager: Augustiner Edelstoff (5,6% ABV)
   • Kellerbier: Schmucker (5% ABV)
2. Strong Lagers:
   • Märzen: Schlenkerla Rauchbier (5,1% ABV), paired with smoked Speck meat and Scamorza cheese
   • Märzen: Paulaner Oktoberfest Märzen (6,3% ABV), paired with a traditional dish from Trieste: Porzina, senape e kren (boiled pork meat,  mustard and horseradish)
   • Bock: Engel Bock Hell (7,2% ABV), paired with beef burger, caramelized onion and cheese
   • Doppelbock: Moretti La Rossa (7,2% ABV), paired with a Sacher cake
3. Wheat beers:
   • Witbier: Hoegaarden (4,9% ABV), paired with a stick with mozzarella, pineapple, ham and orange
   • Weizen: Alpirsbacher Weizen Hefe Hell (5,5% ABV), paired with  a Milanese cutlet and fried potatoes
   • Dunkel Weizen: Franziskaner Premium Weissbier Dunkel (5% ABV), paired with smoked sausage and cooked potatoes
   • Doppelbock Weizen: Riegele Augustus Weizen Doppelbock (8% ABV)
4. English Ales:
   • Bitter: St.Peter’s Best Bitter ( 3,7% ABV)
   • Pale Ale: Wold Top Anglers Reward (4% ABV)
   • Brown Ale: New Castle Brown Ale (4,7% ABV)
   • Strong Ale: Bulldog Strong Ale (7,1% ABV)
   • Special unscheduled surprise, one of the students brought the Rhanerbräu Crazy Bear Beer, not an English Ale but a Pilsner
5. Stouts and Porters:
   • Irish Red: Murphy’s irish red (5% ABV), paired with toasted bread with aged cheese
   • Porter: St.Peter’s Old Style Porter (5% ABV), paired with onion soup
   • Stout: O’Hara’s Irish Stout (4,3% ABV), paired with mussels
   • Imperial Stout: Samuel Smith’s Imperial Stout (7% ABV) paired with a Panforte cake
6. IPA:
   • Session IPA: Lagunitas Daytime IPA (4% ABV), paired with tosted bread with stracciatella cheese, spinach, tomatoes and olives
   • IPA: Brewdog punk IPA (5,4% ABV), paired with Orecchiette pasta with turnip tops
   • New England IPA: Lupulus NEIPA Cryo Hop (7% ABV), paired with curry meatballs
   • Double IPA: Brewski Mangofer DIPA (8% ABV)
7. Belgian Ales:
   • Belgian Ale: De Koninck Bolleke (5% ABV), paired with veg pancakes with argula
   • Saison: Saison Dupont (6.5% ABV), paired with polenta, blue cheese and mushrooms
   • Belgian Blonde: La Chouffe Blond (8% ABV), paired with eggplant, peppers and BBQ ribs
   • Belgian Strong Ale: Duvel (8,5% ABV), paired with a not-fried coron bleu with potato cream
   • Special unscheduled surprise, Duvel Tripel Hop Citra (9,5%), a belgian dry-hopped beer
8. Abbey Beers:
   • Blonde: Affligen Blonde (6,7% ABV), paired with pasta with mushrooms
   • Dubbel: Grimbergen Double Ambree (6,5% ABV), paired with pork tenderloin with prunes
   • Tripel: Tripel Karmeliet (8,4% ABV), paired with mixed cheese plate
   • Quadrupel: St.Bernardus ABT 12 (10% ABV), paired with cookies and Panettone brought by one of the students
9. Trappist Beers:
   • Blonde: Orval (6,2% ABV), paired with vegetables lasagna
   • Dubbel: Chimay Rouge (7% ABV), paired with BBQ Ribs and potatoes
   • Tripel: Westmalle Tripel (9,5% ABV), paired with Westmalle cheese
   • Quadrupel: Rochefort 10 (11,3% ABV), paired with blue cheese and tart
10. Sour Beers:
    • Gose: Original Leipziger Gose (4,5% ABV), paired with lemon chicken
    • Flemish Sour: Douchesse De Bourgogne (6,2% ABV), paired with Trieste’s Jota
    • Lambic: 3 Fonteinen Armand & Gaston (6,7% ABV), payred with oysters
    • Kriek: Cantillon Kriek (5,5% ABV), paired with black cherries pie
    • Special unscheduled surprise, Lindemans Kriek (3,5% ABV) to feel the difference of a kriek with fruits (Cantillon) and with syrup (Lindemans)
11. Final night, Danijel’s favourite beers:
    • Founders Mas Agave Clasica Lime (Imperial Gose, 10% ABV), paired with salted raw prawns
    • Deschutes Fresh Squeezed IPA (IPA, 6,4% ABV), paired with curcuma vegetables
    • La Rulles Stout Rullquin (Sour Brun, 7% ABV), paired with pulled pork
    • Cuvee Van Der Keizer (Imperial Brun, 11% ABV), paired with blue cheese and cranberry pie
    • Baladin Xyauyu Fumè 2018 (Barley Wine, 14% ABV), paired with  a chocolate and whisky pie