The quality or state of being bitter, sharp, or acrid, in either a literal or figurative sense; implacableness; resentfulness; severity; keenness of reproach or sarcasm; deep distress, grief, or vexation of mind.
IS A QUALITY THAT OFFSETS THE MALTINESS IN BEER. IT IS DETERMINED BY THE HOPS ALPHA ACID CONTENT, BOIL TIME, QUANTITY, AND SPECIFIC GRAVITY OF THE WORT BOIL
There are bitter aspects to many foods and drinks, including coffee, tea, beer, walnuts, marmalade… The tannin in grape skins and pips contributes bitter flavours to wine, intentionally and desirably in red wines. White wines are made with as little tannin as possible, as bitterness generally detracts from the quality of white wines.
The taste component added by hops.
A mellow or sharp bite which offsets the beers sweetness. A beer without bitterness would be sweet and undrinkable.
The taste component created by adding hops.
a sharp and bitter manner
the taste experience when quinine or coffee is taken into the mouth
the property of having a harsh unpleasant taste
Unpleasant aftertaste in wine.
One of the main taste sensations, usually detected at the back of the tongue after swallowing. Phenolic substances are the main source of bitterness in wine, and come from wood (oak) and the grape.
it is detected on the back of the tongue and is usually unpleasant. Bitterness can be imparted by colouring substances. Polyphenols that are extracted from dirty contaminated wooden barrels that contain oxidized wine may add to the bitterness. Dirty wooden barrels may harbour bacterial diseases. Unless you clean and CARE for your wooden barrels you may experience a disenchanting variety of flora and fauna. Stay away from "traditional" backyard wineries.
Bitterness, the hoppy flavor produced by boiling hops in the wort, balances the sweetness of the malt. The level of bitterness can vary by adding hops at different stages during the brewing process. This has produced an array of craft brew styles that have made Oregon beers famous. Sometimes bitterness is distinguished between "first bitterness," when the beverage first hits the taste buds, and "post-bitterness," when the beer is felt at the back of the mouth during swallowing. Mass-produced American beers barely reach the bitterness threshold.
An undesirable characteristic of coffee generally experienced at the back of the tongue.
a term used to describe one of the essential characteristics of beer.
Pungent taste perceived on the back of the tongue, usually caused by long roasting, bad brewing method or over-extraction of the coffee oils. In small quantities, it can add to the overall flavor of the coffee.
The perception of a bitter flavor, in beer from iso-alpha-acid in solution (derived from hops). It is measured in International Bitterness Units (IBU).
The degree to which a wine tastes bitter, noticed at the back of the tongue. Not necessarily a positive quality, but typically present in some young red wines, and certain white varietals.
Unpleasant characteristic in wine, usually detected in the aftertaste. Not to be confused with acidity.
A primary taste characterized by the solution of caffeine, quinine and certain alkaloids. This taste is considered desirable up to a certain level and is affected by the degree of roast brewing procedures.
A desirable flavor quality created by the isohumulones of hops. See HBU and IBM.
A sensation detected at the back of the tongue. Desirable in beer but not in wine.