Today I am hear at the Enfield Brewery to taste test our Enefeld London Pilsner.
The first stage is to poor the beer and check the clarity and visual carbonation.
This particular batch is crystal clear which is exactly what we are looking for. There is visual carbonation and a good head on the beer.
Now the next stage is to taste the beer. When
tasting any beer the first thing to do is swirl your glass. This is to help some of the aroma escape form the beer as 80% of taste is linked to smell.
Next we need to take a sip. Unlike wine it is important to swallow beer as allot of the flavours in a beer are only detected right at the back of the tongue.
For this particular ber I am looking for quality and consistency so if I was not familiar with the beer I might taste it side by side to another batch to ensure consistency.
The quality is measured by tying everything together to come up with a score on how the beer has performed. Although this score chart is not included on the video it is a simple sheet that allows you to score the beer on 5 different criteria with a score of 1 to 5. The scores are then added up and calculated into a percentage. If the beer doesn’t meed a minimum score (usually in the 90%+) then the beer is rejected and will not go on sale. Different breweries may have different metrics to measure and a different tolerances.
Although the thought of dumping 11,267 pints of beers sounds daunting you will be glad to know that this is incredibly rare in any brewery and fortunately hasn’t happened to us. Don Burgess our Head brewer monitors the brew throughout every stage of the process making adjustments to ensure that the beer is as close to perfection every time.
Why as close to perfection and not perfection, I hear you ask.
Well that is mainly because we have a belief in the brewery that if you accepts a beer as perfect then there is no chance of improving it in the future and we are always striving to make our beers better with every batch.