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Im trying to find techniques on how to train my pallette and sense of smell. I have a good sense of taste and smell but sometimes have a hard time identifying and correlating these into words. What sorts of techniques are people using to train themselves in becoming better judges?


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That's a very good question. I hope you get some answers as I'd like to see them. Same, I also need to be able to articulate what I am tasting rather than just "I like that" and "I don't really like it". I suspect it might be a long process (would be for me as I have a long way to go). Short cuts would be nice, but doubt they exist.

sleepyjamie wrote:Im trying to find techniques on how to train my pallette and sense of smell. I have a good sense of taste and smell but sometimes have a hard time identifying and correlating these into words. What sorts of techniques are people using to train themselves in becoming better judges?


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Probably one of your best options would be to train your pallet with a group of experienced pallets. Take what they are saying and try to identify the flavor. Other means might be to look for common flavours seen in beer. Get a few beers that contain that flavor and if possible a food that it is present in as well.

I usually just ask my wife. I can pick out lots of flavours and aromas, but I can't name them.

I also try to look up descriptions of what I'm drinking and I find that that helps me pull out tastes and aromas. For example, I was drinking Unfiltered's AFU last week and there was a weird flavour in there I couldn't identify. When I read up on the components of Falconer's Flight, one of the flavours in Sorachi Ace is dill. As soon as I saw that, I immediately identified that as the flavour I was experiencing.

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Wine people sometimes buy odd fruit and veg to more accuartally describe those flavors.

Sandy

I think both Sandy and Mike have it right. If the beer says it tastes of grapefruit, go get one and do a side by side. Smells like Guava, same. Repeat as necessary.
The hardest things to find commercially are the off flavors. Diacytil (sp), buy some Picaroon's and let it sit warm a week or so. I know BJCP has a flavor kit, ask The Brewnoser(TM).

As i recall the flavor kit is expencive.

As for Diacetyl, Sea Level is a good/bad example.

Sandy

This is a very good topic. I think palate training needs to be broken down into at least flaws and say, "features" for lack of a better term. For flaws, the BJCP sensory kit mentioned above is probably a good way to go. BJCP judges can get them for US$100 each plus shipping and border fees, once per year. Registered exam groups can get them for $50. For beer features that you are trying to train on, you need to have something to calibrate your palate with, so either a trusted judge, or like what was said above for beers that have known or published characteristics that you can try to pick out.

A great thing about home brewers training their palates is that we can make a beer with the attributes we want to train on. Sommeliers do not have that luxury.

I've had good luck judging with more experienced judges.