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Joint Working Groups of the European Brewery Convention, the American Society of Brewing Chemists, and the Master Brewer's Association of the Americas have developed a system of flavour terminology to meet the dual needs of (i) enabling brewers to communicate effectively about flavour and (ii) naming and defining each separately identifiable flavour note in beer. The system comprises 44 terms to meet the first objective while 78 additional terms are suggested for the second. The Industry is urged to use this terminology and comment on it.

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Although the requirements for valid flavour assessment are well known, brewers fail to insist on their application. Of several hundred papers consulted, only two or three measure up. There is adequate sensory evidence for the follozving effects of innovations in brewing. Requirements for valid flavour assessmentOne would think that the requirements for valid flavour assessment would be well known by now (Table I) Malt from anthocyanogen-free barleyThe data in Table II Volume 107, No. 5, 2001 Effects on Flavour of Innovations in Brewery Equipment ami Processing Figure 1 shows the drum used and (Table III) Test brews were made on a 5 hL scale and there were four variants. One had 8% evaporation, one had 6% evaporation, one had 4%, and the fourth was a control brew with steam heating and 8% evaporation. Table VII shows the sensory tests. The brews with 4% or 6% evaporation did not do particularly well, the assessors could pick them out in the triangle tests and the 4% brew A common way of obtaining this much-desired aroma is to cold-store ballot hops of certain varieties such as Goldings, Fuggles or Hallertau Mittelfriih for 1-2 years before they are used. This is said to permit the natural development of a precursor or precursors to the noble aroma. Many brewers now practice a process whereby noble hops are ballot-stored for one year and then pellettcd. The hope is that they can stabilize the precursors and make the pellets into a reliable and stable