Beer Styles by John Palmer

[oc eric]

I have been thinking about describing beer. I try to introduce beer to non-beer drinkers all the time. I'm always looking for a way to determine what tastes they like and what tastes they might not like and then make beer recommendations based on that. I was looking up bad beer flavors on John Palmer's website and found this awesome chart. I also found that it zeroed in my own preferences for beer. I'm right in the middle with Browns, Porters, ESB and the like. Of course I have some one offs like a lambic and I can appreciate all differnet kinds of beer, but this browns and porters are where I live. So here's the chart I found on John's website:

[JonGoku]

Interesting chart. Thanks for posting.

[JonGoku]

Where is the Umami???

You made me look up "Umami Beer" because I didn't expect the cap'n to be spouting Japanese. I have underestimated the style master. Very interesting information indeed. Can I slightly hijack this thread and ask has anyone brewed any beer using "Umami". Does it marry better with one type of beer over another? The one post I saw the guy brewed a stout, but hinted that it may work for IPA's too.

[jward]

Where is the Umami???

Doesn't that come in those soy sauce tasting brews?

[gromitdj]

Where is the Umami???




Cheers!

And the "False Cooling"?

[oc eric]

[quote="brew captain"]Where is the Umami???quote]

At the meeting we concluded that if this diagram were 3D, then you could find the umami. Or is this like the old Wendy's commercials, "Where's the Beef???" ?

[JonGoku]

Good link for more details on umami.
http://hubpages.com/hub/Umami---How-Coo ... etter-Cook

There are some nice videos on how to make dashi as well. If you're too lazy to watch the videos but still want to know how, the ratio of water/konbu(kelp)/bonito flakes given in the video to make dashi is 1liter/50g/100g respectively. Alternatively you could just use ajinomoto's hondashi (aka MSG). I think I might try adding some MSG to a few commercial beers to try with and without just to see where it takes the flavor profile.

Interesting excepts from the above link:

Free Glutamate Levels of Certain Foods (in mgs per 100 grams)

* Kelp (Kombu) up to 3200
* Nori Seaweed 1400
* Parmigianino Reggiano (parmesan) 1200
* Soy sauce 800 – 1100
* Vegemite 1400
* Marmite 1900
* Fish Sauce 950
* Oyster sauce 900
* Green Tea 668
* Cured has 340
* Tomato 246

High Inosinate Containing Foods (in mgs per 100 grams)

* Dried bonito flakes 700
* Sardines 193 (sardines also contain almost 300 mgs of glutamate!)
* Tuna 188
* Beef 110 (Glutamate is also about 100)
* Shrimp 92 (with 45 mgs of glutamate…remember the synergistic effect makes foods with more than one umami containing molecule very potent)

[JonGoku]

Woot! Even more interesting information.

Pronounced "oo-MAH-may,"

On a side note... I think the site Cap'n quoted from is confusing the pronunciation of edamame with umami The last syllable should actually be pounced like "me" (you know, me myself and I) or oo-MAH-mee. (Click the links to hear audio files)

[JonGoku]

Sorry Jon, I should have vetted that article better before posted it. Glad we caught that before anyone got hurt!

Now monku bakkari iu-nayo!




Cheers!

It was a close one that's for sure. Please accept my apologies though, as my comment seemed to have ruffled your feathers. No ruffling was intended

[JonGoku]

One that is slow to wrath is of great understanding Goku-san...


Cheers!

Okay BC, you're confusing me now, and to avoid further derailment of the Style/Umami topic I'd like to clarify things. Either I'm not understanding your humor or you're not understanding mine, but for the record my previous comments were meant to be funny. I'm not sure why you mention wrath here, but hopefully that's part of the humor I'm not getting and there is none on your side as there is definitely none on mine.

Back on Topic:
Has anyone actually brewed with the umami "flavor" in consideration?

Cheers!

[oc eric]

Where is the Umami???




Cheers!

Here's the Umami:

http://www.latimes.com/theguide/restaur ... 0551.story

[JonGoku]

Where is the Umami???




Cheers!

Here's the Umami:

http://www.latimes.com/theguide/restaur ... 0551.story

Yum! I will have to check this place out. Sounds terrific.